Salted Butterscotch Chocolate Chunk Cookies: The Cookie Everyone Will Ask You For
There’s something magical about baking cookies that fills the kitchen with warmth, sweetness, and just a hint of nostalgia. And these Salted Butterscotch Chocolate Chunk Cookies are exactly that kind of magic. They’re everything a cookie should be—chewy on the inside, crisp on the edges, buttery, rich, and perfectly balanced between sweet and salty.
I first made these cookies on a rainy Sunday when I was craving something comforting but a little extra. I’d already baked plenty of chocolate chip cookies in my life, but I had a bag of butterscotch chips sitting in the pantry, calling my name. On a whim, I decided to mix them in with big chunks of dark chocolate and sprinkle a touch of flaky sea salt on top. The result? Absolute bliss.
From that day, these cookies became a staple in my kitchen—and every time I bake them, they disappear faster than I can say “save some for later.”
These Salted Butterscotch Chocolate Chunk Cookies hit that perfect balance of flavors—sweet, caramel-like butterscotch meets deep, melty chocolate, all tied together with a whisper of salt that makes every bite sing. They’re crowd-pleasers, bake-sale winners, and the kind of treat that makes you everyone’s favorite friend or neighbor.
Ingredients for Salted Butterscotch Chocolate Chunk Cookies
Here’s everything you’ll need to make your new favorite cookies.
Main Ingredients:
- 2 ¼ cups (280 g) all-purpose flour – the base for structure and chew.
- 1 teaspoon baking soda – gives the cookies that perfect lift.
- ½ teaspoon baking powder – helps balance the texture.
- ½ teaspoon fine sea salt – not to be confused with flaky salt.
- 1 cup (225 g) unsalted butter, softened – the heart of that buttery flavor.
- ¾ cup (150 g) granulated sugar
- ¾ cup (165 g) packed brown sugar – adds moisture and a hint of caramel.
- 2 large eggs, room temperature – binds everything and adds richness.
- 2 teaspoons pure vanilla extract – for aroma and depth.
- 1 cup (175 g) butterscotch chips – the sweet, golden highlight of the recipe.
- 1 cup (175 g) dark chocolate chunks or chips – go for at least 60% cocoa for a balance of sweetness and depth.
- Flaky sea salt, for topping (like Maldon).
Substitution Ideas
The beauty of these Salted Butterscotch Chocolate Chunk Cookies is their flexibility. You can easily tweak them for dietary needs or flavor preferences.
- Gluten-free: Swap all-purpose flour for a 1:1 gluten-free baking blend. Look for one with xanthan gum for best results.
- Vegan: Replace butter with vegan butter or coconut oil, and use flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg). Choose vegan butterscotch and chocolate chips.
- Healthier option: Substitute half of the all-purpose flour with whole wheat pastry flour for extra fiber. Use coconut sugar instead of brown sugar.
- Nutty twist: Add ½ cup of chopped pecans, walnuts, or almonds for extra crunch.
- Extra flavor: Brown your butter before mixing—it gives the cookies a deeper, toasty flavor that pairs beautifully with the butterscotch.
Step-by-Step Instructions
These cookies are super beginner-friendly. Just follow these steps for perfect results every time.
Step 1: Prepare Your Baking Gear
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper. This prevents sticking and ensures even baking.
Step 2: Whisk the Dry Ingredients
In a medium bowl, whisk together the flour, baking soda, baking powder, and sea salt. Set aside.
Step 3: Cream the Butter and Sugars
In a large mixing bowl (or stand mixer with the paddle attachment), beat the softened butter, granulated sugar, and brown sugar together until light and fluffy—about 2–3 minutes.
Step 4: Add the Eggs and Vanilla
Beat in the eggs one at a time, followed by the vanilla extract. Scrape down the sides of the bowl to ensure everything is evenly combined.
Step 5: Mix in the Dry Ingredients
Gradually add the flour mixture to the butter mixture, mixing just until no dry streaks remain. Don’t overmix—this keeps your cookies tender.
