If you’re anything like me, you’ll adore these Best Ever Butterscotch Chocolate Chip Cookies with Sea Salt Recipe. There’s just something magical about the combination of creamy butterscotch, rich chocolate chips, and a sprinkle of sea salt that hits all the right sweet-and-savory notes. I love making these for weekend treats or when friends stop by—they always disappear faster than I expect!
What makes this recipe really stand out is how simple it is, yet incredibly rewarding. You don’t need any fancy ingredients, and the recipe is forgiving for both beginner bakers and seasoned pros. Plus, the sea salt on top just elevates the flavor, balancing out the sweetness perfectly—trust me, it’s worth the extra sprinkle!
Why You’ll Love This Recipe
- Perfect Sweet and Salty Balance: The sea salt topping brings out the best in both the butterscotch and chocolate flavors.
- Easy and Foolproof: The recipe uses simple steps and common pantry ingredients, so you can whip it up anytime.
- Customizable: Add walnuts or adjust chip quantities to suit your taste perfectly.
- Irresistibly Soft yet Chewy Cookies: With crisp edges and a tender center, these cookies satisfy every texture craving.
Ingredients You’ll Need
I love how these ingredients work together to create a cookie that’s richly flavored yet not overpoweringly sweet. A good tip: make sure your flour is measured correctly to get the perfect cookie texture!
- Unsalted butter: Using unsalted butter lets you control the saltiness perfectly and ensures no surprises in flavor.
- Brown sugar: Adds moisture and that deep caramel-like flavor essential for butterscotch complementarity.
- Granulated sugar: Provides sweetness and helps create slightly crisp edges.
- Egg: Binds all the ingredients together; room temperature eggs mix best.
- Vanilla extract: Enhances the overall flavor with a warm, inviting aroma.
- All-purpose flour: The base of your cookies—make sure to spoon it into your measuring cup rather than scooping to avoid dense results.
- Baking soda: Leavens the cookies slightly for just enough lift without puffiness.
- Salt: Enhances all other flavors in the cookie dough.
- Butterscotch chips: The star of the show—feel free to tweak the amount depending on your sweetness preference.
- Semisweet chocolate chips: Adds rich, slightly bitter chocolate flavors that balance the butterscotch.
- Sea salt sprinkles: To finish—the sprinkle on top that gives the cookies their signature sweet-salty vibe.
- Walnuts (optional): I like adding these because they provide a delightful crunch and a nutty depth.
Variations
I like to keep things exciting by tweaking this recipe sometimes. It’s super easy to personalize these cookies, so you can really make them your own.
- Nut-free version: Simply skip the walnuts and maybe add a handful of oats or seeds for texture instead—I discovered this trick for allergy-friendly treats.
- Extra gooey: Try underbaking by a minute or two if you want softer cookies; I do this when I know they’ll be eaten right away.
- Double chocolate: Replace some butterscotch chips with extra chocolate chips for a richer, chocolatier cookie.
- Sea salt alternative: Flaky Maldon salt works beautifully and adds a lovely crunch when sprinkled on top.
How to Make Best Ever Butterscotch Chocolate Chip Cookies with Sea Salt Recipe
Step 1: Beat Butter and Sugars to Perfection
Start by preheating your oven to 350°F and lining your baking sheets with parchment paper—this makes clean-up a breeze. Next, take your butter (straight from the fridge or room temp works fine) and beat it together with the brown and granulated sugars using an electric mixer at medium speed. You’ll want a smooth, creamy mixture with no lumps of butter left—that’s the base of your cookie magic!
Step 2: Add the Egg & Vanilla Then Dry Ingredients
Mix in the egg and vanilla on low speed until just combined. Now comes the flour, baking soda, and salt—add these to the bowl and mix gently until just incorporated. I learned the hard way that overmixing at this stage makes cookies tough, so stop as soon as you don’t see dry flour anymore.
Step 3: Fold in the Butterscotch and Chocolate Chips (Plus Walnuts!)
Time to add your chips! Fold in the butterscotch and chocolate chips along with any walnuts you’re using. Just a few folds to combine—no overmixing, remember? This keeps the cookies tender and prevents spreading too much.
Step 4: Scoop Dough and Bake
Use a tablespoon or ice cream scoop to drop the dough onto your parchment-lined pans. I usually do 6-8 cookies per sheet depending on size (medium to large), and then gently press a few extra chips on top for that beautiful melty look. Bake each tray for 8-10 minutes for medium-sized or 10-13 minutes for large cookies. Look for lightly browned edges and bottoms with firm tops when you lightly touch them.
Step 5: Cool and Sprinkle Sea Salt
Let the cookies cool on the pans for five minutes—this helps them set—and then transfer them to wire racks. Here’s the best part: sprinkle sea salt on top while they’re still warm. That salty crunch really takes these cookies from great to unforgettable!
Pro Tips for Making Best Ever Butterscotch Chocolate Chip Cookies with Sea Salt Recipe
- Butter Temperature Matters: I’ve found that using butter slightly softened (not melted!) helps the sugars cream better and creates tender cookies.
- Don’t Skip Parchment Paper: It ensures even baking and prevents your cookies from sticking; it’s a simple trick that saves frustration.
- Monitor Baking Time Closely: Cookies can go from perfectly golden to overdone quickly—check a minute or two before the timer goes off.
- Sprinkle Salt Post-Bake: I learned that adding the sea salt after baking keeps those beautiful crunchy crystals intact and fresh-tasting.
