Crispy Sea Salt Butterscotch Chocolate Chip Cookies – Easy Homemade Recipe

Let me just start by saying: the aroma of browned butter, butterscotch chips, and melting chocolate wafting through my kitchen is the kind of magic that instantly lifts your spirits. My neighbor once said it smelled like a bakery and a candy shop had a family reunion in my house. When you pull these crispy sea salt butterscotch chocolate chip cookies from the oven, the edges are golden and crackled, little pockets of gooey chocolate glisten, and the sprinkle of flaky sea salt twinkles on top—honestly, it’s irresistible. You get that snap-crunch as you bite in, followed by melty chocolate and the sweet caramel kiss of butterscotch. It’s pure, nostalgic comfort in cookie form.

The first time I made these cookies, I was knee-high to a grasshopper and determined to out-bake my grandma’s famous chocolate chip batch. I swapped in butterscotch chips, used a touch more brown sugar, and added a sprinkle of flaky salt after seeing it in a fancy bakery window. The moment I tasted one (still warm, of course), I paused, closed my eyes, and just smiled because I knew I’d stumbled on something truly special. My family couldn’t stop sneaking them off the cooling rack (and I can’t really blame them). These cookies quickly became the star of bake sales, late-night snacks, and birthday gifts. They’re dangerously easy, and—let’s face it—you’re going to want to bookmark this one.

Whether you need a sweet treat for your kids, want to brighten up your Pinterest cookie board, or just crave a crispy, salty-sweet bite of happiness, these cookies deliver. I’ve tested this recipe more times than I can count (all in the name of research, of course), and it’s now a staple for family gatherings and gifting. Each batch feels like a warm hug, and I honestly wish I’d discovered the sea salt trick years ago. If you love cookies with a twist—crispy, chewy, salty, and sweet—this is the homemade treat you need.

Why You’ll Love These Crispy Sea Salt Butterscotch Chocolate Chip Cookies

After dozens of test runs and more than a few taste tests (someone had to do it!), I can say with confidence: these cookies are a crowd magnet. Years of baking have taught me what truly makes a cookie unforgettable, and this recipe nails it every time. Here’s why you’ll fall head over heels:

• Quick & Easy: Ready in under 30 minutes, so you can whip up a batch even on busy weeknights or for last-minute guests.
• Simple Ingredients: No fancy grocery trips required—most of these are pantry staples you probably have right now.
• Perfect for Any Occasion: From bake sales and potlucks to cozy movie nights or holiday cookie swaps, these cookies fit right in.
• Crowd-Pleaser: Kids and adults always come back for seconds. I’ve had friends ask for the recipe after just one bite!
• Unbelievably Delicious: The crispy edges, chewy center, and burst of butterscotch and chocolate make every bite a mini celebration.

What sets this recipe apart? Honestly, it’s a few simple tricks. Browning the butter adds a nutty depth you won’t get from ordinary cookies. The balance of sweet butterscotch and bittersweet chocolate is spot-on—not too sugary, not too bland. And the sea salt sprinkle? It wakes up every flavor. I blend the sugars for a perfect crunch, and chill the dough just enough to keep the cookies crisp but never hard.

These cookies aren’t just another chocolate chip treat—they’re my best version, shaped by years of tinkering and taste-testing. They’re comfort food reimagined: fast, full of flavor, and with the same soul-soothing satisfaction as childhood favorites. If you want to impress guests without fuss, or just turn a simple dessert into a memory, this recipe is for you.

