These butterscotch chocolate chip cookies are soft, chewy and made with brown butter! You can make them in 1 bowl and it takes less than 15 minutes to make. These are the perfect butterscotch chocolate chip cookies!
This recipe was originally published in July 2021. They have since been updated with new images.
These chewy butterscotch chocolate chip cookies have to be one of my all time favorites. They're made with brown butter and have a gooey and soft center. They're loaded up with so many butterscotch chips and semisweet chocolate chips!
These butterscotch cookies taste so rich and indulgent, but they use simple ingredients that you probably already have in your pantry. They're based off of my marshmallow chocolate chip cookies.
Why you'll love these butterscotch chocolate chip cookies!
- They're made with brown butter, giving you a delicious nutty and toasted taste. Brown butter is so simple to make but it makes a huge difference to the flavour.
- These cookies are made with an equal amount of chocolate chips and butterscotch chips. I use semisweet chocolate chips to balance the sweetness of the butterscotch.
- You don't need a mixer to make these cookies! Plus, they're made in just 1 bowl.
- These butterscotch chocolate chip cookies are lightly spiced with cinnamon and nutmeg which gives all the cozy vibes.
- Chocolate Chips: I use semisweet chocolate chips in this recipe to balance out the sweetness of the butterscotch. My favourite chips are the Guittard semi-sweet chocolate chips. You can use just butterscotch chips if you prefer.
- Butter: I use European style butter, like Kerry Gold, which has a higher butterfat content. This will give you a richer and creamier cookie, so please keep that in mind if you use American butter!
- Butterscotch Chips: these cookies are absolutely packed with butterscotch chips! You can also use salted caramel chips if that's what you have on hand.
- Flour: I've only tested this recipe with all purpose flour.
- Egg Yolk: an extra egg yolk is added to the cookie dough to make them super chewy!
- Spices: cinnamon and nutmeg is added to the dough to give you a slightly spiced dough, it tastes so delicious with the two types of chips!
Step by Step Instructions
Step 1: In a small saucepan, melt your butter over medium-low heat. Once completely melted, slightly turn up the heat. It will begin to foam and the milk solids at the bottom of the pan will turn a light brown - it should smell nutty and toasted. Take off the heat and pour into a bowl, let cool completely.
Step 2: Once the butter has cooled, whisk in the light brown sugar, sugar, vanilla extract and salt until completely smooth.
Step 3: Add in all of the dry ingredients - the flour, baking soda, baking powder, ground cinnamon and ground nutmeg. Use a rubber spatula to combine everything until there are no more dry spots. Stir in the butterscotch chips and chocolate chips.
Step 4: Use a large cookie scoop to scoop out 3 tablespoons of dough and place on a parchment lined baking sheet. Chill briefly for 30 minutes (if you want extra thick cookies!).
Bake the cookies in an oven preheated to 350°Fahrenheit/175°Celsius and bake the cookies on a lined baking sheet for 10-12 minutes.
Baking Tips & Tricks
- Measuring – I highly recommend using a weighing scale and measuring out your ingredients the metric way. It makes a big difference to your baking and is the most accurate way to bake!
- Fluff and Sprinkle Flour – if you aren’t weighing your ingredients and are using a measuring cup, then use the fluff and sprinkle method to measure your flour. Go to this link here to find out how to do that. If you use too much flour then the cookies will be dry instead of soft and chewy!
- Bakery Style Cookies – Once the cookies are out of the oven, use a biscuit cutter or a large mug to gently ‘scoot’ the cookies into a perfect circular shape. I also recommend adding some extra butterscotch and chocolate chips to the cookies as soon as they're out of the oven.
- Browning Butter - Make sure your butter is fully browned before taking it off the heat. Make sure the milk solids have turned a light brown and it smells nutty and toasted.
Frequently Asked Questions
Once your cookies are out of the oven, use a large circular cookie cutter and place it over the cookie. Scoot the cutter around gently, this will smooth out any edges and make your cookies perfectly round.
Adding that extra egg yolk alongside the whole egg is going to make your cookies much chewier! I also recommend not overmixing your cookie dough as that will lead to a dry cookie.
No, you don't have to if you don't have the thick but just keep in mind that the cookies won't be as thick and might spread a bit.
Once you've scooped out the cookie dough balls, place them in a freezer bag and freeze. When you're ready to bake, place in the oven and bake for an extra minute or two.
Try these cookies next!
Chocolate Chip Butterscotch Cookies
- 1 ½ sticks unsalted butter
- 2 ½ cups all-purpose flour
- ¾ teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup light brown sugar
- ½ cup granulated sugar
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 2 teaspoon vanilla extract
- 1 ½ teaspoon kosher salt
- pinch cinnamon
- pinch nutmeg
- ⅔ cup semisweet chocolate chips
- ⅔ cup butterscotch chips
- In a small saucepan over medium-low heat, melt the butter. Once melted, increase the heat to medium and let the butter begin to foam. Keep cooking and stirring with a spatula, until the butter begins to brown and gives off a nutty smell (2-3 minutes). Pour into a medium bowl and let cool completely
- Add in the sugars, vanilla and salt to the butter mixture. Whisk to combine.
- Add in the egg and egg yolk and whisk until smooth and glossy
- Pour in the dry ingredients (the flour, baking powder, baking soda, kosher salt, cinnamon and nutmeg) and use a rubber spatula to combine until there are no more streaks of flour.
- Add in your chocolate and butterscotch chips, but keep a small handful of chocolate and butterscotch to the side.
- Scoop out the cookie dough using a 3 tablespoon ice cream scooper and place on a lined tray. Once finished, gently press the extra chocolate and butterscotch chips on top of the cookie dough balls – this will give you those puddles of chocolate! Chill for at least 30 minutes or up to overnight
- Preheat your oven to 350°F/175°C and line 3 baking trays with parchment paper
- Bake the cookies 6 at a time for 10-12 minutes.