Introduction

These Best Ever Butterscotch Chocolate Chip Cookies combine rich butterscotch and semisweet chocolate chips for a delightful sweet and salty treat. Sprinkled with sea salt, they offer the perfect balance of flavors in every bite. Whether for a cozy snack or a special occasion, these cookies are sure to impress.

The image shows a close-up of five thick and soft cookies with a light golden brown base. Each cookie is packed with dark brown chocolate chips and bright orange butterscotch chips, some slightly melted and shiny, sitting on top and embedded within the dough. The cookie surface looks slightly rough with a chewy texture, and there are small grains of sea salt sprinkled across the tops. They rest directly on a white marbled texture that adds a clean and bright contrast to the warm colors of the cookies. photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup unsalted butter (straight from fridge or room temperature)
¼ cup brown sugar
½ cup granulated 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 semisweet chocolate chips
Sea salt sprinkles (for the sweet and salty vibe!)
Optional: walnuts

Instructions

Step 1: Preheat the oven to 350°F and line two baking sheets with parchment paper.
Step 2: In a large bowl, use an electric mixer at medium speed to beat together the butter and sugars until smooth and fully combined, with no chunks of butter remaining.
Step 3: Add the egg and vanilla extract, mixing on low speed until fully incorporated.
Step 4: Add the flour, baking soda, and salt, mixing just until combined. Avoid overmixing the dough.
Step 5: Stir in the butterscotch chips, chocolate chips, and optional walnuts gently until evenly distributed without overmixing.
Step 6: Using a small or large ice cream scoop or heaping tablespoon, drop the dough onto the prepared baking sheets, spacing about 6 to 8 cookies per sheet depending on size.
Step 7: Optionally press a few extra butterscotch and chocolate chips onto the tops of the dough balls before baking.
Step 8: Bake the cookies one sheet at a time until the edges and bottoms are lightly browned and the tops feel firm to the touch. Medium-sized cookies (2 tablespoons dough) bake 8–10 minutes; large cookies (¼ cup dough) bake 10–13 minutes.
Step 9: Let the cookies cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely.
Step 10: While the cookies cool, sprinkle sea salt over the tops to enhance the sweet and salty flavor.

Tips & Variations

For extra crunch, add chopped walnuts or pecans into the dough.
Make sure to measure flour properly by spooning it into your measuring cup and leveling off with a knife for best texture.
Use chilled butter for a thicker cookie or room temperature butter for a slightly thinner, chewier texture.
Press extra chocolate and butterscotch chips on top before baking to create an attractive finish.

Storage

Store the cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, freeze baked cookies in a sealed container for up to 3 months. Reheat gently in a microwave for 10–15 seconds or enjoy at room temperature.

How to Serve

The image shows several soft, thick cookies with a light golden-brown color and a slightly cracked surface. Each cookie is embedded with both dark brown chocolate chips and bright orange butterscotch chips scattered unevenly on top, creating a contrast of colors. The texture looks chewy with small salt crystals sprinkled across the cookies. They are placed close together on a white marbled surface, showing a homemade and fresh baked look. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I substitute the butterscotch chips with more chocolate chips?

Yes, you can replace the butterscotch chips with additional semisweet or milk chocolate chips if you prefer a fully chocolate cookie.

Do I need to chill the dough before baking?

Chilling the dough is not necessary for this recipe, but if you want thicker cookies, chilling for 30 minutes can help control spreading.