What Ingredients You Will Need

This recipe uses simple, wholesome ingredients to deliver bold flavor and that signature crispy texture—no fancy or hard-to-find items here. Each ingredient plays a role, from the rich butter to the punch of sea salt. Here’s what you’ll need for these crispy sea salt butterscotch chocolate chip cookies:

• For the cookie dough:
  • 1 cup (226g) unsalted butter, browned and cooled (adds nutty flavor and crispiness)
  • 1 cup (200g) light brown sugar, packed (for caramel notes and chew)
  • 1/2 cup (100g) granulated sugar (for crisp edges)
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract (I love Nielsen-Massey for extra flavor)
• Dry ingredients:
  • 2 1/2 cups (312g) all-purpose flour (King Arthur works well for consistent results)
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 3/4 teaspoon fine sea salt (don’t skip this—it balances the sweetness)
• Mix-ins:
  • 1 cup (170g) butterscotch chips (I prefer Guittard or Hershey’s)
  • 1 cup (170g) semisweet chocolate chips (Ghirardelli is my go-to for rich chocolate flavor)
  • Flaky sea salt, for topping (Maldon is perfect here)

Ingredient notes & swaps:

• For gluten-free cookies, use a 1:1 gluten-free flour blend instead of all-purpose flour.
• If you’re dairy-free, substitute coconut oil (solid, not melted) for butter, but expect a slightly different texture.
• You can swap chocolate chips for dark chocolate chunks if you want a more intense chocolate hit.
• In summer, try adding a handful of chopped pecans or walnuts for extra crunch.
• No butterscotch chips? Use caramel bits or extra chocolate chips in a pinch.

I recommend using fresh, high-quality ingredients whenever possible—especially the chocolate and butterscotch chips. If you have access to small-batch butter or locally milled flour, even better! And honestly, don’t stress if you need to make a substitution; these cookies are forgiving and turn out great with what you have on hand.

Equipment Needed

You don’t need a fancy kitchen setup—just a few reliable tools to make your crispy sea salt butterscotch chocolate chip cookies shine. Here’s what I use (with a few tips):

• Mixing bowls: At least two (one large for the dough, one medium for dry ingredients)
• Whisk and spatula: A sturdy whisk for blending sugars and a flexible spatula for folding in chips
• Electric mixer: Hand or stand mixer helps cream butter and sugars fast, but you can do it by hand in a pinch
• Baking sheets: Heavy-duty, rimmed sheets work best (parchment helps with easy cleanup)
• Cookie scoop: For even-sized cookies (optional; you can use two spoons instead)
• Wire cooling rack: Essential for keeping cookies crispy as they cool
• Small saucepan: Needed to brown the butter

If you don’t have a mixer, just use a sturdy wooden spoon—my grandma never owned a stand mixer, and her cookies were legendary! For maintenance, rinse your baking sheets with hot water and avoid harsh scrubbing to keep surfaces smooth. If you’re on a tight budget, dollar-store bowls and spatulas work fine (trust me, I’ve done it). The only splurge I recommend is good parchment paper—it keeps the cookies from sticking and helps them crisp up perfectly.

Preparation Method

Let’s roll up our sleeves! Here’s exactly how I make crispy sea salt butterscotch chocolate chip cookies, step by step. I’ve included time estimates and troubleshooting tips for smooth sailing:

1. Brown the butter (10 minutes):
   • Add butter to a small saucepan over medium heat.
   • Stir frequently until it foams, then turns golden and smells nutty (don’t walk away—it can burn quickly!).
   • Pour browned butter into a large mixing bowl and let cool for 10 minutes.
   • Note: If the butter is too hot, it can scramble the eggs later.
2. Mix wet ingredients (5 minutes):
   • Add brown sugar and granulated sugar to the cooled butter.
   • Whisk until smooth and glossy (about 1 minute).
   • Add eggs one at a time, whisking well after each addition.
   • Stir in vanilla extract.
   • Tip: The mixture should look thick and creamy, not runny.
3. Combine dry ingredients (2 minutes):
   • In a medium bowl, whisk together flour, baking soda, baking powder, and fine sea salt.
   • Tip: Whisking evenly distributes the leaveners for better rise.
4. Mix dough (3 minutes):
   • Slowly add dry ingredients to wet ingredients, mixing just until combined (don’t overmix!).
   • Fold in butterscotch chips and chocolate chips using a spatula.
   • The dough will be thick but scoopable—if it seems dry, add 1 tablespoon milk.
5. Chill the dough (optional, 20 minutes):
   • Cover bowl and refrigerate for 20 minutes (up to 2 hours).
   • This helps cookies stay crisp and prevents spreading.
   • If you’re short on time, you can skip chilling, but cookies will be a bit thinner.
6. Preheat oven (while dough chills):
   • Preheat oven to 350°F (175°C).
   • Line baking sheets with parchment paper.
7. Scoop and bake (10-12 minutes):
   • Scoop dough onto prepared sheets, spacing 2 inches apart (about 2 tablespoons or 35g per cookie).
   • Bake for 10-12 minutes until edges are golden and centers are just set.
   • Sensory cue: The cookies should smell rich and toasty, and look slightly puffed in the center.
   • If cookies spread too much, chill the dough longer next time.
8. Finish and cool (10 minutes):
   • While cookies are hot, sprinkle with flaky sea salt.
   • Let cookies cool on the baking sheet for 5 minutes, then transfer to wire racks to finish cooling (this keeps them crispy).
   • If the cookies look pale, bake for 1-2 minutes longer next time.

