Description
Soft, chewy, buttery, and loaded with melty butterscotch + white chocolate chips. Finished with a sprinkle of flaky sea salt for the perfect sweet-and-salty bite! These cookies bake up thick, golden, and absolutely bakery-worthy.
Ingredients:
1 cup unsalted butter, softened
1 cup packed light brown sugar
½ cup granulated sugar
2 large eggs, room temperature
2 tsp vanilla extract
2 ½ cups all-purpose flour
1 tsp baking soda
½ tsp fine salt
1 cup white chocolate chips
1 cup butterscotch chips
Flaky sea salt, for topping
(Optional: 2 tsp cornstarch for thicker cookies)
Instructions:
In a large bowl, beat the butter, brown sugar, and granulated sugar until light and creamy (2–3 minutes).
Add eggs one at a time, mixing well after each addition, then stir in vanilla. (1 minute)
In a separate bowl, whisk together the flour, baking soda, salt, and cornstarch if using. (30 seconds)
Gradually mix the dry ingredients into the wet just until combined — do not overmix. (1 minute)
Fold in ¾ cup white chocolate chips and ¾ cup butterscotch chips, saving the rest for topping. (30 seconds)
Cover the dough and refrigerate for 45–60 minutes to chill — essential for thick, bakery-style cookies.
(45–60 minutes)
Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. (5 minutes)
Scoop dough into 2-tablespoon balls and place 2 inches apart on the baking sheet. (5 minutes)
Bake for 10–12 minutes or until the edges are lightly golden and the centers look slightly underbaked.
(10–12 minutes)
Immediately press extra white chocolate and butterscotch chips into the tops while warm, then sprinkle with flaky sea salt. (1 minute)
Let cool on the baking sheet for 5 minutes before transferring to a cooling rack. (5 minutes)
Prep Time: 15 minutes | Chilling Time: 45–60 minutes | Cooking Time: 12 minutes | Total Time: 1 hour 15 minutes
Kcal: 185–200 kcal | Servings: 24 cookies
#ButterscotchCookies #HolidayBaking #SweetAndSaltyTreats #ChristmasCookies
Step-by-Step Guide
For perfect cookies, follow these detailed steps. First, ensure your butter is truly softened (cool to the touch but easily indented). Cream it with the sugars for a full 2-3 minutes until pale and fluffy; this incorporates air for a better texture. When adding the dry ingredients, mix only until the last streaks of flour disappear. Overmixing develops gluten, leading to tough cookies. The chilling step is non-negotiable—it solidifies the butter, preventing the cookies from spreading too thin in the oven. When scooping, use a consistent #30 cookie scoop or two tablespoons for uniformity. Bake one sheet at a time on the center rack for even heat.
Serving Suggestions
These decadent cookies are fantastic served slightly warm with a cold glass of milk. For a dessert platter, pair them with dark chocolate-dipped strawberries or vanilla bean ice cream. They also make a thoughtful homemade gift; stack them in a clear cellophane bag tied with a ribbon, or package them in a decorative tin for holiday gifting.
How-to Summary
In short: Cream softened butter and sugars. Beat in eggs and vanilla. Whisk and add dry ingredients. Fold in most chips. Chill dough for 45-60 mins. Scoop, bake at 350°F for 10-12 mins. Press reserved chips on top and sprinkle with flaky salt while warm. Cool briefly on the sheet.
Frequently Asked Questions
Can I use salted butter? Yes, but omit the 1/2 tsp fine salt in the recipe to avoid over-salting.
Why are my cookies flat? The dough likely wasn’t chilled long enough, or your butter was too warm/melted. Ensure proper chilling and accurate oven temperature.
Can I freeze the dough? Absolutely. Scoop balls onto a tray, freeze solid, then transfer to a bag. Bake from frozen, adding 1-2 minutes to the bake time.
What’s the purpose of cornstarch? It’s an optional ingredient that tenderizes the gluten, resulting in a thicker, softer cookie with a more bakery-style chew.
Can I use only one type of chip? Yes, you can use 2 total cups of any chip combination you prefer, though the butterscotch is key for the signature flavor.
Common Mistakes to Avoid
- Skipping the chill time, which causes excessive spread.
- Overmixing the dough after adding flour, leading to dense cookies.
- Using hot baking sheets; always allow them to cool between batches.
- Overbaking. The cookies should look slightly underdone in the center when you take them out.
- Not measuring flour correctly. Spoon flour into the measuring cup and level it off; scooping packs in too much.
Conclusion
These Butterscotch White Chocolate Chip Cookies masterfully balance rich sweetness with a hint of savory salt. By following the detailed steps and avoiding common pitfalls, you can reliably create thick, chewy, bakery-quality cookies that are sure to impress at any gathering or become a cherished homemade treat. The combination of flavors and textures makes this recipe a standout favorite for all occasions.