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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.

Ingredients

Scale

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

Find it online: https://foodbylina.com/butterscotch-cookies-with-brown-butter-and-chips-recipe/