Butterscotch Chocolate Chip Cookies

These thick and chewy butterscotch chocolate chip cookies are the perfect blend of sweet and salty with chewy centers and crispy edges.

The brown butter makes every bite deeply rich and flavorful, and the sea salt on top? Chef's kiss!

They're perfect for gifting, sharing at gatherings, or treating yourself to something special. And yes, they do make the house smell incredible while baking.

Why You’ll Love These Butterscotch Chocolate Chip Cookies

Perfect Party Treat: These cookies strike the ideal balance between familiar and unique. They’re a standout at any event where classic chocolate chip cookies might feel too plain.

Double Chip Delight: The combination of butterscotch and chocolate chips creates an irresistible flavor duo. It appeals to chocolate chip cookie lovers and those seeking something more adventurous.

Customizable: The basic recipe serves as an excellent foundation for creative variations. Add chopped nuts, switch up the chips, or experiment with different spices. You can jazz these up however you like. 

Make-Ahead Friendly: You can prepare this dough up to 48 hours in advance and refrigerate it. Doing so will allow the flavors to develop even more deeply. It also gives you the flexibility to bake fresh cookies anytime.

Ingredients

• All-Purpose Flour & Cornstarch: The dough foundation that makes them super tender.

• Baking Soda: A leavening agent that helps cookies spread just-so. It also creates a soft texture and reacts with the sugars to produce a golden-brown color.

• Salt & Vanilla Extract: Essential flavor enhancers for the other ingredients. 

• Unsalted Butter: Creates richness and helps with spread control. Brown it for even more nutty flavor.

• Granulated & Light Brown Sugar: Granulated sugar creates crispness. Brown sugar adds moisture and caramel notes. Together, they create the perfect texture.

• Eggs: For structure and richness. Use a room-temperature egg and two egg yolks.

• Butterscotch Chips: Add a sweet, caramel-like flavor and creamy texture. Premium brands like Ghirardelli offer better melting qualities.

• Semi-Sweet Chocolate Chips: Provide a rich chocolate flavor with balanced sweetness. Again, use high-quality chips. They taste better and will hold their shape while baking.

• Flaky Sea Salt: An optional finishing touch that adds crunch and enhances the sweetness. Maldon or Fleur de sel are excellent choices.

How to Make Butterscotch Chocolate Chip Cookies

Unless you’re using refrigerated dough, all chocolate chip cookie recipes will have a fair amount of steps. These are no exception. 

Don’t let the steps fool you, though. These cookies are still a breeze to whip up.

1. BROWN the butter in a large skillet over medium heat, stirring constantly, until nutty and browned with bits on the bottom. Pour into a mixing bowl, scraping the bits, and cool for 5 minutes.

2. WHISK the brown sugar, granulated sugar, and vanilla into the butter until well combined, about 2 minutes. Blend in the egg and yolks until smooth.

3. COMBINE the flour, cornstarch, baking soda, and salt in a separate bowl. Mix into the butter-sugar mixture until halfway combined, then fold in the butterscotch and chocolate chips.

4. COVER and chill the dough for 1 hour.

5. PREHEAT the oven to 325°F (160°C). Line two baking sheets with parchment paper.

6. SCOOP dough with a 1/4-cup measure and arrange 3 inches apart for large cookies. Alternatively, scoop 2-tablespoon portions and space 2 inches apart.

7. BAKE for 10-13 minutes until the edges are golden and the centers are slightly underbaked (12 cookies). Or bake for 9-11 minutes for smaller cookies.

8. COOL on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely. Enjoy!

Tips for the Best Butterscotch Chocolate Chip Cookies

Each bite of these butterscotch cookies delivers a perfect balance of chewy centers and crispy edges. And the brown butter adds that subtle warmth that makes them truly unforgettable.

Meanwhile, a finishing sprinkle of flaky sea salt transforms them into a sweet-and-salty masterpiece that'll have everyone reaching for seconds.

But don’t get started just yet – take a look at these helpful tips first!

• Melt the butter. Don't want to brown the butter? No worries. Just melt it in the microwave, then let it cool before use.

• Quality chips matter. Use Ghirardelli or Guittard semi-sweet chocolate chips for the best taste and texture. Their butterscotch chips are also delicious but can be hard to find. Nestlé Toll House and Hershey’s butterscotch chips will suffice. 

• Avoid overmixing & overbaking. Mix the dough until just combined after adding the dry ingredients. Overmixing can lead to dense, tough cookies. Additionally, slightly underbake the cookies. The centers should remain a bit soft – they’ll set up as the cookies cool. 

• Reserve a few chips. Don’t add them all to the batter. Instead, press a few into the tops of the cookies while they're still hot for a picture-perfect appearance.

• Don't skip the chill. If you bake these right away, they'll spread too much and be very thin. Chilling the dough solidifies the butter so they stay nice and thick. You can even chill the dough overnight for more developed flavors.

Variations

Want to make these cookies even more exciting and eye-catching? Try one (or more) of these variations: 

• Add cinnamon. If you’re a fan of warm spices, add 1-1 1/2 teaspoons of cinnamon for more aromatic and flavorful cookies. 

• Add nuts. Add 1/2 cup toasted pecans, almonds, or walnuts to the batter. The cookies will have more crunch and nutty undertones. 

• Swap the chips. Substitute white chocolate chips for semi-sweet. Or add 1/4 cup toffee bits for extra butterscotch flavor. 

• Want chewier cookies? Replace 2 tablespoons of granulated sugar with 2 tablespoons of corn syrup.

• Make the dough ahead of time. Prepare and refrigerate it for up to 48 hours. Or shape it into balls (after chilling), and freeze them for up to 3 months. Add 1 to 2 minutes to the baking time if baking from frozen. 

How to Store

I made these today, and the kitchen smells absolutely divine.

Another quick tip? Let them cool completely to experience the full depth of flavors. Though I won't judge if you can't resist sampling one straight from the oven.

Either way, they're easy to store:

To Store: Place completely cooled cookies in an airtight container or resealable plastic bag. Store at room temperature for up to a week or in the fridge for up to 2 weeks. If refrigerating, keep them away from strong odors. 

To Freeze: Arrange cooled cookies in a single layer on a baking sheet and freeze until solid. Transfer to an airtight container or freezer bag. Separate the layers with parchment paper, and store for up to 3 months. Thaw at room temperature before serving.

More Thick & Chewy Cookies You'll Love

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Pumpkin Crinkle Cookies
Lemon Sugar Cookie Bars
Cranberry Oatmeal Cookies