Personal tips: Use a cookie scoop for even baking, and don’t skip the salt sprinkle—it’s a game-changer. If you love extra crispy cookies, bake one minute longer (but watch closely!). And if you’re making a double batch, rotate the pans halfway through for even browning.

Cooking Tips & Techniques

After baking countless batches (and a couple of flops!), I’ve picked up some tricks for making crispy sea salt butterscotch chocolate chip cookies foolproof. Here’s what works, what doesn’t, and how to nail it every time:

• Browning the butter: Don’t rush—medium heat and constant stirring are key. If it smells nutty but starts to darken too fast, pull it off the heat. Burnt butter makes bitter cookies (been there, done that).
• Chilling the dough: This step really helps the cookies hold their shape and stay crispy. If you skip it, they’ll spread more and be thinner.
• Don’t overmix: Once you add the flour, mix just until combined. Overmixing can make the cookies tough instead of tender and crisp.
• Watch your oven: Every oven is a little different. I once burned a whole tray by trusting the timer—watch for golden edges and a set center rather than just the clock.
• Salt matters: Use flaky sea salt for topping, not table salt. It gives little pops of flavor and texture that regular salt just can’t.
• Batch baking: If you’re making more than one tray, rotate them halfway for even browning. I’ve had cookies bake unevenly if I forget this step.
• Pan choice: Dark baking sheets can brown cookies faster than light ones. If you use a dark pan, check a minute or two early.

Honestly, I once used margarine instead of butter and regretted it—the cookies were greasy and lacked flavor. Stick with real, unsalted butter for best results. If you’re multitasking, prep the dry ingredients while the butter cools—it saves time and keeps you organized. Consistency comes from measuring ingredients carefully (I always weigh my flour), and letting cookies cool fully before storing. If you want picture-perfect cookies for your Pinterest feed, use a cookie scoop and press a few extra chips on top before baking!

Variations & Adaptations

One of the best things about crispy sea salt butterscotch chocolate chip cookies is how easy they are to customize. Here are a few of my favorite twists:

• Gluten-Free: Use a 1:1 gluten-free flour blend. I’ve tried Bob’s Red Mill with great results—the cookies stayed crispy and chewy.
• Nutty Edition: Add 1/2 cup (60g) chopped toasted pecans or walnuts to the dough. They add crunch and a rich flavor (especially good in autumn).
• Double Chocolate: Swap half the flour for unsweetened cocoa powder for a decadent chocolate base. Add white chocolate chips for a pretty contrast.
• Vegan Adaptation: Replace butter with solid coconut oil and use flax eggs (1 tablespoon ground flaxseed + 3 tablespoons water per egg). Use dairy-free chips—Enjoy Life brand makes good ones.
• Salted Caramel: Skip butterscotch chips and use caramel bits instead. Just watch them closely—they melt fast.

