If you’re craving the perfect balance of sweet and salty, look no further than these Butterscotch Chocolate Chip Cookies with Sea Salt! Warm, gooey, and bursting with rich flavors, these cookies combine the sweetness of butterscotch and chocolate chips with a hint of sea salt to create an irresistible treat. With their soft centers and lightly crispy edges, they’re perfect for satisfying any cookie craving.
Easy Butterscotch Chocolate Chip Cookies Recipe
These Butterscotch Chocolate Chip Cookies are everything a great cookie should be—soft, chewy, and packed with flavor. The butterscotch chips bring a unique sweetness that pairs beautifully with the slightly bitter chocolate chips, while the sprinkle of sea salt on top adds a perfectly balanced finishing touch. Whether you’re baking for a party, gifting, or treating yourself, this recipe is quick, easy, and unforgettable.
Why Our Butterscotch Chocolate Chip Cookies Are the Best
Our Butterscotch Chocolate Chip Cookies stand out because they blend sweet and salty flavors so perfectly. The sea salt enhances the butterscotch’s caramel-like sweetness, while semisweet chocolate chips add depth and balance. Plus, the optional walnuts provide a nutty crunch for added texture.
Ingredients Notes for Butterscotch Chocolate Chip Cookies
Each ingredient in these Butterscotch Chocolate Chip Cookies is chosen to create the ultimate soft and flavorful cookie.
- ½ cup unsalted butter: Straight from the fridge or room temperature, this adds richness and creates a soft texture.
- ¼ cup brown sugar: Adds moisture and a slight caramel flavor.
- ½ cup granulated sugar: Provides sweetness and structure.
- 1 large egg: Acts as a binder for the dough.
- 1 teaspoon vanilla extract: Enhances the flavor of the cookies.
- 1 ½ cups all-purpose flour: Provides structure for the cookies—be sure to measure it correctly for the best texture.
- 1 teaspoon baking soda: Helps the cookies rise slightly.
- ½ teaspoon salt: Balances the sweetness.
- 1 cup butterscotch chips: Adds caramel-like sweetness—adjust based on your preference for sweetness.
- 1 cup semisweet chocolate chips: Adds depth and richness to balance the butterscotch.
- Sea salt: A sprinkle on top elevates the sweet and salty combination.
- Optional: Walnuts: Add crunch and nutty flavor for extra texture.
Kitchen Tools Needed for Butterscotch Chocolate Chip Cookies
- Electric mixer (handheld or stand)
- Mixing bowls
- Measuring cups and spoons
- Baking sheets
- Parchment paper or silicone baking mats
- Ice cream scoop or tablespoon for portioning dough
- Wire cooling rack
How to Make Butterscotch Chocolate Chip Cookies
Making these Butterscotch Chocolate Chip Cookies is as easy as mixing, scooping, and baking. Here’s how:
1. Preheat the Oven
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
2. Cream the Butter and Sugars
- In a large mixing bowl, use an electric mixer to beat ½ cup unsalted butter, ¼ cup brown sugar, and ½ cup granulated sugar on medium speed until the mixture is smooth and free of butter chunks.
3. Add the Wet Ingredients
- Add 1 large egg and 1 teaspoon vanilla extract to the creamed butter and sugar mixture. Mix on low speed until just combined.
4. Incorporate the Dry Ingredients
- In the same bowl, add 1 ½ cups all-purpose flour, 1 teaspoon baking soda, and ½ teaspoon salt. Mix until the dough is just combined—do not overmix.
5. Mix in the Chips and Add-Ins
- Fold in 1 cup butterscotch chips, 1 cup semisweet chocolate chips, and any optional add-ins like walnuts. Mix gently to avoid overworking the dough.
6. Scoop and Shape the Dough
- Use a small or large ice cream scoop (or heaping tablespoons) to portion out the dough. Drop the dough balls onto the prepared baking sheets, leaving 2–3 inches of space between each cookie.
- For extra visual appeal, press a few extra butterscotch and chocolate chips onto the tops of the dough balls before baking.
7. Bake the Cookies
- Bake one sheet at a time:
- Medium-sized cookies (2 tablespoons of dough): Bake for 8–10 minutes.
- Large cookies (¼ cup of dough): Bake for 10–13 minutes.
- The cookies are ready when the edges are lightly browned, and the tops are firm to the touch.
8. Cool and Finish with Sea Salt
- Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire cooling rack to cool completely.
- While the cookies are still warm, sprinkle them with sea salt for the perfect sweet-and-salty finish.
How to Store Butterscotch Chocolate Chip Cookies
Store these cookies in an airtight container at room temperature for up to 1 week. You can also freeze the baked cookies for up to 3 months or freeze the unbaked dough balls for easy future baking. Thaw the dough balls in the fridge and bake as directed.
