Introduction

These Best Ever Butterscotch Chocolate Chip Cookies combine rich butterscotch sweetness with classic chocolate chips for a perfectly balanced treat. The addition of sea salt sprinkles brings out the flavors and adds a delightful salty touch. Whether soft and chewy or slightly crisp, these cookies are sure to satisfy your sweet tooth.

The image shows several thick, soft cookies placed closely together on a white marbled surface. Each cookie has a golden beige base with a slightly cracked texture, showing a soft, chewy inside. The cookies are generously dotted with dark brown chocolate chips and bright orange butterscotch chips, some of which are slightly melted, adding a glossy shine. Small grains of sea salt are sprinkled on top of the cookies, enhancing their texture and contrast. The overall look is warm and inviting, highlighting the mix of colors and textures in each cookie. 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 the butter and both sugars until smooth and fully combined, with no butter chunks remaining.
Step 3: Add the egg and vanilla extract, mixing on low speed until just incorporated.
Step 4: Add the flour, baking soda, and salt to the mixture. Mix until just combined—be careful not to overmix the dough.
Step 5: Stir in the butterscotch chips, chocolate chips, and walnuts if using. Mix gently until evenly distributed.
Step 6: Using a scoop or heaping tablespoon, drop spoonfuls of dough onto the prepared baking sheets, spacing 6 to 8 per sheet depending on the size you prefer. Optionally, press a few extra chips onto the tops for a more decorative look.
Step 7: Bake one sheet at a time until edges and bottoms are lightly browned and tops feel firm when touched. Bake medium cookies (about 2 tablespoons dough) for 8 to 10 minutes and larger cookies (¼ cup dough) for 10 to 13 minutes.
Step 8: Let the cookies cool on the baking sheets for 5 minutes. Then transfer them to wire racks to cool completely. Sprinkle sea salt on top while they cool for that perfect sweet and salty finish.

Tips & Variations

For extra crunch, toast walnuts before adding them to the dough.
Swap semisweet chocolate chips for milk or dark chocolate according to your preference.
Chill the dough for 30 minutes before baking to help control spread and deepen flavors.
Add a teaspoon of cinnamon for a subtle warm spice twist.

Storage

Store cooled cookies in an airtight container at room temperature for up to five days. To keep them fresh longer, refrigerate for up to two weeks or freeze for up to three months. Reheat frozen cookies in a warm oven for a few minutes to regain their soft texture.

How to Serve

A close-up of a stack of three soft cookies on a wooden surface, with the top cookie broken in half to show its inside. The cookie dough is light golden brown with lots of melted dark chocolate chips and light brown butterscotch chips scattered throughout. The top broken cookie shows gooey chocolate pieces inside, while the bottom two cookies hold their round shape with some chocolate and butterscotch chips visible on the surface. The background is a white marbled texture, softly blurred. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce or omit the additional salt in the recipe to avoid making the cookies too salty.

How do I make sure my cookies come out soft and chewy?

Use room temperature butter and do not overmix the dough. Baking just until the cookies’ edges start to brown while the centers are still soft will give you chewy results.