Brown Butter Butterscotch Chocolate Chip Cookies (No Chill)

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Soft and chewy Butterscotch Chocolate Chip Cookies are made with brown butter and brown sugar and packed with lots of chocolate and butterscotch chips. This no-chill recipe comes together in no time for a delicious sweet treat. And you don’t even need a mixer!

Overhead shot of brown butter butterscotch chocolate chip cookies stacked on a black wire rack.

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Chewy centers, crispy edges, and nutty brown butter make these butterscotch chocolate chip cookies incredible. And when you’re short on time, like I am as a busy mom, they’re a go-to recipe. These cookies don’t require chilling, and you don’t have to bring out your mixer.

The combination of sweet butterscotch morsels, decadent chocolate, and brown butter is simply irresistible. If you love brown butter as much as we do, put these cookies on rotation with these toffee cookies and chocolate chip cookies. It’s a simple process to brown butter and it adds a ton of flavor!

Why You'll Love This Recipe

Soft and chewy. These cookies have slightly crispy edges with melt-in-your-mouth soft and chewy centers. It’s an irresistible combination!
Chocolaty. There’s no skimp on flavor with these cookies! There is lots of chocolate and butterscotch chips in every bite.
No fuss. My favorite kind of cookies, no fuss. Even though these cookies call for brown butter, there’s no need to chill them before baking. You only need a whisk and spatula, no mixer necessary.

Ingredients You'll Need

Brown butter butterscotch chocolate chip cookie ingredients in bowls on a flat surface.

Butter. We’ll be browning the butter for a standout flavor that’s rich and nutty. Use unsalted butter to control the amount of salt.
All-purpose flour. Gives your cookies the perfect texture (soft and tender).
Baking soda and baking powder. The leavening agents contribute to the cookie’s spread and rise for a light and chewy texture.
Salt. Enhances the sweetness of the cookies. A little bit goes a long way.
Brown sugar. Adds sweetness to the cookies. Brown sugar adds a slightly caramelized flavor plus moisture. I use light brown sugar, but you can substitute it with dark brown for a richer flavor.
Granulated sugar. Adds sweetness and contributes to the cookies’ spread.
Vanilla. Pure vanilla extract is worth the splurge. It will deepen the flavor of the cookies.
Egg. Helps bind the cookie ingredients together and adds moisture and richness. Bring your egg to room temperature (you can add it to a bowl of warm water to speed up the process).
Chocolate chips. Select high-quality chocolate for the best flavor! You can also use chocolate chunks or chopped chocolate bars.
Butterscotch chips. Pairs well with the chocolate and brown butter for a rich flavor.

How Do You Make Brown Butter?

It’s simple to make brown butter and worth the extra step. It enhances the flavor of the cookies and adds that wow factor (just like in these banana cookies)! Plus, there's no turning back once you start using brown butter.

Add butter to a small saucepan and melt it over medium-high heat.
Use a wooden spoon or spatula to stir occasionally. As the butter melts, it will begin to foam.
Stay close, the butter will begin to turn light brown, and you will see it has brown specks throughout. Continue to stir so that the butter evenly browns and the bottom specks don’t burn.
Once the butter smells nutty and has a rich brown color, remove it from the heat. Transfer it to a large bowl to cool.

Helpful Tools to Make Homemade Cookies

Digital kitchen scale or measuring cups. Using a scale will give you exact measurements for consistent results.
Measuring spoons.
Large baking sheet. You’ll need two sheet pans, but you can use one if you prefer. Allow it to cool before baking the second batch of cookies.
Parchment paper will prevent your cookies from sticking to the baking sheet. You could also use a silicone baking mat.
Small saucepan. You’ll use this to brown the butter.
A medium and large bowl for mixing the dry and wet ingredients before combining them together.
A cookie dough scoop takes the guesswork out and creates consistent-sized cookies. I use a 2 tablespoon scoop for this recipe, but you can use whatever size you have.
Whisk.
Rubber spatula.

No kitchen scale? No problem. Make sure to use the spoon and level method to measure your flour. Use a spoon to fill your measuring cup with flour, enough so there’s a mound of flour over the top of the cup. Then level it with the back of a knife.

