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+ servings
Salted Butterscotch Pretzel Cookies on a cooling rack on a dark surface.
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5 from 1 vote

Salted Butterscotch Pretzel Cookies Recipe

Satisfy your salty-sweet obsession with these perfectly crispy and chewy cookies!
Prep Time30 minutes
Cook Time12 minutes
Total Time25 minutes
Course: Cookie, Dessert
Cuisine: American
Keyword: butterscotch, cookie, pretzel, salted
Servings: 24
Calories: 139kcal
Author: Leigh Harris

Ingredients

  • 1 cup Unsalted butter browned and cooled
  • 2 1/4 cups All-purpose flour
  • 1 tsp Baking soda
  • 1 tsp Sea salt coarse
  • 1 1/4 cup Dark brown sugar packed
  • 1/4 cup Granulated sugar
  • 1 large Egg room temperature
  • 1 large Egg yolk room temperature
  • 2 tsp Vanilla extract
  • 1/2 cup White chocolate chips
  • 1/2 cup Butterscotch chips
  • 1/2 cup Pretzel pieces broken
  • Sea salt coarse, for the tops

Instructions

  • In a medium saucepan over medium heat, melt the butter. Bring it to a boil, and stir constantly until the butter turns a a deep amber color.
    1 cup Unsalted butter
  • Let the browned butter cool for at least 20 minutes.
  • Preheat oven to 350 degrees. Line a baking sheet with parchment paper
  • In a medium bowl whisk together the flour, salt, and baking soda.
    2 1/4 cups All-purpose flour, 1 tsp Sea salt, 1 tsp Baking soda
  • In a large bowl stir together the cooled butter, sugars, eggs, and vanilla extract. Fold in the dry ingredients until just a small amount of dry flour remains.
    1 1/4 cup Dark brown sugar, 1/4 cup Granulated sugar, 1 large Egg, 1 large Egg yolk, 2 tsp Vanilla extract
  • Fold in the white chocolate, butterscotch chips, and pretzels.
    1/2 cup White chocolate chips, 1/2 cup Butterscotch chips, 1/2 cup Pretzel pieces
  • With a 2 tablespoon sized cookie scoop, form balls with the dough. Place onto parchment lined baking sheets 2" apart. Sprinkle the tops of the cookie dough balls with a pinch of sea salt.
    Sea salt
  • Bake the cookies for approximately 9-12 minutes or until golden brown. DO NOT OVER BAKE.
  • Let cool for 3 minutes before transferring to cooling rack.

Notes

To use softened butter: Cream the butter and sugars together for 3 minutes with an electric mixer. Add the eggs and vanilla and combine. Then continue with the recipe as directed.
To Make Ahead - See the FAQ section of the post.
Storing - Store the completely cooled cookies in an airtight container for up to 4 days at room temperature.
Originally Published 03/07/2015 

Nutrition

Calories: 139kcal | Carbohydrates: 21g | Protein: 2g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 19mg | Sodium: 114mg | Potassium: 30mg | Fiber: 1g | Sugar: 12g | Vitamin A: 133IU | Calcium: 14mg | Iron: 1mg