For different cooking methods, you can press the dough into a lined baking pan and bake as cookie bars (add 5 minutes to bake time). If you want a softer bite, reduce baking time by 2 minutes. You can also chill the dough overnight for even deeper flavor. For nut allergies, just omit the nuts—these cookies are fantastic as-is. My personal favorite? Adding a pinch of cinnamon to the dough for a subtle warmth. Feel free to play with mix-ins—these cookies are a blank canvas for your creativity!

Serving & Storage Suggestions

For the ultimate experience, serve crispy sea salt butterscotch chocolate chip cookies just barely warm from the oven—the chocolate is melty, and the edges are perfectly crunchy. Stack them on a pretty plate, sprinkle with extra flaky salt, and watch them disappear. They’re great on cookie trays, in lunchboxes, or as a sweet pick-me-up with afternoon coffee.

Pair these cookies with a cold glass of milk, hot cocoa, or even a scoop of vanilla ice cream for an extra treat. If you’re hosting a party, serve alongside fresh fruit or soft cheeses—trust me, the salty-sweet combo works wonders.

For storage, let cookies cool completely and store in an airtight container at room temperature for up to 5 days. They stay crisp if you add a slice of bread to the container (old baker’s trick!). For longer storage, freeze baked cookies in a zip-top bag for up to 2 months—thaw at room temp or warm in a 300°F (150°C) oven for 3-4 minutes. The flavors actually deepen after a day, so they’re even better as leftovers. If you like soft cookies, store with a damp paper towel; for crisp cookies, keep them dry.

Nutritional Information & Benefits

Here’s a quick look at what you’re getting with each crispy sea salt butterscotch chocolate chip cookie (about 35g):

• Calories: ~160
• Fat: 8g
• Carbohydrates: 22g
• Sugar: 13g
• Protein: 2g

The butter provides healthy fats and energy, while the chocolate and butterscotch chips are rich in antioxidants and minerals (in moderation). If you use dark chocolate, you’ll get a boost of iron and magnesium. These cookies can be made gluten-free or dairy-free with simple swaps, making them accessible for most diets. Butterscotch and chocolate are naturally gluten-free, and coconut oil works well for dairy-free baking. Allergen alert: Contains eggs, wheat, and dairy in the standard recipe—always check labels if you’re baking for sensitive eaters.

On a personal note, I love these cookies as a treat after a long walk or paired with fruit for a more balanced snack. They’re not health food, but they do offer a bit of joy and comfort—sometimes that’s just what you need.

Conclusion

If you’re looking for a homemade treat that’s crispy, salty, sweet, and guaranteed to make everyone smile, these crispy sea salt butterscotch chocolate chip cookies are it. They’re quick, easy, and packed with flavor—honestly, I make them every chance I get. You can customize the mix-ins, swap ingredients for allergies, and always count on a batch that disappears fast.

I love this recipe because it brings back memories, makes new ones, and is just plain fun to bake. Whether you’re sharing with friends, sneaking a bite before bed, or gifting a plateful, these cookies deliver. If you try them, leave a comment below or tag your Pinterest creations—I’d love to see your twists! Don’t be shy about experimenting; baking is all about joy and discovery.

So preheat your oven, grab your favorite chips, and get ready for cookies that taste like a warm hug. Happy baking, friends!

Frequently Asked Questions

How do I get my cookies extra crispy?

Use a little more granulated sugar and bake until the edges are deep golden. Cooling on a wire rack helps them stay crisp, too.

Can I make these cookies gluten-free?

Absolutely! Use a 1:1 gluten-free flour blend in place of all-purpose flour. The texture stays crispy and chewy.

Why do I need to brown the butter?

Browning the butter gives the cookies a nutty, caramel flavor and helps with crispiness. Just don’t let it burn—it can turn bitter fast.

Can I freeze the dough or baked cookies?

Yes! Scoop dough onto trays, freeze until solid, then store in bags for up to 2 months. Baked cookies freeze well, too—just thaw and enjoy.

What’s the best salt to use for topping?

Flaky sea salt like Maldon is ideal—it gives a light crunch and pops of flavor. Regular salt won’t give the same texture or taste.

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