Name: Butterscotch Chocolate Chip Cookies
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
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 (adjust to taste); 1 cup chocolate chips; Sea salt sprinkles (for topping); Optional: ½ cup chopped walnuts

Jump to Recipe·Print Recipe

Oh my goodness, do I have a treat for you today! These Butterscotch Chocolate Chip Cookies are my absolute weakness—the kind of cookie that disappears within minutes of hitting the kitchen counter. I still remember the first time I made them for a potluck, and let me tell you, they were gone before I even got a chance to grab one for myself. (Lesson learned: always stash a few away first!)

What makes these cookies so special? It's that magical combo of rich butterscotch, melty chocolate chips, and just a hint of sea salt on top. The sweet-salty balance is perfection, and the texture? Chewy edges with a slightly soft center—exactly how a cookie should be. Plus, they come together in under 30 minutes (15 minutes prep, 12 minutes baking) and make about 24 cookies, which is perfect for sharing—or not, no judgment here! They're vegetarian-friendly, and honestly, they’re so easy that even if you’re not a baking pro, you’ll feel like one after making these. Ready to dive in? Let’s go!

Why You’ll Love These Butterscotch Chocolate Chip Cookies

Okay, let me count the ways these cookies will steal your heart—because trust me, they absolutely will. Here’s why:

Sweet-Salty Magic: That sprinkle of sea salt on top? It’s not just for looks. It cuts through the sweetness of the butterscotch and chocolate, making every bite totally irresistible.
Chewy-Meets-Soft Texture: The edges get this gorgeous golden crispness, but the center stays just a little soft. It’s like the cookie version of a perfect hug.
Easy-Peasy Prep: No fancy techniques here—just mix, scoop, and bake. Even if you’ve never baked cookies before, you’ve got this.
Crowd-Pleasing Power: Kids? Obsessed. Adults? Equally obsessed. These disappear faster than you can say “butterscotch,” so maybe double the batch.
Customizable: Not a fan of walnuts? Skip ’em. Want extra chocolate? Toss in more chips. These cookies are your canvas.
Quick Fix: From craving to cookie in under 30 minutes? Yes, please. Perfect for last-minute guests (or, you know, a solo midnight snack).

Seriously, these cookies are the kind that’ll have people asking, “Wait, YOU made these?” And you’ll just smile and nod, knowing how effortless they really were. Now, let’s get to the good stuff—the ingredients!

Ingredients You’ll Need for Butterscotch Chocolate Chip Cookies

Gathering your ingredients is the first step to cookie bliss—and luckily, you probably have most of these in your pantry already. Here’s what you’ll need:

½ cup unsalted butter – Straight from the fridge is fine, but if you’ve got it at room temp, even better. (If you only have salted butter, just reduce the added salt a tiny bit.)
¼ cup brown sugar – Pack it into the measuring cup like you’re building a sandcastle. That moisture is key for chewiness.
½ cup granulated sugar – The classic cookie sweetener. No notes here—just pour it in!
1 large egg – Room temperature blends smoother, but if you forget to take it out early, no stress. It’ll still work.
1 teaspoon vanilla extract – The secret weapon. Splurge on the good stuff if you can—it makes a difference.
1 ½ cups all-purpose flour – Spoon it into the measuring cup and level it off. No packing!
1 teaspoon baking soda – Not powder! They’re not the same, and we want these to puff just right.
½ teaspoon salt – Balances all that sweetness. If you’re using salted butter, you can dial this back to ¼ tsp.
1 cup butterscotch chips – The star of the show! Feel free to adjust if you prefer more or less caramel goodness.
1 cup chocolate chips – Semi-sweet is my go-to, but milk or dark work too. Mix and match!
Sea salt sprinkles – For that *chef’s kiss* finish. Flaky Maldon salt is my fave, but any coarse salt works.
Optional: ½ cup chopped walnuts – If you’re into that nutty crunch, toss ’em in. Otherwise, leave ’em out—no hard feelings.

