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Butterscotch Chocolate Chip Cookies

Crispy around the edges, soft on the inside, with a little bit of Fall flair, these Butterscotch Chocolate Chip Cookies with cinnamon are just what you need for a cozy Fall dessert.
Prep Time16 mins
Cook Time14 mins
Refrigeration overnight12 hrs
Total Time12 hrs 30 mins
Course: Dessert
Cuisine: American
Keyword: butterscotch, butterscotch sauce, chocolate chip cookies, chocolate chips, cinnamon, cookies
Servings: 16 cookies


Butterscotch Sauce

  • 4 tbsp unsalted butter
  • cup light brown sugar
  • cup heavy cream
  • ½ tsp kosher salt
  • ¼ tsp vanilla extract


  • ¾ cup unsalted butter
  • ¾ cup brown sugar
  • ½ cup granulated sugar
  • cup flour
  • ½ tsp baking soda
  • ½ tsp cornstarch
  • ½ tsp cinnamon
  • 1 egg
  • 1 egg yolk
  • 1 tsp vanilla extract
  • 2 tbsp butterscotch sauce
  • cup chocolate chips reserve 1/4 cup chips for top of cookies


Butterscotch Sauce

  • Add the butter, brown sugar, and heavy cream to your sauce pan and cook on medium, stirring until the butter is melted. Once the butter is melted, switch to low heat and allow mixture to cook without mixing for 4-5minutes.
  • Remove from heat and add in your salt and vanilla extract, and mix until combined. Let the butterscotch cool a few minutes, then transfer it to a jar (preferably a microwave safe one).
  • Let butterscotch sauce cool completely, and then seal and refrigerate. The longer it cools the more it thickens. When ready to use, reheat it in a microwave safe container for10-20 seconds, and stir, or heat in a saucepan. 


  • Cut room temperature butter into cubes and toss into the bowl of your stand mixer, with the paddle attachment on. Add in the brown and granulated sugars and mix about 3-4 minutes until well incorporated and soft.
  • Mix in the egg and egg yolk and the vanilla until smooth.  Add in the butterscotch sauce and mix in completely.
  • Meanwhile, in a large bowl, mix together your flour, baking soda, cornstarch, cinnamon, and salt.
  • Pour your dry ingredients into your wet ingredients and mix until it comes together into a cookie dough. Add in the chocolate chips and mix on very low speed until incorporated in the cookie dough.
  • Use a 1.5-2 inch cookie dough scoop to scoop out your cookies. Place on a parchment lined baking sheet, and press in a few extra chocolate chips on top. Cover with plastic wrap and place in refrigerator overnight.
  • The next morning, preheat oven to 350F. Bake cookies, 6-8 per sheet, for 13-14minutes, or until edges are golden brown and chips looks melty. Remove, let cool for 2-3 minutes, then place on cooling rack to cool, as centers will be quite soft.  


  1. I like to use a little extra butter or vegetable oil on the cookie scoops before scooping, so cookie dough comes out easier. 
  2. Bake less cookies per sheet if you use a larger scoop.
  3. You can make the butterscotch sauce ahead and use the extra as a topping on top of muffins, ice cream, or brownies. Also great for dipping fruit!