These Best Ever Butterscotch Chocolate Chip Cookies with Sea Salt are the perfect mix of sweet, gooey, and a little bit salty. The butterscotch chips add a rich, buttery flavor that pairs so nicely with melty chocolate chips. Topped off with a sprinkle of sea salt, each bite has that amazing contrast between sweet and salty that makes these cookies totally irresistible.
I love making these cookies when I want something that feels special but is still super easy to bake. The house fills up with the smell of warm butterscotch and chocolate, and it always puts me in a good mood. My secret tip is to let the dough chill a little before baking—it really helps the flavors come together and keeps the cookies chewy and soft in the middle.
These cookies are perfect for sharing with friends and family, or just keeping all to yourself when you need a little treat. I like to enjoy them with a cold glass of milk or a cup of tea. Honestly, once you try this combo of butterscotch, chocolate, and sea salt, I bet you won’t want to bake any other cookie for a while!
Key Ingredients & Substitutions
Butter: Melted butter helps create chewy cookies with a slightly crisp edge. If you want a dairy-free option, try using vegan butter or coconut oil, but expect a small change in flavor and texture.
Brown Sugar: This adds moisture and a deep caramel flavor. Using dark brown sugar will give richer flavor, but light brown sugar works fine too.
Butterscotch Chips: These are the star for that buttery, sweet note. If you can’t find butterscotch chips, caramel chips or white chocolate chips with a little extra vanilla extract make a good substitute.
Chocolate Chips: Semisweet chocolate chips offer classic cookie flavor. You can swap for milk chocolate or dark chocolate depending on your preference.
Sea Salt: Sprinkling flaky sea salt lifts the sweetness and highlights the flavors. Don’t skip it—it’s a small touch that makes a big difference.
How Do I Get Chewy, Soft Cookies with Just the Right Spread?
Getting the perfect cookie texture starts with a few key steps:
- Melted Butter: Using melted butter helps make chewy cookies.
- Chilling Dough: Letting dough chill for 30-60 minutes controls spreading and deepens the flavors.
- Mixing Gently: Combine wet and dry ingredients carefully — overmixing can make cookies tough.
- Baking Time: Bake until edges look golden but centers still look soft. They’ll continue to set as they cool.
- Cooling: Let cookies rest on the baking sheet for 5 minutes before moving to a rack. This helps them firm up without losing softness inside.
Following these tips will help you bake chewy, soft cookies with gooey melted chips and that perfect salty-sweet balance.
Equipment You’ll Need
- Baking sheets – Use sturdy, rimmed baking sheets for even baking and easy cleanup.
- Parchment paper or silicone baking mats – These prevent sticking and help cookies bake evenly.
- Mixing bowls – One large for wet ingredients, one medium for dry ingredients makes mixing easier.
- Measuring cups and spoons – Accurate measurements will help your cookies turn out perfect every time.
- Cookie scoop or tablespoon – For evenly sized cookies that bake uniformly.
- Wire cooling rack – Helps cookies cool quickly without getting soggy on the bottom.
Flavor Variations & Add-Ins
- Swap butterscotch chips for white chocolate chips if you want a sweeter, milder flavor.
- Add chopped nuts like pecans or walnuts for extra crunch and a nutty taste.
- Mix in dried cranberries or cherries to add a tart contrast that pairs well with the sweet chips.
- Use dark chocolate chips instead of semisweet for a richer chocolate flavor that balances the butterscotch.
Best Ever Butterscotch Chocolate Chip Cookies (with Sea Salt)
Ingredients You’ll Need:
Dry Ingredients:
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
Wet Ingredients:
- 1 cup unsalted butter, melted and slightly cooled
- 1 cup packed brown sugar (light or dark)
- 1/2 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
Mix-Ins:
- 1 cup butterscotch chips
- 1 cup semisweet chocolate chips (or chopped chocolate)
For Topping:
- Flaky sea salt, for sprinkling on top
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare, plus an optional 30-60 minutes to chill the dough for better flavor and cookie shape. Baking time is about 10-12 minutes per batch, with a few minutes cooling on the baking sheet and cooling rack. Plan roughly 1 hour total if chilling, or around 25-30 minutes without chilling.
Step-by-Step Instructions:
1. Prepare Your Oven and Dry Ingredients:
Preheat your oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone liners. In a medium bowl, whisk together the all-purpose flour and baking soda, then set aside.
2. Mix the Wet Ingredients:
In a large bowl, combine the melted butter, brown sugar, and granulated sugar. Stir until the mixture is smooth and creamy. Add the egg and vanilla extract, then whisk together until fully combined.
3. Combine Wet and Dry Ingredients:
Gradually add the dry flour mixture to the wet mixture, stirring gently just until everything comes together. Be careful not to overmix to keep your cookies tender.
4. Add Butterscotch and Chocolate Chips:
Fold in the butterscotch and semisweet chocolate chips evenly throughout the cookie dough.
5. Shape the Cookies:
Using a cookie scoop or tablespoon, drop rounded spoonfuls of dough onto your prepared baking sheets. Leave about 2 inches of space between each cookie to allow for spreading.
6. Chill the Dough (Optional but Recommended):
For better flavor and to prevent the cookies from spreading too much, chill the dough in your refrigerator for 30 minutes to 1 hour.
7. Bake Your Cookies:
Bake for 10 to 12 minutes or until the edges are golden and the centers still look soft. Remember, they will continue to cook slightly as they cool.
8. Add Sea Salt and Cool:
As soon as you take the cookies out of the oven, sprinkle a tiny pinch of flaky sea salt on each one. Let them cool on the baking sheet for 5 minutes before transferring to a wire rack to cool fully.
9. Enjoy and Store:
These cookies are best enjoyed fresh and warm with a glass of milk. Store leftovers in an airtight container at room temperature for up to 5 days.
Can I Use Cold Butter Instead of Melted Butter?
Melted butter helps create chewy cookies with a soft center, but if you prefer cold butter, cream it with the sugars until light and fluffy. This will give a slightly different texture—more cakey and less chewy.
Is It Necessary to Chill the Dough?
Chilling is optional but highly recommended. It slows cookie spreading and helps develop deeper flavors. If short on time, you can bake immediately, but expect thinner cookies.
How Should I Store Leftover Cookies?
Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies in a sealed container or freezer bag for up to 3 months.
Can I Substitute Butterscotch Chips?
If you don’t have butterscotch chips, caramel chips or white chocolate chips with a touch of vanilla extract make good alternatives. The flavor will be slightly different but still delicious!
