Double Butterscotch Chocolate Chip Cookies

“Ooooh, they’re butterscotch. You have to try these!” she exclaimed, grabbing a second and third cookie to give to friends. The cookies this tester loved were my Double Butterscotch Chocolate Chip Cookies. With all brown sugar and butterscotch chips, they’re perfectly sweet and chewy and just slightly crisp around the edges.

Read on to learn the difference between butterscotch and caramel and for the detailed tips and tricks for making this recipe. Or just grab your cookie scoop, hit that Jump to Recipe button, and let’s make some butterscotch and chocolate chip cookies!

nine cookies studded with butterscotch chips and chocolate chips on a baking rack.

What is butterscotch?

In my culinary education, I learned that butterscotch is what you get when you heat brown sugar until it melts and caramelizes. Just like caramel, which is made with white sugar, you can heat brown sugar to make a butterscotch sauce like the caramel in my caramel-topped brownies or cook it to a higher temperature for chewy or hard candies.

 

Of course, it seems like this distinction between using white and brown sugar isn’t that clear. Some say that butterscotch is what you get when you add cream and butter to any caramelized sugar. Do with this info what you will.

Ingredients

butterscotch chips and chocolate chips, brown sugar, and other cookie ingredients on a countertop.

These chocolate chip butterscotch cookies are an adaptation of my favorite brown butter chocolate chip cookies just like these S’Mores Bars and Nutella blondies. Like my double peanut butter chocolate chip cookies, I’ve called these cookies “double butterscotch” because of the brown sugar butterscotch cookie base and butterscotch chips.

In recipe testing, I used both artificially-flavored Toll House butterscotch chips and the more expensive Guittard butterscotch baking chips. None of my recipe tasters could taste any difference in the cookies or tell which chip was which.

Please see the recipe card below for complete information on ingredients and quantities.

Variations and substitutions

  • Omit the chocolate chips and use all butterscotch chips or chopped nuts.
  • Sub bittersweet chocolate chips. Milk chocolate may make these butterscotch cookies a bit much as all the butterscotch chips I tested were quite sweet.
  • Bake at 350 degrees Fahrenheit for an extra few minutes for a flatter, crispier cookie.

Recipe tips and tricks

My first butterscotch chocolate chip cookie recipe tests started with a homemade butterscotch sauce. But the butterscotch sauce cookies never had enough flavor compared to this brown butter cookie.

To make brown butter, melt the butter over medium-low heat. Continue to cook, stirring or swirling the pan until the butter turns a golden brown color, it develops a nutty aroma, and it stops making a popping sound. Be careful not to burn the butter.

Pour the butter into a glass measuring cup to stop it from cooking. Let it cool slightly so the butter doesn’t cook the eggs when you mix!

While the butter is cooling, line two baking sheets with parchment or silicone mats. In a separate bowl, whisk together the all-purpose flour, baking soda, and salt in a small bowl.

Once the butter has cooled to touch, beat the browned butter with the brown sugar. Browning the butter makes making these butterscotch chocolate chip cookies easy to make whether you do it by hand, hand mixer, or stand mixer.

Add the eggs, one at a time, to the butter and sugar mixture, mixing well after each addition.

butter and brown sugar mixed together in a mixing bowl.
mixing bowl with light brown liquid batter.

Beat in the milk and vanilla extract. Then add the dry ingredients to the bowl, being careful not to over-mix so you don’t develop the gluten in the flour.

thick light brown swirls of batter in a mixing bowl.
light brown cookie batter in a mixing bowl.

Stir the butterscotch chips and chocolate chips into your butterscotch cookie batter by hand.

light brown cookie batter studded with butterscotch chips and chocolate chips.

At this point, the butterscotch cookie dough needs to be chilled to prevent excessive spreading. You can either chill the whole mixing bowl in the refrigerator for 30 to 60 minutes, or scoop your cookies onto a prepared cookie sheet and freeze the sheet for 15 to 30 minutes.

Use a #40 cookie scoop or two spoons to scoop cookie balls that are about one and a half tablespoons. Place your butterscotch and chocolate chip cookies on the prepared baking sheets at least two inches apart, leaving space between each cookie for spreading. If you are planning to freeze the unbaked butterscotch cookie dough, you can place them right next to each other.

twelve scoops of cookie dough with butterscotch chips and chocolate chips on a silicone lined baking sheet.

Bake for 11 to 14 minutes until the edges are golden brown and the centers are just set. The cookies may appear under-baked, but they will continue to firm up as they cool. Leave your butterscotch chocolate chip cookies on the baking sheets for five minutes before transferring them to a cooling rack.

nine cookies with butterscotch chips and chocolate chips.

