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.

Salted Butterscotch Cookies – Easy, Soft, and Delicious

Name: Salted Butterscotch Cookies – Easy, Soft, and Delicious
Prep time: 10 min
Cook time: 11 min
Total time: 21 min
Cuisine: American
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

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

Scale

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

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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