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+ servings
a stack of butterscotch chocolate chip cookies on a wooden board

Chocolate Chip Butterscotch Cookies

Chewy brown butter cookies stuffed with chocolate chips and butterscotch chips
Course Dessert
Cuisine American
Prep Time 13 minutes
Cook Time 10 minutes
Chill Time 30 minutes
Total Time 53 minutes
Servings 16 cookies
Calories 291kcal
Author Ella


  • 170 grams unsalted butter
  • 300 grams all-purpose flour
  • ¾ teaspoon baking powder
  • ½ teaspoon baking soda
  • 200 grams light brown sugar
  • 100 grams granulated sugar
  • 1 egg room temperature
  • 1 egg yolk room temperature
  • 2 teaspoon vanilla extract
  • 1 ½ teaspoon kosher salt
  • pinch cinnamon
  • pinch nutmeg
  • 113 grams dark chocolate chips
  • 113 grams butterscotch chips


  • Preheat your oven to 350°F/175°C and line 3 baking trays with parchment paper
  • Whisk together your flour, baking soda, baking powder, cinnamon and nutmeg in a medium bowl. Set aside
  • 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 and use a rubber spatula to combine until there are no more streaks of flour.
  • Add in your chocolate and butterscotch chips, but keep about ¼ cup of chocolate and butterscotch to the side.
  • Scoop out the cookie dough using a 1.5 tablespoon ice cream scooper and place on a lined tray. Once finished, gently press the extra chocolate 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
  • Bake the cookies 6 at a time for 10-12 minutes.


My recipes have been developed and tested in metric grams. I highly recommend using a weighing scale and measuring out your ingredients the metric way. I have provided a conversion to US cups but please note that I haven't tested the recipe with this method.
Butter: I use European style butter, like Kerry Gold, in my recipes. This will make your finished bake much creamier and richer.
Salt: If you don't have kosher salt, halve the amount of salt called for in the recipe. 1 teaspoon kosher salt = ½ teaspoon fine salt.
Storage: keep the baked cookies in a tupperware for up to 5 days at room temperature. Freeze unbaked cookie dough balls, when ready to bake just bake for an extra minute or two. 


Calories: 291kcal | Carbohydrates: 43g | Protein: 3g | Fat: 12g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 317mg | Potassium: 90mg | Fiber: 1g | Sugar: 27g | Vitamin A: 304IU | Vitamin C: 1mg | Calcium: 52mg | Iron: 1mg