Salted Butterscotch Pretzel Cookies

Oh my, are these salted butterscotch pretzel cookies addictive! This recipe for white chocolate, butterscotch, and pretzel cookies is amazing and one of our favorite cookie recipes.

These cookies are the perfect combination of sweet and salty.

I made these while the house was empty and that was a mistake. I ate 3 before anyone arrived home. Ok, maybe 4 or 5.

Salted Butterscotch Pretzel Cookies stacked on a red plate

You must give this recipe a try and see for yourself how fabulous they taste. These cookies are now a required snack for my daughter’s friends when they visit.

Recipe Ingredients

This is basically a chocolate chip cookie dough base that we’ve changed out the chips and added pretzels.

All-purpose flour – As with most cookie recipes, all-purpose works best.
Baking soda – This is the leavening agent for these cookies.
Unsalted butter – If using salted butter make sure you either omit or use less salt in the recipe.
Sugars – This recipe uses both granulated sugar and brown sugar. Brown sugar makes cookies bake up a little softer and adds a little molasses flavor.
Egg and vanilla extract – Use a good quality pure vanilla extract, it does taste way better.
Pretzels – Use salted pretzels and break them into pieces.
White chocolate chips and butterscotch chips – I also use good quality baking chips.
Flakey sea salt – For the top of the cookies to give them that salty-sweet flavor.

Tips

As always measure your flour properly. Aerate the flour, spoon it into the measuring cup, and level off with the flat side of a knife.
There is no need to chill this cookie dough. These cookies bake up perfectly with crispy edges and a soft chewy center.
You can use pretzel twists, mini twists, or sticks. Make sure they are salted. But don’t use pretzel rods.
Use room temperature butter and egg. Room temperature ingredients incorporate much better.

How to Make Butterscotch Pretzel Cookies

Preheat the oven to 350 degrees F.

In a large bowl, cream the room temperature butter, brown sugar, and granulated sugar together with a mixer until light and fluffy. Mix in the egg and vanilla extract.

In a medium bowl mix the flour, baking soda, and salt. Add the flour mixture to the wet ingredients until thoroughly combined.

Cookie dough topped with butterscotch chips, pretzel pieces, and white chocolate chips in a bowl

Fold in the white chocolate chips, butterscotch chips, and pretzel pieces.

Use a tablespoon size cookie scoop to form the dough balls.

Cookie dough balls on a parchment paper lined baking sheet

Place on a parchment-lined cookie sheet about 2″ apart. Press dough balls down just slightly and sprinkle with fine sea salt.

Bake for 15-18 minutes, until golden brown. Do not overbake.

Share and enjoy these Butterscotch Pretzel Chip Cookies! I dare you to eat just one.

Frequently Asked Questions

Can I Make Salted Butterscotch Cookies Ahead?

Yes. You can make the dough balls and refrigerate them tightly covered with plastic wrap or in a resealable bag. When baking from the refrigerator you might need to add an additional 1-2 minutes of baking time.
You can also form the cookie dough balls, flash freeze them on a baking sheet in a single layer. Once frozen store in a freezer-safe air-tight container or zip lock bag. When baking from frozen you might need to add an additional 1-2 minutes of baking time.

Storage and Freezing

Storage – Once cooled completely store at room temperature in an air-tight container or zip lock bag for up to 4 days.
Freezing – You can freeze the baked and cooled cookies in an air-tight freezer-safe container for 2-3 months.

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