These Butterscotch and Chocolate Chip Cookies are chewy, sweet and delicious. They are topped with flaky sea salt for the perfect finish. Butterscotch cookies are so easy to make with no chilling time required!
These cookies, along with Marshmallow Chocolate Chip Cookies, are an absolutely must make for the Christmas cookie season. I'm in love with the sweetness from the butterscotch and chocolate paired with flaky sea salt. It's a serious vibe.
Why You'll Love This Recipe:
- It's so easy to make this dough, with no chilling required
- They are sweet with just a touch of salt
- Perfect for Holiday Baking
Flour-All purpose flour is used for this recipe for it's multitasking ability and it always creates a great cookie. I love the King Arthur Baking brand. They are really passionate about not adding a bunch of chemicals into their flours.
Brown Sugar and Granulated Sugar-Pair up for the best of both worlds. Brown sugar adds to the chewy texture, while the granulated sugar helps to make it airy and flatter.
Butter-Make sure it's softened to room temperature for the best cookie results. I highly recommend a grass fed butter, like Kerrygold, for a higher quality. This butter is churned more for a higher butterfat content and the results are going to be richer and more delicious.
Egg-Used for binding the ingredients and for rising. I recommend sitting the egg out with the butter. Room temperature ingredients are going to create more air in the batter, which is a good thing in cookies.
Butterscotch Chips- Bring in a sweet and molasses like flavor that melts into the cookies. Paired with the chocolate chips, it is a seriously amazing match up.
Sea salt- Flaky sea salt balances out all of the sweetness in this cookie and I highly recommend. Add to the tops of the cookie batter before baking so it sticks into the surface.
See the recipe card below for ingredients and quantities.
Substitutions and Variations:
Not big on butterscotch? Substitute them with peanut butter chips.
Instead of milk chocolate chips, feel free to use semi-sweet or dark chocolate chips.
If you want only butterscotch chips with no chocolate chips, I would only use ½ cup as they are much sweeter than chocolate.
Don't want sea salt topping? Leave it off.
If you don't have a stand mixer, use a large bowl and hand mixer for this recipe.
How To Make Butterscotch and Chocolate Chip Cookies:
Step 1: Preheat the oven to 350 degrees. Line two half cookie sheets with parchment paper. In a large bowl, whisk together the dry ingredients: flour, baking powder, baking soda, and 1 teaspoon salt (regular finely ground salt, not the flaky sea salt).
Step 2: Add the butter into the stand mixer bowl with beater attachment. Pour in granulated sugar and brown sugar and mix on medium speed to combine until soft and fluffy, about 2 minutes.
Step 3: Add in egg and vanilla extract and mix for 20 seconds to combine.
Step 4: Pour in the dry ingredients in two half batches, just until combined.
Step 5: Pour in the chocolate and butterscotch chips and combine in the mixer for 15 seconds or stir them into the batter.
Step 6: Roll the cookie dough into heaping tablespoon size balls. Place 12 cookies per cookie sheet with good spacing between them. Softly flatten the top with the palm of your hand and sprinkle each cookie with a touch of sea salt. Bake for 13-15 minutes.
Step 7: Allow the cookies to cool on the baking sheet for 5 minutes. Then, transfer cookies to a baking rack to cool completely.
Step 8: Serve with a glass of cold milk and enjoy!
- Make sure the butter is softened to room temperature before beginning this recipe.
- Don't over mix the dry ingredients into the wet ingredients. Mix until just combined.
- Try to roll the cookies in similar size so they cook evenly (close to a heaping tablespoon in size).
Chocolate chip cookies are the best when they have a bit of chewy texture. This recipe is heavier on baking soda versus baking powder, which helps. It also uses brown sugar, which helps to create a chewy cookie. Finally, don't over mix the batter and make sure the butter is nice and softened before starting the recipe.
Room temperature ingredients help with more air incorporating into the batter, which creates an overall better cookie. The softened butter is an absolute must, to allow it to cream perfectly with the sugar.
Allow the cookies to cool completely and store in a sealed container or ziplock bag. For the freshest taste, eat within 3 days.
Yes, I suggest rolling the cookie dough into heaping tablespoon size balls, then vacuum sealing them for the freezer. Use within 2 months for the best quality. Defrost fully before baking.
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If you tried this Butterscotch Cookie Recipe or any other recipe on my website, please please leave a 🌟 star rating and let me know how it goes in the 📝 comments below. I love hearing from you!Print