The first time I baked these was on a quiet afternoon when I needed something warm and a little indulgent. The house smelled like brown sugar and vanilla, and the first bite was pure comfort. Soft centers, crisp edges, and a salty-sweet finish that made me pause and smile. These are more than cookies. They’re a cozy mood in dessert form.
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Why You’ll Love These Salted Butterscotch Cookies
These cookies are everything a treat should be: soft, chewy, and just crisp enough at the edges. The sweetness of butterscotch chips is balanced perfectly by flaky sea salt. You only need about 10 minutes of prep, and they freeze like a dream — baked or raw. If you’ve been craving a cookie that feels a little special but stays simple, this one’s it.
Ingredients You’ll Need
Let’s talk ingredients.
You’re working with pantry staples here:
- All-purpose flour – the base for structure
- Baking soda – gives them lift
- Kosher salt – for balance
- Butter – softened but not melty; it’s key for that soft middle
- Brown sugar – adds moisture and a rich, molasses-like flavor
- Granulated sugar – helps those crisp edges form
- Egg – binds everything together
- Vanilla extract – adds warmth
- Butterscotch chips – the star of the show
- Flaky finishing salt – for contrast and sparkle
Want to shake it up? Try swapping ⅓ cup of butterscotch chips for chocolate chips. They melt into the dough and give you that melty-puddle effect.
Step-by-Step: How to Make Salted Butterscotch Cookies
Make the Dough
Start by preheating your oven to 350°F. Line a couple of baking sheets with parchment.
In a small bowl, whisk together the flour, baking soda, and salt. Set it aside.
Now cream the butter and sugars in a large bowl. You want them light and fluffy — it’ll take about 2 minutes. Add the egg and vanilla and beat just until smooth.
Next, add the dry ingredients. Mix until just combined (don’t overmix). Fold in your butterscotch chips by hand. The dough should smell like toffee and feel soft but not sticky.
Bake and Finish
Scoop the dough into 2-tablespoon mounds and place them on your prepared sheets. Leave space — they’ll spread.
Sprinkle the tops with flaky sea salt. It might feel like a small step, but it makes a big difference.
Bake for 9 to 11 minutes. You’re looking for golden edges and slightly soft centers. They’ll firm up as they cool.
Once out of the oven, let them rest on the sheet for a few minutes. You can press a few extra chips into the tops if you’d like — for looks and a little extra flavor hit.
Baking Tips for Perfect Cookies
- Butter matters: It should be soft enough to press but not warm. If it’s too soft, chill the dough for 15 minutes.
- Measure flour the right way: Use a scale or the scoop-and-level method. Too much flour = dry cookies.
- Don’t overbake: The cookies should look a little underdone in the center. They’ll finish cooking as they cool.
- Skip topping chips before baking: Butterscotch burns easily. Add them after baking for a clean look and taste.
Serving and Storage
These cookies are best at room temp or just slightly warm — you’ll taste all the layers of flavor that way.
Store them in an airtight container for up to 5 days. They stay soft and chewy, even on day three. (If you have any left by then.)
Freezing Instructions
Freezing Baked Cookies
Once fully cooled, place cookies in a freezer bag or airtight container. They’ll keep well for up to 3 months. Let them thaw at room temp or warm in a low oven.
Freezing Cookie Dough
Scoop dough into balls and freeze on a tray. Once solid, transfer to a zip-top bag.
Dough balls keep for 2 months. When ready to bake, thaw overnight in the fridge. Press gently before baking and add 1–2 extra minutes of bake time.
Variations and Add-Ins
- Try swapping out ⅓ cup of the butterscotch chips for chocolate or white chocolate.
- Add a sprinkle of cinnamon to the dough for warmth.
- Fold in chopped pecans for extra crunch.
Salted Butterscotch Cookies Recipe Card
Print
Salted Butterscotch Cookies – Easy, Soft, and Delicious
- Total Time: 21 mins
- Yield: 16 cookies
Description
Soft, chewy cookies with golden edges, sweet butterscotch chips, and a hint of flaky salt in every bite. Quick to prep, freezer-friendly, and perfect for sharing or keeping all to yourself.
Ingredients
1⅔ cups (210g) all-purpose flour
1 teaspoon baking soda
¼ teaspoon kosher salt
½ cup (113g) unsalted butter, softened but cool to the touch
½ cup (107g) light brown sugar, packed
¼ cup (50g) granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1 cup (170g) butterscotch chips
Flaky finishing salt (like Maldon), for topping
Optional: Extra butterscotch chips for topping after baking
Instructions
1. Preheat oven to 350°F and line baking sheets with parchment paper.
2. Combine flour, baking soda, and salt in a small bowl.
3. Beat butter and both sugars for 2 minutes. Add egg and vanilla; beat until combined.
4. Add flour mixture and beat until just combined. Stir in butterscotch chips by hand.
5. Scoop 2-tbsp portions of dough onto baking sheets. Sprinkle with flaky salt.
6. Bake 9–11 minutes until edges are golden and centers slightly underdone.
7. Let cookies cool on baking sheet. (They will firm up as they cool.)
8. Optional: Gently press extra butterscotch chips on top after baking.
Notes
Butter should be soft but still cool to touch; chill dough if over-softened.
Measure flour by weight or using scoop-and-level methods.
Use a cookie scoop for uniform cookies.
Underbake cookies for best soft texture.
Do not place butterscotch chips on top before baking to avoid burning.
Baked cookies: Freeze up to 3 months.
Cookie dough balls: Freeze double wrapped up to 2 months. Thaw overnight in fridge before baking. Smoosh slightly before baking and add 1–2 extra minutes to bake time.
Optional variation: Replace ⅓ cup butterscotch chips with chocolate chips.
Recipe updated May 2023: Flour increased slightly and weight measurements added.
- Prep Time: 10 mins
- Cook Time: 11 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 20g
- Sodium: 163mg
- Fat: 7g
- Saturated Fat: 4g
- Trans Fat: 1g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 28mg
More Such Recipes
If you loved these, you’ll also want to try:
- Fudgy Homemade Brownies for Chocolate Lovers – dense, rich, and perfect with a glass of milk
- Easy No-Bake Chocolate Oreo Lasagna Dessert – layers of creamy goodness, no oven needed
- Soft Pumpkin Oatmeal Cookies with Fall Spice – chewy and cozy, perfect for cooler days
- The Best Chewy Chocolate Chip Cookies – classic and reliable, just like grandma used to make
FAQ
Is salted caramel the same as butterscotch?
Not quite. Salted caramel is made by cooking white sugar until it browns, while butterscotch starts with brown sugar. Butterscotch has a deeper, richer molasses flavor.
How to make salted butterscotch?
Melt butter and brown sugar together, simmer until thick, then stir in cream and a pinch of salt. Use it as a drizzle or mix-in for cookies or cakes.
What does salt do to cookies?
Salt sharpens flavor. It balances sweetness and enhances every bite — especially when paired with rich mix-ins like butterscotch.
What is the most delicious cookie in the world?
That’s personal, but a soft, chewy cookie with a balance of salty and sweet — like these salted butterscotch ones — comes pretty close for many.
Final Thoughts
These Salted Butterscotch Cookies have a little magic in them. The chewy centers, the caramel flavor, and that light sprinkle of flaky salt make each bite memorable. Whether you’re baking a batch to share or just to sneak a warm one fresh off the tray, I hope you love them as much as I do.
If you try them, leave a comment or a star review. And don’t forget to pin or share them with your cookie crew!
Find more behind-the-scenes baking moments and tips on Pinterest or over on Facebook.