Best Ever Butterscotch Chocolate Chip Cookies Recipe

Introduction

These Best Ever Butterscotch Chocolate Chip Cookies combine sweet butterscotch and rich chocolate chips with a hint of sea salt for a perfect balance of flavors. Soft and chewy with just the right amount of saltiness, they’re an irresistible treat for any cookie lover.

Ingredients

• ½ cup butter, straight from fridge or room temperature
• ¼ cup granulated sugar
• ½ cup brown 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 (adjust quantity to taste)
• 1 cup chocolate chips
• Sea salt sprinkles for topping
• Optional: walnuts

Instructions

1. Step 1: Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Step 2: In a large bowl, use an electric mixer at medium speed to beat together the butter and sugars until smooth and no butter chunks remain.
3. Step 3: Add the egg and vanilla extract and mix on low speed until just combined.
4. Step 4: Add the flour, baking soda, and salt, mixing until just incorporated. Be careful not to overmix the dough.
5. Step 5: Fold in the butterscotch chips, chocolate chips, and optional walnuts gently, mixing only until distributed.
6. Step 6: Using a small or large ice cream scoop or heaping tablespoon, drop dough portions onto prepared baking sheets, spacing 6 to 8 per pan depending on size.
7. Step 7: Optionally, press a few extra butterscotch and chocolate chips onto the tops of the cookie dough balls before baking.
8. Step 8: Bake one sheet at a time until bottoms and edges turn lightly browned and tops feel firm when touched—8-10 minutes for medium (2 tbsp) cookies, 10-13 minutes for large (¼ cup) cookies.
9. Step 9: Let cookies cool on baking sheets for 5 minutes, then transfer to wire racks to cool completely. Sprinkle sea salt on top while still warm.

Tips & Variations

• Reduce the amount of butterscotch chips if you prefer a less sweet cookie, as butterscotch is very sugary.
• Add chopped walnuts or pecans for extra texture and flavor.
• Use chilled dough for thicker cookies or room temperature dough for thinner ones.
• For a deeper flavor, try browning the butter before mixing with sugars.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. To keep them soft, add a slice of bread to the container. For longer storage, freeze the cookies in a sealed bag for up to 3 months. Reheat briefly in the microwave or oven to refresh softness before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted butter?

Yes, but reduce or omit the added salt in the recipe to keep the balance between sweet and salty flavors.

How can I make these cookies vegan?

Substitute the butter with a vegan butter alternative and use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) instead of a regular egg. Also, ensure the chocolate and butterscotch chips are dairy-free.

Best Ever Butterscotch Chocolate Chip Cookies Recipe

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★★★★★

4.7 from 141 reviews

These Best Ever Butterscotch Chocolate Chip Cookies combine the rich, buttery flavor of classic chocolate chip cookies with sweet butterscotch chips and a delightful hint of sea salt to balance the sweetness. Perfectly soft and chewy, these cookies offer a sweet and salty vibe with a tender crumb and melty chips in every bite, making them an irresistible treat for any occasion.

• Author: Stella
• Prep Time: 15 minutes
• Cook Time: 10 minutes
• Total Time: 25 minutes
• Yield: 12–30 cookies depending on size 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Wet Ingredients

• ½ cup unsalted butter, straight from fridge or room temperature
• ¼ cup granulated sugar
• ½ cup packed light brown sugar
• 1 large egg
• 1 teaspoon vanilla extract

Dry Ingredients

• 1 ½ cups all-purpose flour, measured correctly
• 1 teaspoon baking soda
• ½ teaspoon salt

Add-Ins

• 1 cup butterscotch chips (use less if desired, as butterscotch is very sweet)
• 1 cup chocolate chips
• Optional: walnuts, as desired

Finishing

• Sea salt sprinkles for garnish

Instructions

1. Preheat Oven and Prepare Pans: Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper to prevent sticking and ensure even baking.
2. Cream Butter and Sugars: In a large bowl, use an electric mixer at medium speed to beat the butter, granulated sugar, and brown sugar together until smooth and fully combined without any leftover butter chunks.
3. Add Egg and Vanilla: Lower the mixer speed and add the egg and vanilla extract, mixing until just combined and a smooth batter forms.
4. Mix Dry Ingredients: Add the all-purpose flour, baking soda, and salt into the wet mixture. Mix on low speed until just incorporated, being careful not to overmix the dough to keep the cookies tender.
5. Fold in Chips and Nuts: Gently stir in the butterscotch chips, chocolate chips, and any optional walnuts. Mix only until the add-ins are evenly distributed, avoiding overworking the dough.
6. Scoop Dough onto Baking Sheets: Use a small or large ice cream scoop or heaping tablespoon to drop dollops of dough onto the prepared baking sheets, spacing them about 2 inches apart. You can make medium cookies using 2 tablespoons of dough or larger cookies with ¼ cup dough per cookie. Optionally, press a few extra butterscotch and chocolate chips on top for a prettier finish.
7. Bake Cookies: Bake one sheet at a time in the preheated oven. Medium cookies (2 tablespoons dough) require 8-10 minutes; large cookies (¼ cup dough) take 10-13 minutes. Bake until the cookie edges and bottoms are lightly browned and the tops feel firm to the touch.
8. Cool and Add Sea Salt: Let the cookies cool on the baking sheets for 5 minutes to firm up, then transfer them to wire racks to cool completely. While cooling, sprinkle sea salt on top to emphasize the sweet and salty flavor contrast.

Notes

• For softer cookies, slightly underbake and cool on the baking sheet.
• Use cold or room temperature butter depending on preference; colder butter yields thicker cookies.
• Adjust butterscotch chips quantity to control sweetness.
• Sea salt sprinkles are optional but highly recommended for flavor contrast.
• Storage: Store cookies in an airtight container at room temperature for up to 5 days.
• Optional add-ins like walnuts add a nice crunch but can be omitted for nut-free cookies.

Keywords: butterscotch cookies, chocolate chip cookies, sea salt cookies, sweet and salty cookies, easy cookie recipe