Sweet and Salty Butterscotch Cookies

These butterscotch cookies are soft, chewy, and perfectly sweet—with a salty, crunchy twist thanks to a secret ingredient: crushed potato chips! If you’ve ever wondered how to make butterscotch cookies that are easy, unique, and totally addictive, this recipe is for you. In this post, I’ll walk you through the step-by-step process, share pro tips from my kitchen, and show you why this cookie deserves a permanent spot in your holiday (or everyday) baking lineup.

Table of Contents

• The Story Behind This Butterscotch Cookie Recipe
• Why You Can Trust This Recipe
• Ingredients You’ll Need
• Substitutions & Variations
• Instructions
• Expert Tips for Perfect Butterscotch Cookies
• How to Store & Freeze
• Final Thoughts

The Story Behind This Butterscotch Cookie Recipe

Every recipe I create usually starts with a craving—and in this case, it was a craving for that butterscotch magic. You know the one—warm, buttery, caramelly, cozy… like your favorite oatmeal butterscotch cookie, but even better.

I’ve seen versions of chip-studded cookies popping up over the years with crushed potato chips, and I always thought: genius. So I decided to take my go-to chewy cookie base, stir in some salty crushed plain chips, sweet butterscotch morsels, and a few chopped pecans for crunch. And the result? Sweet, salty, chewy, crispy—basically everything you want in a cookie.

I tested this recipe until it was perfectly balanced. Trust me, these cookies don’t just hit the spot—they surprise and delight with every bite.

Why You Can Trust This Recipe

I’m a professional recipe developer who works with top food brands and a passionate home cook who’s spent years creating easy, elevated recipes with everyday ingredients. People come to my site because they want recipes that are reliable, full of flavor, and never overcomplicated—and that’s exactly what you’ll find here.

I’ve tested this butterscotch cookie recipe multiple times (I mean, who’s complaining?) to make sure it checks every box: chewy centers, crisp edges, and layers of flavor that feel bakery-level—but with just one mixing bowl.

Ingredients You’ll Need

Let’s break down what goes into these cookies and why each ingredient matters:

• ½ cup butter (room temperature): For richness and that classic cookie chew. Make sure it’s softened, not melted.
• ½ cup sugar + ½ cup brown sugar: The combo creates the perfect balance of crisp edges and soft centers. Brown sugar also adds depth and chewiness.
• 1 egg: Binds everything together and adds moisture.
• 1 ¼ cups all-purpose flour: The base of the dough. Be sure to measure it properly (spoon and level!).
• ½ tsp baking soda: Helps the cookies spread just the right amount.
• ¼ tsp salt: Balances the sweetness.
• 1 ½ cups crushed plain potato chips: This is the twist! Adds crunch and a salty contrast to the sweet.
• 1 cup butterscotch chips: The star ingredient. Sweet, creamy, and packed with nostalgic flavor.
• ¼ cup chopped pecans (optional): For extra texture and a nutty crunch.

Ingredient Tips

• Use high-quality butterscotch chips.
• Crush the potato chips gently—you want bite-sized pieces, not crumbs.
• Want extra flavor? Brown the butter first for a nutty twist.

Substitutions & Variations

• Nut-free: Omit the walnuts or sub with sunflower seeds for crunch.
• Gluten-free: Use a 1:1 gluten-free flour blend and make sure your chips are GF-friendly.
• Extra indulgent: Add a handful of chocolate chips for a sweet contrast.
• Spiced twist: Add a pinch of cinnamon for cozy fall flavor.

Instructions

1. Cream the butter and sugars in a large mixing bowl until light and fluffy.
2. Add the egg and vanilla and mix until smooth.
3. Stir in flour, baking soda, and salt until just combined.
4. Fold in crushed potato chips, butterscotch chips, and walnuts.
5. Cover the dough and chill for 30 minutes.
6. Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
7. Scoop dough into 1 ½ tablespoon-sized balls and place 2 inches apart on the baking sheet.
8. Bake for 11–13 minutes, or until edges are lightly golden and centers are set.
9. Let cool for 5 minutes on the baking sheet, then transfer to a wire rack.

How to Store & Freeze

• Store at room temperature in an airtight container for up to 5 days.
• Freeze baked cookies for up to 2 months. Thaw at room temp or warm for 10 seconds in the microwave.
• Freeze cookie dough balls on a baking sheet, then transfer to a freezer bag. Bake from frozen—just add 1–2 minutes to the bake time.

Final Thoughts

These butterscotch chip cookies are your new secret weapon for holiday cookie exchanges, weekend baking sprees, or just because. The combo of sweet butterscotch, salty chips, and a buttery cookie base is irresistible—and totally crave-worthy.

If you’ve never tried crushed chips in a cookie before, now’s the time. It’s unexpected, delightful, and might just become your new go-to baking trick.

Happy baking! And don’t forget to leave a comment if you try them—I love hearing how you make them your own.

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