There’s something magical about biting into a warm, gooey cookie fresh from the oven. Now imagine that cookie infused with melty chocolate chips, rich butterscotch morsels, and a sprinkle of sea salt that perfectly balances the sweetness. That’s what you get with the Best Ever Butterscotch Chocolate Chip Cookies—an unforgettable combination of chewy, buttery texture and deep, caramel-like flavor.

Whether you’re baking for a holiday tray, an after-school snack, or a midnight indulgence, these cookies are here to impress. This recipe is for cookie lovers who want it all: soft centers, golden edges, and irresistible flavor in every bite.

Why You’ll Love These Butterscotch Chocolate Chip Cookies

These cookies stand out from the crowd because they strike the perfect balance between sweet and salty, soft and chewy. The addition of sea salt on top not only elevates the flavor but also cuts through the richness, making every bite more dynamic. If you’re a fan of classic chocolate chip cookies, this upgraded version with butterscotch will absolutely blow you away.

Here’s why this recipe is your new go-to:

Soft, chewy centers with crispy edges
A rich flavor from butterscotch chips and brown sugar
Easy to make in under 30 minutes
Crowd-pleasing and freezer-friendly

The Secret to the Best Texture and Flavor

What makes these the best ever? The answer lies in the ingredients and technique. Using brown sugar adds a depth of flavor and moisture that results in a soft and chewy texture. Combining semi-sweet chocolate chips with sweet butterscotch morsels gives a layered flavor profile that is rich without being overwhelming.

Chilling the dough is optional, but if you have time, it enhances the flavor and helps control spreading, leading to thicker, bakery-style cookies. And the finishing touch—a sprinkle of flaky sea salt—brings it all together.

Ingredients for Best Ever Butterscotch Chocolate Chip Cookies

Gather these pantry staples and baking must-haves to get started:

1 cup unsalted butter (226g), softened
1 cup brown sugar (200g), packed
½ cup granulated sugar (100g)
2 large eggs
2 teaspoons vanilla extract
2½ cups all-purpose flour (312g)
1 teaspoon baking soda
½ teaspoon salt
1½ cups butterscotch chips (270g)
1 cup semi-sweet chocolate chips (170g)
Flaky sea salt for topping

These quantities yield about 24–30 cookies, depending on size.

Kitchen Equipment You’ll Need

Having the right tools makes all the difference in cookie baking. Here’s what you’ll need:

Mixing bowls (one large, one medium)
Electric hand mixer or stand mixer
Measuring cups and spoons
Rubber spatula
Baking sheets
Parchment paper or silicone baking mat
Cookie scoop (optional for uniform size)
Wire cooling rack

These simple tools ensure a smooth, stress-free baking experience.

Step-by-Step Preparation Instructions

1. Preheat and Prepare

Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats. This helps prevent the cookies from spreading too much and makes cleanup easier.

2. Cream Butter and Sugars

In a large bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy—about 2–3 minutes. This step helps aerate the dough and sets the stage for a chewy cookie.

3. Add Eggs and Vanilla

Beat in the eggs one at a time, then stir in vanilla extract. Mix until smooth and creamy.

4. Combine Dry Ingredients

In a separate bowl, whisk together flour, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.

5. Fold in the Chips

Gently fold in the butterscotch and chocolate chips using a spatula until evenly distributed throughout the dough.

6. Scoop and Space

Using a cookie scoop or tablespoon, drop rounded dough balls onto the prepared baking sheets, leaving about 2 inches of space between each.

7. Optional: Chill the Dough

For thicker cookies with enhanced flavor, refrigerate the dough for 30–60 minutes before baking. This helps prevent spreading and develops a richer taste.

8. Bake to Perfection

Bake for 9–11 minutes, or until the edges are golden and the centers are still slightly soft. They will continue to cook slightly as they cool on the baking sheet.

9. Add Sea Salt and Cool

Immediately after removing from the oven, sprinkle a pinch of flaky sea salt on top of each cookie. Let them cool on the pan for 5 minutes before transferring to a wire rack.

Tips to Make These Cookies Even Better

Room temperature butter is key for smooth creaming and perfect texture.
Use a cookie scoop for even sizing, which ensures uniform baking.
Add the salt right after baking while cookies are warm for better adhesion and flavor impact.
For extra chewy centers, slightly underbake the cookies and let them set on the tray.

Common Mistakes to Avoid

Even a seemingly simple cookie recipe can go wrong without attention to detail. Watch out for these:

Using melted butter unless specified; it leads to flat cookies.
Overmixing the dough after adding flour—it can result in tough cookies.
Overbaking—they should look slightly underdone when removed from the oven.

Variations and Creative Add-Ins

Want to customize your cookies? Here are some tasty variations to try:

Add chopped nuts like pecans or walnuts for crunch.
Mix in white chocolate chips for a triple-chip combo.
Use dark chocolate chips for a less sweet and more intense cocoa flavor.
Add a pinch of cinnamon to the dough for a warm spice note.

Feel free to experiment while keeping the base dough the same.

How to Store and Freeze Cookies Properly

These cookies store well and are perfect for make-ahead baking.

Storage: Keep cookies in an airtight container at room temperature for up to 5 days. To keep them soft, place a slice of bread in the container.

Freezing Dough: Scoop dough balls onto a baking sheet and freeze. Once solid, transfer to a freezer-safe bag and bake directly from frozen—just add an extra 1–2 minutes to the bake time.

Freezing Baked Cookies: Place cooled cookies in a zip-lock bag with parchment between layers. They freeze well for up to 3 months.

Serving Suggestions and Presentation Ideas

These cookies are a standout on any dessert platter. Serve them:

Stacked on a rustic wooden board with a glass of cold milk
Packaged in a jar with a ribbon for holiday gifting
Warmed slightly and served with a scoop of vanilla ice cream

For added flair, drizzle them with a bit of caramel sauce or melted chocolate.

Perfect Drink Pairings (No Alcohol)

Pair these cookies with non-alcoholic beverages that enhance their sweet and salty notes:

Cold milk (classic and always perfect)
Vanilla oat milk or almond milk
Hot chocolate with whipped cream
Freshly brewed coffee or chai latte
Caramel or vanilla milkshake

Each sip complements the cookie’s flavor and texture, making the snack even more indulgent.

Frequently Asked Questions About Butterscotch Chocolate Chip Cookies

Can I use only butterscotch or only chocolate chips?
Yes! Feel free to adjust the ratio to your taste, using either all butterscotch or all chocolate chips.

Can I make these cookies gluten-free?
Yes, use a 1:1 gluten-free flour blend. The texture might change slightly, but they’ll still be delicious.

Why are my cookies spreading too much?
This can be caused by butter that’s too warm or not chilling the dough. Try refrigerating the dough for 30 minutes before baking.

Can I skip the sea salt topping?
You can, but it’s highly recommended! The salt balances the sweetness and enhances flavor.

How can I make the cookies extra thick?
Chill the dough and reduce baking temperature by 5 degrees to slow spreading. You can also shape the dough into tall mounds before baking.

Final Thoughts and Encouragement to Bake

If you’ve been searching for a cookie that’s sweet, salty, soft, chewy, and packed with indulgent flavor—your search ends here. These truly are the Best Ever Butterscotch Chocolate Chip Cookies. They’re easy to make, guaranteed to impress, and bound to disappear quickly from the cookie jar.

So grab your mixing bowl, preheat that oven, and get baking today!