If you’re on the hunt for the ultimate sweet treat that combines rich, buttery goodness with pockets of melty chocolate and a hint of caramel sweetness, you’ve got to try this Butterscotch Chocolate Chip Cookies Recipe. It’s the perfect cookie that effortlessly balances the deep flavor of browned butter with the delightful chewiness of chocolate and butterscotch chips, creating a cookie experience that feels like a warm hug in every bite. Whether you’re baking for friends, family, or simply treating yourself, these cookies are guaranteed to become an instant favorite.
Ingredients You’ll Need
The magic of this Butterscotch Chocolate Chip Cookies Recipe lies in its simple yet essential ingredients. Each component plays a crucial role in building the perfect texture and flavor — from the nutty aroma of browned butter to the luscious pockets of chocolate and butterscotch that make each cookie uniquely delightful.
- All-purpose flour: Provides structure and the perfect chewy crumb when balanced correctly.
- Baking soda and baking powder: Work together to give the cookies a light rise and tender texture.
- Salt: Enhances all the flavors and balances the sweetness.
- Unsalted butter (browned and cooled): Adds a deep, nutty flavor that takes these cookies to the next level.
- Brown sugar: Contributes to moisture and a rich, molasses-y sweetness.
- Granulated sugar: Helps the cookies crisp on the outside while remaining soft inside.
- Eggs: Bind the ingredients together and provide structure.
- Vanilla extract: Infuses warmth and rounds out the cookie’s flavor.
- Semi-sweet chocolate chips: Offer melty chunks of chocolate that contrast beautifully with the butterscotch.
- Butterscotch chips: Deliver that golden caramel flavor that makes these cookies stand out.
How to Make Butterscotch Chocolate Chip Cookies Recipe
Step 1: Brown the Butter
Start by placing your butter in a large pan over medium heat. Stir continuously as the butter melts and foam forms around the edges. Keep stirring for about 5 to 8 minutes until you see that gorgeous golden brown color. This step develops a rich, nutty flavor that’s the secret behind these cookies’ irresistible taste. Pour the browned butter into a bowl and allow it to cool to room temperature before moving on.
Step 2: Combine Dry Ingredients
Next, whisk together the flour, baking soda, baking powder, and salt in a medium bowl. This ensures that all the leavening agents and seasoning are evenly distributed, which results in uniform texture and perfect rise for your cookies.
Step 3: Cream Butter and Sugars
Using a hand or stand mixer, beat the browned butter with the brown and granulated sugars for 1 to 2 minutes until light and fluffy. This step is key to incorporating air into the dough, creating that wonderfully tender crumb. Then, add the vanilla and eggs and mix until everything is fully combined.
Step 4: Add Dry Ingredients and Chips
Slowly mix the dry ingredients into the wet mixture on low speed. Once everything is just combined, gently fold in the semi-sweet chocolate and butterscotch chips using a wooden spoon or spatula. This ensures every bite has a perfect balance of gooey chips.
Step 5: Prepare for Baking
Preheat your oven to 350°F (175°C). Line two cookie sheets with parchment paper or silicone mats to prevent sticking. Using a large 2-tablespoon cookie scoop, place heaping scoops of dough onto the sheets — around six per tray to allow for spreading.
Step 6: Bake and Cool
Bake your cookies for 14 to 15 minutes until the edges turn a golden brown but the centers remain soft. Let cookies rest on the cookie sheet for 5 minutes to set before transferring them to a cooling rack. This resting time helps maintain a tender, chewy center with just the right crisp edges.
How to Serve Butterscotch Chocolate Chip Cookies Recipe
Garnishes
If you’re looking to add a little extra flair when serving these cookies, a light dusting of powdered sugar can add a touch of elegance and sweetness that contrasts beautifully with the buttery richness of the cookies. Alternatively, sprinkle a tiny pinch of sea salt on top right after baking to enhance the butterscotch and chocolate flavors.
Side Dishes
These cookies pair wonderfully with classic sides like a cold glass of milk or a scoop of vanilla ice cream for a decadent dessert. For an adult twist, a rich cup of coffee or a creamy chai latte complements the cookies’ warm, caramel notes perfectly.
Creative Ways to Present
To impress guests or make your snack time special, try stacking the cookies with layers of softened cream cheese frosting between them for a cookie sandwich. You can also lightly toast the cookies and serve alongside a warm caramel drizzle or dip chunks into melted chocolate for an indulgent treat.
Make Ahead and Storage
Storing Leftovers
Store your leftover Butterscotch Chocolate Chip Cookies in an airtight container at room temperature, and they’ll stay soft and fresh for up to 5 days. Be sure to separate layers with parchment paper to keep them from sticking together.
