Butterscotch chocolate chip cookies are loaded with butterscotch and chocolate chips, pretzels and a nice sprinkle of sea salt. Buttery, sweet and just a bit salty!
Butterscotch chocolate chip cookies are perfect for when you're needing an elevated chocolate chip cookie. Every time I make them everyone goes crazy for them and there's never a single cookie left behind.
If you're looking for other ways to spice up a classic chocolate chip cookie you should try my brown butter chocolate chip cookies, my chocolate chip coconut cookies, or these oatmeal chocolate chip cookies.
WHY YOU WILL LOVE THESE
SWEET & SALTY- Butterscotch chips can be overly sweet by themselves, so mixing them with chocolate chips and salty pretzels gives these cookies the perfect balance.
CRISPY & CHEWY- These cookies have the perfect crisp buttery edges with a gooey, chewy middle.
BASIC INGREDIENTS- These cookies call for the usual staple ingredients that you keep on hand.
INGREDIENT NOTES
- Brown Butter- After you have browned the butter allow it to cool completely before starting to mix the cookie dough.
- Eggs- You will use one whole egg and one yolk for these cookies.
- Flour- If you have a scale make sure to weigh your flour, if not, scoop flour out with a spoon making sure not to compact it.
- Pretzels- I love having the crunch and saltiness added to these cookies, but you are welcome to skip if you don't have them or don't like them.
STEP BY STEP INSTRUCTIONS
STEP ONE: Start by browning the butter. You'll take ¾ cup of butter and melt in a medium saucepan, and then continue to cook past the point of boiling. You will do this over medium heat, past the point of the butter foaming, until it turns a nice golden brown, and has a nutty smell. Make sure you are stirring and watching it, because it will turn from perfectly brown to burnt fairly quickly. Once finished browning, pour into a bowl and allow to cool.
STEP TWO: Place browned butter and sugars in the bowl of a stand mixer, fitted with a paddle attachment. Beat on medium-high speed until combined, 2-3 minutes.
STEP THREE: Add egg and yolk one at a time, mix until smooth on low speed, about 30 seconds each egg. Beat in the vanilla.
STEP FOUR: In a separate bowl, whisk together flour, baking soda, salt. Add flour mixture to bowl and mix on low, being careful not to over mix. I usually like to stop mixing when I still have flour remnants around the bowl. Fold in butterscotch and chocolate chips, and pretzels saving a handful to stick on top of the dough balls.
STEP FIVE: Scoop the dough into large balls. I like to use a ¼ cup cookie scoop. At this point I usually like to chill my dough for at least 2 hours.
STEP SIX: Preheat oven to 350 F. Line two baking sheets with parchment paper. Place 6-8 cookie balls on your baking sheet. Sprinkle with flaked salt. Bake the cookies for 11-12 minutes. You're looking for a nice golden brown outside rim.
EXPERT BAKING TIPS
These cookies contain more butter to flour ratio than most of my cookies. The reason for this is when you brown your butter you are cooking some of the moisture out, therefore needing a little bit more to compensate.
I have given both cups and grams as measurements. Grams will be more precise, especially when measuring flour. If you don’t have a kitchen scale, no problem! Just lightly spoon flour into your measuring cup to insure its not packed in there. Light and fluffy is the key.
If your cookies don’t come out a perfect circle, I like to take a little spatula and circle around the hot cookie to bring in any spots that have spread a little too far.
FAQ
Browning butter usually takes about 5-8 minutes from start to finish, but then needs more time to cool.
Although you don't have to refrigerate, because you are using a melted butter the cookies will spread more. Chilling the dough before will help them keep their shape.
When cookie dough is frozen I haven't found that I needed to add more than a minute extra to my baking time. I set my timer for the same amount of time, and maybe cook just a bit longer if needed.
STORING AND FREEZING
Butterscotch chocolate chip cookies will remain fresh if stored in an airtight container at room temperature for 3-4 days. You can also prep the cookie dough in advance and store it in the fridge for about a week.
FREEZING
You can freeze your cookies in an airtight container for 2-3 months with them remaining fresh. You can also freeze the cookie dough balls if you would like to bake them one at a time.
OTHER RECIPES USING BROWN BUTTER
Brown Butter Coffee Toffee Cookies
Brown Butter Oatmeal Raisin Cookies
For more yummy treats follow me on instagram @thesaltedsweets. And be sure to tag me and comment if you make them and love them as much as I do.
And please make sure to leave a star review below!
Butterscotch Chocolate Chip Cookies
Ingredients
- ¾ cup brown butter cooled
- ¾ cup brown sugar
- ½ cup granulated sugar
- 1 large egg room temp
- 1 egg yolk room temp
- 2 teaspoon vanilla
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- 1½ cups all-purpose flour
- ½ cup butterscotch chips
- ½ cup chocolate chips
- ½ cup pretzel pieces
- flaked sea salt
Instructions
- Start by browning the butter. You'll take ¾ cup of butter and melt in a medium saucepan, and then continue to cook past the point of boiling. You will do this over medium heat, past the point of the butter foaming, until it turns a nice golden brown, and has a nutty smell. Make sure you are stirring and watching it, because it will turn from perfectly brown to burnt fairly quickly. Once finished browning, pour into a bowl and allow to cool.
- Place browned butter and sugars in the bowl of a stand mixer, fitted with a paddle attachment. Beat on medium-high speed until combined, 2-3 minutes.
- Add egg and yolk one at a time, mix until smooth on low speed, about 30 seconds each egg. Beat in the vanilla.
- In a separate bowl, whisk together flour, baking soda, salt. Add flour mixture to bowl and mix on low, being careful not to overmix. I usually like to stop mixing when I still have flour remnants around the bowl. Fold in butterscotch and chocolate chips, and pretzels saving a handful to stick on top of the dough balls.
- Scoop the dough into large balls. I like to use a ¼ cup cookie scoop. At this point I usually like to chill my dough for a few hours.
- Preheat oven to 350 F. Line two baking sheets with parchment paper.
- Place 6-8 cookie balls on your baking sheet. Sprinkle with flaked salt. Bake the cookies for 11-12 minutes. You're looking for a nice golden brown outside rim.
- Allow cookies to cool on the pan before moving to a cooling rack to hold their shape.
Stacey
Always the BEST!
Sydney
I’ve made this recipe 3 times now for events and people are always raving about these!!! The perfect cookie for all occasions!
Chanin Warren
I’m dying to make these cookies, but I’m curious about the flour to sugar/fat ratio. 1 1/2 c. Flour doesn’t seem like enough? Promise me these aren’t flat & greasy?
brooke
They weren't flat or greasy for me!
brooke
But I would chill the dough before baking to help ensure they don't spread too thin.