These Best Ever Butterscotch Chocolate Chip Cookies (with Sea Salt) are a delightful twist on classic chocolate chip cookies. Soft and chewy with sweet butterscotch chips that melt in your mouth, they’re perfectly balanced with a sprinkle of sea salt on top. The salt brings out the rich flavors and makes every bite a little extra special.
I love baking these cookies when I want something comforting but just a bit different. The butterscotch adds a mellow, buttery sweetness that pairs so well with the chocolate chips, and that pinch of sea salt makes your taste buds light up. It’s like a little surprise with every bite that keeps you reaching for more.
My favorite way to enjoy these cookies is fresh out of the oven, still warm and gooey, maybe with a cold glass of milk or a cup of tea. They also make a great treat to share with friends or to pack in lunches for a sweet pick-me-up during the day. Whenever I make these, the whole house smells amazing, and everyone always asks for seconds!
Key Ingredients & Substitutions
Butter: Use unsalted butter for more control over saltiness. If you want a dairy-free option, try vegan butter, but it may slightly change the texture.
Brown Sugar: Brown sugar adds moisture and a rich flavor. Light or dark brown sugar both work; dark will give a deeper molasses taste.
Butterscotch Chips: These are the star ingredient here! If you can’t find butterscotch chips, you can use butterscotch baking squares or even caramel chips instead.
Chocolate Chips: Semi-sweet chips balance the sweet butterscotch well. You could switch to milk or dark chocolate chips depending on your preference.
Sea Salt: Don’t skip the flaky sea salt on top! It enhances flavors and adds a lovely crunch. Regular table salt won’t give the same effect.
How Do You Achieve Soft, Chewy Cookies with Perfectly Melted Chips?
The key is in mixing and baking time. Here’s how I do it for soft, chewy cookies:
- Cream the Butter & Sugars: Beat until light and fluffy—this traps air and helps create a tender texture.
- Add Eggs One at a Time: This helps the batter mix evenly and supports soft structure.
- Don’t Overmix After Adding Flour: Mix just until combined to avoid tough cookies.
- Evenly Fold in Chips: Spread throughout the dough so every bite is delicious.
- Watch Baking Time: Bake 10-12 minutes until edges are golden but centers look slightly underbaked—that’s perfect for chewiness.
- Cool on Baking Sheet: Let them rest on the tray for 5 minutes after baking; they firm up without drying out.
Equipment You’ll Need
- Mixing bowls – a large one for the dough and a smaller one for dry ingredients; easy to keep things organized.
- Electric mixer or hand mixer – makes creaming butter and sugars quick and smooth.
- Measuring cups and spoons – for accurate ingredient amounts so your cookies turn out perfect.
- Baking sheets – flat and sturdy for even baking; lined with parchment paper to prevent sticking.
- Cookie scoop or spoon – helps portion dough evenly, so cookies bake uniformly.
- Cooling rack – allows cookies to cool evenly without getting soggy.
Flavor Variations & Add-Ins
- Swap butterscotch chips for white chocolate chips for a milder sweetness and creamy texture.
- Add chopped nuts like pecans or walnuts for extra crunch and a nutty flavor that complements the chips.
- Mix in dried cranberries or cherries for a tart contrast that brightens the cookie.
- Use dark chocolate chips instead of semi-sweet for a richer, slightly bitter kick I enjoy on occasion.
Best Ever Butterscotch Chocolate Chip Cookies (with Sea Salt)
Ingredients You’ll Need:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup packed brown sugar
- ½ cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 cup butterscotch chips
- Flaky sea salt, for sprinkling on top
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and around 10-12 minutes to bake each batch. Including cooling time, you should plan for about 30-40 minutes total from start to finish.
Step-by-Step Instructions:
1. Get Ready:
Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper so cookies don’t stick and clean up is easier.
2. Make the Dough:
In a large bowl, beat the softened butter with brown sugar and granulated sugar until fluffy and light. Add the eggs one at a time, mixing well after each. Stir in vanilla extract. In another bowl, whisk together the flour, baking soda, baking powder, and salt. Slowly add these dry ingredients into the wet mixture, mixing just until combined. Gently fold in the chocolate chips and butterscotch chips so they are evenly spread through the dough.
3. Bake and Finish:
Using a spoon or cookie scoop, drop tablespoon-sized portions of dough onto your prepared baking sheets, leaving about 2 inches between each cookie. Sprinkle a small pinch of flaky sea salt on top of each cookie dough mound. Bake the cookies for 10-12 minutes or until the edges are golden but the centers still look soft. Let cookies cool on the baking sheets for about 5 minutes, then transfer them to a wire rack to cool completely.
Serve and enjoy these warm, chewy cookies that combine sweet butterscotch, rich chocolate, and a subtle salt crunch in every bite!
Can I Use Frozen Butter for This Recipe?
It’s best to use softened butter for creaming with the sugars, as it helps create a light, fluffy dough. If your butter is frozen, thaw it in the fridge overnight or leave it at room temperature until soft but not melted.
Can I Substitute Butterscotch Chips?
Absolutely! You can use caramel chips, white chocolate chips, or even extra chocolate chips if you prefer. Keep in mind this will slightly change the final flavor but still make delicious cookies.
How Should I Store These Cookies?
Store cooled cookies in an airtight container at room temperature for up to 4 days. If you want to keep them longer, freeze the baked cookies 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 2 days before baking. When ready, scoop and bake as usual, adding a minute or two to baking time if baking straight from the fridge.
