Brown Butter Salted Butterscotch Chocolate Chip Cookies – Easy Bakery-Style Recipe

The nutty aroma of brown butter wafting through my kitchen is basically my happy place. You know those moments when a cookie is so good you need to pause and savor every bite? That’s exactly what happens with these Brown Butter Salted Butterscotch Chocolate Chip Cookies. The edges are perfectly crisp, the centers stay gooey, and every bite is packed with melty chocolate, rich butterscotch, and a sprinkle of flaky sea salt that feels almost magical.

I first whipped up this recipe on a rainy Saturday, craving something bakery-worthy but not wanting to put on real pants for a pastry run. After a few rounds of tweaking (too flat, then too cakey, then just right!), I landed on a version that’s both easy and absolutely irresistible. The brown butter takes them to a whole new level—trust me, don’t skip that step, even if it means washing an extra pan.

If you adore cookies with that chewy-meets-crispy texture and a sophisticated salty-sweet vibe, you’re in the right spot. Honestly, these are a hit with everyone—kids, adults, your picky neighbor, even my friend who “doesn’t like sweets” (she ate three). Whether you’re baking for a crowd, prepping snacks for the week, or just need a little self-care treat, these brown butter salted butterscotch chocolate chip cookies are about to become your go-to recipe. I’ve tested them a dozen times, swapped mix-ins, and baked batches for every occasion—they never disappoint.

Why You’ll Love This Recipe

• Bakery-Style Results at Home: These cookies have that thick, golden, gooey-in-the-middle texture you usually only find behind glass counters. No fancy bakery trip required.
• Unbeatable Flavor Combo: The nutty richness of brown butter, the creamy sweetness of butterscotch, melty chocolate chips, and a dash of sea salt—this is what cookie dreams are made of.
• Easy, Everyday Ingredients: You probably already have most of what you need in your pantry. No specialty store scavenger hunts here.
• Quick to Make: From melting butter to scooping dough, the whole process is simple and fast. You can have warm cookies in about 30 minutes (plus a tiny bit of chill time if you want extra thick cookies).
• Perfect for Any Occasion: These cookies fit in everywhere—school bake sales, potlucks, holiday cookie exchanges, or just a Tuesday night treat.
• Crowd-Pleaser: I’ve brought these to gatherings, and they vanish. The combo of salty-sweet always gets rave reviews from both adults and kids.
• Customizable: Love nuts? Toss some in. Prefer dark chocolate? Go for it. These cookies are a blank canvas for your cravings.

What really sets this recipe apart is the browned butter technique. It’s a little extra step, but it makes all the difference—think deep, toasty caramel notes that play perfectly with butterscotch and chocolate. And don’t underestimate the sprinkle of flaky salt at the end. It’s not just for looks—it brings out every flavor and takes these cookies from good to “I need another one, right now.”

After years of cookie baking (and, honestly, a few epic fails), this is the recipe I trust every single time. It’s simple enough for a baking beginner but impressive enough to wow your most cookie-obsessed friends. If you’re ready for a cookie recipe that’s both comforting and a little bit fancy, give these brown butter salted butterscotch chocolate chip cookies a try—you won’t regret it!

What Ingredients You Will Need

This recipe uses familiar, easy-to-find ingredients to create the ultimate cookie experience. Here’s what you’ll need (and a few notes to help you choose):

• Unsalted butter (1 cup / 226g), browned: The star of the show! Browning the butter gives the cookies a deep, nutty flavor. Use unsalted so you can control the saltiness.
• Brown sugar (1 cup / 200g): Adds moisture and a rich, caramel-like sweetness. Dark brown sugar gives a deeper flavor, but light brown works too.
• Granulated sugar (1/2 cup / 100g): For a touch of classic sweetness and that perfect crisp edge.
• Large eggs (2, at room temperature): Bind everything together and help create that chewy texture.
• Pure vanilla extract (2 tsp / 10ml): Don’t skimp on real vanilla—its floral warmth ties all the flavors together.
• All-purpose flour (2 1/4 cups / 280g): The backbone of your cookie. For gluten-free, you can use a 1:1 gluten-free flour blend (I’ve had good results with King Arthur’s).
• Baking soda (1 tsp / 5g): Gives the cookies just the right lift—don’t confuse this with baking powder!
• Kosher salt (3/4 tsp / 4g): Essential for balancing the sweetness and highlighting flavors. Table salt works in a pinch, but use a bit less.
• Butterscotch chips (1 cup / 170g): The creamy, sweet twist that makes these cookies stand out. Nestlé and Guittard are both tasty choices.
• Semi-sweet chocolate chips (1 cup / 175g): For that melty chocolate hit. You can mix in some chopped dark chocolate for bigger pools of chocolate if you want.
• Flaky sea salt (for sprinkling): Maldon or fleur de sel are my favorites. This final touch makes the flavors pop!

