With butter, brown sugar, vanilla, butterscotch and chocolate chips, and a sprinkle of sea salt, these Sea Salted Butterscotch Bliss Cookies bring soft, chewy comfort with every bite.
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Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
I should start by saying these cookies weren’t part of some grand baking plan. Actually, I was trying to make chocolate chip cookies because, well, that’s what I always make when I don’t know what else to do. Classic fallback. But I ran out of chocolate chips halfway through and had to do the ol’ “pantry stare.” You know the one—where you stand there for a full minute waiting for ingredients to announce themselves.
That’s when I spotted the butterscotch chips, tucked behind a mostly-empty box of granola. Didn’t even remember buying them, which honestly says a lot about my shopping habits. I figured, hey, let’s just see what happens. And because I’d been seeing all these salt-sprinkled cookies on Instagram (which always look better than mine, but that’s another story), I went ahead and threw on some flaky sea salt before baking.
Not gonna lie—I almost didn’t share these with anyone. They were soft in the middle, just a little crispy at the edges, and the butterscotch gave them this warm, almost nostalgic sweetness. Like the kind of cookie you’d eat at your grandma’s house if your grandma had TikTok and kept Maldon salt in her kitchen.
Anyway, I did end up sharing them. Now I’m not allowed to show up to family dinners without a batch. Which, honestly, feels fair.
Why You’ll Love This Sea Salted Butterscotch Bliss Cookies Recipe?
I could try to sound super technical here, but let’s be real—these cookies are feel-good cookies. Here’s why:
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They’re soft and chewy with just enough crunch. Not dry. Not cake-y. The good kind of chewy where you take a bite and your eyes maybe close a little.
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Butterscotch + chocolate is wildly underrated. It’s like a sweet-savory duet. Rich, buttery, a little dramatic. In a good way.
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That sea salt hit at the end? Total magic. It’s like your tastebuds go, wait, what was that?, and then immediately want more.
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No chilling the dough required. Because sometimes you want cookies now, not in two hours. (Sorry, fancy recipes.)
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They look fancy-ish. Sprinkle salt on anything and people assume you know what you’re doing.
Basically, they’re the cookie equivalent of cozy socks and your favorite playlist. Not perfect. But exactly what you needed.
Ingredient Notes:
Let’s walk through this with zero judgment. I’ve made these while half-watching Netflix and once even forgot the egg (they were… not great). So here’s what you’ll need—and what to know.
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½ cup unsalted butter – I’ve used it cold-ish. I’ve nuked it to soft. Both work, but room temp is ideal.
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¼ cup brown sugar + ½ cup white sugar – That combo gives you depth and sweetness. I once used dark brown sugar instead and the cookies came out almost too rich. Almost.
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1 egg – Binding magic. If you forget it, the dough won’t come together. Ask me how I know.
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1 tsp vanilla extract – Optional in theory, but adds that bakery smell.
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1½ cups flour – Spoon and level, or don’t and get giant cookies. No judgment.
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1 tsp baking soda + ½ tsp salt – Standard stuff. Don’t leave it out unless you enjoy baking fails.
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1 cup butterscotch chips – These are the real MVP. Sweet, rich, and kind of old-school in the best way.
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1 cup chocolate chips – Semi-sweet works. So does milk or dark. One time I used mini chips and they got everywhere. Still good.
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Flaky sea salt – For the top. The sparkle. The moment. Not table salt, though—big mistake.
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Optional: walnuts – Add if you’re feeling wild. Or if you like cookies with a little extra bite.
How To Make Sea Salted Butterscotch Bliss Cookies?
You don’t need a mixer. You don’t need to chill the dough. You just need a bowl and a vibe. Here’s how it goes:
Step 1: Preheat the oven to 350°F.
Parchment paper is great. If not, grease the sheet and roll with it.
Step 2: Cream the butter and sugars.
If you’re mixing by hand, it’s a little arm workout. I consider it balance for the butter content.
Step 3: Add the egg and vanilla.
