Best Ever Butterscotch Chocolate Chip Cookies
These Best Ever Butterscotch Chocolate Chip Cookies are a rich, chewy, and utterly satisfying dessert blending classic chocolate chips with sweet butterscotch morsels. Perfect for any occasion, they’re easy to customize and guaranteed to impress every cookie lover.
Ingredients
- Sea Salt Butterscotch Chocolate Chip Cookies Recipe
- ½ cup unsalted butter either straight from the fridge or at room temperature
- ¼ cup packed brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon pure vanilla extract
- 1 ½ cups all-purpose flour make sure to measure it correctly for best results
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup butterscotch chips feel free to reduce the amount if you prefer a less sweet cookie—since butterscotch is quite rich, using less can balance the flavors; however, we love using sea salt on top to cut that sweetness!
- 1 cup semisweet chocolate chips
- Sea salt flakes or sprinkles for that perfect sweet and salty combination
- Optional: chopped walnuts for extra crunch and a nutty twist
Instructions
- How to Make Sea Salt Butterscotch Chocolate Chip Cookies
- Start by preheating your oven to 350°F and lining two baking sheets with parchment paper.
- In a large mixing bowl, use an electric mixer set to medium speed to beat the butter and both sugars together until the mixture is smooth and fully combined, with no chunks of butter remaining.
- Add in the egg and vanilla extract, then mix on low speed just until everything is incorporated.
- Next, add the flour, baking soda, and salt to the bowl and mix until the dry ingredients are just combined with the wet—avoid overmixing to keep the cookies tender.
- Fold in the butterscotch chips, chocolate chips, and any optional add-ins, mixing just until evenly distributed throughout the dough.
- Use a heaping tablespoon or an ice cream scoop (small or large) to portion the dough and place it onto your prepared baking sheets, spacing them about 2 inches apart (6 to 8 cookies per sheet depending on size). If desired, press a few extra butterscotch and chocolate chips into the tops of each dough ball before or after baking for a bakery-style finish.
- Bake one sheet at a time: for medium-sized cookies (about 2 tablespoons of dough), bake for 8–10 minutes; for larger cookies (around ¼ cup of dough), bake for 10–13 minutes. Cookies are done when the edges are lightly golden and the tops are set and feel slightly firm to the touch.
- Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack. While they’re still slightly warm, sprinkle sea salt on top to enhance that sweet-and-salty flavor combo.
- This recipe yields anywhere from 12 to 30 cookies, depending on the size you choose to make.