Introduction

Butterscotch Chocolate Chip Cookies combine rich, buttery sweetness with the deep flavor of chocolate chips, finished with a touch of sea salt for a delightful sweet and salty balance. These soft, chewy cookies are perfect for any occasion and easy to make at home.

The image shows several soft, thick cookies with a light golden-brown color, each topped with dark brown chocolate chips and bright orange butterscotch chips. The cookies have a slightly bumpy texture with some chips partially melted into the surface, creating a mix of smooth and rough spots. They rest directly on a white marbled surface, with the cookies overlapping slightly. The chips are scattered unevenly, adding contrast to the pale dough. 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 2 baking sheets with parchment paper.
Step 2: In a large bowl, use an electric mixer at medium speed to beat together the butter and 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 gently until just combined; avoid overmixing to keep the cookies tender.
Step 5: Fold in the butterscotch chips, chocolate chips, and walnuts if using, mixing just until evenly distributed.
Step 6: Using a small or large ice cream scoop or a heaping tablespoon, drop dough onto the prepared baking sheets. Place 6 to 8 cookies per sheet, depending on your preferred size. Optionally, press a few extra chips on top of each cookie before baking.
Step 7: Bake cookies one sheet at a time. Medium-sized cookies (about 2 tablespoons dough) bake for 8-10 minutes; large cookies (¼ cup dough) bake for 10-13 minutes. Bake until edges and bottoms are lightly browned and tops feel firm to the touch.
Step 8: Let cookies cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely. Sprinkle sea salt over the cookies while they are cooling for an enhanced sweet and salty flavor.

Tips & Variations

For a crunchier cookie, bake a minute or two longer, but watch closely to avoid burning.
Try swapping walnuts for pecans or skipping nuts altogether for a nut-free version.
If you prefer a stronger butterscotch flavor, add an extra ¼ cup of butterscotch chips.
Chilling the dough for 30 minutes before baking can help the cookies hold their shape better.

Storage

Store the 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. To reheat, warm in a 300°F oven for a few minutes or microwave briefly to restore softness.

How to Serve

A stack of three thick cookies rests on a wooden surface, with the top cookie broken in half to reveal its soft, chewy inside. The cookies are golden brown with creamy-colored butterscotch chips and dark brown melted chocolate chips mixed throughout. The middle layer consists of the full cookie with visible butterscotch and chocolate chips embedded, while the top layer shows the broken cookie halves with gooey melted chocolate and butterscotch chips bursting from the inside. Small bits of salt crystals are sprinkled on top, adding texture and contrast. The background is a simple white marbled texture. 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, you can use salted butter, but reduce or omit the additional salt in the recipe to avoid an overly salty cookie.

How do I prevent the cookies from spreading too much?

Make sure the dough is chilled before baking and avoid overmixing once the flour is added. Using a higher flour ratio or slightly less butter can also help control spreading.