Save 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 always loved baking these cookies for my family because they bring everyone together with their irresistible taste and perfect texture.
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
- Step 1:
- Preheat the oven to 350°F (175°C). Line 2 baking sheets with parchment paper.
- Step 2:
- 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.
- Step 3:
- Add the egg and vanilla extract; mix on low speed until just combined.
- Step 4:
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Step 5:
- Add the dry ingredients to the wet mixture and mix until just incorporated do not overmix.
- Step 6:
- Gently fold in the butterscotch chips, chocolate chips, and optional walnuts.
- Step 7:
- 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.
- Step 8:
- 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.
- Step 9:
- 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.
- Step 10:
- Store in an airtight container at room temperature for up to 5 days.
Save Baking these cookies brings back wonderful family memories with everyone sharing and enjoying the sweet treats together.
Required Tools
Mixing bowls, electric mixer, measuring cups and spoons, baking sheets, parchment paper, ice cream scoop or tablespoon, and 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 These cookies are perfect for sharing and make a delicious treat any time of the year.
Cooking Questions
- → What ingredients create the sweet and salty balance?
The combination of sweet butterscotch and semisweet chocolate chips paired with a sprinkle of flaky sea salt creates a perfect sweet and salty flavor profile.
- → How can I make softer cookies?
To keep cookies soft, avoid overbaking; remove them when edges are lightly golden and tops are set, then cool on the baking sheet.
- → Can I substitute walnuts in this treat?
Yes, walnuts can be swapped for pecans or omitted entirely for a nut-free version without losing texture or taste.
- → What is the best way to measure dough for even cookies?
Using a large ice cream scoop or heaping tablespoon helps ensure evenly sized cookies that bake consistently.
- → How should these cookies be stored for freshness?
Store cookies in an airtight container at room temperature for up to five days to maintain their chewy texture.