See? Nothing crazy! Just good, simple stuff that comes together into something magical. Now, let’s get mixing!

Step-by-Step Instructions for Butterscotch Chocolate Chip Cookies

Alright, let’s get these cookies in the oven! Don’t worry—I’ll walk you through every step. It’s foolproof, I promise.

Preparing the Dough

Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper—trust me, it’s worth it for easy cleanup and no sticking.
Cream the butter and sugars: In a mixing bowl, beat the butter, brown sugar, and granulated sugar together until light and fluffy. This takes about 2-3 minutes with a hand mixer (or a strong arm!). You’ll know it’s ready when it looks almost like caramel frosting.
Add the egg and vanilla: Crack in the egg and pour in the vanilla. Mix until just combined—no need to overdo it. Scrape down the sides of the bowl with a spatula to make sure everything’s incorporated.
Whisk the dry ingredients: In a separate bowl, whisk together the flour, baking soda, and salt. This keeps everything evenly distributed so you don’t get a bite of pure baking soda later (yuck).
Combine wet and dry: Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. The dough will be thick—that’s perfect! Scrape the bowl again to catch any hidden pockets of flour.
Fold in the goodies: Now, the fun part! Gently stir in the butterscotch chips, chocolate chips, and walnuts (if using). Don’t overmix—just fold until everything’s evenly distributed.

Baking the Cookies

Scoop the dough: Use a tablespoon or a cookie scoop to portion out balls of dough. Roll them gently between your palms if you want them extra round, but rustic is charming too! Space them about 2 inches apart on the baking sheet—they’ll spread a bit.
Sprinkle with sea salt: Lightly pinch a few flakes of sea salt over the top of each cookie. This is where the magic happens—don’t skip it!
Bake for 10-12 minutes: Keep an eye on them. They’re done when the edges are golden but the centers still look slightly soft. They’ll firm up as they cool, so resist the urge to overbake.

Cooling and Storing

Let them rest: Leave the cookies on the baking sheet for 5 minutes after pulling them out of the oven. They’re still setting up, and moving them too soon can make them crumble.
Transfer to a wire rack: After that 5-minute wait, slide a spatula under each cookie and move them to a rack to cool completely. (Or, you know, eat one warm with a glass of milk. I won’t tell.)
Store leftovers: Once cooled, keep them in an airtight container at room temp for up to 5 days. If they last that long!

And that’s it! See? Easy-peasy. Now, let’s talk about how you can mix things up with fun variations...

Delicious Variations of Butterscotch Chocolate Chip Cookies

One of the best things about these cookies? They’re like a blank canvas for your cravings. Seriously, don’t be afraid to play around—here are some of my favorite twists:

Nut Swap: Not a walnut person? Try pecans for a buttery crunch, or skip nuts altogether. Almonds or hazelnuts would be delicious too!
Chocolate Upgrade: Swap semi-sweet chips for dark chocolate if you love that rich, slightly bitter contrast. White chocolate is fun for a sweeter take—though fair warning, it might make the cookies extra sweet!
No Sea Salt? No Problem: If you’re not into the salty kick, just leave it off. Or, for a fun twist, sprinkle cinnamon sugar on top instead.
Double the Butterscotch: Can’t get enough of that caramel flavor? Add an extra ½ cup of butterscotch chips. Go big or go home, right?
Pretzel Crunch: Toss in ½ cup of crushed pretzel pieces for a salty crunch that’ll have everyone asking, "What’s that amazing texture?!"
Brown Butter Bliss: For next-level flavor, brown the butter before mixing it in. Just melt it in a pan until it’s golden and nutty-smelling, then let it cool slightly before using. Game-changer!

The point is, make these cookies yours. Bake a batch exactly as written first, then get creative—you might just stumble upon your new favorite combo!

