There’s something magical about baking cookies on a rainy afternoon—the hum of the oven, the scent of caramelized sugar drifting through the house, and the quiet joy of anticipation. Among all the cookies I’ve baked, the Best Ever Butterscotch Chocolate Chip Cookies hold a treasured spot in my heart. They’re not just cookies—they’re warm memories wrapped in golden dough.
I remember the first time I had one of these cookies. It was during a snowy holiday season in Vermont, in a kitchen filled with twinkling lights and cousins crowded around the counter. My aunt, who believed that every good moment deserved a sweet treat, handed me a still-warm cookie that melted on my tongue. The butterscotch was rich and buttery, the chocolate soft and dark, and the flaked sea salt on top brought it all into perfect harmony.
Butterscotch itself has an old soul. Believed to have originated in Yorkshire, England, in the early 1800s, it has since traveled the world, becoming a nostalgic flavor for many. Pairing it with chocolate chips—a classic American invention from the 1930s—is like blending two traditions into one unforgettable bite. This cookie recipe honors both.
Why You’ll Love This Recipe
- Nostalgic yet elevated: A twist on the classic chocolate chip cookie with butterscotch richness and a dash of sea salt.
- Quick and easy: No chilling needed. Just mix, scoop, and bake.
- Perfect texture: Crispy edges, soft chewy centers, and melty chips in every bite.
- Versatile: Great for holidays, lunchboxes, cookie swaps, or late-night cravings.
- Crowd-pleaser: These always disappear first at potlucks and parties.
A Cookie Worth Remembering: Best Ever Butterscotch Chocolate Chip Cookies
Description
There’s something magical about baking cookies on a rainy afternoon—the hum of the oven, the scent of caramelized sugar drifting through the house, and the quiet joy of anticipation. Among all the cookies I’ve baked, the Best Ever Butterscotch Chocolate Chip Cookies hold a treasured spot in my heart. They’re not just cookies—they’re warm memories wrapped in golden dough.
I remember the first time I had one of these cookies. It was during a snowy holiday season in Vermont, in a kitchen filled with twinkling lights and cousins crowded around the counter. My aunt, who believed that every good moment deserved a sweet treat, handed me a still-warm cookie that melted on my tongue. The butterscotch was rich and buttery, the chocolate soft and dark, and the flaked sea salt on top brought it all into perfect harmony.
Butterscotch itself has an old soul. Believed to have originated in Yorkshire, England, in the early 1800s, it has since traveled the world, becoming a nostalgic flavor for many. Pairing it with chocolate chips—a classic American invention from the 1930s—is like blending two traditions into one unforgettable bite. This cookie recipe honors both.
Ingredients
¾ cup (170 g) unsalted butter, softened
1 cup (200 g) light brown sugar, packed
½ cup (100 g) granulated sugar
2 large eggs
2 teaspoons pure vanilla extract
2¼ cups (280 g) all-purpose flour
1 teaspoon baking soda
½ teaspoon salt
1 cup (180 g) butterscotch chips
1 cup (180 g) semisweet chocolate chips
Flaky sea salt, for sprinkling on top
Instructions
-
Preheat and prepare
Preheat your oven to 350 °F (175 °C) and line two baking sheets with parchment paper. I always take a moment to light a candle or turn on some music—it’s my way of setting the mood for a cozy baking session. -
Cream the butter and sugars
In a large mixing bowl, beat the softened butter with the brown and white sugars until the mixture is fluffy and pale. This process introduces air, creating that tender bite we all love. -
Add eggs and vanilla
Crack in the eggs one at a time, beating well after each addition. Stir in the vanilla. At this stage, the dough smells like homemade ice cream base—sweet and full of promise. -
Incorporate the dry ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually mix this into your wet mixture until combined. Avoid overmixing, or your cookies may turn out cakey instead of chewy. -
Add the chips
Fold in the butterscotch and chocolate chips with a spatula. I like to save a small handful to press onto the tops of the cookies before baking—they melt beautifully and look bakery-perfect. -
Scoop and space
Drop dough onto the prepared baking sheets using a cookie scoop or spoon, spacing about 2 inches apart. If you’re baking with kids, this is their favorite part—they love sneaking a chip or two. -
Bake to perfection
Bake each batch for 10–12 minutes. The edges should be golden while the centers look slightly soft. Don’t overbake—the residual heat will finish the job as they rest. -
Top with sea salt
As soon as they come out of the oven, sprinkle with flaky sea salt. This contrast of sweet and salty makes these cookies completely irresistible. -
Cool and enjoy
Let the cookies sit on the tray for 5 minutes before transferring to a cooling rack. The scent will be nearly impossible to resist.
