These butterscotch chocolate chip cookies are chewy, brown butter, and cinnamon cookies. They are full of butterscotch chips and chocolate chips. The brown butter and cinnamon give them a rich flavor. The butterscotch chips and chocolate chips make them the perfect cookie.
These butterscotch chocolate chip cookies are the BEST cookies. Chocolate and butterscotch is a perfect combination and you will never go back to classic chocolate chip cookies. This new favorite recipe is super simple to make, so you will want to make them every time you have a craving for homemade cookies.
Why This Recipe Works
- Chewy cookies- These cookies have crispy edges and chewy centers for that perfect chewy cookie texture!
- Butterscotch flavor- Butterscotch is a delicious flavor that is not used enough! It goes perfectly with a chocolate chip cookie.
- Easy recipe- This is an easy to make recipe using only simple ingredients so anyone can have this perfect treat!
Here are some notes on the ingredients. For a full list of ingredients, check out the recipe card below.
- Unsalted butter- You will cook some of this into brown butter before using it. Start early enough to cool it down. Leave the rest on the counter for 2 hours before baking to get to room temperature.
- Brown sugar- I used light brown sugar for this, but dark brown sugar will work as well.
- Eggs- Pull these out 2 hours before baking to get room temperature ingredients.
- Chocolate chips- I used semi-sweet chocolate chips. Dark chocolate chips can work, but I do not recommend milk chocolate chips as they will be too sweet.
Step By Step Instructions
Here is how to make and bake these butterscotch chocolate chip cookies.
STEP 1: Brown butter. Melt the butter in a large frying pan. Then, mix it using a rubber spatula until milk deposits appear and turn amber in color. Pour the brown butter into a bowl and let it cool to room temperature.
STEP 2: Dry ingredients. Sift together the all purpose flour, baking soda, baking powder, salt, and cinnamon. Set it aside.
STEP 3: Beat butter and sugars. In a separate bowl, beat the melted butter, brown sugar, and white sugar on high speed for 2 minutes.
STEP 4: Combine. Add the vanilla extract and eggs to the butter mixture. Mix them on medium speed until combined. Next, add the dry ingredients and mix on low speed until combined. Add the chocolate chips and butterscotch chips and fold the dough until combined.
STEP 5: Prep. Preheat the oven to 350°F. Meanwhile, line 2 cookie sheets with parchment paper.
Let the dough rest for 10 minutes to absorb the gluten into the dough. This will reduce spreading.
STEP 6: Scoop. Use a large cookie scoop (2 tablespoon or 2 oz) to scoop a heaping scoop of dough. Place 6 cookie dough balls per cookie sheet.
STEP 7: Bake. Bake one baking sheet at a time for 13-15 minutes. They are done when the have golden brown crisp edges.
STEP 8: Cool. Let the cookies sit on the hot pan for 5 minutes before transferring them to a cooling rack to cool completely.
Expert Baking Tips
- Properly measure your flour- Make sure the flour is spooned and leveled. If you stick the measuring cup directly into the flour, it will compact the flour giving you too much flour. Compacted flour can cause the cookies to not spread.
- If the cookies are spreading too much, make sure you are using parchment paper on the cookie sheet. If they are still spreading too much this could be the butter was too warm before adding the ingredients. If it still spreads too much, you chill the cookie dough balls for 10-15 minutes.
- If you live at high altitude, add an extra 2 Tablespoons of flour. This will help with the spread.
- The cookies should be slightly underdone at first, because they will continue to cook as they cool. This helps to make sure they have a chewy center.
Yes you can. Use a small cookie scoop to scoop 12 cookie dough balls per cookie sheet. Bake for 8-11 minutes.
Yes they can! Store the cookie dough balls in an airtight container or use plastic wrap. Store in the freezer for 30 days. Let the cookie dough balls thaw before baking.
Yes you can. However, I recommend making them into cookie dough balls first before chilling overnight. Wrap them in plastic wrap. Make sure they come to room temperature before baking.
Storing and Freezing
Store the butterscotch chocolate chip cookies at room temperature in an air-tight container such as a zip lock bag up to 5 days.
Freeze the baked cookies in an airtight container, such as a freezer bag, and freeze up to 30 days. Thaw for 1-2 hours before eating.
Other Cookie Recipes To Try
Butterscotch Chocolate Chip Cookies
- 2 ½ cups All-purpose flour
- ½ teaspoon Baking soda
- ½ teaspoon Baking powder
- 1 teaspoon Salt
- 1 teaspoon Ground cinnamon
- 1 cup Plus 1 Tablespoon Unsalted butter Browned butter and cooled
- 1 cup Brown sugar packed light or dark
- ½ cup White granulated sugar
- 2 teaspoon Pure vanilla extract
- 2 Large eggs room temperature
- 1 cup Butterscotch chips
- 1 cup Semi-sweet chocolate chips
- In a large frying pan, melt the butter. Mix using a rubber spatula until the milk deposits separate and turn amber in color. Pour the butter into a bowl and cool until room temperature.1 cup Plus 1 Tablespoon Unsalted butter
- In a medium bowl, sift together the flour, baking soda, baking powder, salt, and cinnamon together. Set aside.2 ½ cups All-purpose flour, ½ teaspoon Baking soda, ½ teaspoon Baking powder, 1 teaspoon Salt, 1 teaspoon Ground cinnamon
- In a separate bowl, beat the melted butter, brown sugar, and sugar on high speed for 2 minutes. Add in the vanilla and eggs and mix on medium until combined.1 cup Brown sugar, ½ cup White granulated sugar, 2 teaspoon Pure vanilla extract, 2 Large eggs
- Add in the dry ingredients. Mix on low speed until combined. Add in the butterscotch chips and chocolate chips. Fold the dough until combined.1 cup Butterscotch chips, 1 cup Semi-sweet chocolate chips
- Preheat oven to 350°F. Line 2 cookie sheets with parchment paper. Let the dough sit for 10 minutes for the gluten to absorb into the dough. This helps with spreading.
- Take a large cookie scoop (2 tablespoon or 2oz). Scoop a heaping amount of cookie dough. Place 6 per cookie sheet.
- Bake for 13-15 minutes. The edges should be golden brown. Let it sit for 5 minutes on the tray before transferring to a cooling rack.