Name: Best Ever Butterscotch Chocolate Chip Cookies Recipe
Prep time: 15 min
Cook time: PT-489301H44M41S
Total time: PT-489301H44M41S
Cuisine: American
Ingredients: ½ cup unsalted butter, straight from fridge or room temperature; ¼ cup granulated sugar; ½ cup light 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 (use less if preferred as butterscotch is very sweet); 1 cup semi-sweet chocolate chips; Optional: walnuts (quantity as desired); Sea salt sprinkles for the sweet and salty vibe

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Introduction

These Best Ever Butterscotch Chocolate Chip Cookies combine rich butterscotch sweetness with classic chocolate chips and a hint of sea salt for a delightful sweet and salty flavor. Perfectly chewy with a crispy edge, they’re an irresistible treat for any occasion.

A close-up view of two round cookies placed on a white marbled surface, each cookie showing a soft beige dough base with a slightly golden edge. The cookies are topped with dark brown chocolate chips and smooth, light brown butterscotch chips scattered evenly across the surface. One cookie also has a cluster of walnut pieces in the center, adding texture and a darker brown color. The cookies look soft and slightly thick with a slightly crumbly texture, and tiny white salt flakes sprinkled on top add contrast. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup unsalted 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
1 cup chocolate chips
Sea salt sprinkles, for topping
Optional: walnuts or other add-ins

Instructions

Step 1: Preheat the 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 together the butter and both sugars until smooth and well combined, with no butter chunks remaining.
Step 3: Add the egg and vanilla extract, mixing on low speed just until incorporated.
Step 4: Add the flour, baking soda, and salt to the bowl. Mix on low speed until just combined—avoid overmixing the dough.
Step 5: Fold in the butterscotch chips, chocolate chips, and any optional add-ins by hand or on low speed, mixing only until evenly distributed.
Step 6: Using a small or large ice cream scoop or a heaping tablespoon, drop the dough onto the prepared baking sheets. Place 6 to 8 cookies per sheet depending on the size you prefer.
Step 7: If desired, gently press a few extra butterscotch and chocolate chips into the tops of the cookie dough balls before baking.
Step 8: Bake one sheet at a time until the edges and bottoms are lightly browned and the tops feel firm when touched—about 8–10 minutes for medium cookies (2 tablespoons dough) or 10–13 minutes for large cookies (¼ cup dough).
Step 9: Let the cookies cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely. Sprinkle sea salt over the warm cookies to enhance the sweet and salty flavor.

Tips & Variations

Use chilled butter for thicker cookies or room temperature butter for a more spread-out texture.
Adjust the amount of butterscotch chips to control sweetness; less butterscotch creates a more balanced flavor.
For extra crunch, add chopped walnuts or pecans.
Pressing additional chips on top right before baking creates a prettier, chip-loaded appearance.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. To refresh slightly, warm them in the microwave for 10-15 seconds before serving. For longer storage, freeze cookies in a sealed container for up to 3 months; thaw at room temperature before enjoying.

How to Serve

A close-up image shows a stack of three thick homemade cookies on a white marbled texture. The bottom layer is a whole cookie with a soft, golden-brown color and visible peanut butter chips embedded in its surface. The middle layer is another whole cookie similar to the bottom one, with a slightly ruffled texture and peanut butter chips. The top layer consists of a broken cookie piece revealing a soft, chewy inside with melted dark chocolate chips and peanut butter chips scattered throughout, giving a contrast of dark brown and light orange colors against the light beige cookie dough. 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 added salt in the recipe to avoid overly salty cookies, especially since the recipe calls for sea salt sprinkles on top.

Why should I sprinkle sea salt on the cookies?

The sea salt adds a delightful contrast to the sweetness of the butterscotch and chocolate chips, enhancing the overall flavor and balancing the sweetness for a more complex taste experience.