Notes
These cookies stay soft for days and are perfect for mailing to friends or freezing for later. Try making ice cream sandwiches with them for a summertime treat.
INGREDIENTS YOU’LL NEED
- ¾ cup (170 g) unsalted butter, softened
- 1 cup (200 g) light brown sugar, packed
- ½ cup (100 g) granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
- 2¼ cups (280 g) all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup (180 g) butterscotch chips
- 1 cup (180 g) semisweet chocolate chips
- Flaky sea salt, for sprinkling on top
How to Make Best Ever Butterscotch Chocolate Chip Cookies
STEP-BY-STEP INSTRUCTIONS
- Preheat and prepare
Preheat your oven to 350 °F (175 °C) and line two baking sheets with parchment paper. I always take a moment to light a candle or turn on some music—it’s my way of setting the mood for a cozy baking session. - Cream the butter and sugars
In a large mixing bowl, beat the softened butter with the brown and white sugars until the mixture is fluffy and pale. This process introduces air, creating that tender bite we all love. - Add eggs and vanilla
Crack in the eggs one at a time, beating well after each addition. Stir in the vanilla. At this stage, the dough smells like homemade ice cream base—sweet and full of promise. - Incorporate the dry ingredients
In a separate bowl, whisk together the flour, baking soda, and salt. Gradually mix this into your wet mixture until combined. Avoid overmixing, or your cookies may turn out cakey instead of chewy. - Add the chips
Fold in the butterscotch and chocolate chips with a spatula. I like to save a small handful to press onto the tops of the cookies before baking—they melt beautifully and look bakery-perfect.
- Scoop and space
Drop dough onto the prepared baking sheets using a cookie scoop or spoon, spacing about 2 inches apart. If you’re baking with kids, this is their favorite part—they love sneaking a chip or two. - Bake to perfection
Bake each batch for 10–12 minutes. The edges should be golden while the centers look slightly soft. Don’t overbake—the residual heat will finish the job as they rest. - Top with sea salt
As soon as they come out of the oven, sprinkle with flaky sea salt. This contrast of sweet and salty makes these cookies completely irresistible. - Cool and enjoy
Let the cookies sit on the tray for 5 minutes before transferring to a cooling rack. The scent will be nearly impossible to resist.
HELPFUL TIPS
- Measure your flour carefully. Spoon and level it—never scoop—so your dough stays light and not dense.
- Room temperature butter is key. Too cold, and your dough won’t mix well. Too warm, and cookies will spread too much.
- Customize your chips. Want more depth? Use dark chocolate. Prefer a caramel explosion? Up the butterscotch ratio.
- Chill optional. While no chilling is necessary, a 30-minute rest can deepen flavor if you have the time.
DETAILS
- Prep Time: 15 minutes
- Cook Time: 10–12 minutes
- Total Time: 30–35 minutes
- Yield: 24–28 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
NOTES
These cookies stay soft for days and are perfect for mailing to friends or freezing for later. Try making ice cream sandwiches with them for a summertime treat.
NUTRITIONAL INFORMATION (per cookie – estimated)
- Calories: 170
- Fat: 9 g
- Carbohydrates: 21 g
- Sugar: 14 g
- Protein: 2 g
FREQUENTLY ASKED QUESTIONS
Can I use only one kind of chip?
Yes! You can use only butterscotch or only chocolate chips depending on your taste.
Do these cookies freeze well?
Absolutely. You can freeze baked cookies or unbaked dough balls and bake from frozen.
Why the sea salt on top?
It enhances the flavors and balances the sweetness. Just a pinch adds a gourmet touch.
STORAGE INSTRUCTIONS
Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze in a zip-top bag for up to 1 month. Reheat briefly for that just-baked feel.
Related Recipes
If you loved these cookies, try:
- Strawberry Crunch Cheesecake Stuffed Cookies
- Oreo Brownie Cookies
- Classic Chocolate Chip Cookies – Chewy, Gooey & Totally Irresistible!
- Pink Lemonade Cookies: A Whimsical Summer Bake to Remember
CONCLUSION
Few things compare to the joy of pulling a tray of fresh, warm cookies from the oven. These Best Ever Butterscotch Chocolate Chip Cookies offer a nostalgic flavor wrapped in a new twist, making them ideal for anyone craving comfort and sweetness. Whether you’re baking for someone you love or just for yourself on a quiet Sunday, this recipe is a sweet reminder that the simplest things are often the best.