Butterscotch Chocolate Chip Cookies is one of my family's favorite cookie recipes. They are have crispy edges and chewy centers with a tiny touch of flaky sea salt sprinkled on top.

Overhead shot of Butterscotch Chocolate Chip Cookies cooling on the baking sheet. — Allow the baked cookies to cool for 1-2 minutes before transfer to a cooling rack.

❤️ Why you'll love it

The sweetness of the butterscotch and chocolate chips with grey sea salt sprinkles is a delicious combination..
This sweet cookie goes perfectly with a hot cup of coffee, tea or cold glass of milk.
It is a delicious cookie recipe that is great for after school sweet treats.

🥘 Ingredients

All purpose flour, stir the flour, then us a spoon to lightly measure into the measuring cup and level off without tapping the cup.

Baking soda

Baking powder

Salt

Ground cinnamon, this adds a touch of spice to the cookie but can be left out if desired.

Unsalted butter, the butter will be melted to aid in mixing the dough together easier.

Light brown sugar

Dry ingredients added to wet ingredients. — This recipe is as easy as mixing wet and dry ingredients separately then mixing them together.

Granulated sugar

Vanilla extract, using a good, pure extract will make the difference in flavor so avoid using imitation vanilla.

Large eggs

Dark chocolate chips

Butterscotch chips

Chopped pecans

Flaky sea salt for sprinkling

🔪 Instructions

Preheat oven to 350 degrees F. Line a cookie sheet with parchment paper and set aside.
Place flour, baking soda, baking powder, salt, and cinnamon in a large bowl. Using a hand whisk, stir to combine.
In a medium bowl, whisk together the eggs, melted butter, and vanilla extract.
Add the wet mixture to the flour mixture and stir to combine. Stir in chocolate chips, butterscotch ships, and chopped pecans.
Using a tablespoon sized cookie scoop, portion out cookie dough balls approximately 2 inches apart on the baking sheet. Sprinkle the top of each cookie with a pinch of flaky salt (if using).
Bake for 12 minutes, or until edges are browned and center of cookie is no longer wet on top.

Cookie dough mixture in mixing bowl. — When using melted butter, the cookie dough will mix together smoothly and will not stick to the bowl!

🥄 Equipment

Large bowl, for mixing the dry ingredients

Medium bowl, for the wet ingredients

Wooden spoon, to mix the cookie dough

Rubber scraper, to scrape sides of bowl and spoon

Small cookie scoop

Baking sheet

Parchment paper

Wire rack

Scooping a tablespoon of cookie dough onto parchment lined cookie sheet. — Use a small cookie scoop to portion the cookie dough onto the cookie sheet.

🥫Storage

Store cookies in an airtight container up to 1 week or in the freezer for up to 3 months.

📖 Variations

Substitute the butterscotch morsels for peanut butter chips, or semi-sweet chocolate chips.
Add ½ cup of toffee pieces to the cookie dough.
When melting the butter, keep it over the heat until it begins to brown, for a deeper nuttier flavor.
Eliminate the salt sprinkle and top with a whole roasted pecan, 1 mini pretzel or crushed pretzels.

A ball of cookie dough sprinkled with sea salt. — Just a pinch of flaky sea salt is needed to add an extra touch of incredible flavor to the cookies.

💭 Tips

Be sure to leave at least 2 inches between each ball of cookie dough as these cookies will spread out when baking.
Eggs should be room temperature before adding to melted butter.
Once butter is melted, set aside to cool at least 10 minutes before adding the eggs and vanilla.
For a deeper caramel flavor, substitute dark brown sugar in place of light brown sugar.
Warm cookies are delicious, try reheating the cookie in the microwave for about 10-15 seconds to soften and enjoy!

🙋 FAQ's

Do I need to chill the dough before baking these cookies?

Since the butter is melted to begin with you will not need to chill the dough.

What makes a cookie chewy?

Moisture is what makes a chewy cookie. This can be done by using certain ingredients or changing the structure of an ingredient, such as melting the butter.

Overhead view of baked cookies on parchment paper. — Allow cookies to cool for 1-2 minutes on the baking sheet before transferring them to a cooling rack.

Sweet and creamy, I love this Butterscotch Pudding!

These Butterscotch Haystacks are only 2 WW Points and a delicious treat for cookie trays.

Oil Pie Crust is a great way to make a pie crust with liquid fat rather than shortening or butter.

🍽 Serve with...

Serve these cookies with a hot cup of coffee, cold glass of milk, or with a scoop of ice cream sandwiched between two of the cookies.

A stack of 4 cookies with one cookie cut in half and stacked on top. — Thin cookies with sweet buttery and chocolate flavors are complimented with a sprinkling of flaky sea salt!

🏫 The last word

I made these cookies with melted butter to see how they would turn out as mixing the dough is far easier when starting with a melted fat. The dough will not stick or cling to the bowl when using a liquid fat.

These cookies are thin, but they stay chewy in the center up to 5 days of sitting on the counter. So, I can attest to the fact that these cookies do not get crispy after sitting for a few days.

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When you make this recipe, please comment below and let me know what you think. I'd love it if you tag me on Instagram @grumpyshoneybunch or #grumpyshoneybunch so I can see your photos!

If you love this recipe, please leave a ⭐⭐⭐⭐⭐ rating

📖 Recipe