Serving and Storage Tips for Butterscotch Chocolate Chip Cookies

Okay, let’s talk about keeping these cookies at their absolute best—because let’s be real, you might not finish them all in one sitting (or maybe you will, and I respect that). Here’s how to handle leftovers like a pro:

Serving Warm: If you’re serving these right away, let them cool just enough so they don’t burn your mouth—that melty chocolate and butterscotch combo is worth the wait. A glass of cold milk is non-negotiable here.
Airtight is Key: Once cooled, stash them in an airtight container at room temp. They’ll stay fresh and chewy for up to 5 days. Pro tip: toss in a slice of bread to keep them soft—the cookies steal the moisture, and the bread gets weirdly crouton-like. Worth it.
Freezing Dough: Scoop the dough balls onto a tray, freeze until solid (about 1 hour), then transfer to a freezer bag. Bake straight from frozen, adding 1-2 extra minutes. Midnight cookie cravings? Solved.
Reheating Magic: Stale cookies? Pop ’em in the microwave for 10 seconds—it’s like they’re fresh from the oven again. Just don’t walk away; that chocolate gets lava-hot fast!

There you go—cookie preservation mastered. Now go forth and bake (or snack) with confidence!

Helpful Notes for Perfect Butterscotch Chocolate Chip Cookies

A few extra tips to make sure your cookies turn out absolutely perfect every single time:

Chewy Secret: Underbake them slightly! They might look a touch soft when you pull them out, but they’ll firm up as they cool. Overbaking = crunchy cookies (which, hey, some people love—but not the goal here!).
Chip Ratios: Feel free to play with the butterscotch-to-chocolate ratio. Love more caramel flavor? Add extra butterscotch chips. Prefer chocolate-forward? Go heavier on those. The dough can handle it.
Measuring Flour: Spoon the flour into your measuring cup and level it off—don’t scoop directly from the bag. Too much flour makes dry, crumbly cookies, and we don’t want that. For more on proper flour measurement, check out King Arthur Baking's guide.
Nutrition Heads-Up: Each cookie is roughly 150 calories (but who’s counting?). They’re totally worth it, especially with that sea salt finish.
Room Temp Butter: If you forget to soften your butter, just grate it with a cheese grater! It’ll come to room temp in minutes. (You’re welcome.)

There you go—little tricks to make your cookies shine. Now go bake with confidence!

Frequently Asked Questions About Butterscotch Chocolate Chip Cookies

Got questions? I’ve got answers! Here are the most common ones I hear about these cookies—and my tried-and-true solutions:

1. Can I use salted butter?
Absolutely! Just reduce the added salt to ¼ teaspoon (or skip it entirely). The cookies will still be delicious—just a tad saltier, which some people love!
2. Why did my cookies spread too much?
Usually, it’s because the butter was too soft or the dough was too warm. Pop the dough in the fridge for 15-20 minutes before baking to firm it up. Also, make sure your baking soda isn’t expired! Check out Food Network's tips on checking baking soda freshness.
3. Can I freeze baked cookies?
Yep! Once cooled, layer them between parchment paper in an airtight container. They’ll keep for up to 3 months. Thaw at room temp or zap them in the microwave for 10 seconds.
4. Can I make these without butterscotch chips?
Sure, but you’ll miss that caramel magic! If you must, try toffee bits or extra chocolate chips instead—but trust me, the butterscotch is worth it.

There you go—cookie mysteries solved! Now go bake with confidence.

Final Thoughts on Butterscotch Chocolate Chip Cookies

Honestly, if there’s one cookie recipe I’d bet my reputation on, it’s this one. These Butterscotch Chocolate Chip Cookies are the perfect mix of nostalgia and "wow, what IS that amazing flavor?" They’re easy enough for a weeknight treat but special enough to impress at gatherings (if you’re willing to share). That sweet-salty crunch, the melty chocolate, the chewy edges—it’s everything a cookie should be. So go ahead, bake a batch, and watch them disappear. Just don’t say I didn’t warn you when people start begging for the recipe!

Butterscotch Chocolate Chip Cookies

Why You’ll Love These Butterscotch Chocolate Chip Cookies

Ingredients You’ll Need for Butterscotch Chocolate Chip Cookies