Sea Salt Brown Butter Butterscotch Cookies – Best Chewy Chocolate Chip Recipe

The first time I slid a tray of these sea salt brown butter butterscotch chocolate chip cookies out of the oven, the kitchen was filled with this incredible nutty aroma—honestly, it’s the kind of scent that makes you pause and smile. The edges were golden and crisp, the centers barely set, and I couldn’t resist pinching off a warm, gooey piece right away (chef’s privilege, right?). If you’re a cookie lover who’s always chasing that perfect mix of salty and sweet, buckle up—these cookies are about to become your new obsession.

I stumbled onto the magic of brown butter during a holiday baking marathon a few years back. I’d run out of regular butter, so I browned what I had left, tossed it into my favorite chocolate chip cookie dough, and tossed in a handful of butterscotch chips just for fun. The result? Next-level flavor—rich, toasty, caramel-like, with little pops of melted butterscotch and dark chocolate. Ever since, these sea salt brown butter butterscotch cookies have been my go-to whenever I want to impress someone (or just treat myself after a long week).

What makes these cookies special isn’t just the flavor—it’s the chewy texture, the way the flakes of sea salt balance out the sweetness, and that comforting homemade vibe. They’re easy enough for a weeknight bake but fancy enough for a special occasion. Whether you’re baking for your family, a bake sale, or just because you need something sweet after dinner, this recipe fits the bill. I’ve tested and tweaked these cookies more times than I can count—trust me, you’ll want to keep this recipe close. Sea salt brown butter butterscotch cookies are about to be the best thing to ever come out of your oven.

Why You’ll Love This Recipe

• Unmatched Flavor: Brown butter gives these cookies a toasted, almost caramel-like backbone, while butterscotch and chocolate chips melt into gooey pockets of happiness. Sea salt brings everything into sharp, delicious focus—it’s the trifecta of cookie goodness.
• Chewy, Soft Texture: These cookies strike that perfect balance: crispy edges, chewy centers, and just the right amount of softness. They don’t dry out quickly, and they’re even better the next day (if they last that long).
• Simple Ingredients, Big Impact: No need to hunt for anything fancy. Pantry staples and a few special additions (like butterscotch chips and flaky salt) are all it takes. I love that I can whip these up without a special grocery trip.
• Versatile Occasion Cookie: Perfect for potlucks, holiday cookie swaps, after-school treats, or that random Tuesday when you just need a pick-me-up. They look gorgeous on a platter and taste even better than they look.
• Family and Crowd Approved: These cookies have never failed to get rave reviews from my family—my husband calls them “the ultimate cookie,” and my kids ask for them on repeat. Even picky eaters (or those who claim they don’t like butterscotch) end up reaching for seconds.

What sets this recipe apart? It’s the brown butter, for sure. Browning butter isn’t hard, but it adds so much flavor depth that regular cookies just can’t match. Then you get those bursts of butterscotch and pools of chocolate, all balanced with a sprinkle of flaky sea salt. This is comfort food, upgraded—the kind of cookie that feels nostalgic and new at the same time. And if you’re anything like me, you’ll find yourself sneaking one with your morning coffee or packing a couple in your kid’s lunchbox for a midday treat. These sea salt brown butter butterscotch cookies just have a way of making an ordinary day feel a bit more special.

What Ingredients You Will Need

These sea salt brown butter butterscotch cookies come together with a handful of classic ingredients and a few fun extras. Here’s what you’ll need—and why each one matters:

• For the Dough:
  • Unsalted butter (1 cup/226g), browned: Browning the butter gives it a deep, nutty flavor. I recommend using a good-quality butter like Kerrygold for even richer results.
  • Light brown sugar (1 cup/200g): Adds moisture, chewiness, and that irresistible caramel note.
  • Granulated sugar (1/2 cup/100g): Helps create those crisp edges and balances the brown sugar.
  • Large eggs (2), room temperature: Bind everything together and help the cookies rise just a bit.
  • Pure vanilla extract (2 tsp): Rounds out the flavors. If you can, go for a real vanilla extract—it’s worth it!
  • All-purpose flour (2 1/4 cups/280g): The backbone of the dough. I’ve tried this with King Arthur and Bob’s Red Mill—both work great.
  • Baking soda (1 tsp): For lift and just the right amount of spread.
  • Kosher salt (3/4 tsp): Balances all the sweetness inside the dough.
• Mix-ins:
  • Butterscotch chips (1 cup/170g): Sweet, creamy, and a little nostalgic. I’ve had the best luck with Guittard and Nestlé.
  • Semi-sweet or dark chocolate chips (1 cup/170g): I like to use a mix of chips and chopped chocolate for a variety of textures and those “chocolate puddles.”
• For Topping:
  • Flaky sea salt (such as Maldon): Just a pinch or two on top of each cookie before baking is pure magic. If you don’t have flaky salt, a tiny sprinkle of kosher salt will do.

