Butterscotch Browned Butter Chocolate Chip Cookies

Yield: 25 large cookies

Prep Time: 25 minutes

Cook: 15 minutes

Butterscotch Browned Butter Chocolate Chip Cookies are ridiculously flavorful and chewy with crisp edges and an ooey gooey center. Keep scrolling to learn what the SECRET INGREDIENT is!

OMG these are CRAZY good!! That first bite will blow your taste buds away! Super chewy, crisp at the edges, and gooey in the middle. Cookie perfection!

Tessa's Recipe Rundown...

Taste: SO MUCH FLAVOR. Butterscotch, caramel, browned butter, chocolate… it’s a party in your mouth.
Texture: Ultra chewy with crispy edges and a gooey center. Like every chocolate chip cookie should be in my book!
Ease: Definitely more involved than your typical cookie recipe, but well worth the effort.
Pros: Possibly the most flavorful cookies ever.
Cons: Browning the butter requires your constant attention and the 24 hour chill period requires patience.
Would I make this again? Absolutely. I have this cookie dough in the freezer! (Learn how to freeze cookie dough here).

These cookies are an explosion of flavor in your mouth. I feel a little bit like Guy Fieri for saying that… but it’s true!

Butterscotch Browned Butter Chocolate Chip Cookies are ridiculously flavorful and chewy with crisp edges and an ooey gooey center.

I’ve taken every step to 10x the flavor of chocolate chip cookies so much that I think these are on a whole other playing field. I hope you’ll give this recipe a try soon!

OMG these are CRAZY good!! That first bite will blow your taste buds away! Super chewy, crisp at the edges, and gooey in the middle. Cookie perfection!

Secret Ingredient

The secret ingredient to these Butterscotch Browned Butter Chocolate Chip Cookies is…. Trader Joe’s Chocolate Covered Sea Salt Butterscotch Caramels. They are absolute perfection. I was first turned onto them by Gaby of What’s Gaby Cooking and have been in love ever since.

In addition to a cup of chocolate chips in this cookie recipe, I’ve added in two whole cups of these chocolate butterscotch caramels. The complex salty sweet flavor they add to an already flavorful cookie dough is insane. Your taste buds will love you for it!

However, if you can’t get these specific candies, you can also use Rolo candies. Think of the Trader Joe’s candies as a classier more refined version of Rolos. If you’re going the Rolo route, I’d reccomend you add a sprinkling of flaked sea salt to the top of each cookie dough ball before baking.

Butterscotch Browned Butter Chocolate Chip Cookies are ridiculously flavorful and chewy with crisp edges and an ooey gooey center.

Brown Butter

Browning the butter adds a rich toasted nutty flavor to these cookies and really just pushes them over the edge. If you’ve never browned butter before, not to worry. Just follow the recipe instructions closely and don’t walk away from the pan. The butter can go from perfectly brown to burnt real fast.

Do I have to use bread flour?

The bread flour has a higher protein percentage, which helps create a chewier texture in these cookies. It’s definitely worth picking up a bag at the store if you don’t have any on hand. However, if you don’t have any you can use only all-purpose flour, the cookies just won’t be as chewy.

By the way, the egg yolk in this recipe also adds chewiness and richness!

Do I need to chill the dough?

The 24 hour chilling period is absolutely worth the wait. You can actually chill the dough for up to 72 hours, just make sure it’s in an airtight container. Think of this chilling period like marinating. All the flavors intensify and since the flour absorbs moisture from the dough during this time, the texture of the cookies becomes thicker and chewier. After the dough is chilled, just let it sit at room temperature until it’s warm enough to scoop.

If you don’t want to wait that long, or maybe just want to bake off a few cookies asap, then simply chill the dough until it’s firmed up enough to scoop. The cookies won’t be quite as perfect, but they’ll still be delicious.

Scooping the dough

I find that by baking off large chocolate chip cookies you can achieve a MUCH better texture than smaller cookies. I use my large 3-tablespoon cookie scoop to do this. You can use the more standard 1 1/2-tablespoon scoop instead if you prefer, just shave off about 3 minutes from the baking time.

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Butterscotch Browned Butter Chocolate Chip Cookies

Yield 25 large cookies     adjust servings
Prep Time 25 minutes Cook Time 15 minutes Total Time 40 mins

Butterscotch Browned Butter Chocolate Chip Cookies are ridiculously flavorful and chewy with crisp edges and an ooey gooey center. Keep scrolling to learn what the SECRET INGREDIENT is!


  • 2 sticks (227 grams) unsalted butter
  • 1 1/2 cups (187 grams) all-purpose flour
  • 1 cup (127 grams) bread flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon fine sea salt
  • 1/4 cup (50 grams) granulated sugar
  • 1 1/2 cups (300 grams) packed dark brown sugar
  • 2 large eggs plus 1 egg yolk, at room temperature
  • 2 teaspoons vanilla
  • 2 cups (200 grams) chocolate covered butterscotch caramels (see post above)
  • 1 cup (170 grams) semi sweet chocolate chips


  1. In a small saucepan set over medium heat, melt the butter. Swirling the pan occasionally, continue to cook the butter. It should become foamy with audible cracking and popping noises. Once the crackling stops, continue to swirl the pan until the butter develops a nutty aroma and brown bits start to form at the bottom. Once the bits are amber in color, about 2 to 3 minutes after the popping stops, remove from heat and pour into a mixing bowl. Stir in the granulated sugar and dark brown sugar. Allow to cool for about 20 minutes to room temperature.

    In a medium bowl combine the flours, baking soda, baking powder, and salt.