Ingredient Tips & Swaps:

• For a less sweet cookie, use bittersweet chocolate chips or reduce the butterscotch chips slightly.
• If you’re dairy-free, try swapping the butter for a high-quality vegan butter alternative. The flavor won’t be exactly the same, but it’s still delicious.
• Don’t have butterscotch chips? Peanut butter chips or white chocolate chips are tasty substitutes.
• Feeling fancy? Add 1/2 cup (60g) chopped toasted pecans or walnuts for extra crunch.

Equipment Needed

• Medium saucepan: For browning the butter. A light-colored pan helps you see when the butter is perfectly browned (not burnt!).
• Mixing bowls (2): One for wet ingredients, one for dry. Stainless steel or glass bowls are easiest to clean.
• Electric mixer (hand or stand): Not strictly required, but it makes creaming the sugars and eggs way easier. You can mix by hand, but your arm will get a workout!
• Rubber spatula: For scraping down the bowl and folding in chips without overmixing.
• Cookie scoop (2-tbsp size): For even, bakery-style cookies. An ice cream scoop works in a pinch, or just use two spoons.
• Baking sheet(s): Lined with parchment paper for easy cleanup and even browning. Silicone baking mats are also great.
• Wire cooling rack: Cools cookies quickly and keeps them from getting soggy bottoms.

Personal tip: I love my old stand mixer, but I’ve made these by hand when I couldn’t find the beaters (story of my life). If you use a cookie scoop, your cookies bake up extra pretty—no more wonky shapes. And if you’re using silicone mats, remember to wash them well between batches so the cookies don’t pick up off flavors!

Preparation Method

1. Brown the Butter (5–7 minutes):
   Add 1 cup (226g) unsalted butter to a medium saucepan over medium heat. Stir constantly as the butter melts, foams, and turns golden brown. Watch for brown bits at the bottom and a nutty aroma—this is when it’s ready! Pour the browned butter (scrape in all those flavorful bits) into a large mixing bowl and let it cool for about 10 minutes.
   
   Tip: If the butter gets too dark, start over—burnt butter tastes bitter, not nutty.
2. Mix Wet Ingredients (3–4 minutes):
   To the cooled brown butter, add 1 cup (200g) brown sugar and 1/2 cup (100g) granulated sugar. Beat with an electric mixer on medium speed for 2–3 minutes, until the mixture looks fluffy and starts to come together. Add 2 large eggs (room temperature), one at a time, mixing well after each. Stir in 2 teaspoons (10ml) vanilla extract.
   
   Note: If your eggs are cold, the butter may seize up a bit. Let eggs sit in a bowl of warm water for 5 minutes to bring them to room temp.
3. Combine Dry Ingredients (2 minutes):
   In a separate bowl, whisk together 2 1/4 cups (280g) all-purpose flour, 1 teaspoon (5g) baking soda, and 3/4 teaspoon (4g) kosher salt. This helps distribute the leavening and salt evenly—no salty bites!
4. Make the Dough (2–3 minutes):
   Gradually add the dry ingredients to the wet, mixing on low speed or by hand until just combined. Don’t overmix—stop as soon as you don’t see streaks of flour.
5. Fold in Chips (1 minute):
   Gently stir in 1 cup (170g) butterscotch chips and 1 cup (175g) semi-sweet chocolate chips. If adding nuts, fold in 1/2 cup (60g) now.
6. Chill the Dough (Optional, but recommended—30 minutes):
   Cover the bowl and refrigerate for 30–60 minutes. Chilled dough makes thicker, chewier cookies, but you can bake straight away if you’re impatient.
   
   Note: If you chill longer than an hour, let dough sit at room temp for 10 minutes before scooping.
7. Scoop and Bake (10–12 minutes):
   Preheat oven to 350°F (175°C). Line baking sheets with parchment. Scoop dough into 2-tablespoon (about 40g) balls and place 2 inches apart. Sprinkle tops with flaky sea salt. Bake 10–12 minutes, until edges are golden and centers look just set. They’ll continue to bake on the sheet after you pull them out.
   
   Troubleshooting: If cookies spread too much, chill dough longer. If too puffy, flatten slightly before baking.
8. Cool and Enjoy:
   Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. Enjoy warm for gooey centers or let cool completely for firmer cookies.

Personal tip: I always taste-test one cookie hot out of the oven (for “quality control,” of course). The sea salt might look like overkill, but trust me—it’s the secret to bakery-style magic!

Cooking Tips & Techniques

• Brown Butter Like a Pro: Use a light-colored pan so you can see the color change. Stir constantly and don’t walk away—it goes from golden to burnt fast. Let it cool before mixing so you don’t scramble the eggs.
• Room Temp Ingredients: Eggs and butter at room temperature help the dough come together smoothly. Cold eggs can make the butter clump, which leads to uneven texture.
• Don’t Overmix: Once the flour is in, mix just until combined. Overmixing leads to tough cookies. I learned this the hard way—my first batch was more like hockey pucks than cookies!
• Chill for Thicker Cookies: If you like thick, bakery-style cookies, chill the dough. Even 30 minutes makes a difference. Overnight is even better for more developed flavor.
• Use Parchment Paper: It helps cookies bake evenly and makes cleanup a breeze. Reusing the same parchment for multiple batches is totally fine.
• Troubleshooting Spreading: If your cookies spread too much, your butter might have been too hot or you didn’t chill the dough. Add a tablespoon more flour if needed.
• Salt at the End: Don’t skip the flaky salt on top—it brings everything together. I once forgot it, and the cookies just didn’t have the same wow factor.

