These Best Ever Butterscotch Chocolate Chip Cookies are the perfect mix of sweet and a little salty, with soft, chewy edges and melty chocolate chips. The butterscotch chips add a lovely caramel-like flavor that makes these cookies stand out from the usual batch. Topping them off with a sprinkle of sea salt really brings all the flavors together in the most delicious way.
I love making these cookies when I want something comforting but a bit different from my normal chocolate chip routine. The butterscotch gives them a buttery sweetness that feels extra special, while the sea salt makes sure each bite is balanced and never too sweet. I always find myself sneaking one (or three) right out of the oven because they are just that good.
One of my favorite ways to enjoy these cookies is with a cold glass of milk or a warm cup of coffee. They also make a lovely treat to share with friends and family during the holidays or just as a cozy weekend snack. Honestly, once you try them with the sea salt sprinkle, you’ll see why they’ve earned the title of “best ever.”
Key Ingredients & Substitutions
Butter: Using unsalted butter lets you control the salt in the recipe. If you only have salted butter, reduce the added salt a little to avoid over-salty cookies.
Brown and Granulated Sugar: Brown sugar adds moisture and chewiness, while granulated sugar helps with crisp edges. You can swap light brown sugar for dark brown for a richer molasses flavor.
Chocolate Chips: Semisweet chocolate chips are classic here, but you can try milk or dark chocolate depending on your preference. Chopped chocolate chunks work well too for melting pockets of chocolate.
Butterscotch Chips: These add a buttery caramel flavor that pairs wonderfully with chocolate. If you can’t find them, white chocolate chips or caramel bits can be a good alternative.
Sea Salt: A sprinkle on top really lifts the cookie’s flavor. If you don’t have flaky sea salt, use a small pinch of regular salt after baking instead.
How Do I Get Soft and Chewy Cookies with Melty Chips Every Time?
The key to soft, chewy cookies is all in the mixing and baking time:
- Cream Butter and Sugars Well: Beat these until light and fluffy to incorporate air, which helps give the cookie a nice texture.
- Don’t Overmix Once Flour is Added: Stir just until the flour disappears to avoid tough cookies.
- Watch Your Bake Time: Bake until edges are just golden and centers look slightly underbaked – they’ll continue to cook on the sheet.
- Use Room Temperature Eggs and Butter: This helps with smooth mixing and even baking.
- Chill Dough (Optional): If you have time, chill the dough for 30 minutes to firm up the butter. This gives the cookies a thicker, chewier texture.
Finally, adding chocolate and butterscotch chips last ensures they stay intact and melt just right, making each bite deliciously gooey.
Equipment You’ll Need
- Mixing bowls – a large one for wet and dry ingredients makes stirring easy.
- Electric mixer or hand mixer – speeds up creaming butter and sugars smoothly.
- Measuring cups and spoons – for accurate ingredient amounts, key to cookie success.
- Baking sheets – sturdy ones help cookies bake evenly without warping.
- Parchment paper or silicone mats – prevent sticking and simplify cleanup.
- Spoon or cookie scoop – for evenly sized cookies that bake uniformly.
- Wire cooling rack – cools cookies quickly and keeps bottoms crisp.
Flavor Variations & Add-Ins
- Swap butterscotch chips for white chocolate chips to add a creamy, sweet twist.
- Add ½ cup chopped nuts like pecans or walnuts for crunch and a nutty flavor.
- Use dark chocolate chunks instead of semisweet chips for a richer chocolate taste.
- Mix in ½ tsp cinnamon or pumpkin pie spice for a warm, cozy flavor perfect in fall.
Best Ever Butterscotch Chocolate Chip Cookies (with Sea Salt)
Ingredients You’ll Need:
Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 1/4 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup semisweet chocolate chips (or chopped chocolate chunks)
- 1 cup butterscotch chips
Topping:
- Coarse sea salt (for sprinkling on top)
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 10-12 minutes to bake each batch. Plus, you’ll want to allow a few minutes for cooling before enjoying your cookies. Overall, plan for around 30 minutes from start to finish!
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Sheets:
Heat your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone baking mats to prevent sticking and make clean-up easier.
2. Make the Dough:
In a large bowl, beat the softened butter with the brown sugar and granulated sugar until light and fluffy, about 2 to 3 minutes. Add eggs one at a time, mixing well after each. Stir in vanilla extract.
In a separate bowl, whisk together flour, baking soda, and salt. Gradually add this dry mixture into the wet ingredients, blending until just combined. Take care not to overmix.
Gently fold in semisweet chocolate chips and butterscotch chips until evenly distributed.
3. Shape and Bake the Cookies:
Use a spoon or cookie scoop to drop rounded tablespoons of dough onto the prepared sheets, spacing them about 2 inches apart.
Bake for 10-12 minutes, or until the edges become golden but the centers still look soft.
4. Add Sea Salt and Cool:
Right after removing the cookies from the oven, sprinkle a small pinch of coarse sea salt on each cookie while they’re still warm. Let the cookies cool on the baking sheet for about 5 minutes before transferring them to a wire rack to cool completely.
5. Enjoy!
These cookies are delicious warm or at room temperature. Pair them with a glass of cold milk or your favorite hot drink for a perfect treat.
Can I Use Frozen Butter for This Recipe?
It’s best to use softened butter for these cookies to ensure easy creaming with the sugars. If your butter is frozen, thaw it in the fridge overnight or soften it quickly in the microwave using short bursts at low power.
Can I Substitute Butterscotch Chips?
Yes! If you don’t have butterscotch chips, white chocolate chips or caramel bits work well as alternatives. They’ll give a similar sweet, creamy flavor that pairs beautifully with the chocolate.
How Should I Store Leftover Cookies?
Store cooled cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze them in a sealed container or bag for up to 3 months. Thaw at room temperature before enjoying.
Can I Make the Dough Ahead of Time?
Absolutely! You can prepare the dough and refrigerate it for up to 24 hours before baking. This often enhances the cookie flavor and texture. Just shape and bake straight from the fridge, adding a minute or two to the baking time if needed.