Butterscotch Chocolate Chip Cookies Variations
- Extra Nutty: Add chopped pecans, macadamia nuts, or almonds for a nutty twist.
- Coconut Crunch: Mix in shredded coconut for an added layer of flavor and texture.
- Dark Chocolate Lovers: Swap semisweet chocolate chips for bittersweet or dark chocolate chips.
- Oatmeal Base: Replace half the flour with oats for a chewy oatmeal cookie variation.
- Peanut Butter Swirl: Add a drizzle of peanut butter over the tops before baking for an indulgent touch.
What to Serve With Butterscotch Chocolate Chip Cookies
Pair these cookies with a cold glass of milk or a hot cup of coffee for the ultimate treat. They also make a great addition to dessert spreads alongside brownies, blondies, or ice cream sundaes.
Top Tips for Perfect Butterscotch Chocolate Chip Cookies
- Use Cold Butter: Straight-from-the-fridge butter prevents the cookies from spreading too much while baking.
- Don’t Overmix the Dough: Overmixing can lead to tough cookies. Stop mixing as soon as the flour is incorporated.
- Chill the Dough: If your kitchen is warm, chill the dough for 15–20 minutes before baking to help the cookies hold their shape.
- Add Extra Chips on Top: Press a few extra butterscotch and chocolate chips into the dough balls for a bakery-style look.
- Sprinkle Sea Salt While Warm: Sprinkle the sea salt on the cookies immediately after baking so it sticks.
Helpful Notes
- Use a kitchen scale to measure the flour accurately for consistent results.
- Let the cookies cool on the baking sheet for at least 5 minutes to avoid breaking when transferring.
- Adjust the sweetness level by reducing the butterscotch chips if desired.
Tips from Well-Known Chefs
- Sally McKenney recommends chilling cookie dough in warm kitchens for more uniform baking.
- Martha Stewart suggests using high-quality chocolate chips for the best flavor.
- Christina Tosi highlights sprinkling sea salt on cookies as a way to enhance sweetness and elevate flavors.
Frequently Asked Questions (FAQ)
1. Can I use salted butter instead of unsalted?
Yes, but reduce the added salt to 1/4 teaspoon to balance the flavors.
2. Can I use dark brown sugar instead of light?
Yes, dark brown sugar will add a deeper caramel flavor to the cookies.
3. How do I prevent the cookies from spreading too much?
Use cold butter, and if needed, chill the dough for 15–20 minutes before baking.
4. Can I freeze the dough?
Yes! Freeze unbaked dough balls for up to 3 months. Bake directly from frozen, adding 1–2 minutes to the baking time.
5. Can I make smaller cookies?
Of course! Just reduce the baking time by 1–2 minutes for smaller portions.
Best Butterscotch Chocolate Chip Cookies with Sea Salt
Ingredients
- – ½ cup unsalted butter straight from fridge or room temperature
- – ¼ cup brown sugar
- – ½ cup granulated sugar
- – 1 large egg
- – 1 teaspoon vanilla extract
- – 1 ½ cups all-purpose flour measured correctly
- – 1 teaspoon baking soda
- – ½ teaspoon salt
- – 1 cup butterscotch chips use less if preferred for sweetness
- – 1 cup semisweet chocolate chips
- – Sea salt sprinkles for sweet and salty vibe!
- – Optional: walnuts
Instructions
- Preheat the oven to 350°F and line 2 baking sheets with parchment paper.
- In a large bowl, using an electric mixer at medium speed, beat together the butter and sugars until smooth and well combined without any butter chunks.
- Add the egg and vanilla and mix on low speed until fully incorporated.
- Add the flour, baking soda, and salt into the mixture and mix until just combined. Do not overmix.
- Add the butterscotch chips, chocolate chips, and any optional add-ins (e.g., walnuts). Gently mix until just combined.
- Use a small or large ice cream scoop (or a heaping tablespoon) to drop dough onto the prepared baking sheets. Place 6-8 cookies per pan, depending on the size. Add extra butterscotch and chocolate chips to the tops if desired by pressing them gently into the dough.
- Bake one sheet at a time: Medium cookies (2 tablespoons of dough) for 8-10 minutes, or large cookies (¼ cup dough) for 10-13 minutes. Bake until the bottoms and edges are lightly browned and the tops feel firm when lightly touched.
- Let the cookies cool for 5 minutes on the baking sheets, then transfer them to wire racks to cool completely.
- Sprinkle sea salt on the cookies while they cool.
Notes
- Makes 12-30 cookies depending on size.
- Adjust the amount of butterscotch chips based on your sweetness preference.
- Walnuts are optional but add a great crunch.