Butterscotch Chocolate Chip Cookies

If you’ve ever taken a bite of Butterscotch Chocolate Chip Cookies and thought, “Where have you been all my life?”—you’re my kind of person. These cookies are a perfect storm of sweet, salty, chewy, and crunchy. And let me tell you: once you sprinkle that sea salt on top, there’s no going back.

Whether you’re battling a midweek slump or baking for a crowd of hungry kids (or coworkers), these cookies bring the kind of comfort that only homemade treats can deliver. Plus, they’re super easy to whip up—even on a busy day when your to-do list is longer than your grocery receipt.

Let’s dive in and make some cookie magic happen!

Why You’ll Love These Butterscotch Chocolate Chip Cookies

• They’re sweet but perfectly balanced with a salty kick thanks to the sea salt topping.
• Butterscotch chips bring a caramel-like richness that’s downright addictive.
• You only need basic pantry staples—no fancy ingredients here!
• They’re perfect for sharing… though you might want to keep a secret stash for yourself. (No judgment from me.)

Ingredients You’ll Need

Here’s everything you’ll need for your Butterscotch Chocolate Chip Cookies. Keep in mind, butterscotch is quite sweet, so adjust the amount of chips to your taste!

• ½ cup unsalted butter (straight from the 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 (feel free to use less if you prefer less sweetness)
• 1 cup semisweet chocolate chips
• Sea salt sprinkles (for that sweet-and-salty vibe!)
• Optional: chopped walnuts for extra crunch

How to Make Butterscotch Chocolate Chip Cookies

1. Get Ready

Preheat your oven to 350°F. Line two baking sheets with parchment paper. (Because nobody likes cookies stuck to the pan!)

2. Cream Butter and Sugars

In a large bowl, beat the butter, brown sugar, and granulated sugar together with an electric mixer on medium speed. Mix until everything’s smooth and no butter chunks remain.

3. Add Wet Ingredients

Crack in the egg and pour in the vanilla extract. Beat on low speed until it’s fully blended.

Tip: Don’t overmix—just until it’s incorporated. We’re baking cookies, not training for a marathon!

4. Combine Dry Ingredients

Add the flour, baking soda, and salt to the bowl. Mix everything together until just combined. Again, no overmixing here—nobody wants tough cookies.

5. Stir in the Chips

Pour in your butterscotch chips, chocolate chips, and any optional add-ins like walnuts. Stir gently until evenly distributed.

6. Scoop the Dough

Grab your ice cream scoop (or a heaping tablespoon). Scoop the dough onto your prepared baking sheets, leaving space for spreading. Depending on your scoop size:

• Medium cookies (2 tbsp dough): Bake 8-10 minutes.
• Large cookies (¼ cup dough): Bake 10-13 minutes.

Want bakery-style looks? Gently press a few extra chips onto the tops of each cookie before baking.

7. Bake to Golden Perfection

Bake one sheet at a time until the edges and bottoms are lightly golden, and the tops feel firm to the touch.

8. Cool & Sprinkle

Cool the cookies on the baking sheets for 5 minutes. Transfer to a wire rack to cool completely. While they’re still warm, sprinkle sea salt over the tops for that salty-sweet magic.

Aneta’s Cookie Tips

• Soft butter vs. cold butter: Both work, but room temp butter makes mixing easier.
• Sea salt magic: Don’t skip the sprinkle on top—it transforms the whole cookie.
• Avoid overbaking: Pull them out when they look slightly underdone in the center. They’ll finish setting as they cool.
• Customize: Try adding chopped walnuts or even swapping some semisweet chips for dark chocolate if you love a deeper chocolate flavor.

A Little Story Behind These Cookies

These Butterscotch Chocolate Chip Cookies became my go-to “mom treat” during long afternoons of virtual school chaos a few years back. My kids would sniff the air and magically appear in the kitchen as soon as they smelled the butterscotch baking. And let’s be honest—so would my husband. Now they’re a family favorite I whip up any time I need a little sweet escape.

FAQs About Butterscotch Chocolate Chip Cookies

Time to Bake!

There’s something undeniably magical about Butterscotch Chocolate Chip Cookies. They’re easy, comforting, and absolutely addictive—the kind of cookie that makes your kitchen smell like a cozy bakery on a chilly afternoon. Whether you’re baking a batch for your family, your friends, or just yourself (because you deserve it!), this recipe will become a trusted favorite in your collection.

So preheat that oven, grab your sea salt, and let’s make some cookie magic. Happy baking, friends!

Craving More Sweet or Savory Delights?

If these Butterscotch Chocolate Chip Cookies have you in the mood for even more tasty adventures, here are some fabulous recipes from my kitchen that pair beautifully with your baking day—or simply satisfy your sweet and savory cravings:

• Try a refreshing twist on your table with my vibrant Hawaiian Chicken Salad for a tropical vibe that’s as easy as it is delicious.
• Looking for another sweet treat? You’ll adore the fun and fruity flavors in this colorful Fruit Pizza—a perfect dessert for summer parties or family gatherings.
• Keep your taste buds guessing with the savory-sweet magic of Mexican Street Corn Brussels Sprouts, a side dish that’s bold and bursting with flavor.
• And if you’re still riding the cookie wave, don’t miss my indulgent Strawberry Crunch Cheesecake Stuffed Cookies—they’re basically a party in every bite!

Happy exploring—and even happier eating!

Butterscotch Chocolate Chip Cookies

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• Author: Aneta
• Total Time: 25 mins
• Yield: 12–30 cookies 1x

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Description

Butterscotch Chocolate Chip Cookies are the perfect sweet-and-salty treat, loaded with gooey butterscotch, melty chocolate chips, and a sprinkle of sea salt for irresistible flavor.

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Ingredients

Scale 1x2x3x

• 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 (use less if you prefer less sweetness)

• 1 cup semisweet chocolate chips

• Sea salt sprinkles, for topping

• Optional: chopped walnuts

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Instructions

1. Preheat oven to 350°F. Line 2 baking sheets with parchment paper.

2. In a large bowl, beat butter, brown sugar, and granulated sugar with an electric mixer on medium speed until smooth and creamy.

3. Add egg and vanilla. Mix on low speed until combined.

4. Add flour, baking soda, and salt. Mix just until incorporated; do not overmix.

5. Stir in butterscotch chips, chocolate chips, and walnuts if using.

6. Scoop dough onto prepared baking sheets, spacing cookies apart. Press extra chips on top if desired.

7. Bake one sheet at a time:

   • Medium cookies (2 tbsp dough): bake 8-10 minutes.

   • Large cookies (¼ cup dough): bake 10-13 minutes.

8. Cool on the baking sheet for 5 minutes. Transfer to wire racks. Sprinkle sea salt over warm cookies.

9. Let cool completely before storing.

Notes

Room temperature butter mixes faster, but cold butter also works.
Sea salt enhances the sweet flavors—don’t skip it!
Pull cookies slightly underdone from the oven for a soft center.
Adjust butterscotch chips to taste; they’re quite sweet.

• Prep Time: 15 mins
• Cook Time: 10 mins
• Category: Dessert
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 1 Cookie
• Calories: 180 kcal
• Sugar: 15 g
• Sodium: 120 mg
• Fat: 9 g
• Saturated Fat: 5 g
• Unsaturated Fat: 3 g
• Trans Fat: 0 g
• Carbohydrates: 23 g
• Fiber: 1 g
• Protein: 2 g
• Cholesterol: 20 mg