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

Brown Butter Butterscotch Chocolate Chip Cookies (No Chill)

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5 from 1 review


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!


  • 113 g (1/2 cup) unsalted butter
  • 160 g (1 1/4 cups) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 110 g (1/2 cup) light brown sugar
  • 55 g (1/4 cup) granulated sugar
  • 2 teaspoons pure vanilla extract
  • 1 large egg, at room temperature
  • 120 g (3/4 cup) semi-sweet chocolate chips
  • 120 g (3/4 cup) butterscotch chips


  1. Preheat oven to 350°F/177°C.  Line a large baking sheet with parchment paper.
  2. In a small saucepan, melt the butter over medium-high heat. Cook, stirring occasionally, until the butter has brown specks through. Remove from the heat and transfer to a large bowl to cool.
  3. In a medium bowl, whisk the flour, baking soda, baking powder, and salt.
  4. To the cooled butter, add the sugars and whisk vigorously for 2 minutes, until a thick, light, and creamy consistency.
  5. Whisk in the egg and vanilla until evenly combined.
  6. Add the dry ingredients and fold until mostly combined.
  7. Add the chocolate and butterscotch chips and continue mixing until completely combined.
  8. Using a 2 tablespoon scoop, scoop the dough onto the baking sheet, leaving 2 inches of space between each cookie.
  9. Bake for 10-12 minutes or until the edges are lightly golden brown and the centers are still light and slightly underbaked.
  10. Allow to cool for 5 minutes on the hot sheet pan, then transfer to a wire cooling rack.


Storage: Store cookies in an airtight container at room temperature for up to 4 days.

Freezer: Scoop the dough into balls and place them on a cookie sheet lined with parchment paper. Chill the dough for 30 minutes, then transfer to a freezer-safe bag and freeze for up to 3 months.

  • Prep Time: 25 minutes
  • Cook Time: 10 minutes
  • Category: Cookies
  • Method: Baking