Best Ever Butterscotch Chocolate Chip Cookies with Sea Salt Recipe

If you’re looking for a cookie recipe that perfectly balances sweet and salty with melt-in-your-mouth texture, you’ve just found it! The Best Ever Butterscotch Chocolate Chip Cookies with Sea Salt Recipe is one of those magical creations that my family and I can’t get enough of. The butterscotch chips add this rich caramel sweetness, and then the sprinkle of sea salt on top takes these cookies to a whole new level of irresistible.

Whether you want homemade treats for your afternoon coffee or a crowd-pleasing dessert to bring to the next gathering, you’ll find that these cookies deliver every time. I love this recipe because it’s straightforward, requires ingredients you probably already have on hand, and truly rewards your efforts with incredible flavor and chewy-crisp texture.

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Ingredients You’ll Need

Each ingredient in the Best Ever Butterscotch Chocolate Chip Cookies with Sea Salt Recipe plays a key role in getting the texture and flavor just right. I always make sure to use good quality chips and fresh baking soda for the best results.

• Unsalted butter: Room temperature works best for easy creaming with sugar.
• Brown sugar: Adds moisture and a subtle molasses flavor that complements butterscotch.
• Granulated sugar: Balances sweetness and helps with crisp edges.
• Egg: Acts as a binder and adds richness.
• Vanilla extract: Elevates the cookie’s overall flavor beautifully.
• All-purpose flour: Measured correctly to avoid dry or dense cookies.
• Baking soda: Provides gentle lift for chewy texture.
• Salt: Enhances flavor, with extra flakes for finishing.
• Butterscotch chips: The star for that rich, buttery caramel taste.
• Semisweet chocolate chips: Adds balance with subtle chocolate notes.
• Sea salt sprinkles: For that final savory crunch on top.
• Optional walnuts: Adds crunch and a slight bitterness to balance sweetness.

Variations

I love how versatile this Best Ever Butterscotch Chocolate Chip Cookies with Sea Salt Recipe is—you can easily customize it to suit your mood or dietary needs. I’ve experimented with a few twists and it’s always rewarding to see how the flavors and textures adjust.

• Nutty Upgrade: Adding toasted walnuts or pecans gives an extra layer of crunch and earthiness that my family adores.
• Smaller Bites: Try making mini cookies for bite-sized treats perfect for parties or lunchboxes.
• Gluten-Free: Substituting with a reliable gluten-free flour blend works well—it just might change the texture slightly but remains delicious.
• Less Sweet: If you prefer it less sweet, you can cut down on the butterscotch chips and rely more on the chocolate chips for balanced sweetness.

How to Make Best Ever Butterscotch Chocolate Chip Cookies with Sea Salt Recipe

Step 1: Cream Butter and Sugars Until Silky Smooth

Start by preheating your oven to 350°F and lining your baking sheets with parchment paper. I’ve found using an electric mixer at medium speed helps cream the butter and sugars perfectly—you’re aiming for a smooth, creamy mixture with no chunks of butter. This is the foundation of soft, chewy cookies, so take your time here, about 2-3 minutes. You’ll notice the mixture lighten slightly as it comes together.

Step 2: Mix in Egg and Vanilla Gently

Next, add one large egg and a teaspoon of vanilla extract. Mix on low speed just until combined—overmixing can make the cookies tough, so patience is key. I like to scrape down the bowl with a spatula at this point to make sure everything is evenly mixed.

Step 3: Fold In Dry Ingredients Carefully

In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Slowly add these dry ingredients to the wet mixture and fold gently until just incorporated. You want to avoid overmixing here as well—the dough should be soft but not sticky. This is the crucial step I learned from experience to keep cookies tender.

Step 4: Add Butterscotch and Chocolate Chips

Now the fun part: fold in one cup each of butterscotch chips and semisweet chocolate chips. Feel free to toss in some chopped walnuts if you like. You’ll want to spread these chips around evenly for that delightful burst of flavor in every bite. Don’t overmix—the chips should stay chunky and distinct.

Step 5: Scoop and Bake with Love

Using a small or large ice cream scoop (or heaping tablespoon), portion your dough onto the prepared baking sheets. Depending on the size, place 6 to 8 cookies per pan to leave room for spreading. I like to press a few extra butterscotch and chocolate chips gently on top before baking—it makes for a gorgeous presentation and extra melty bites.

Bake one sheet at a time for even heat exposure, until cookies are lightly browned on edges and firm on top. Medium-sized cookies typically bake 8-10 minutes; larger ones 10-13 minutes. Remove from oven and let cool on the sheet for 5 minutes—this helps them set perfectly before transferring to wire racks.

While the cookies are still warm, sprinkle a pinch of sea salt flakes on top for that essential sweet-salty contrast that makes this recipe stand out.

How to Serve Best Ever Butterscotch Chocolate Chip Cookies with Sea Salt Recipe

Garnishes

I usually stick with just the sea salt flakes sprinkled right after baking because they add that perfect finishing touch. Sometimes, for a little extra fun, I drizzle a bit of melted white chocolate or butterscotch sauce over the top if I’m serving these at a party.

Side Dishes

These cookies pair wonderfully with simple sides like a cold glass of milk or a scoop of vanilla ice cream. For grown-up gatherings, I love serving them alongside a cup of rich coffee or a warm chai latte.

Creative Ways to Present

I’ve found stacking these cookies on a rustic wooden board with small bowls of extra chips and a sprinkle jar of sea salt makes a beautiful dessert spread. Wrapping a few in parchment paper tied with twine makes a thoughtful homemade gift that always delights friends and family.

Make Ahead and Storage

Storing Leftovers

I store leftover cookies in an airtight container at room temperature for up to 4 days. They stay soft and chewy, but if you notice them firming up a bit, that’s an easy fix.

Freezing

I love freezing the dough balls ahead of time, so I can bake fresh cookies whenever I want. Just scoop the dough onto a tray, freeze until solid, then transfer to a ziplock bag. You can bake them straight from frozen, adding a minute or two to the bake time.

Reheating

When reheating cookies, I pop one or two in the microwave for about 10 seconds to revive that fresh-baked softness—or warm them in a low oven wrapped in foil for a few minutes. It feels like you just pulled them out of the oven all over again.

FAQs

Final Thoughts

Honestly, I’ve never come across a cookie recipe that blends butterscotch, chocolate, and sea salt as perfectly as this one. It’s become my go-to whenever I want to impress with minimal fuss. I hope you enjoy making (and eating!) these Best Ever Butterscotch Chocolate Chip Cookies with Sea Salt Recipe as much as I do—it’s like a little sweet moment wrapped in every bite, perfect for sharing or savoring all by yourself.

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