Freezing
If you want to keep these cookies longer, freezing is a fantastic option. Flash freeze individual cookie dough balls on a baking sheet, then transfer them to an airtight container or freezer bag. You can bake them directly from frozen, just adding a couple of extra minutes to the baking time for freshly baked cookies anytime you want.
Reheating
To bring stored cookies back to that just-baked warmth, pop them in a preheated oven at 300°F (150°C) for about 5 minutes or microwave them for 10 to 15 seconds. This will revive their soft texture and warm the chocolate and butterscotch chips, making each bite irresistibly gooey.
FAQs
Can I use regular butter instead of browning it?
You absolutely can, but browning the butter adds a deep, nutty flavor that transforms these cookies from ordinary to extraordinary. If you’re short on time, regular melted butter still works but you’ll miss that special depth.
Can I substitute the butterscotch chips with something else?
Sure! White chocolate chips or caramel chips make excellent substitutes if you can’t find butterscotch chips, but the unique sweet richness of butterscotch really completes this recipe’s signature flavor.
Will these cookies be soft or crispy?
These cookies are designed to be soft and chewy with slightly crisp edges, thanks to the browning of the butter and the sugar combination. If you prefer a crunchier cookie, just bake them a little longer.
Can I use a mixer or should I mix by hand?
Using a stand or hand mixer will make combining ingredients easier and help achieve a light, fluffy texture. However, you can also mix by hand with a sturdy spoon if you prefer – just take your time to fully combine the sugars and butter.
How do I prevent cookies from spreading too much?
Make sure your dough is well chilled before baking, and don’t overload the cookie sheets. Also, using parchment paper or silicone mats helps the cookies hold their shape without sticking.
Final Thoughts
I can’t recommend enough trying this Butterscotch Chocolate Chip Cookies Recipe if you love cookies that are a little bit special and a lot delicious. The combination of browned butter, sweet butterscotch, and rich chocolate makes these cookies irresistible every single time. Gather your ingredients, preheat that oven, and get ready to enjoy some truly amazing homemade cookies that are sure to bring smiles.
Print
Butterscotch Chocolate Chip Cookies Recipe
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 24 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
Delight in these rich and chewy Butterscotch Chocolate Chip Cookies, featuring browned butter for a deep, nutty flavor paired with sweet butterscotch and classic semi-sweet chocolate chips. Perfectly golden on the edges and soft in the center, these cookies are an irresistible treat for any occasion.
Ingredients
Dry Ingredients
- 2 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter (browned and cooled)
- 1 cup brown sugar (firmly packed)
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
Add-ins
- 1 cup semi-sweet chocolate chips
- 1 cup butterscotch chips
Instructions
- Brown the Butter: Place the butter in a large pan over medium heat. Stir continuously until the butter melts and starts to foam around the edges. Continue stirring for 5 to 8 minutes until the butter turns a golden brown color with a nutty aroma. Remove from heat and pour the browned butter into a bowl. Allow it to cool to room temperature.
- Combine Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, baking powder, and salt. Set this mixture aside for later use.
- Mix Sugars and Butter: In a separate bowl, use a standing or hand mixer to beat the cooled browned butter with brown sugar and granulated sugar for 1-2 minutes until the mixture is light and fluffy. This aerates the dough and ensures a tender cookie.
- Add Eggs and Vanilla: Add the eggs and vanilla extract to the butter and sugar mixture. Mix until fully combined and smooth.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Avoid overmixing to keep the cookies tender.
- Fold in Chips: Using a wooden spoon or spatula, gently fold in the butterscotch chips and semi-sweet chocolate chips evenly throughout the dough.
- Prepare for Baking: Preheat the oven to 350°F (175°C). Line two cookie sheets with parchment paper or silicone baking mats to prevent sticking.
- Scoop Dough: Using a large 2 tablespoon cookie scoop, portion out the dough, placing six heaping scoops onto each cookie sheet to allow room for spreading.
- Bake the Cookies: Bake in the preheated oven for 14-15 minutes or until the edges are golden brown and the centers are just set.
- Cool Cookies: Let the cookies sit on the cookie sheet for 5 minutes after baking to firm up, then transfer them to a cooling rack to cool completely.
Notes
- Browned butter adds a rich, nutty flavor—do not skip this step for best results.
- Make sure the browned butter is cooled to avoid cooking the eggs when mixing.
- Use parchment paper or silicone mats to prevent sticking and ensure even baking.
- For chewier cookies, slightly underbake them and let them cool on the sheet.
- This dough can be refrigerated for up to 48 hours for enhanced flavor and texture development.