Ingredient Notes & Substitutions:

• Butter: If you only have salted, just reduce the added salt by half.
• Flour: For a gluten-free option, substitute a 1:1 gluten-free all-purpose blend. The texture will be slightly different, but still tasty.
• Chocolate: Feel free to use milk chocolate for a sweeter cookie, or swap in white chocolate if that’s your thing.
• Butterscotch Chips: Don’t like butterscotch? Use all chocolate chips or replace with peanut butter chips for a fun twist.
• Eggs: Vegan? Try two flax eggs (2 tbsp flaxseed meal + 5 tbsp water, mixed and rested until thickened). The cookies will be a bit softer.

Most of these ingredients are things you probably already have at home. I love recipes like this—no fancy stuff, just good flavors that come together in a seriously crave-worthy cookie.

Equipment Needed

• Medium saucepan: For browning the butter. I use a light-colored pan so I can see when the milk solids are perfectly golden—not burnt.
• Mixing bowls (medium and large): One for the dry ingredients, one for mixing the dough.
• Whisk and sturdy spatula or wooden spoon: You don’t need a stand mixer for this recipe, though you can use one if you like. A hand mixer works too.
• Baking sheets: I like rimmed, heavy-duty sheets for even baking.
• Parchment paper or silicone baking mats: For easy cookie removal and less clean-up. Trust me, it makes a big difference.
• Cookie scoop (medium, 2 tbsp size): For uniform cookies, but a regular spoon works in a pinch.
• Wire cooling rack: Helps the cookies cool quickly and evenly.

Personal Tips: A fish spatula works surprisingly well for moving delicate cookies. If you don’t have a saucepan for browning butter, a small skillet works too—just keep a close eye. And if your baking sheets are prone to warping, double up to prevent uneven baking. For budget-friendly options, check out your local discount store for baking basics—you don’t need anything fancy to make these cookies turn out great.

Preparation Method

1. Brown the butter (10 minutes):
   
   Place 1 cup (226g) unsalted butter in a medium, light-colored saucepan over medium heat. Melt, stirring often. Once melted, the butter will foam and then begin to brown—watch for golden-brown bits at the bottom and a nutty aroma (it happens fast, so don’t walk away!). Remove from heat as soon as it turns deep golden. Pour into a heatproof bowl and let cool for at least 15 minutes. (Hot butter will cook the eggs if you add it too soon—ask me how I know!).
2. Mix dry ingredients (3 minutes):
   
   In a medium bowl, whisk together 2 1/4 cups (280g) all-purpose flour, 1 tsp baking soda, and 3/4 tsp kosher salt. Set aside.
3. Combine sugars and brown butter (2 minutes):
   
   In a large mixing bowl, combine the cooled brown butter, 1 cup (200g) light brown sugar, and 1/2 cup (100g) granulated sugar. Whisk until smooth and glossy—about 1 minute.
4. Add eggs and vanilla (2 minutes):
   
   Add 2 large eggs and 2 tsp vanilla extract. Whisk until the mixture is creamy and slightly thick, about 30 seconds. (The dough might look a little separated—don’t panic, it comes together in the next step.)
5. Combine wet and dry (2 minutes):
   
   Add the flour mixture to the butter mixture. Stir gently with a spatula or wooden spoon until just combined—don’t overmix. The dough should be soft and just a touch sticky.
6. Stir in chips (1 minute):
   
