Salted Butterscotch Cookies Recipe

If you’re craving a melt-in-your-mouth treat with the ideal mix of sweet, salty, and decadently buttery flavors, these Salted Butterscotch Cookies will be your new go-to cookie obsession. Each bite is a heavenly blend of toasty butterscotch chips and creamy, soft dough finished with a sprinkle of irresistible flaky salt.

Ingredients You’ll Need

It really is amazing how some pantry staples—plus a handful of butterscotch chips and a bit of fancy salt—transform into such crave-worthy Salted Butterscotch Cookies. Here’s how each ingredient plays its part in this easy, dreamy recipe.

• All-purpose flour: The base of our cookies, providing just enough structure for thick, chewy centers.
• Baking soda: This little ingredient ensures our cookies puff up and spread just the right amount.
• Kosher salt: Enhances flavor in the dough—it’s subtle but important (don’t skip it!).
• Unsalted butter (softened but cool): Gives richness, a soft crumb, and a slight caramel note when creamed with sugar.
• Light brown sugar: Adds moisture and that signature butterscotch depth.
• Granulated sugar: Offers crispness at the edges and balances the sweetness.
• Large egg: Binds everything together for that perfect cookie texture.
• Pure vanilla extract: Accentuates the buttery, toasty notes of the butterscotch chips.
• Butterscotch chips: The main event! They melt into gooey pockets that make every bite burst with flavor.
• Flaky finishing salt (like Maldon): The crowning touch, for a crunch of salty sparkle and wow-factor.
• Extra butterscotch chips (optional): For decorating the cookie tops—if you want them especially photo-worthy.

Variations

One of my favorite things about these Salted Butterscotch Cookies is how endlessly customizable they are. Tweak them with a fun mix-in, swap things to fit your diet, or play with flavors to make them your own!

• Chocolate Chip Mash-up: Replace half the butterscotch chips with dark or milk chocolate chips for the best of both worlds.
• Gluten-Free Friendly: Substitute a measure-for-measure gluten-free baking blend and they’ll still turn out chewy and fabulous.
• Nutty Crunch: Fold in a handful of chopped pecans or walnuts for extra texture and richness.
• Espresso Essence: Stir in a teaspoon of instant coffee powder with the dry ingredients for a subtle, sophisticated twist.

How to Make Salted Butterscotch Cookies

Step 1: Prep Your Baking Sheets and Oven

Begin by preheating your oven to 350°F (177°C). Line two baking sheets with parchment paper to make sure your cookies bake evenly and release with no fuss—no sticky messes or over-browned bottoms!

Step 2: Whisk Your Dry Ingredients

In a small bowl, combine the all-purpose flour, baking soda, and kosher salt. Whisking these first ensures everything’s blended, so your cookies rise and flavor perfectly in every bite.

Step 3: Cream the Butter and Sugars

In a larger mixing bowl, use a hand mixer or stand mixer with the paddle attachment to beat the softened butter, brown sugar, and granulated sugar for about 2 minutes. Scrape down the bowl as needed—you want the mixture light and creamy with no lumps.

Step 4: Add the Wet Ingredients

Add the egg and vanilla extract to your butter-sugar mixture. Beat again until everything is beautifully combined, scraping the sides and bottom so nothing is missed. This step ensures moisture and flavor are evenly distributed.

Step 5: Bring the Dough Together

Add in the whisked dry ingredients, mixing on low speed just until combined—don’t overmix! Gently fold in your butterscotch chips by hand so they’re evenly dotted throughout the dough.

Step 6: Scoop, Top, and Bake

Scoop generous 2-tablespoon balls of dough and set them a couple of inches apart on your prepared baking sheets. Sprinkle each dough ball with flaky finishing salt for that signature salted butterscotch flavor. Bake for 9–11 minutes, rotating the pans halfway through if needed. The cookies should look just golden at the edges and slightly under-baked in the center (that’s what keeps them extra soft!).

Step 7: Cool and Finish

Let the cookies cool on the baking sheets, resting on wire racks. If you want them extra pretty, gently press a few extra butterscotch chips onto the tops while they’re still warm. The cookies will firm up as they cool—if you try to pick them up too soon, they’ll fall apart (but you wouldn’t be the first to try one warm!).

How to Serve Salted Butterscotch Cookies

Garnishes

That crunchy sprinkle of flaky sea salt is non-negotiable—it sends these Salted Butterscotch Cookies from good to next-level delicious. For extra flair, dot a few fresh butterscotch chips on top right after baking, or even dust lightly with powdered sugar before serving for an elegant effect.

Side Dishes

Pair your cookies with a tall glass of ice-cold milk for classic comfort, serve them with creamy hot chocolate on a chilly night, or offer alongside a scoop of vanilla or caramel ice cream for an indulgent dessert treat. These cookies are just as at home on a holiday platter as they are in a lunchbox.

Creative Ways to Present

Create show-stopping cookie gift boxes with a little parchment and a handful of Salted Butterscotch Cookies, or stack them in glass jars tied with ribbon for the ultimate homemade gift. For fun, turn them into ice cream sandwiches with a smear of vanilla or coffee ice cream—trust me, it’ll be the hit of any party.

Make Ahead and Storage

Storing Leftovers

Once completely cooled, keep your Salted Butterscotch Cookies in an airtight container at room temperature for up to 4 days. They’ll stay soft and delicious, especially if you tuck a slice of bread into the container to maintain their perfect texture.

Freezing

These cookies freeze like a dream! Either freeze the baked cookies (layered with parchment in an airtight container) for up to 3 months, or freeze unbaked dough balls to bake fresh—all you need to do is add a minute or two to the bake time if baking from frozen.

Reheating

To bring back a freshly-baked warmth, pop a cookie in the microwave for about 8-10 seconds or place on a baking sheet in a 300°F oven for just a couple of minutes. The butterscotch will get gooey all over again!

FAQs

Final Thoughts

I truly hope you give these Salted Butterscotch Cookies a try—there’s something about their toasty, buttery sweetness and that sparkle of sea salt that makes any day a little more joyful. Whether you share them or keep the batch for yourself (no judgment!), you’re in for a treat that’s impossible to resist. Happy baking!

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