Step-By-Step Instructions

Before you begin: Preheat the oven to 350°F/177°C. Line two large baking sheets with parchment paper and read the recipe from start to finish.

Brown butter in a glass bowl for cooling.

Brown the butter. Melt the butter in a saucepan and cook until you see brown specks throughout.

Whisked dry ingredients for butterscotch chocolate chip cookies in a glass bowl.

Whisk dry ingredients. Whisk the flour, baking soda, baking powder, and salt.

Whisked sugars and brown butter in a glass bowl for butterscotch chocolate chip cookie dough.

Combine butter and sugars. Whisk vigorously for 2 minutes until a light and creamy texture.

Eggs and vanilla mixed with whisked brown butter and sugars in a glass mixing bowl.

Add egg and vanilla. Whisk into the butter mixture to combine.

Brown butter butterscotch chocolate chip cookie dough batter in a glass bowl.

Add dry ingredients. Gently fold in the flour mixture until almost combined.

Add chips. Mix in the chocolate and butterscotch chips until evenly distributed throughout the batter.

Bake. Scoop the cookie dough onto the prepared baking sheets, leaving 2 inches of space between each cookie. Bake one sheet pan at a time.

Tips for Making Perfect Cookies

As a trained pastry chef, I follow these simple tips and tricks to have perfect chewy chocolate chip and butterscotch cookies every time.

Weigh your ingredients. Using a scale takes the guesswork out of measuring and gives consistent results.
Use room temperature ingredients. You’ll want to make sure your egg is at room temperature and that you cool your brown butter before using it. I usually set aside the brown butter for about 10 minutes until it’s cool enough to touch before mixing it into the dough.
Use a cookie scoop. You’ll have the same-sized cookies, which means they will all bake evenly.
Cool cookies on the sheet pan. Leave your cookies on the hot pan for 5 minutes before transferring them to a wire rack to cool completely. This allows them to begin to firm up.
Perfectly round cookies. Use a round cookie cutter to shape the hot cookies after they are out of the oven. Place the cutter around the cookies and shape them into a perfect circle.

Can I Make These Brown Butter Cookies with Other Mix-ins?

Of course! These butterscotch chocolate chip cookies use a versatile base dough, perfect for switching it up. I would recommend sticking to about 1 ½ cups of mix-ins. If you don’t add enough, the dough will spread thin. Here are some ideas:

Chopped pretzels
Raisins
Chopped nuts
M&M’s
Shredded coconut

Stacked brown butter butterscotch chocolate chip cookies on a wire rack with the top cookie cut in half displaying the center.

Storage Tips

Store these chocolate chip and butterscotch cookies in an airtight container at room temperature for up to 4 days. If you love warmed cookies, pop them in the microwave for about 10 seconds to soften and warm them (perfect with a cold glass of milk!).

How to Freeze Cookie Dough

Freezing cookie dough is a great way to prepare ahead (and an easy process!), whether you’re throwing a party or want to have a quick homemade sweet treat. You can read more about freezing any cookie dough, but here’s how to freeze butterscotch chocolate chip cookies:

Scoop the dough into balls and place them on a cookie sheet lined with parchment paper (leave just enough space between each cookie so they’re not touching). Chill the dough in the freezer for 30 minutes.
Transfer the chilled cookie dough balls to a freezer-safe reusable bag and freeze for up to 3 months.
When ready to bake, place the balls on a parchment-lined sheet pan and bake as directed in the recipe card below. Add 2-3 minutes of baking time.

Want to freeze baked cookies? Make sure your cookies are completely cooled before freezing. Stack them in a freezer-safe container or reusable bag and freeze them for up to 3 months. When ready to serve, set your cookies on the counter to bring to room temperature.

Frequently Asked Questions

Can I substitute chocolate chips for the butterscotch chips?

Absolutely! You can replace the butterscotch chips with extra chocolate chips.

What is the secret to making cookies soft and chewy?

Using more brown sugar than granulated sugar will add moisture and the perfect chewy texture. Plus, while baking keep an eye on your cookies and take them out of the oven when the edges begin to turn lightly golden brown, and the centers still look slightly underdone.

Can I double the recipe?

Yes! It's a great recipe to serve a crowd. It's also perfect for prepping ahead and freezing.

More Cookie Recipes You'll Love

Check out all of my cookie recipes here!

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