Name: Best Ever Butterscotch Chocolate Chip Cookies Recipe
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: ½ cup unsalted butter (straight from the fridge or room temperature); ¼ cup granulated sugar; ½ cup packed brown sugar; 1 large egg; 1 teaspoon vanilla extract; 1 ½ cups all-purpose flour, measured correctly; 1 teaspoon baking soda; ½ teaspoon salt; 1 cup butterscotch chips (adjust to preference); 1 cup semi-sweet chocolate chips; Sea salt sprinkles (for the sweet and salty vibe); 1 cup walnuts, chopped (optional for added texture)

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Introduction

These Best Ever Butterscotch Chocolate Chip Cookies combine rich chocolate and sweet butterscotch for an irresistible treat. The perfect balance of chewy texture and a hint of sea salt makes them a delightful snack or dessert.

The image shows a stack of two round cookies with a golden-brown color. Each cookie has a soft, slightly bumpy texture with many chocolate chips and caramel-colored drops spread on the surface. The chocolate chips are dark brown, shiny, and slightly melted, while the caramel drops have a smooth, glossy look. Small pieces of nuts or white cookie bits are also visible, adding some rough texture on top. The cookies are placed on a white marbled surface with more cookies blurred in the background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup unsalted butter (straight from the fridge or room temperature)
¼ cup granulated sugar
½ cup packed brown sugar
1 large egg
1 teaspoon vanilla extract
1 ½ cups all-purpose flour, measured correctly
1 teaspoon baking soda
½ teaspoon salt
1 cup butterscotch chips (adjust to preference, but keep in mind they are sweet!)
1 cup semi-sweet chocolate chips
Sea salt sprinkles (for the sweet and salty vibe)
1 cup walnuts, chopped (optional for added texture)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or lightly grease it.
Step 2: In a large bowl, beat the butter, granulated sugar, and brown sugar together until light and creamy, about 2-3 minutes.
Step 3: Add the egg and vanilla extract, and continue beating until fully incorporated.
Step 4: In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
Step 5: Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
Step 6: Fold in the butterscotch chips, chocolate chips, and chopped walnuts (if using).
Step 7: Scoop tablespoon-sized portions of dough and roll them into balls. Place them on the prepared baking sheet, leaving about 2 inches between each cookie.
Step 8: Bake for 10-12 minutes, or until the edges are golden but the centers are still soft. Don’t overbake to keep them chewy.
Step 9: As soon as the cookies come out of the oven, sprinkle a tiny pinch of sea salt on top of each cookie while they are still warm.
Step 10: Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.

Tips & Variations

Use cold butter for firmer dough texture or room temperature butter for a softer dough.
Try adding pecans instead of walnuts for a different nutty flavor.
Adjust the amount of butterscotch chips according to your sweetness preference.
For extra gooey cookies, slightly underbake by 1-2 minutes.

Storage

Store cookies in an airtight container at room temperature for up to 5 days. To keep them chewy, avoid refrigeration. Reheat briefly in the microwave if you prefer warm cookies.

How to Serve

The image shows soft, round cookies with a light golden-brown base, topped with a mix of glossy chocolate, caramel, and cream-colored chips spread across the surface. Each cookie has about three types of chips scattered unevenly on top, creating a textured, slightly bumpy look. The cookies rest on a white marbled surface, which contrasts nicely with the warm tones of the cookies and their toppings. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use salted butter instead of unsalted?

Yes, but reduce or omit the added salt in the recipe to prevent the cookies from becoming too salty.

Can I freeze the cookie dough?

Absolutely. Scoop the dough onto a tray, freeze until firm, then transfer to a freezer bag. Bake from frozen, adding a couple of extra minutes to the baking time.