Best Ever Butterscotch Chocolate Chip Cookies (with Sea Salt) are a delightful twist on your classic cookie. These cookies are soft and chewy, packed with sweet butterscotch chips and melty chocolate chips, all sprinkled with a touch of sea salt to balance the sweetness. The combination of rich flavors and that little salty kick makes every bite a perfect treat.
I love making these cookies when I want something comforting but a bit different from the usual chocolate chip. The butterscotch adds a warm, caramel-like flavor that’s just irresistible, and the sea salt on top really brings out the best in each bite. Trust me, a little sprinkle of salt turns these cookies into something special that everyone asks for again and again.
My favorite way to enjoy these cookies is warm from the oven, with a glass of cold milk or a cup of coffee. They’re perfect for sharing with friends or keeping all to yourself on a cozy night in. Whether it’s a holiday, a special occasion, or just a Tuesday, these cookies always manage to make things a little sweeter and more fun.
Key Ingredients & Substitutions
Butter: Softened unsalted butter gives the cookies their rich, creamy base. You can use salted butter, but skip adding extra salt in the dough to balance flavors.
Sugars: Light brown sugar adds moisture and a hint of caramel flavor, essential for chewy cookies. Granulated sugar helps with the crisp edges. For a healthier twist, try coconut sugar instead of brown sugar.
Butterscotch and Chocolate Chips: These are the stars here! If you want extra chocolatey cookies, swap half the butterscotch chips for more chocolate chips or try white chocolate chips as a fun alternative.
Flaky Sea Salt: Sprinkling sea salt on warm cookies enhances the sweetness and adds a nice crunch. If you don’t have flaky sea salt, kosher salt or flaky Maldon salt works well too.
How Do You Get Soft and Chewy Cookies, Not Hard or Dry?
Soft cookies come from a few key steps:
- Creaming Butter and Sugars: Beat these until light and fluffy. This traps air, making cookies tender.
- Don’t Overmix the Dough: Once you add flour, mix just until combined. Overmixing develops gluten that makes cookies tough.
- Watch the Bake Time: Bake until edges turn golden but the center still looks a little soft. They firm up as they cool for that perfect chewy texture.
- Cooling: Let cookies rest 5 minutes on the sheet before moving. This helps them hold their shape without breaking.
Equipment You’ll Need
- Baking sheets – I use heavy-duty ones to help cookies bake evenly without burning.
- Parchment paper or silicone baking mats – these stop cookies from sticking and make cleanup easy.
- Electric mixer or hand mixer – great for creaming butter and sugars until fluffy.
- Mixing bowls – one for wet ingredients and one for dry makes mixing simpler and neater.
- Cookie scoop or tablespoon – helps you portion dough evenly for uniform cookies.
- Wire cooling rack – lets cookies cool evenly without getting soggy on the bottom.
Flavor Variations & Add-Ins
- Swap butterscotch chips for white chocolate chips for a creamier, sweeter cookie.
- Add 1/2 cup chopped nuts like pecans or walnuts for a nice crunch and extra flavor.
- Use dark chocolate chips instead of semi-sweet to balance the butterscotch’s sweetness.
- Add a teaspoon of cinnamon or pumpkin pie spice for a warm, cozy note perfect for fall.
Best Ever Butterscotch Chocolate Chip Cookies (with Sea Salt)
Ingredients You’ll Need:
Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butterscotch chips
- 1 cup semi-sweet chocolate chips
- Flaky sea salt, for sprinkling
How Much Time Will You Need?
This cookie recipe takes about 15 minutes to prepare and 10-12 minutes to bake. Including cooling time, you can enjoy these tasty treats in about 30 minutes total. Perfect for a quick and delicious homemade snack!
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Sheets:
Preheat the oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats to keep cookies from sticking and make cleanup easier.
2. Mix the Wet Ingredients:
In a large bowl, cream softened butter, brown sugar, and granulated sugar together until the mixture is light and fluffy, about 2-3 minutes. Next, beat in the eggs one at a time, mixing well after each addition. Stir in the vanilla extract for that lovely aroma and flavor.
3. Combine the Dry Ingredients:
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. This ensures an even distribution of the rising agent and salt throughout the dough.
4. Mix Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture. Stir gently until just combined—be careful not to overmix, as this can make the cookies tough.
5. Add the Butterscotch and Chocolate Chips:
Fold in the butterscotch and semi-sweet chocolate chips evenly. This will fill your cookies with delicious pockets of sweetness and melt-in-your-mouth moments.
6. Shape and Bake:
Use a cookie scoop or tablespoon to drop dough balls onto the prepared baking sheets, spacing them about 2 inches apart so they don’t stick together. Bake for 10-12 minutes, until the edges are golden but centers still look a bit soft.
7. Add Sea Salt and Cool:
Right after taking the cookies out of the oven, sprinkle a small pinch of flaky sea salt on each warm cookie. Let them cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
8. Serve and Store:
Enjoy your cookies warm, or store them in an airtight container at room temperature for up to one week. These cookies are great for sharing or savoring slowly with a cup of tea or cold milk.
Can I Use Frozen Butter in This Recipe?
It’s best to use softened butter for these cookies to ensure proper creaming with the sugars. If your butter is frozen, let it thaw at room temperature for about an hour before using.
Can I Substitute the Butterscotch Chips?
Absolutely! You can swap butterscotch chips for white chocolate chips or even caramel bits if you prefer. Just keep the quantity the same for balanced sweetness.
How Should I Store Leftover Cookies?
Store the cookies in an airtight container at room temperature for up to a week. For longer storage, freeze them in a sealed bag for up to 3 months—just thaw at room temperature before enjoying.
Can I Make the Dough Ahead of Time?
Yes, you can refrigerate the cookie dough for up to 24 hours or freeze it for up to 3 months. For best results, let refrigerated dough sit at room temperature for 10 minutes before baking.