Recipe FAQs

Can I use light brown sugar instead of dark brown sugar?

Yes. Dark brown sugar has a little bit more molasses in it, giving your chocolate chip butterscotch cookies a slightly richer flavor. Light brown sugar will create a slightly less acidic cookie batter which means less activation of baking soda and flatter cookies.

How should I store these chocolate chip butterscotch cookies?

Store your butterscotch cookies in an airtight container at room temperature. You can freeze baked cookies for three to six months.

Can I freeze unbaked cookies?

Yes, scoop cookie balls onto a lined baking sheet closely but not touching. Freeze the butterscotch cookie balls overnight, then transfer them to a freezer bag for up to three to six months. Bake from frozen at the same temperature for an extra minute or two.

Love this recipe? Please leave a 5-heart 💜💜💜💜💜 rating in the recipe card below. Let me know how much you loved it, or any problems you had, in the comments section further down.

Recipe

Double Butterscotch Chocolate Chip Cookies

5 from 2 votes
Category: Cookies
Cuisine: Unspecified
Prep Time: 30 minutes
Cook Time: 12 minutes
Cooling time: 1 hour
Total Time: 1 hour 42 minutes
Servings: 30 cookies
Calories: 182kcal
These Double Butterscotch Chocolate Chip Cookies are an adaptation of my best chocolate chip cookie made with all brown sugar and butterscotch chips. The recipe makes a perfectly sweet and chewy butterscotch cookie that's just slightly crisp around the edges.
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Ingredients

  • 1 cup (2 sticks or 227 grams) unsalted butter
  • 2 cups (250 grams) all-purpose flour
  • 1 teaspoon kosher salt
  • ½ teaspoon baking powder
  • ½ teaspoon baking soda
  • cups (240 grams) dark brown sugar
  • 2 eggs room temperature
  • 1 tablespoon milk
  • 2 teaspoons vanilla extract
  • 1 cup (170 grams) butterscotch chips
  • 1 cup (170 grams) semi-sweet chocolate chips

Instructions

  • Brown the butter and let it cool slightly. Please see the Recipe Tips and Tricks for more detailed instructions on how to brown butter.
    1 cup (2 sticks or 227 grams) unsalted butter
  • While the butter is cooling, line two baking sheets with parchment paper or silicone mats.
  • Whisk or sift together the flour, salt, baking powder, and baking soda in a small bowl.
    2 cups (250 grams) all-purpose flour, 1 teaspoon kosher salt, ½ teaspoon baking powder, ½ teaspoon baking soda
  • In a large mixing bowl or bowl of a stand mixer, beat the brown sugar and melted butter until well mixed, about three to five minutes.
    1¼ cups (240 grams) dark brown sugar
  • Add the eggs one at a time and beat for one minute after each addition, scraping down the bowl as necessary. Add the milk and vanilla and beat for another minute.
    2 eggs, 1 tablespoon milk, 2 teaspoons vanilla extract
  • Add the bowl of dry ingredients and mix on low just until all traces of flour disappear. Be careful not to over-mix.
  • Stir in the butterscotch chips and semi-sweet chocolate chips by hand. At this point you can chill the bowl of butterscotch cookie dough in the refrigerator for one hour, or scoop out 12 cookies on a lined cookie sheet and put it into the freezer for 15 to 30 minutes.
    1 cup (170 grams) butterscotch chips, 1 cup (170 grams) semi-sweet chocolate chips
  • Heat your oven to 375℉ and bake for 11 to 14 minutes, until the cookies are set and the edges are just starting to brown. If you are baking two cookie sheets at the time, check your cookies after about eight or nine minutes and rotate them as necessary.
  • Cool the butterscotch cookies on the baking sheet for five minutes, then transfer them to a baking rack to cool completely.

Notes

This recipe will make 30 to 32 butterscotch chocolate chip cookies using a #40 cookie scoop (one and half tablespoons of cookie dough).
Using light brown sugar instead of dark brown will make slightly flatter cookies. You can also bake these cookies at 350 degrees Fahrenheit for a flatter, crispier cookie – they’ll take an extra minute or two.
I typically bake only one cookie sheet at a time and freeze the rest. If you are baking two cookie sheets at a time, check the cookies part way through baking and rotate your pans if necessary.

Nutrition

Calories: 182kcal | Carbohydrates: 24g | Protein: 2g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 28mg | Sodium: 134mg | Potassium: 62mg | Fiber: 1g | Sugar: 16g | Vitamin A: 214IU | Calcium: 21mg | Iron: 1mg
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