Introduction

These Best Ever Butterscotch Chocolate Chip Cookies combine rich butterscotch and classic chocolate chips for a sweet and satisfying treat. A sprinkle of sea salt adds the perfect balance, making each bite irresistibly delicious. Perfect for any cookie lover craving a little extra flavor twist.

The image shows soft, thick cookies with a light golden-brown base, each topped with scattered dark brown chocolate chips and bright orange butterscotch chips that are slightly melted and glossy. The cookie surface is slightly crinkled, showing a chewy texture, and sprinkled with a few grains of coarse salt adding a bit of white contrast on top. The cookies are placed closely together on a white marbled surface, highlighting their warm tones and rich details. Photo taken with an iphone --ar 4:5 --v 7

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 preference as butterscotch is very sweet)
1 cup chocolate chips
Sea salt sprinkles, for finishing
Optional: walnuts

Instructions

Step 1: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
Step 2: In a large bowl, use an electric mixer on medium speed to beat the butter and sugars together until smooth and creamy, with no chunks of butter remaining.
Step 3: Add the egg and vanilla extract, mixing on low speed just until combined.
Step 4: Add the flour, baking soda, and salt, mixing gently until just incorporated. Avoid overmixing the dough.
Step 5: Fold in the butterscotch chips, chocolate chips, and optional walnuts by hand or on low mixer speed until combined, taking care not to overmix.
Step 6: Using a small or large ice cream scoop or a heaping tablespoon, drop portions of dough onto the prepared baking sheets, spacing 6 to 8 cookies per sheet depending on size. For an extra touch, press a few extra butterscotch and chocolate chips onto the tops before baking.
Step 7: Bake one sheet at a time until the edges and bottoms are lightly browned and the tops feel firm when touched.
- Medium cookies (2 tablespoons dough): Bake 8-10 minutes
- Large cookies (¼ cup dough): Bake 10-13 minutes
Step 8: Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Sprinkle with sea salt while warm.

Tips & Variations

Use chilled butter for thicker, chewier cookies or room temperature butter for a softer texture.
Reduce butterscotch chips slightly if you prefer a less sweet cookie, as butterscotch can be quite sweet.
Add chopped walnuts or pecans for extra crunch and flavor.
Sprinkle sea salt after baking to enhance the sweet and salty contrast.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze the baked cookies in a sealed container for up to 3 months. To reheat, warm in a low oven (300°F/150°C) for a few minutes to restore their softness and melty chips.

How to Serve

The image shows a close-up of a soft, thick cookie with a light golden-brown base. The cookie has several layers of texture, including a slightly crispy edge and a chewy center. Scattered on top are chunky dark brown chocolate chips and bright orange butterscotch chips, some partially melted, creating a glossy look. Small crystals of coarse sea salt sprinkle the top, adding a hint of sparkle and contrast. The cookies rest on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted butter?

Yes, but reduce or omit the additional salt in the recipe to prevent the cookies from becoming too salty.

Can I substitute the chocolate chips with other types of chips?

Absolutely! You can use white chocolate chips, peanut butter chips, or even dried fruit for different flavor variations.