Butterscotch Cookies with Brown Butter and Chips Recipe

Introduction

These butterscotch cookies are a delightful twist on classic treats, featuring rich brown butter and sweet butterscotch chips. With a chewy center and slightly crisp edges, they make a perfect snack or dessert for any occasion.

Ingredients

• 170 g Unsalted butter (to make 140 g brown butter)
• 75 g Brown sugar
• 75 g Granulated sugar
• 1 Egg (at room temperature)
• 185 g All purpose flour
• 1 Teaspoon Salt
• 1 Teaspoon Baking soda
• 170 g Butterscotch chips

Instructions

1. Step 1: Begin by making the brown butter. Place the butter in a saucepan over medium heat and let it melt. Continue cooking until it begins to foam. Stir often and watch closely. The butter is ready when the milk solids at the bottom turn golden brown and release a rich, nutty aroma. Remove from heat just before it starts to burn, then let it cool to room temperature.
2. Step 2: Using an electric hand mixer, cream the room-temperature brown butter with both sugars until the mixture becomes fluffy, about a few minutes.
3. Step 3: Add the room-temperature egg and whip for about one minute, until fully incorporated and smooth.
4. Step 4: Sift together the flour, salt, and baking soda. Using a rubber spatula, gently fold the dry ingredients into the wet mixture, mixing just until combined. Be careful not to overmix.
5. Step 5: Fold in the butterscotch chips, reserving a small handful to add on top of the cookies before baking, and again halfway through baking.
6. Step 6: Line two baking sheets with parchment paper. Divide the dough into 10–12 equal portions using a scale or ice cream scoop. Arrange the dough balls on the sheets, leaving space for spreading. Bake no more than 5–6 cookies at a time for best results.
7. Step 7: Chill the cookie dough in the refrigerator for one hour. Near the end of chilling, preheat the oven to 350°F (175°C), no fan.
8. Step 8: Press a few more butterscotch chips onto each dough ball just before baking. Bake at 350°F (175°C) for a total of 15 minutes: bake for 10 minutes first, then add the remaining chips on top and continue baking for 5 more minutes.
9. Step 9: If the cookies spread slightly, use a round cookie cutter to gently swirl around each cookie immediately after removing them from the oven to neaten the edges.
10. Step 10: Let the cookies rest for a few minutes, then carefully remove them from the parchment and let cool completely.

Tips & Variations

• For extra flavor, try adding a pinch of cinnamon or a splash of vanilla extract to the batter.
• You can substitute butterscotch chips with chocolate chips or white chocolate for a different twist.
• Chilling the dough helps prevent excessive spreading and enhances the cookie texture.

Storage

Store completely cooled cookies in an airtight container at room temperature for up to 4–5 days. Keep them in a cool, dry place away from direct sunlight to maintain their texture and flavor.

To freeze unbaked dough, shape into balls and freeze on a parchment-lined tray until solid. Transfer to a freezer-safe bag or container for up to 2 months. Bake directly from frozen, adding 1–2 extra minutes to baking time.

For baked cookies, cool completely before freezing. Place parchment paper between layers to prevent sticking and store in a freezer-safe container for up to 2 months. Thaw at room temperature before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted butter?

It’s best to use unsalted butter to control the salt level in the cookies. If using salted butter, reduce or omit the added salt in the recipe.

Why do I need to brown the butter?

Browning the butter adds a rich, nutty flavor that enhances the cookies, giving them a deeper, more complex taste compared to using plain melted butter.

Butterscotch Cookies with Brown Butter and Chips Recipe

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★★★★★

4.9 from 107 reviews

These Butterscotch Cookies feature rich, nutty brown butter combined with sweet butterscotch chips for a perfectly chewy and flavorful treat. The dough is chilled before baking to enhance texture, while the addition of extra chips during baking ensures each cookie bursts with gooey sweetness. Ideal for any occasion, these cookies bake to golden perfection at 350°F, delivering a delightful balance of caramel notes and buttery goodness.

• Author: lina
• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 1 hour 40 minutes
• Yield: 10 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Brown Butter and Sugars

• 170 g Unsalted butter (to make 140 g brown butter)
• 75 g Brown sugar
• 75 g Granulated sugar

Wet Ingredients

• 1 Egg (at room temperature)

Dry Ingredients

• 185 g All purpose flour
• 1 Teaspoon Salt
• 1 Teaspoon Baking soda

Add-ins

• 170 g Butterscotch chips

Instructions

1. Make Brown Butter: Place the unsalted butter in a saucepan over medium heat. Allow it to melt and start foaming, stirring frequently. Watch closely as the milk solids brown and emit a nutty aroma. Remove from heat just before it burns and let cool to room temperature.
2. Cream Butter and Sugars: Using an electric hand mixer, whip the cooled brown butter with brown sugar and granulated sugar until the mixture is fluffy and well combined.
3. Add Egg: Incorporate the room-temperature egg into the butter-sugar mixture, mixing for about one minute until smooth and fully blended.
4. Combine Dry Ingredients: Sift together the flour, salt, and baking soda. Using a rubber spatula, gently fold the dry ingredients into the wet mixture just until combined to avoid overmixing.
5. Fold in Butterscotch Chips: Add most of the butterscotch chips to the dough, reserving some to place on the cookie tops before and during baking.
6. Prepare Dough Balls: Line baking sheets with parchment paper. Divide the dough into 10–12 equal portions using a digital scale or ice cream scoop, spacing the dough balls sufficiently for spreading. Bake only 5–6 cookies per sheet for best results.
7. Chill Dough: Refrigerate the cookie dough balls for one hour. Meanwhile, preheat the oven to 350°F (175°C) without fan toward the end of chilling time.
8. Top and Bake: Press reserved butterscotch chips onto the tops of the dough balls before placing them in the oven. Bake for 10 minutes, then add the remaining chips on top of the partially baked cookies and continue baking for 5 more minutes.
9. Shape Cookies: If the cookies have spread during baking, gently swirl a round cookie cutter around each cookie immediately after removing from the oven to neaten the edges.
10. Cool and Store: Let the cookies cool on the parchment for a few minutes before transferring to a cooling rack. Once fully cooled, store in an airtight container at room temperature for 4–5 days.
11. Freezing Instructions: To freeze dough, shape into balls and freeze on a parchment-lined tray until solid, then store in a freezer-safe bag up to 2 months. Bake from frozen, adding 1–2 minutes to baking time. For baked cookies, cool completely, layer with parchment paper, and freeze in a sealed container for up to 2 months. Thaw before serving.

Notes

• Ensure the butter is browned but not burnt for the best flavor.
• Do not overmix the dough to keep cookies tender.
• Baking in small batches improves even baking and shape control.
• Pressing extra butterscotch chips on top before and during baking adds texture and visual appeal.
• Use a round cutter immediately after baking to tidy up edges if the cookies spread too much.
• Refrigerating the dough firm ups the fats, leading to less spreading and chewier cookies.
• Store cookies in a cool, dry place away from sunlight for optimal freshness.

Keywords: Butterscotch Cookies, Brown Butter Cookies, Chewy Cookies, Homemade Cookies, Baking with Brown Butter