For multitasking, I usually brown the butter while I measure out the other ingredients—just don’t lose track of the pan! With a little practice, baking these cookies becomes second nature. Consistency is all about careful measuring, good quality ingredients, and not rushing the little steps that make a big difference.

Variations & Adaptations

• Gluten-Free: Swap the all-purpose flour for a 1:1 gluten-free blend like King Arthur or Cup4Cup. I’ve tried this and the cookies still come out chewy and delicious.
• Double Chocolate: Replace 1/4 cup (30g) of flour with 1/4 cup (20g) unsweetened cocoa powder. The cookies get an extra chocolate punch that’s a favorite at my house.
• Nutty Crunch: Add 1/2 cup (60g) chopped toasted pecans, walnuts, or almonds. They add a wonderful texture contrast and work especially well with the brown butter flavor.
• Dairy-Free: Use a plant-based butter and dairy-free chocolate/butterscotch chips. The flavor is a bit different, but still fantastic.
• Seasonal Twist: Around the holidays, I add 1/2 teaspoon cinnamon and a pinch of nutmeg for a warm, spiced vibe.
• Mix-In Madness: Play with your favorite chips—try peanut butter, white chocolate, or even caramel bits.

The basic dough is super forgiving, so feel free to experiment. One time, I added a handful of dried cherries—total game-changer! If you have a favorite variation, jot it down. This recipe loves to be customized.

Serving & Storage Suggestions

These brown butter salted butterscotch chocolate chip cookies are best enjoyed slightly warm, when the chips are still melty and the centers are soft. I love piling them onto a pretty plate with a fresh pot of coffee or a big glass of cold milk—it’s nostalgia and comfort all in one bite.

For parties or gifting, stack cookies in clear cellophane bags tied with twine (they look extra cute this way!). Pair with hot cocoa or a scoop of vanilla ice cream for an indulgent dessert.

• Storage: Store cooled cookies in an airtight container at room temperature for up to 4 days. They’ll stay soft and chewy.
• Freezing: Freeze baked cookies in a zip-top bag for up to 2 months. Or freeze unbaked cookie dough balls—just bake from frozen, adding 1–2 minutes to the baking time.
• Reheating: Warm cookies in the microwave for 10 seconds for gooey centers, or pop in a 300°F (150°C) oven for 2–3 minutes.

Fun fact: The flavors actually deepen after a day or two, so these cookies are somehow even better as leftovers (if there are any left, that is!).

Nutritional Information & Benefits

Each cookie (based on 24 cookies per batch) contains approximately:

• Calories: 215
• Fat: 11g
• Carbohydrates: 28g
• Sugar: 18g
• Protein: 2g

While these are definitely a treat, they offer a little protein from the eggs, and dark chocolate chips add a pop of antioxidants. The brown butter provides healthy fats, and you can bump up the nutrition with some nuts or by using a bit of whole wheat flour. These cookies are not gluten-free or dairy-free as written, but can be adapted easily (see above). Note: Contains wheat, eggs, dairy, and soy (check your chips for allergens).

From a wellness angle, I believe in balance—sometimes a homemade cookie is just what you need. Enjoying treats like these as part of a happy, active life is my favorite kind of self-care.

Conclusion

These brown butter salted butterscotch chocolate chip cookies are more than just a sweet treat—they’re an experience. Each bite brings together deep, nutty notes, gooey chocolate, sweet butterscotch, and that satisfying hit of salt. They’re easy to make, even easier to customize, and guaranteed to make you (and anyone you share with) smile.

Don’t be afraid to play around with mix-ins or adjust for your dietary needs. Honestly, this recipe has become a staple in my kitchen, and I love sharing it with friends and family. If you bake a batch, I’d love to hear how they turned out! Drop a comment below, share your favorite twist, or tag me on social if you post your cookie creations. Happy baking, and remember—life’s too short for boring cookies!

Frequently Asked Questions

How do I know when the brown butter is ready?

Watch for the butter to turn golden with brown specks at the bottom and a nutty aroma. Remove from heat right away—if it smells burnt, start over for best flavor.

Can I use regular butter instead of browning it?

You can, but browning the butter gives a much deeper, toasty flavor that sets these cookies apart. It’s worth the extra step, I promise!

Why did my cookies spread too much?

This can happen if your butter was still too warm, or if you skipped chilling the dough. Try chilling longer, or add a tablespoon more flour to help them hold their shape.

Can I make the dough ahead of time?

Yes! You can refrigerate the dough for up to 48 hours, or freeze dough balls for up to 2 months. Bake straight from the fridge or freezer—just add a minute or two to baking time.

What kind of salt should I use on top?

Flaky sea salt like Maldon or fleur de sel works best. It gives a delicate crunch and brings out all the cookie’s flavors. Regular table salt is too fine and can taste overwhelming.

Print