Beat until it looks kind of like peanut butter. If it doesn’t, keep mixing.
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Step 4: Mix in flour, baking soda, salt.
Do it gently. This is where I usually realize I forgot to preheat the oven. Happens more than I’d like to admit.
Step 5: Fold in chips (and nuts, if using).
At this point, I usually eat a spoonful of dough. Quality control. Essential.
Step 6: Scoop onto baking sheets.
Leave space. These spread a bit. Add a few chips on top if you want them to look Pinterest-ready.
Step 7: Bake for 8–10 minutes.
Edges should be just golden. Centers can look a bit underdone—that’s good. Soft cookies for the win.
Step 8: Sprinkle sea salt while warm.
Do this fast. The warmth helps it stick and melt slightly into the top. This step? Low effort, high payoff.
Storage Options:
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Room temp: 3–4 days in a sealed container. Put a slice of bread in there to keep them soft. Old trick.
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Freezer: You can freeze the dough or the baked cookies. I like to pre-scoop dough balls, freeze them on a tray, and toss into a bag. Then you can bake one. Or twelve. No pressure.
Variations and Substitutions:
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Cinnamon in the dough. Cozy and subtle. Just ½ tsp makes a difference.
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Peanut butter chips instead of butterscotch. Different, but still delicious.
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No chocolate chips? Just use all butterscotch. It works. They’re sweeter, though.
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White chocolate + macadamia + salt. Basically a whole new cookie but still amazing.
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Add a pinch of espresso powder. This one’s niche, but it makes the chocolate pop.
What to Serve with Sea Salted Butterscotch Bliss Cookies?
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Milk. Classic. Always hits.
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Coffee. Iced or hot. Black or fancy. It all works.
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Ice cream. Sandwich two cookies together. Freeze. Try not to cry from happiness.
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A good movie or podcast. Preferably one you’ve already watched so you don’t get too distracted to bake.
Frequently Asked Questions:
Can I use salted butter instead of unsalted?
Sure. Maybe just skip the added salt in the dough.
Why are my cookies flat?
Melted butter, overmixing, hot tray reuse—any of those. Still edible though.
How long do they stay soft?
Mine never last more than two days, but with a good container (and that slice of bread trick), you’re golden for 3–4.
Look, I don’t know what kind of day you’ve had. But I do know this: a warm batch of Sea Salted Butterscotch Bliss Cookies can turn things around fast. They’re sweet, a little salty, and have just enough charm to make you feel like you’ve got it together—even if your sink is full of dishes.
So go make them. Make them your way. Eat one standing at the counter. Share some, or don’t. And if you do make them, come back and tell me what happened. I love hearing cookie stories.
Was your salt too chunky? Did you burn the first batch but nail the second? Did your dog eat one off the tray when you weren’t looking? Yep, been there. Let’s talk.
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
< Remember it later! >
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Sea Salted Butterscotch Bliss Cookies
Ingredients
- ½ c unsalted butter chilled or at room temperature
- ¼ c brown sugar
- ½ c granulated sugar
- 1 large egg
- 1 tsp vanilla extract
- 1 ½ c all-purpose flour measured correctly
- 1 tsp baking soda
- ½ tsp salt
- 1 c butterscotch chips
- 1 c semisweet chocolate chips
- Sea salt for garnish
- Optional: walnuts
Instructions
- Preheat your oven to 350°F (175°C). Line two baking sheets. With parchment paper.
- Beat the butter and sugars together. In a large bowl until smooth.
- Mix in the egg. And vanilla extract.
- Gently fold in the flour, baking soda, and salt. Just until combined.
- Stir in the butterscotch. And chocolate chips (plus walnuts if using).
- Scoop the dough. Onto your prepared sheets. Press a few extra chips on top if you like.
- Bake each sheet separately. 8-10 minutes for medium cookies. And 10-13 minutes for large ones. Until lightly browned.
- Let the cookies cool on the sheets for 5 minutes. Then transfer to wire racks. Sprinkle with sea salt. While still warm.
- Enjoy your delicious cookies!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
