These Best Ever Butterscotch Chocolate Chip Cookies are a perfect mix of soft, chewy, and just a little crispy around the edges. The butterscotch chips add a mellow sweetness that pairs so nicely with classic chocolate chips, and a sprinkle of sea salt on top brings out all those flavors even more. If you love cookies that feel like a warm hug, these are it.
I love making these cookies when I want something special but easy to whip up. One tip I’ve learned is to chill the dough before baking; it makes the texture even better and helps the flavors come together. Plus, the sea salt really elevates the whole experience—it’s like a little surprise in every bite.
My favorite way to enjoy these cookies is with a cold glass of milk or a cup of tea on a lazy afternoon. They’re great for sharing with friends too, though I won’t blame you if you keep a batch just for yourself. Whenever I bake these, the smell fills the house and everyone asks for more, so be ready to make extra!
Key Ingredients & Substitutions
Butter: Using unsalted butter gives you control over the saltiness. Make sure it’s softened to mix well. If you want a dairy-free option, try vegan butter—they work great here.
Butterscotch Chips: These add a lovely caramel-like sweetness. If you can’t find them, caramel chips or even white chocolate chips are fine substitutes.
Chocolate Chips: Semisweet chips balance the butterscotch nicely. You could swap for dark chocolate chips or chunks for a richer taste.
Sea Salt: Sprinkling flaky sea salt is key! It pops flavor and balances sweetness. If you don’t have flaky salt, kosher or fine sea salt works, just use less.
How Do You Get Cookies That Are Soft Yet Slightly Crispy?
Getting the perfect texture starts with creaming the butter and sugars until fluffy. This traps air and helps cookies rise.
- Don’t overmix the flour—stop when just combined to avoid tough cookies.
- Chill the dough for at least 30 minutes if you can. This controls spreading, keeping edges crisp and centers soft.
- Bake just until edges turn golden but centers look a bit soft. They’ll firm up as they cool.
- Let cookies cool on the baking sheet first, then move to a rack. This helps maintain texture.
Following these steps ensures your cookies are perfectly soft and chewy inside with just the right crisp outside!
Equipment You’ll Need
- Baking sheets – flat and sturdy ones help cookies bake evenly without burning the bottoms.
- Parchment paper or silicone baking mats – keep cookies from sticking and make cleanup easy.
- Mixing bowls – one large for creaming butter and sugars, another for dry ingredients keeps things neat.
- Hand mixer or stand mixer – makes creaming butter and sugar smooth and quick.
- Cookie scoop or tablespoon – for evenly sized cookies that bake uniformly.
- Wire cooling rack – lets cookies cool evenly so they don’t get soggy underneath.
Flavor Variations & Add-Ins
- Swap butterscotch chips for white chocolate chips to add a sweeter, creamier twist.
- Add ½ cup chopped toasted pecans or walnuts for crunch and a nutty flavor contrast.
- Try dark chocolate chunks instead of chips for bigger melty chocolate pockets.
- Mix in a teaspoon of cinnamon or pumpkin pie spice for a warm, cozy note, especially in cooler months.
Best Ever Butterscotch Chocolate Chip Cookies (with Sea Salt)
Ingredients You’ll Need:
For The Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 3/4 cup brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup butterscotch chips
- 1 cup semisweet chocolate chips
For Topping:
- Flaky sea salt for sprinkling
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 10-12 minutes to bake each batch. Allow an additional 5 minutes for cooling. So, in around 30 minutes, you’ll have delicious fresh cookies ready to enjoy!
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Sheet:
Preheat the oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone mats to prevent sticking and help with even baking.
2. Make the Dough:
In a large bowl, use a mixer to cream together the softened butter, brown sugar, and granulated sugar until the mixture is light and fluffy (about 2-3 minutes). Then beat in the eggs one at a time, followed by the vanilla extract until everything is combined.
3. Mix Dry Ingredients:
In another bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add this dry mix to the wet ingredients, stirring just until combined – don’t overmix to keep the cookies tender.
4. Add Chips:
Fold in the butterscotch chips and chocolate chips evenly throughout the dough.
5. Shape and Bake:
Using a cookie scoop or spoon, drop rounded balls of dough onto the prepared baking sheets about 2 inches apart to allow spreading. Bake for 10-12 minutes until the edges turn a light golden color but the centers are still soft to the touch.
6. Finish With Sea Salt and Cool:
Right after pulling the cookies from the oven, sprinkle them lightly with flaky sea salt. Let the cookies cool for about 5 minutes on the baking sheets before transferring to a wire rack to cool completely.
7. Enjoy!
Enjoy your cookies slightly warm for gooey butterscotch and chocolate, or cooled for a chewy, soft texture. They’re perfect for sharing or savoring yourself!
Can I Use Frozen Butter for These Cookies?
It’s best to use softened butter for this recipe to achieve the right creamy texture when mixing. If your butter is frozen, let it sit at room temperature for about 30-60 minutes until soft but not melted.
Can I Substitute Butterscotch Chips?
Absolutely! If you can’t find butterscotch chips, caramel chips or white chocolate chips make great substitutes and still provide a deliciously sweet flavor.
How Should I Store Leftover Cookies?
Store leftovers in an airtight container at room temperature for up to 4 days. For longer storage, freeze the cookies in a sealed container or bag for up to 3 months—just thaw at room temperature before enjoying.
Can I Make the Dough Ahead of Time?
Yes! Chilling the dough for at least 30 minutes or up to 24 hours enhances the flavors and helps prevent cookies from spreading too much while baking. Just bring dough back to room temperature for a few minutes before baking.
