These Best Ever Butterscotch Chocolate Chip Cookies with Sea Salt are chewy, gooey, and full of sweet and salty flavors that just can’t be beat. They combine rich butterscotch chips and melty chocolate chips for a mix that feels like a little treat in every bite. The sprinkle of sea salt at the end brings out the sweetness and makes the whole cookie taste extra special.
I love making these cookies when I want something comforting but a bit different from the usual chocolate chip cookie. The butterscotch adds a warm caramel flavor that’s just perfect, and the sea salt is my favorite surprise that makes you pause and smile. Whenever I bake a batch, they disappear fast, so I always have to remind myself to save one or two!
My favorite way to enjoy these cookies is warm right out of the oven with a glass of milk or a cozy cup of tea. They’re soft enough to be a perfect snack but sturdy enough to pack in a lunch or share with friends. If you love that mix of sweet and salty, these cookies will definitely be your new go-to.
Key Ingredients & Substitutions
Butter: Using unsalted butter lets you control the salt in the cookie. Softening it makes creaming with sugar easier and gives a nice texture. If you want a dairy-free version, try coconut oil, but the texture will be a bit different.
Sugars: Both granulated and brown sugar add sweetness and moisture. Brown sugar makes cookies chewier and adds a slight caramel note. If you only have one kind, use what you have, but expect a slight texture change.
Butterscotch Chips: This is the star for flavor! If you can’t find butterscotch chips, butterscotch chunks or even caramel chips work well. White chocolate chips are a workable swap but will change the flavor.
Chocolate Chips: I prefer semisweet or bittersweet for balance, but milk chocolate will also work if you want them sweeter. You can use mini chips if you want a more even distribution.
Sea Salt: Flaky sea salt on top is key! It brings out the sweetness and adds a nice crunch contrast. Don’t skip it, even just a small pinch makes a big difference.
How Do You Get Soft, Chewy Cookies Every Time?
Softness and chewiness come from both ingredients and technique. Here’s what helps me:
- Don’t overmix: Once you add flour, stir just until combined to avoid tough cookies.
- Brown sugar helps: It adds moisture and chewiness, so use the full cup for best results.
- Watch baking time: Take cookies out when edges are golden but centers still look soft—they’ll firm up as they cool.
- Cool a bit on baking sheet: This lets the cookie finish setting without overcooking on the pan.
- Use room temperature butter: It creams better with sugar, trapping air for lift and softness.
Following these tips should give you cookies that are soft inside with slightly crisp edges every time!
Equipment You’ll Need
- Mixing bowls – you’ll need at least two for wet and dry ingredients to keep things neat and easy.
- Electric mixer or hand mixer – makes creaming butter and sugar quick and smooth.
- Measuring cups and spoons – accurate measurements help get the perfect cookie texture.
- Baking sheets – sturdy and flat to bake cookies evenly without warping.
- Parchment paper or silicone baking mats – prevents sticking and makes cleanup faster.
- Cookie scoop or tablespoon – helps portion dough evenly for uniform cookies.
- Cooling rack – lets cookies cool evenly without getting soggy underneath.
Flavor Variations & Add-Ins
- Swap butterscotch chips for white chocolate chips to give a sweeter, creamier taste.
- Add ½ cup chopped toasted pecans or walnuts for a nice crunch and nutty flavor contrast.
- Use dark chocolate chunks instead of chips for larger melted pockets of chocolate in every bite.
- Mix in ½ tsp cinnamon or pumpkin pie spice for a warm, cozy twist during colder months.
Best Ever Butterscotch Chocolate Chip Cookies (with Sea Salt)
Ingredients You’ll Need:
- 1 cup (225g) unsalted butter, softened
- 1 cup (200g) granulated sugar
- 1 cup (220g) packed brown sugar (light or dark)
- 2 large eggs
- 2 tsp vanilla extract
- 3 cups (375g) all-purpose flour
- 1 tsp baking soda
- 1/2 tsp baking powder
- 1/2 tsp salt
- 1 cup butterscotch chips
- 1 cup semisweet or bittersweet chocolate chips
- Flaky sea salt, for sprinkling on top
How Much Time Will You Need?
This recipe takes about 15 minutes to prepare and 10 to 12 minutes to bake. Plus, add a few minutes to cool the cookies on the baking sheet before moving them to a rack. So altogether, plan for roughly 30 minutes from start to finish.
Step-by-Step Instructions:
1. Prepare Your Oven and Baking Sheets:
Preheat the oven to 350°F (175°C). Line your baking sheets with parchment paper or silicone baking mats so the cookies won’t stick and cleanup is easy.
2. Mix the Wet Ingredients:
In a large bowl, use an electric mixer to cream the softened butter with the granulated and brown sugars until the mixture is light and fluffy. Then, beat in the eggs one at a time, making sure each is fully mixed in. Add the vanilla extract and stir it all together.
3. Combine the Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, baking powder, and salt. Slowly add this to your wet ingredients, and mix until everything is just combined – try not to overmix, or your cookies may turn out tough.
4. Add the Butterscotch and Chocolate Chips:
Fold the butterscotch chips and chocolate chips into the cookie dough evenly. Make sure to spread them throughout so each cookie gets lots of sweet bits.
5. Bake the Cookies:
Use a cookie scoop or tablespoon to drop dough balls about 2 inches apart on your prepared baking sheets. Bake for 10 to 12 minutes until the edges are golden and the centers still look soft.
6. Add Sea Salt and Cool:
Right after taking the cookies out of the oven, sprinkle a small pinch of flaky sea salt on each one. Let them cool on the baking sheet for 5 minutes so they can set, then transfer to a wire rack to cool completely.
7. Enjoy and Store:
These cookies are best enjoyed warm when the chips are melty and soft. If you have leftovers, store them in an airtight container at room temperature for up to one week.
Can I Use Frozen Butter for These Cookies?
It’s best to use softened butter for creaming with the sugars, which helps create a light and fluffy dough. If your butter is frozen, thaw it overnight in the fridge or soften it gently at room temperature.
Can I Substitute the Butterscotch Chips?
Absolutely! If you can’t find butterscotch chips, caramel chips or white chocolate chips make great alternatives. Just keep in mind the flavor will be a bit different but still delicious.
How Should I Store Leftover Cookies?
Store leftovers in an airtight container at room temperature for up to a week. To keep them fresh longer, you can also freeze the baked cookies in a sealed bag for up to 3 months.
Can I Make the Dough Ahead of Time?
Yes! You can refrigerate the cookie dough for up to 24 hours before baking. This actually helps develop deeper flavors and can improve texture. Just let the dough sit at room temperature for 10 minutes before scooping onto the baking sheet.
