These Best Ever Butterscotch Chocolate Chip Cookies with Sea Salt are the perfect blend of sweet and salty in every bite. They’re soft and chewy, loaded with gooey butterscotch chips and rich chocolate chips, and finished with a sprinkle of sea salt that really makes the flavors pop. If you love classic chocolate chip cookies with a little something extra, these are sure to become your favorite.
I love making these cookies when I want to treat myself and my friends to something special but not too fancy. The butterscotch chips add a lovely caramel-like sweetness, while the sea salt balances it out so you don’t feel overwhelmed. I usually let the dough chill a bit before baking—this helps the cookies keep their shape and develop an even better flavor. Plus, the warm smell that fills the kitchen while they bake is one of my favorite little moments.
My favorite way to enjoy these cookies is fresh out of the oven with a glass of cold milk or a cup of coffee. They’re perfect for sharing at parties, as a cozy snack during movie nights, or even as a surprise treat for loved ones. Honestly, once you try them, you might find it hard to eat just one!
Key Ingredients & Substitutions
Butter: Use unsalted and softened butter for better control over salt levels. If you prefer dairy-free, try vegan butter or coconut oil, but note texture may change slightly.
Sugars: Brown sugar adds moisture and chewiness, while granulated sugar helps with crisp edges. You can swap granulated sugar with coconut sugar for a deeper flavor.
Flour: All-purpose flour is best for structure. For gluten-free, try a 1:1 gluten-free baking flour blend.
Butterscotch & Chocolate Chips: Butterscotch chips bring that sweet caramel flavor. If unavailable, toffee bits or white chocolate chips work well. Use semi-sweet chocolate chips for a balanced sweetness.
Sea Salt: The coarse sea salt sprinkled on top adds a lovely contrast to the sweetness. If you don’t have coarse, a pinch of fine sea salt works too.
How Do I Get Soft, Chewy Cookies with Crispy Edges?
Want your cookies chewy in the middle but crispy at the edges? Here’s my advice:
- Cream the butter and sugars well: This traps air for a tender texture.
- Chill the dough: Resting the dough for at least 30 minutes helps control spread and deepen flavor.
- Watch baking time closely: Bake until edges are golden but centers look slightly underbaked—cookies firm up as they cool.
- Use parchment paper: It prevents burning and helps bake evenly.
- Add sea salt after baking: Sprinkling salt right out of the oven preserves its crunch and punch.
Equipment You’ll Need
- Mixing bowls – a large one for creaming and another for dry ingredients makes mixing easy without mess.
- Hand mixer or stand mixer – helps you cream butter and sugar fluffy, which is key for chewy cookies.
- Measuring cups and spoons – precise measuring keeps your dough consistent every time.
- Cookie scoop or tablespoon – for evenly sized dough balls so cookies bake evenly.
- Baking sheets – use sturdy, flat ones for even baking and easy cookie removal.
- Parchment paper or silicone baking mat – prevents sticking and promotes even baking.
- Wire cooling rack – lets cookies cool quickly without getting soggy underneath.
Flavor Variations & Add-Ins
- Swap butterscotch chips for white chocolate chips for a sweet, creamy twist.
- Add 1/2 cup chopped toasted pecans or walnuts for crunch and a nutty flavor.
- Mix in 1/4 teaspoon cinnamon for a warm, cozy hint that pairs well with butterscotch.
- Try dark chocolate chips instead of semi-sweet if you prefer a richer chocolate taste.
Best Ever Butterscotch Chocolate Chip Cookies (with Sea Salt)
Ingredients You’ll Need:
For The Cookie Dough:
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup packed brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup butterscotch chips
- 1 cup semisweet chocolate chips
For Topping:
- Coarse sea salt, for sprinkling
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 10-12 minutes to bake. Allow an extra 5 minutes for cooling before enjoying your cookies.
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Sheets:
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper to keep cookies from sticking and help them bake evenly.
2. Mix the Wet Ingredients:
In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until the mixture becomes light and fluffy. Then, beat in the eggs one at a time. Stir in the vanilla extract to add that lovely flavor.
3. Combine Dry Ingredients and Mix Together:
In a separate bowl, whisk the all-purpose flour, baking soda, and salt. Gradually add these dry ingredients to your wet mixture, blending them in until just combined.
4. Add the Chips:
Fold in the butterscotch chips and semisweet chocolate chips evenly through the dough. This will give you bites of sweet, gooey goodness in every cookie.
5. Shape and Bake Your Cookies:
Use a cookie scoop or tablespoon to drop rounded balls of dough onto your prepared baking sheets, spacing them about 2 inches apart. Bake for 10-12 minutes, until the edges turn golden but the centers still look soft.
6. Add Sea Salt and Cool:
As soon as you take the cookies out of the oven, sprinkle a pinch of coarse sea salt on top. This salty touch brings out the rich flavors beautifully! Let the cookies cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely.
7. Enjoy!
Serve your warm cookies with a glass of cold milk or your favorite drink. They’re perfect for a sweet snack or sharing with friends!
Can I Use Frozen Butter for This Recipe?
It’s best to use softened butter for creaming with the sugars to achieve a light and fluffy dough. If your butter is frozen, thaw it in the fridge overnight or soften it quickly by microwaving in short bursts at low power.
Can I Substitute the Butterscotch Chips?
Absolutely! If you don’t have butterscotch chips, white chocolate chips or toffee bits make great alternatives that keep the sweet, caramel-like flavor.
How Should I Store Leftover Cookies?
Store leftovers in an airtight container at room temperature for up to 3 days. If you want to keep them longer, freeze the cookies in a sealed container for up to 3 months and thaw before serving.
Is It Necessary to Sprinkle Sea Salt on Top?
The sea salt enhances the sweet and salty contrast, but if you don’t have it on hand or prefer less salt, you can skip it. Your cookies will still be delicious!