   Fold in 1 cup (170g) butterscotch chips and 1 cup (170g) chocolate chips (or chopped chocolate). Make sure they’re evenly distributed, but don’t overwork the dough.
7. Chill dough (30 minutes–overnight, optional but recommended):
   
   For the best chewy texture and deep flavor, cover the bowl and chill dough for at least 30 minutes (overnight is even better). If you’re short on time, you can bake right away, but the cookies will spread more.
8. Preheat oven and prep pans (10 minutes):
   
   Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats.
9. Scoop and shape (5 minutes):
   
   Use a medium cookie scoop (about 2 tbsp) to portion dough onto prepared sheets, spacing at least 2 inches (5cm) apart. For picture-perfect cookies, dot a few extra chips on top of each dough ball.
10. Sprinkle sea salt (1 minute):
    
    Lightly sprinkle flaky sea salt over each dough ball. Don’t skip this step—it’s the secret weapon!
11. Bake (10-12 minutes):
    
    Bake cookies one sheet at a time for 10–12 minutes, until edges are golden and centers look just barely set. They’ll look a little underdone in the middle—this is what you want for chewy cookies.
12. Cool and enjoy:
    
    Let cookies cool on the sheet for 5 minutes (they finish setting up), then transfer to a wire rack to cool completely. If you can resist, wait until fully cool for the best chewy texture—but I never can!

Troubleshooting: If your cookies spread too much, your butter was probably too warm or your dough too soft—chill longer next time. If cookies are too thick, your flour might be packed in; fluff and spoon it into the measuring cup. Trust your eyes: golden edges + soft centers = cookie perfection.

Cooking Tips & Techniques

• Brown Butter Like a Pro: Always use a light-colored pan so you can see the milk solids change color. Stir constantly and don’t walk away; it goes from perfect to burnt in seconds. If you accidentally let it go too long, strain out the burnt bits—the flavor will still be good, just a bit toastier.
• Don’t Skip the Chill: Chilling the dough isn’t just for show. It lets the flour hydrate and the flavors develop, plus it keeps the cookies from spreading into pancakes. Even 30 minutes makes a difference, but overnight is magic.
• Get Even Cookies: Use a cookie scoop for uniform size. This helps them bake evenly (no more one burnt, one raw situation). If you don’t have a scoop, two spoons work—just try to make them the same size.
• Watch the Bake Time: Cookies keep baking on the hot sheet after they come out. Pull them when the edges are golden but the center still looks slightly glossy. They’ll finish setting up as they cool.
• Salt at the End: Always sprinkle the sea salt right before baking (not after). It helps the flakes stick and gives every bite that pop of flavor.
• If You Like Extra Thick Cookies: Chill the shaped dough balls in the fridge for 15–20 minutes before baking. This helps control spread, especially if your kitchen is warm.
• Personal Oops: Once I forgot to let the brown butter cool and ended up with greasy, flat cookies (still tasty, but not what I wanted). Patience pays off here—let it cool just enough that it’s not hot to the touch.

Once you’ve made these a couple times, you’ll get a feel for the dough. Adjust chill time, experiment with different chocolate, and don’t be afraid to sprinkle on a little extra sea salt for drama. Consistency is mostly about paying attention to the butter, the dough temperature, and the bake time. You got this!

Variations & Adaptations

• Gluten-Free: Swap the all-purpose flour for a 1:1 gluten-free blend (I like King Arthur or Cup4Cup). The cookies will be a touch more delicate but still chewy and rich.
• Nutty Crunch: Stir in 1/2 cup (60g) toasted pecans or walnuts for extra texture. I’ve tried this with macadamia nuts too, and it’s ridiculous—in a good way.
• Oatmeal Version: Replace 1/2 cup (60g) flour with old-fashioned oats for a heartier cookie. The oats add a bit of chew and a wholesome vibe.
• Dairy-Free: Use vegan butter and dairy-free chocolate chips. For butterscotch, check labels—some are accidentally vegan, but most contain dairy.
• Flavor Twists: Swap butterscotch chips for peanut butter or caramel chips. Or, try adding 1/2 tsp ground cinnamon for a cozy spiced cookie.
• My Favorite Adaptation: Sometimes I use half dark chocolate, half chopped toffee bars (like Heath) for a crazy-good toffee crunch. It’s a little messy but worth it.
• Egg-Free: Substitute two flax eggs (2 tbsp flaxseed meal + 5 tbsp water, mixed and rested). The texture changes a bit, but the flavor is still spot on.

