Best Ever Butterscotch Chocolate Chip Cookies
These delightfully gooey butterscotch chocolate chip cookies are the perfect balance of sweet and salty, with crisp edges, chewy centers, and a sea salt finish. Made with simple pantry staples, they’re a sure hit anytime you bake up a batch.
Equipment
- 1 Mixing bowl Large
Ingredients
Main ingredients
- 0.5 cup unsalted butter from fridge or room temp
- 0.25 cup brown sugar for caramel flavor
- 0.5 cup granulated sugar for sweet balance
- 1 large egg
- 1 teaspoon vanilla extract
- 1.5 cups all-purpose flour measured properly
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup butterscotch chips or less to reduce sweetness
- 1 cup semi-sweet chocolate chips
- sea salt sprinkle on top after baking
- 0.5 cup walnuts optional, chopped
Instructions
Instructions
- Preheat your oven to 350°F and line a baking sheet with parchment paper.
- In a large bowl, cream together the cold or room temperature butter with both sugars until smooth and creamy.
- Beat in the egg and vanilla until well mixed.
- In another bowl, whisk together the flour, baking soda, and salt.
- Slowly fold the dry ingredients into the wet ingredients. Mix just until combined.
- Stir in butterscotch and chocolate chips (and walnuts if using) until evenly distributed.
- Use a scoop or spoon to drop dough onto the prepared pan. Bake 9–13 minutes depending on size.
- Let cookies cool on the baking sheet for 5 minutes.
- Transfer cookies to a wire rack and optionally sprinkle sea salt on top while still warm.
Notes
Let cookies fully cool on a rack for the chewiest texture. Store in airtight container for 3–4 days or freeze for longer.