Sea Salt Butterscotch Cookies
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Adjust Servings:
1 Cup Butter
2 1/2 Cups All Purpose Flour
1 Tsp Baking Soda
1 Tsp Coarse Sea Salt
1 1/2 Cups Brown Sugar
2 Eggs
2 Tsp Vanilla Extract
3/4 Cup Butterscotch Chips
3/4 Cup Semi-Sweet Chocolate Chips
1 Cup Chopped Pretzels
Any nutritional information provided on this site is an estimate and will vary based on cooking methods and brands of ingredients used. If nutritional information is important to you and your diet, please verify this recipe with your nutritionist.

Sea Salt Butterscotch Cookies

Posted By Chef Rodney on March 26th, 2017 under The Cookie Jar

You always want to walk a tight-rope of flavor

— Rick Bayless
  • 45 min
  • Serves 48
  • Easy
  • (1 votes, avg. 5 out of 5)


I originally came across this cookie recipe while surfing the internet. I wish I could remember who to give credit to but unfortunately I don’t have the original author. I will say that these are some of the best cookies you will ever have.


The combination of the saltiness and the sweetness makes these cookies to die for.


How to Make this Recipe


In a medium saucepan, melt the butter over medium heat, then bring it to a boil. Once the butter starts boiling, swirl the pan constantly until the butter passes the foamy phase and becomes a deep amber color. Remove the pan from the heat and allow the butter to cool for 20 minutes .


While the butter is cooling, preheat the oven to 350 degrees. Line a baking sheet with parchment paper and set aside.


In a large bowl whisk together the flour, baking soda and sea salt. Set aside.


Add the brown sugar, eggs and vanilla into the cooled butter in the saucepan and stir to combine. Pour this mixture into the bowl with the flour mixture. Stir using a rubber spatula or wooden spoon until the dough comes together.


Stir in the butterscotch chips, chocolate chips and pretzels.


Using a medium (2 tablespoon) cookie scoop, drop the dough 2 inches apart on the baking sheet. Bake for 14 minutes, or until the edges are lightly golden.


Allow the cookies to cool for 2-3 minutes on the baking sheet and then transfer to a wire rack to cool completely. If desired sprinkle with a tiny pinch of flaked sea salt on top of the cookies while cooling.


Reviews for this Recipe

Average Rating:
Total Reviews: 1

Love the sweet and salty taste!

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