How to Serve Best Ever Butterscotch Chocolate Chip Cookies with Sea Salt Recipe
Garnishes
I love sprinkling a little extra flaky sea salt right before serving—it’s simple but such a game changer. Sometimes, I also add a light drizzle of melted butterscotch over the cooled cookies for an extra shiny, indulgent look.
Side Dishes
These cookies pair wonderfully with a cold glass of milk or a cup of freshly brewed coffee. I often serve them alongside vanilla ice cream at family gatherings—it’s a combo everyone raves about!
Creative Ways to Present
For birthdays or holidays, I like arranging these cookies in a layered tin or stacking them with parchment paper in between and tying a colorful ribbon around for gifting. They also look awesome plated with some fresh berries and a sprig of mint for a fancy touch.
Make Ahead and Storage
Storing Leftovers
When you have leftover cookies (which can be rare!), store them in an airtight container at room temperature for up to 4 days. I always place a slice of bread in the container to keep them soft and chewy—it’s a cute little kitchen hack I swear by!
Freezing
You can freeze the cookie dough balls on a parchment-lined tray and then transfer them to a freezer bag. When I’m craving cookies, I just bake them straight from frozen, adjusting baking time by a few minutes. It’s a lifesaver for last-minute treats.
Reheating
If you want that fresh-baked warmth again, pop the cookies in a 300°F oven for 5 minutes or microwave for about 15 seconds. The edges crisp back up beautifully while the centers stay soft—like magic!
FAQs
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Can I substitute the butterscotch chips with something else?
Absolutely! You can replace butterscotch chips with white chocolate chips or even caramel bits. Just keep in mind that butterscotch has a distinct buttery, caramelized flavor that’s hard to replicate exactly, so the taste will be different but still delicious.
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Why is sea salt added on top of the cookies?
The sea salt sprinkle adds a delightful contrast to the sweet flavors, enhancing the complexity while balancing the sweetness from the butterscotch and chocolate. It also adds a slight crunch that makes the cookies extra special.
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What’s the best way to keep these cookies soft?
Store them in an airtight container with a slice of bread inside. The bread helps maintain moisture so the cookies stay soft for multiple days. Avoid refrigerating as it can dry them out.
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Can I make the cookie dough ahead of time?
Yes! You can prepare the dough and refrigerate it for up to 2 days before baking, which actually helps develop the flavors. Just make sure to let the dough come closer to room temperature before scooping and baking.
Final Thoughts
I truly believe this Best Ever Butterscotch Chocolate Chip Cookies with Sea Salt Recipe is a game changer in the cookie world. It’s easy, tasty, and feels so special thanks to the sea salt finish. I’m always excited to share these cookies with friends and family because they never fail to bring smiles. Give this recipe a try—you’ll be baking these cookies again and again before you know it!
Print
Best Ever Butterscotch Chocolate Chip Cookies with Sea Salt Recipe
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 12 large cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Best Ever Butterscotch Chocolate Chip Cookies combine the rich sweetness of butterscotch and chocolate chips with a hint of sea salt for the perfect sweet and salty treat. Crispy on the edges and soft in the center, these cookies are easy to make and irresistible for any cookie lover.
Ingredients
Cookie Dough
- 1/2 cup unsalted butter, straight from fridge or room temperature
- 1/4 cup brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour, measured correctly
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butterscotch chips (adjust quantity to taste)
- 1 cup semisweet chocolate chips
Optional Add-Ins
- Walnuts
Topping
- Sea salt sprinkles
Instructions
- Preheat Oven: Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper to prevent sticking and ensure even baking.
- Cream Butter and Sugars: In a large bowl, use an electric mixer on medium speed to beat the butter, brown sugar, and granulated sugar together until smooth and fully combined with no butter chunks remaining.
- Add Egg and Vanilla: Mix in the egg and vanilla extract on low speed until just incorporated to avoid overmixing.
- Incorporate Dry Ingredients: Add the flour, baking soda, and salt to the wet mixture and mix until just combined. Avoid overmixing to keep cookies tender.
- Add Chips and Nuts: Gently fold in the butterscotch chips, semisweet chocolate chips, and any optional walnuts until evenly distributed in the dough without overmixing.
- Portion Dough: Using a small or large ice cream scoop or heaping tablespoon, drop the dough onto the prepared baking sheets, spacing 6 to 8 cookies per pan depending on the size you prefer. Optionally, press additional butterscotch and chocolate chips on top of the dough balls before baking for extra chip coverage.
- Bake Cookies: Bake one sheet at a time in the preheated oven. Medium-sized cookies (about 2 tablespoons dough) bake for 8-10 minutes; large cookies (¼ cup dough) bake for 10-13 minutes. Bake until edges and bottoms are lightly browned and tops are firm to the touch but still soft inside.
- Cool and Salt: Let the cookies cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely. While cooling, sprinkle sea salt generously over the cookies to achieve the perfect sweet and salty balance.
Notes
- For sweeter cookies, increase the amount of butterscotch chips, but the sea salt topping helps balance the sweetness.
- Avoid overmixing the dough once the flour is added to maintain tender cookies.
- Pressing extra chips on top before baking enhances the visual appeal and flavor bursts.
- Cooling the cookies on the baking sheet helps them set without breaking apart.
- Walnuts are optional but add a nice crunch and complement the sweet chips well.
- Store cookies in an airtight container at room temperature for up to 5 days or freeze for longer storage.
Nutrition
- Serving Size: 1 large cookie
- Calories: 200
- Sugar: 15g
- Sodium: 150mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 20mg
