These Best Ever Butterscotch Chocolate Chip Cookies with Sea Salt are the perfect mix of sweet and salty with a delicious chewy texture. The rich butterscotch chips melt into gooey pockets of flavor, while the classic chocolate chips add that familiar chocolatey goodness. A sprinkle of sea salt on top brings everything together for a cookie that’s hard to forget.
I love making these cookies whenever I want a little treat that feels extra special but is still super easy to whip up. The sea salt adds a nice surprise in each bite that makes the sweetness even better. I always find myself grabbing just one more cookie because they’re so addictive and fun to share with friends and family.
The best part is how these cookies come out perfectly soft and chewy every time. I like to enjoy them warm with a glass of milk, especially right out of the oven when the butterscotch and chocolate are still melty. If you like a little sweet and salty combo, this recipe is definitely one you’ll keep coming back to.
Key Ingredients & Substitutions
Butter: Using unsalted butter lets you control the salt level better. Softened butter helps mix sugars and eggs smoothly. If you need a dairy-free option, try vegan butter or coconut oil, but expect slight flavor changes.
Brown Sugar & Granulated Sugar: Brown sugar adds moisture and chewiness, while granulated sugar helps with crisp edges. You can swap light brown sugar for dark brown for a deeper molasses flavor.
Butterscotch & Chocolate Chips: The butterscotch chips bring rich sweetness and caramel notes, balanced by semi-sweet chocolate chips. You can use milk or dark chocolate chips if preferred. If butterscotch chips are hard to find, caramel chips or white chocolate chips work well too.
Flaky Sea Salt: This is the little finishing touch that brings out the flavors. Use flaky salt if possible for texture and pop. Regular table salt won’t give the same effect, so try to keep this special.
How Can I Get Perfect Chewy and Soft Cookies Every Time?
The trick is to soften the butter and mix sugars until fluffy—this traps air for lighter cookies. Don’t overmix after adding flour; stir just until combined to avoid tough cookies.
- Scoop dough evenly and space cookies well.
- Bake for 9-11 minutes—edges should be golden but centers soft.
- Let cookies cool on the sheet for 5 minutes to set up.
Following these steps helps keep cookies soft and chewy inside with slightly crisp edges. For extra softness, slightly underbake and let them finish cooking on the hot pan.
Equipment You’ll Need
- Mixing bowls – a large one for batter and a smaller one for dry ingredients makes mixing easy and mess-free.
- Electric mixer or hand whisk – helps cream butter and sugars until light and fluffy for the best texture.
- Measuring cups and spoons – accurate measurements keep cookies consistent every time.
- Baking sheets – choose rimmed ones to catch any melted chips and keep cookies from sliding off.
- Parchment paper or silicone baking mats – prevents sticking and makes clean-up a breeze.
- Scoop or tablespoon – for making evenly sized cookie dough balls so they bake evenly.
- Cooling rack – lets cookies cool properly without getting soggy.
Flavor Variations & Add-Ins
- Swap butterscotch chips for white chocolate chips – for a creamy, sweet twist.
- Add chopped nuts like pecans or walnuts – they add crunch and a toasty flavor that pairs well with sweetness.
- Use dark chocolate chips instead of semi-sweet – for a richer chocolate taste that balances the sweet chips.
- Stir in a teaspoon of cinnamon or pumpkin pie spice – gives the cookies a warm, cozy flavor, especially nice in cooler weather.
Best Ever Butterscotch Chocolate Chip Cookies (with Sea Salt)
Ingredients You’ll Need:
- 1 cup (226g) unsalted butter, softened
- 1 cup (200g) light brown sugar, packed
- 1/2 cup (100g) granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups (312g) all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
- 1 cup butterscotch chips
- 1 cup semi-sweet chocolate chips
- Flaky sea salt, for sprinkling
How Much Time Will You Need?
This recipe takes about 15 minutes of preparation time and 9-11 minutes to bake each batch. Plan for about 5 minutes of cooling time before moving the cookies to a wire rack. Overall, you can expect to spend around 25-30 minutes from start to finish for one batch.
Step-by-Step Instructions:
1. Getting Ready:
Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone baking mats to prevent sticking.
2. Making the Dough:
In a large bowl, cream together the softened butter with both sugars using a hand mixer or spoon until light and fluffy. Beat in the eggs one at a time, mixing well after each addition, then stir in the vanilla extract.
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Slowly add this dry mix into the wet ingredients, stirring until just combined—don’t overmix.
3. Adding the Chips and Sea Salt:
Fold in the butterscotch and chocolate chips evenly throughout the dough. Using a tablespoon or cookie scoop, drop dough balls about 2 inches apart onto your prepared baking sheets. Sprinkle a small pinch of flaky sea salt on the top of each cookie dough ball.
4. Baking and Cooling:
Bake the cookies in your preheated oven for 9 to 11 minutes. You’ll want the edges to be golden and the centers to look set but still soft. Remove from oven and let cookies cool on the baking sheet for about 5 minutes to finish setting up. Then, transfer them to a wire rack to cool completely, or enjoy them warm for melty chocolate and butterscotch goodness.
Can I Use Frozen Butter for These Cookies?
It’s best to use softened butter for this recipe to ensure the sugars cream properly, which creates a great texture. If you only have frozen butter, thaw it in the fridge overnight or leave it at room temperature until soft but not melted.
Can I Substitute Butterscotch Chips with Something Else?
Absolutely! If you can’t find butterscotch chips, caramel chips or even white chocolate chips make great substitutes and still keep that sweet, rich flavor.
How Should I Store Leftover Cookies?
Store your cookies in an airtight container at room temperature for up to 4 days. For longer storage, freeze the cookies in a sealed container or freezer bag for up to 3 months. Thaw at room temperature before enjoying.
Can I Make the Dough Ahead of Time?
Yes! You can refrigerate the cookie dough for up to 48 hours before baking. Just cover it tightly with plastic wrap. This can actually improve the flavor and texture by allowing the ingredients to meld.