Step 6: Add the Good Stuff
Fold in the butterscotch chips and chocolate chunks. You can use a spatula or a wooden spoon. Make sure the chunks are distributed evenly for gooey goodness in every bite.
Step 7: Chill the Dough (Optional, but Worth It)
For thicker, chewier cookies, chill the dough for at least 30 minutes (or up to 24 hours). This helps the flour hydrate and prevents excessive spreading.
Step 8: Scoop and Sprinkle
Scoop about 2 tablespoons of dough per cookie and place them on your prepared baking sheets, about 2 inches apart. Lightly press each mound to flatten slightly and sprinkle a pinch of flaky sea salt on top.
Step 9: Bake to Perfection
Bake for 10–12 minutes, or until the edges are golden and the centers look just a little soft. Remember—they’ll continue to bake on the hot pan after you take them out.
Step 10: Cool (If You Can Wait)
Let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Or, if you’re like me, grab one while it’s still warm and melty—no judgment here!
Extra Tips for Perfect Cookies Every Time
1. Use Room-Temperature Ingredients
Cold butter or eggs can lead to uneven mixing. Make sure everything’s at room temp before you start.
2. Don’t Skip the Salt on Top
That sprinkle of flaky sea salt transforms these from “good cookies” to “where did you get these?!”
3. Experiment with Chocolate
Try a mix of dark, milk, and even white chocolate chunks for a multi-dimensional flavor experience.
4. Storage and Reheating
- Room temperature: Store in an airtight container for up to 5 days.
- Freezer: Freeze baked cookies for up to 3 months. Just pop one in the microwave for 10 seconds to re-soften.
- Freezing dough: Roll dough balls, freeze on a tray, then store in a bag. Bake straight from frozen—just add 1–2 extra minutes to baking time.
5. Serving Suggestions
Serve these cookies warm with a glass of cold milk, crumble them over vanilla ice cream, or sandwich two with a scoop of salted caramel gelato for the ultimate dessert indulgence.
Nutritional Information
(Based on NYT Cooking’s version)
- Calories: 210 kcal per cookie
- Fat: 11 g
- Saturated Fat: 6 g
- Carbohydrates: 27 g
- Sugar: 18 g
- Protein: 2 g
- Sodium: 120 mg
FAQ Section
1. How long does it take to make Salted Butterscotch Chocolate Chunk Cookies?
You can make these cookies from start to finish in about 30–35 minutes, including mixing and baking time. If you chill the dough, add extra time—but the flavor and texture payoff are worth it!
2. Can I substitute butterscotch chips?
Yes! If you don’t have butterscotch chips, try caramel chips, white chocolate chips, or even toffee bits. Each will add a different kind of sweetness.
3. Can I freeze the dough?
Absolutely. These cookies freeze beautifully. Roll the dough into balls, freeze on a tray until firm, then store in a freezer bag. When you’re ready to bake, just pop them straight into the oven—no need to thaw.
4. Why use chunks instead of chocolate chips?
Chocolate chunks create pockets of melted chocolate throughout the cookie, while chips tend to hold their shape. The chunks give that luxurious, gooey texture that makes these cookies irresistible.
5. How do I make them extra chewy?
For extra chewiness, use more brown sugar than white, chill the dough, and slightly underbake the cookies. They’ll firm up as they cool but stay soft in the middle.
Conclusion: Bake, Share, and Savor the Sweetness
These Salted Butterscotch Chocolate Chunk Cookies are the kind of treat that make life a little sweeter (and saltier, in the best way). They’re simple enough for a weekday bake but special enough for holidays, gifts, or those “just because” moments when you need a little comfort.
Every bite is a reminder of why homemade cookies are unbeatable—the buttery base, the melty chocolate, the golden butterscotch, and that sparkle of sea salt on top. Whether you’re baking them for friends, family, or just yourself, they’ll fill your kitchen with warmth and your heart with joy.
So go ahead—grab your whisk, preheat that oven, and get ready to fall in love with Salted Butterscotch Chocolate Chunk Cookies. And when you do, don’t forget to share your batch (or at least the recipe) and leave a comment below to let me know how they turned out! 🍪✨