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Best Ever Butterscotch Chocolate Chip Cookies (with Sea Salt) — Soft, Chewy & Irresistibly Sweet

These Butterscotch Chocolate Chip Cookies are the perfect blend of soft, chewy, rich, and sweet — with a finishing sprinkle of sea salt that makes every bite pop. The warm caramel flavor of butterscotch chips pairs beautifully with semisweet chocolate chips, creating a cookie that feels comforting, cozy, and absolutely unforgettable. The edges bake to a light golden crisp while the centers stay soft and tender. The sea salt on top adds just the right touch of balance — making these cookies dangerously addictive. Once you bake these, they become the cookie everyone asks you to make again. They're perfect for holidays, gatherings, gifting, or quiet evenings with warm milk or coffee.
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Prep Time 10 minutes
bake time 12 minutes
Total Time 22 minutes
Servings: 20 cookies
Ingredients Equipment Method Notes
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Ingredients
  

  • ½ cup unsalted butter softened
  • ½ cup granulated sugar
  • ¼ cup brown sugar packed
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 ½ cups all-purpose flour
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 1 cup semisweet chocolate chips
  • 1 cup butterscotch chips
  • Sea salt for sprinkling on top
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Equipment

  • Mixing bowls
  • Hand mixer or stand mixer
  • Measuring cups & spoons
  • Rubber spatula
  • Baking sheet
  • Parchment paper
  • Cooling rack

Method
 

Step 1: Prep
  1. Preheat oven to 350°F (175°C).
  2. Line your baking sheet with parchment paper.
Step 2: Cream Butter & Sugars
  1. In a mixing bowl, beat butter, granulated sugar, and brown sugar together for 2–3 minutes, until fluffy and smooth.
Step 3: Add Egg & Vanilla
  1. Add egg and vanilla extract.
  2. Mix until fully combined.
Step 4: Combine Dry Ingredients
  1. In a separate bowl, whisk together:
  2. flour
  3. baking soda
  4. salt
Step 5: Form the Dough
  1. Add dry ingredients to the wet mixture.
  2. Mix just until the dough comes together — do not overmix.
Step 6: Fold in Chips
  1. Stir in chocolate chips and butterscotch chips.
Step 7: Scoop & Bake
  1. Scoop dough into rounded tablespoons and place on baking sheet.
  2. Bake 9–12 minutes, until edges are lightly golden but centers still look soft.
Step 8: Finishing Touch
  1. Immediately sprinkle sea salt over the warm cookies.
  2. Let rest on the baking sheet 5 minutes, then move to a cooling rack.

Notes

🧊 Storage
Store in an airtight container for up to 5 days.
Freeze dough balls for up to 3 months (bake straight from freezer +1–2 minutes).
Freeze baked cookies for up to 2 months.
🥄 Variations
Thick Bakery Style:
Chill dough for 20–30 minutes before baking.
Extra Gooey:
Pull cookies from oven earlier and let them finish setting while cooling.
Double Chocolate:
Add 2 tablespoons cocoa powder to the dough.
Nutty Crunch:
Fold in ½ cup chopped pecans or walnuts.
Brown Butter Version:
Brown the butter first for deeper caramel flavor.
❓ 10 FAQs
Can I use salted butter?
Yes — just reduce added salt slightly.
Why sprinkle sea salt at the end?
It balances sweetness and makes flavors pop.
Can I use white chocolate chips?
Yes — they pair beautifully with butterscotch.
Why did my cookies spread too much?
Butter may have been too soft — chill dough next time.
Can I make these gluten-free?
Yes — use 1:1 gluten-free flour blend.
Can I freeze the dough?
Absolutely — cookie dough freezes perfectly.
Can I add more butterscotch?
Yes — up to 1 ½ cups total.
Are these chewy or crunchy?
Soft, chewy, and slightly crisp at the edges.
Can I use dark chocolate chips?
Yes — they add a richer flavor.
Do they stay soft the next day?
Yes — store airtight to maintain texture.
🏁 Conclusion
These Butterscotch Chocolate Chip Cookies are sweet, cozy, warm, and layered with flavor. The caramel-like richness of butterscotch, the chocolatey sweetness, and the touch of sea salt make these cookies unforgettable. They’re simple to bake and guaranteed to become a favorite.
Soft. Chewy. Sweet-with-a-hint-of-salt.
A cookie you’ll want to bake again and again.