Don’t be shy about riffing on this recipe—let your pantry (and your cravings) guide you. And if you land on a combo you love, let me know in the comments!

Serving & Storage Suggestions

These sea salt brown butter butterscotch cookies are best served just slightly warm—when the chocolate is still gooey and the edges have a little snap. Stack them high on a pretty plate or platter, and finish with an extra pinch of flaky sea salt for that wow factor.

Pair with a tall glass of cold milk, a mug of rich coffee, or even a scoop of vanilla ice cream for a dreamy dessert. At holiday time, I love serving them alongside other classics like snickerdoodles or peanut butter blossoms for the ultimate cookie tray.

Storage: Once cooled completely, store cookies in an airtight container at room temperature for up to 5 days. They stay chewy! For longer storage, freeze baked cookies in zip-top bags for up to 2 months—just thaw at room temp or give them a quick 10-second zap in the microwave. You can also freeze unbaked dough balls and bake fresh straight from the freezer (just add 1–2 minutes to the bake time).

Fun fact: The flavors deepen as the cookies sit—by day two, the brown butter and butterscotch really shine through. If you’re making these for a party, bake a day ahead and store tightly wrapped. They taste even better the next day (if you can wait that long)!

Nutritional Information & Benefits

Each sea salt brown butter butterscotch cookie (about 2 tbsp dough) is approximately:

• Calories: 180
• Fat: 9g
• Carbohydrates: 24g
• Sugars: 15g
• Protein: 2g

While these cookies are definitely a treat, they do have a few perks. Brown butter is rich in flavor, so you need less of it for big taste. Butterscotch and chocolate provide antioxidants and a tiny mood boost (hello, happiness!). If you opt for dark chocolate and nuts, you can sneak in extra nutrients and healthy fats. This recipe can easily be made gluten-free or dairy-free for dietary needs. Just keep an eye on allergens—classic butterscotch chips often contain dairy, and the recipe does use eggs and wheat flour unless adapted.

From a wellness perspective, I like to think of these cookies as a little moment of joy. Everything in moderation, right? And sharing with friends totally counts as self-care.

Conclusion

There’s something about sea salt brown butter butterscotch cookies that just hits differently. They’re nostalgic yet new, classic yet packed with flavor surprises. Whether you’re looking to win over a crowd, impress your family, or just enjoy a quiet moment with something sweet, this recipe is ready to deliver.

I love these cookies for the way they fill my kitchen with warmth, for the excitement in my kids’ eyes when they see that first tray come out, and for the pure comfort in every bite. Don’t be afraid to make them your own—try different chips, toss in some nuts, or go all-out on the sea salt. However you bake them, they’ll be delicious.

If you give these cookies a try, let me know how they turn out! Drop a comment, share your favorite variation, or tag me on social media. Happy baking—and may your cookies always be chewy, melty, and just a little bit salty!

FAQs

How do I brown butter for cookies?

Place butter in a light-colored saucepan over medium heat. Stir constantly as it melts, foams, and then turns golden brown with a nutty smell. Remove from heat as soon as you see brown bits at the bottom—don’t let it burn! Let it cool before using in the dough.

Can I skip chilling the cookie dough?

You can bake right away, but chilling helps the dough set up and the flavors develop. Chilled dough makes thicker, chewier cookies. Even 30 minutes in the fridge makes a difference!

What’s the best way to store these cookies?

Store cooled cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze baked cookies or unbaked dough balls in zip bags—bake straight from the freezer with a couple extra minutes in the oven.

Can I make these cookies gluten-free or dairy-free?

Yes! Use a 1:1 gluten-free flour blend for gluten-free cookies, and swap in vegan butter and dairy-free chocolate chips for a dairy-free version. Double-check your butterscotch chips for hidden dairy.

Why do I need to use sea salt on top?

The sprinkle of flaky sea salt balances the sweetness and makes every flavor pop. It’s the little finishing touch that takes these cookies from good to “wow, what’s in these?!” Definitely don’t skip it if you can help it.

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