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–+ servings
half of a butterscotch chocolate chip cookie resting on a full cookie.
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Butterscotch Chocolate Chip Cookies (with Browned Butter!)

Soft and chewy Butterscotch Chocolate Chip Cookies are packed with nutty brown butter, gooey butterscotch and chocolate chips, and crunchy Heath bits for an irresistible treat. This easy, one-bowl recipe comes together quickly—no chilling required!
Prep Time20 minutes
Cook Time9 minutes
Total Time29 minutes
Course: Dessert, Snack
Cuisine: American
Servings: 32
Calories: 209kcal
Author: Cara Lanz

Ingredients

  • 1 cup unsalted butter 2 sticks
  • 1 cup dark brown sugar
  • ½ cup granulated sugar
  • 2 eggs
  • 1 tablespoon vanilla extract not teaspoon
  • 3 cups flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup dark chocolate chips plus more for topping
  • 1 cup butterscotch chips plus more for topping
  • ½ cup Heath bits plus more for topping

Instructions

  • If baking right away, preheat the oven to 350. Line baking sheets with parchment paper or silicone baking mats. 
  • Brown the butter: Cube the butter and melt it in a light-bottomed saucepan over medium heat, stirring as it bubbles and foams. After 5-8 minutes, it will toast and develop golden-brown flecks. Quickly transfer it to a heat-proof bowl to stop cooking. Let it cool 10-15 minutes -- or until it no longer feels hot (it can be a little warm, just not so warm that it would melt the chocolate). You can speed this up in a shallow dish in the fridge.
  • In a large mixing bowl, beat the butter and sugars on medium-high speed for 2-3 minutes. Mix in the eggs one at a time, until fully blended, then the vanilla.
  • Sift in the flour, salt, and baking soda just until a thick dough forms, being careful not to overmix. Add the chocolate chips, butterscotch chips, and Heath bits. Mix on low until incorporated into the dough.
  • Optional: chill dough for 30-60 minutes for the most intense flavor and thickest cookies.
  • Portion dough into rounded 2 tablespoon balls and flatten them into 1" thick pucks. Place dough balls 2 inches apart on cookie sheets. If desired, top with more Heath bits, butterscotch chips, and chocolate chips. (I press the top of the dough ball into a bowl of Heath bits, then add the chips by hand).
  • Bake for 7-9 minutes or until the tops are golden brown. The internal temperature should be 175-185 for soft, gooey cookies. Sprinkle the tops with a little flaky sea salt, optional.
  • Let the cookies rest on the pan for 5 minutes, then transfer to a wire rack to cool completely. Who am I kidding -- eat at least a few while they're warm and gooey!!

Notes

  • If you don’t have a large strainer or sifter, whisk the dry ingredients in a large bowl before adding them to the wet ingredients. 
  • Chilling the dough isn't necessary to keep the cookies from spreading. For thicker cookies with more intense flavor, chill the dough for 30 minutes to 1 hour, up to overnight. 
  • If the cookies spread, chill the dough. It also helps to shape the dough into tall balls. 
  • The ideal internal temperature of these cookies is 175 to 185. 

Nutrition

Calories: 209kcal | Carbohydrates: 29g | Protein: 2g | Fat: 9g | Saturated Fat: 6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 30mg | Sodium: 109mg | Potassium: 66mg | Fiber: 1g | Sugar: 18g | Vitamin A: 241IU | Vitamin C: 0.04mg | Calcium: 29mg | Iron: 1mg