Best Ever Butterscotch Cookies

These irresistibly chewy cookies combine rich butterscotch and semisweet chocolate chips, finished with a sprinkle of flaky sea salt for the perfect sweet-and-salty bite. Easy to make and impossible to resist!

I have baked these cookies multiple times and they are always the highlight at family gatherings. The balance of flavors keeps everyone coming back for more.

Ingredients

• Unsalted butter: ½ cup (113 g), at room temperature or straight from the fridge
• Brown sugar: ¼ cup (50 g), packed
• Granulated sugar: ½ cup (100 g)
• Egg: 1 large
• Vanilla extract: 1 teaspoon
• All-purpose flour: 1½ cups (195 g)
• Baking soda: 1 teaspoon
• Salt: ½ teaspoon
• Butterscotch chips: 1 cup (170 g), use less if desired for less sweetness
• Semisweet chocolate chips: 1 cup (170 g)
• Chopped walnuts: ½ cup (55 g), optional
• Flaky sea salt: for sprinkling

Instructions

Preheat:

Preheat the oven to 350°F (175°C). Line 2 baking sheets with parchment paper.

Mix wet ingredients:

In a large bowl, beat together the butter, brown sugar, and granulated sugar with an electric mixer at medium speed until smooth and creamy, with no butter lumps remaining.

Add egg and vanilla:

Add the egg and vanilla extract; mix on low speed until just combined.

Combine dry ingredients:

In a separate bowl, whisk together the flour, baking soda, and salt.

Mix dry into wet:

Add the dry ingredients to the wet mixture and mix until just incorporated do not overmix.

Fold in mix-ins:

Gently fold in the butterscotch chips, chocolate chips, and optional walnuts.

Portion dough:

Using a large ice cream scoop (¼ cup dough for large cookies) or heaping tablespoon (2 tablespoons for medium cookies) drop dough onto prepared baking sheets leaving space between each cookie. If desired press a few extra chips onto the tops of the dough mounds.

Bake:

Bake one sheet at a time Medium cookies (2 tbsp dough) Bake 8–10 minutes Large cookies (¼ cup dough) Bake 10–13 minutes Cookies are done when the edges are lightly golden and the tops are just set.

Cool and finish:

Let cookies cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely. While still warm sprinkle with flaky sea salt.

Storage:

Store in an airtight container at room temperature for up to 5 days.

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These cookies always bring smiles at our family gatherings and kids love helping sprinkle the finishing sea salt on top.

Notes

For extra flavor brown the butter before mixing for a nutty undertone. These cookies freeze well baked or as unbaked dough balls.

Required Tools

Mixing bowls electric mixer measuring cups and spoons baking sheets parchment paper ice cream scoop or tablespoon wire rack

Allergen Information

Contains Wheat (gluten) eggs milk (in chips and butter) and optional tree nuts (walnuts). Check all labels for chips and flavorings for potential allergens.

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Enjoy these delicious cookies fresh or frozen they are always a crowd-pleaser.

Recipe FAQ

→ What makes these cookies chewy?

A balance of brown and granulated sugars combined with careful baking time helps achieve a soft and chewy texture.

→ Can I substitute walnuts in the mix-ins?

Yes, pecans can be used as an alternative, or nuts can be omitted for a nut-free version without affecting texture.

→ How does flaky sea salt enhance the cookies?

Sprinkling flaky sea salt just before serving brings out the sweetness and adds a delightful contrast to the rich chips.

→ Is it better to brown the butter before mixing?

Browning the butter adds a nutty undertone that enriches the overall flavor, though it is optional.

→ How should these treats be stored?

Store in an airtight container at room temperature for up to five days to maintain freshness and chewiness.