Crisp on the edges and chewy in the middle, these chocolate chip butterscotch cookies are perfection. With no chilling time required, these cookies will be ready in less than an hour. Semi-sweet chocolate and butterscotch chips combine with a little bit of flaky sea salt on top for the best sweet and salty combination.
What is butterscotch?
Butterscotch is like a cousin to caramel. Both are made by melting sugar and then adding butter and cream but butterscotch can be a little more forgiving than caramel.
Caramel is made by melting white granulated sugar and then adding the rest of the ingredients. Butterscotch differs by using brown sugar instead. Butter and brown sugar melt together and then cream and usually, salt is stirred in at the end.
You can find butterscotch chips right next to the chocolate chips in your grocery store.
Tips for the best cookies
- Measure the flour correctly! Flour is one of the hardest things to measure in baking. If you scoop directly from the bag of flour or canister of flour with a measuring cup, you will likely be packing down the flour and end up with too much. This causes dry baked goods. Instead, use the spoon and level method where you spoon flour into a measuring cup lightly and then level off the top of the measuring cup. The other foolproof way is to use a simple kitchen scale. This one is super affordable and is perfect for measuring things in a bowl as the display juts out in front. This ensures you use the same amount of ingredients each time for a consistent cookie every time you bake. It also helps cut down on dishes!
- Semi-Sweet Chocolate Chips- I often prefer milk chocolate chips for my chocolate chip cookies. They are creamy and sweet like these salted toffee chocolate chip cookies. However, because butterscotch chips are pretty sweet on their own, I've switched up the chocolate chips to semi-sweet chips so the cookies don't get too sweet.
- Don't overbake- Avoid overbaking these cookies. The middles should be slightly underset to just set as they will continue cooking from the residual heat of the pan.
- Flaky sea salt- The secret to balancing the sweetness of these chocolate chip butterscotch cookies is to sprinkle some sea salt on them right after they come out of the oven.
How to get perfectly round cookies
To achieve that perfectly round cookie in the pictures and to prevent overspreading, use this trick. Right when the cookies come out of the oven, use a round cookie cutter larger than the cookie and scoot the cutter around the cookie, pushing any parts jutting out into a perfect circle.
This technique also pushes in the sides of the cookie making a thicker cookie and fixing any overspreading. If you don't have a large round cookie cutter then use the curve of a fork to push the sides in to form a circle.
Picture perfect cookies
To achieve the look of the cookies in the pictures, in addition to rounding out the cookies, top them with extra chips.
Before baking the cookie dough balls, push a few extra chocolate chips and butterscotch chips into the dough. When the cookies bake, they will stay on top of the cookies.
Alternatively, you can also sprinkle a few extra chips on top of the baked cookies as soon as they come out of the oven. They may melt a bit and give you the look of a gooey cookie.
Finally, sprinkle on some flaky sea salt, like Maldon Sea Salt, on top right after they come out of the oven.
How to freeze cookie dough
If you'd like to have cookies at the ready any time, then freeze these salted toffee chocolate chip cookies before baking.
To do this, scoop the cookie dough balls onto a plate or baking sheet. Place it in the freezer to let the cookies freeze for an hour. Once they are firm, place them into a zip-top bag and freeze them for up to a couple of months.
When you are ready to bake them, place them on the baking sheet and let them thaw to room temperature, for about an hour. The perfect quick fix for that chocolate chip cookie craving without the clean-up of making a fresh batch of cookies!
How to store the cookies
Store the cookies in an air-tight container for 4-5 days. Place a slice of bread in the container to keep the cookies soft for longer.
For more cookie and bar recipes, check out:
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Chocolate Chip Butterscotch Cookies
- 1 cup butter cool room temperature
- ½ cup granulated sugar
- 1 ½ cups brown sugar packed
- 3 cups (360 grams) all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 2 teaspoon vanilla extract
- 2 large eggs
- 1 ½ cups semi-sweet chocolate chips
- 1 cup butterscotch chips
- sea salt for tops of cookies
- Preheat the oven to 350 degrees. Line a baking sheet with parchment paper.
- Using a hand or stand mixer, cream together butter, brown sugar and granulated sugar for about 2-3 minutes until light and fluffy. Add eggs and vanilla and mix until combined.
- In a separate bowl, combine flour, baking soda and salt. Add the dry ingredients to the butter mixture and mix on low until most of the flour is combined. Don't overmix! Add the chocolate chips and butterscotch chips and mix on low until incorporated.
- Using a cookie scoop or small ice cream scoop, scoop about 3 tablespoons of cookie dough into mounds and place onto cookie sheet about 2 inches apart.
- Bake for 12 to 15 minutes until the cookies are beginning to turn golden brown. It is better to underbake than overbake! Sprinkle each cookie with sea salt as soon as they come out of the oven. Transfer to a cooling rack to cool.
- Store for 3-4 days in an airtight container. Place a slice of bread in the container to keep the cookies soft.
- Push a few extra chocolate chips and butterscotch chips into the tops of the dough balls prior to baking for the best looking cookies!