Save to Pinterest 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 first baked these with my kids and the house smelled amazing all day. We loved packing them for school lunches and sharing with neighbors.
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.
- Mix dry ingredients:
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Combine mixtures:
- 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.
- Form cookies:
- 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 salt:
- 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.
- Store:
- Store in an airtight container at room temperature for up to 5 days.
Save to Pinterest Our family loves making these cookies together during the holidays; they bring everyone into the kitchen and create lasting memories.
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.
Nutritional Information
Per large cookie (approx.): Calories 260, Total Fat 13 g, Carbohydrates 34 g, Protein 3 g
Save to Pinterest These cookies are a perfect balance of sweet and salty and always disappear quickly—enjoy baking and sharing them!
Recipe FAQs
- → How do I prevent cookies from spreading too much?
Chilling the dough before baking helps reduce spreading. Also, avoid over-mixing the dough to keep structure firm.
- → Can I substitute walnuts with other nuts?
Yes, pecans or almonds work well as alternatives or you can omit nuts entirely for a nut-free option.
- → What causes the cookies to be chewy rather than crunchy?
The combination of brown sugar and granulated sugar retains moisture, while proper baking time ensures a soft, chewy texture.
- → Is there a way to enhance the butterscotch flavor?
Browning the butter before mixing introduces a nutty depth that enriches the butterscotch notes beautifully.
- → How long do these cookies stay fresh?
Stored in an airtight container at room temperature, they stay fresh up to five days.