Salted Butterscotch Cookies Recipe

If you dream of gooey centers, caramel notes, and a satisfying pop of sea salt, these Salted Butterscotch Cookies might just become your new obsession. Every bite balances sweet butterscotch with golden, chewy cookie edges and the perfect sprinkle of flaky salt—trust me, dessert will never be the same!

Ingredients You’ll Need

You don’t need a mile-long shopping list to make these Salted Butterscotch Cookies extra special. Each ingredient plays a starring role in building flavor, creating that crave-worthy chewy texture, and helping those pockets of butterscotch really shine.

• All-purpose flour: This is the base that gives our cookies their classic structure and chewy bite; don’t skip the measuring note for perfect results!
• Baking soda: Just a teaspoon helps the cookies puff up and spread in the oven, so your cookies aren’t too dense.
• Kosher salt: Balances all the sweetness and enhances every buttery, butterscotch note.
• Unsalted butter: Softened but not melted is key—this creates cookies that are tender and rich, with beautifully golden edges.
• Light brown sugar: Brown sugar brings moisture and toffee-like depth, amping up the butterscotch flavor.
• Granulated sugar: White sugar helps the cookies crisp up at the edges and keeps their centers soft.
• Large egg: Adds richness and helps bind everything together for that perfect cookie texture.
• Pure vanilla extract: Don’t skimp here! A teaspoon of real vanilla makes all the difference in flavor.
• Butterscotch chips: The star, dotting every bite with melty, caramel-like pockets of goodness.
• Flaky finishing salt: A sprinkle on top (like Maldon) gives you that gourmet cookie-shop finish and addictive salty crunch.
• More butterscotch chips (optional): Press a few on top right after baking for cookies that look as good as they taste.

Variations

One of the best parts about these Salted Butterscotch Cookies is just how easy it is to tweak them for your cravings, dietary swaps, or whatever you have lingering in your pantry. Here are a few of my favorite ways to shake things up:

• Chocolate Chip Swap: Swap in half the butterscotch chips for dark or semisweet chocolate chips for a fudgy-caramel twist.
• Nutty Upgrade: Add a handful of chopped pecans or walnuts to the dough for crunchy, toasty richness.
• Gluten-Free Version: Use your go-to cup-for-cup gluten-free flour blend—these cookies turn out just as chewy and delicious.
• Brown Butter Boost: For even more complexity, brown the butter first (let it cool to solid but still soft before whipping)—total game changer!
• Oatmeal Blend: Stir in ½ cup of old-fashioned oats for extra texture and a bit of wholesome flair.

How to Make Salted Butterscotch Cookies

Step 1: Prep Your Pans and Oven

Start by preheating your oven to 350°F—this guarantees that irresistible edge-chewiness. Line two baking sheets with parchment paper for cookies that slide off easily and for breezy cleanup later.

Step 2: Mix the Dry Ingredients

In a small bowl, whisk together the flour, baking soda, and kosher salt. This ensures the leavening and salt get evenly distributed, giving every cookie the same perfect texture and flavor profile.

Step 3: Cream Butter and Sugars

Grab a large mixing bowl and your hand mixer (or a stand mixer fitted with the paddle attachment). Beat the softened butter with both sugars for about two minutes—don’t rush this step! Creaming creates a light, fluffy base that bakes up into those dreamy, chewy Salted Butterscotch Cookies.

Step 4: Add Egg and Vanilla

Beat in the egg and vanilla extract just until combined. This makes the dough extra aromatic and helps everything bind together smoothly. Scrape the bowl and beater as needed to catch every bit of goodness.

Step 5: Combine Dry and Wet Mixtures

Slowly add the flour mixture to the creamed butter and sugar. Beat on low, mixing only until you don’t see any dry spots—overmixing can toughen the cookies, so a gentle hand is key here!

Step 6: Stir in Butterscotch Chips

Use a spatula or big spoon to fold in the butterscotch chips by hand so the dough stays tender. These chips are what set Salted Butterscotch Cookies apart—each bite promises a little caramel pool of joy.

Step 7: Scoop, Sprinkle, and Bake

Scoop out 2-tablespoon portions of dough and space them a couple of inches apart on your sheets. Sprinkle the tops generously with flaky sea salt. Bake for 9-11 minutes—look for golden edges and slightly underbaked centers. The interim between “too gooey” and “overdone” is what makes these cookies legendary!

Step 8: Garnish and Cool

Right out of the oven, press a few extra butterscotch chips onto the tops for bakery-worthy looks, if you like. Let the cookies cool completely on the pans—their centers will set to that ideal chewy texture as they rest.

How to Serve Salted Butterscotch Cookies

Garnishes

The real win here is that final flourish of flaky salt—don’t skip it! For a little extra wow, press a few more butterscotch chips into each warm cookie right out of the oven, and maybe even a dusting of powdered sugar for an elegant touch during the holidays.

Side Dishes

Pair your Salted Butterscotch Cookies with a glass of cold milk (classic!), a hot mug of coffee, or even a scoop of vanilla ice cream for an easy, show-stopping dessert sundae. They’re absolutely perfect on a cookie platter alongside brownies and chocolate chip cookies, too.

Creative Ways to Present

For a fun twist, sandwich your favorite ice cream between two Salted Butterscotch Cookies and roll the edges in mini chips or sprinkles. Stack them in cellophane bags and tie with ribbon for the ultimate edible gift, or build a gorgeous cookie tower for celebrations and potlucks!

Make Ahead and Storage

Storing Leftovers

Once fully cooled, store your Salted Butterscotch Cookies in an airtight container at room temperature—they’ll stay soft and fabulous for up to 4 days (though let’s be real, they rarely last that long!). A slice of bread in the container can help them stay extra chewy.

Freezing

Salted Butterscotch Cookies freeze like a dream! Freeze baked cookies in a single layer, then stash them in a zip-top bag for up to 2 months, or freeze unbaked dough balls for fresh cookies on demand—just add a minute or two to the baking time (no need to thaw).

Reheating

For that fresh-from-the-oven magic, warm cookies in the microwave for a few seconds or in a 300°F oven for 3-5 minutes. This brings back that irresistible gooey center, especially if they’ve been stored or frozen.

FAQs

Final Thoughts

Whether you’re a lifelong butterscotch lover or just looking for a cozy new treat, these Salted Butterscotch Cookies are always a good idea. I can’t wait for you to try them—trust me, your kitchen will smell amazing and every bite will feel like a little celebration. Happy baking!

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