    With an electric mixer, beat the cooled butter, granulated sugar, and brown sugar until well combined, about 1 to 2 minutes. Add the eggs, yolk, and vanilla, beating until combined. On low speed, gradually beat in the flour mixture. Stir in the chocolate chips and butterscotch caramels. Wrap dough in plastic wrap and refrigerate for at least 24 hours but no more than 72 hours.

    Preheat the oven to 350ºF. Line baking sheets with nonstick baking mats or parchment paper.

    Let dough sit at room temperature just until it is soft enough to scoop. Divide the dough into 3-tablespoon sized balls and drop onto prepared baking sheets. At this point you can freeze the dough balls until hard then transfer to an airtight container and store in the freezer for up to 2 months. Let sit at room temperature for 15 minutes before baking as directed.

    Bake for 12-15 minutes, or until golden brown. Remove from oven and let cool for 2 minutes before removing to wire racks to cool completely. Serve or store in an airtight container for 3 days.


About Tessa...

Tessa is a professionally trained chef, cookbook author, and cookie queen. She loves to write about all things sweet, carb-y, and homemade. She’s on a mission to make the world a more unapologetically DELICIOUS place. Tessa lives in Phoenix, Arizona.

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25 Responses to “Butterscotch Browned Butter Chocolate Chip Cookies”

  1. #
    Heather @Boston Girl Bakes — September 16, 2016 at 4:27 am

    Oh Tessa, you speak my cookie love language. I’m such a sucker for the salty and sweet combo especially when it’s all rolled up into a cookie 🙂 Going to have to hunt down these caramels now….

    • #
      Tessa — September 16, 2016 at 8:13 am

      They’re sooo good, Heather! Let me know what you think if you find them 🙂

  2. #
    Jill — September 16, 2016 at 8:03 am

    Question about the caramels – you refer to them as ‘toffee’ in the recipe; does that mean I can use Heath Bar bits for this ingredient?

    • #
      Tessa — September 16, 2016 at 8:12 am

      Hi, Jill! That was more of a typo on my part. I’ve clarified. You can definitely use heath bar bits but the texture will be more crunchy 🙂

  3. #
    Patty K-P — September 16, 2016 at 8:05 am

    They certainly seem like an explosion of flavor in your mouth! And, so perfect if anyone has leftover Rolos after Halloween 😀

    • #
      Tessa — September 16, 2016 at 8:12 am

      Exactly! Thanks, Patty!

  4. #
    Karen — September 16, 2016 at 8:09 am

    What are chocolate covered caramels and where can I get them?

    • #
      Tessa — September 16, 2016 at 8:12 am

      Did you read the post under Secret Ingredient?

  5. #
    Jenniffer — September 16, 2016 at 8:34 am

    Cannot wait to make these this weekend…just have one question. If I cannot find the “secret” ingredient at TJ’s, would you recommend using Rolo Mini’s or the full size Rolos as a substitute?

    • #
      Tessa — September 16, 2016 at 9:24 am

      Yay! Hope you find it at your TJ’s. The last time I went there was only one bag left!! I would use full-size, but that’s my personal preference. Use whichever you want. Some of the candies get broken up as you scoop the dough, which I actually like 🙂

  6. #
    Carol Smith — September 16, 2016 at 12:53 pm

    Do you chop the chocolate covered caramels or leave them whole?

    • #
      Tessa — September 16, 2016 at 1:06 pm

      I leave them whole, then as you’re scooping out the dough they tend to break up a little bit for a nice balance of whole pieces and parts. However, if you’d prefer to chop then feel free 🙂

  7. #
    Gemma — September 16, 2016 at 11:27 pm

    HI Tessa. Can I cook this in a steamer? I don’t have oven. 🙂 thank you

    • #
      Tessa — September 17, 2016 at 11:09 am

      No, Gemma, an oven is definitely necessary here!

  8. #
    Jodi Perschetz — September 17, 2016 at 11:24 am


    You are the best. I have NEVER made one of your recipes and not had it be the hit of meal. I just finished this dough (stopped at Trader Joes hours after I read this!). I can’t wait until tomorrow!!!

    • #
      Tessa — September 18, 2016 at 12:45 pm

      Ah that makes me SO happy to hear, Jodi!! Thank you so much for your sweet comment. It just made my afternoon 🙂

  9. #
    dana apple — September 22, 2016 at 3:13 pm

    I just popped them in my fridge! I’m making a couple now to see if I can tell the difference 😉

    • #
      Tessa — September 22, 2016 at 8:25 pm

      Yay!! Let me know what you think 🙂

  10. #
    Suzanne — September 29, 2016 at 3:26 pm

    I just put these in the fridge to chill…can’t wait until tomorrow night!

    • #
      Tessa — October 1, 2016 at 10:15 am


  11. #
    Shani mantra 108 — December 8, 2016 at 10:59 pm

    These were really good!!!

  12. #
    Terra — February 10, 2017 at 2:57 pm

    Hi Tessa,
    Can I leave these longer than 72 hours? Also, what difference would it make chilling it for 24 hours vs. 72 hours?
    I’m going to try to make these over the weekend. Thanks!

    • #
      Tessa — February 14, 2017 at 7:09 pm

      I wouldn’t the dough will start to dry out after 72 hours. The longer the chilling period, the thicker and more flavorful the cookies will be!

  13. #
    Sonia Gupta — June 23, 2017 at 8:49 pm

    Tessa, I recently made Cranberry Pistachio cookies. But when I looked at this recipe of yours, I cursed myself for not seeing this earlier. Anyways, I have to now find an alternate to your secret ingredient here in India and give it a shot. You are genius.


  14. #
    Kristina Ma — October 29, 2017 at 2:52 pm

    Tessa this recipe is Uhmayzing! Gooey on the inside withcrispy edges! It is definitely a big more involved than the average recipe BUT so worth t and browning the butter was neat! Thanks for another delish recipe, Cookie Queen!

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