These Salted Butterscotch Pretzel Cookies are more than just a dessert; they’re an experience in delightful contrasts. Imagine biting into a perfectly baked cookie that marries the rich, caramelized notes of butterscotch with the subtle bitterness of dark chocolate, all while crunchy, salty pretzels provide an exciting textural counterpoint. This isn’t just a recipe; it’s your next obsession. Whether you’re a seasoned baker or just starting, these cookies are surprisingly easy to make and guaranteed to disappear fast, becoming an instant favorite in any household. Prepare to satisfy your sweet and salty cravings with every irresistible morsel.
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Why You’ll Fall in Love with These Cookies
These cookies aren’t just good; they’re an absolute showstopper! Here’s why everyone who tries them instantly becomes a fan – you might even find yourself doubling the batch (and we highly recommend it!).
- The Ultimate Sweet and Salty Harmony: This isn’t just a basic sweet and salty cookie. The rich, buttery depth of butterscotch chips, combined with the creamy sweetness of white chocolate, creates a luxurious base that is perfectly balanced by the sharp, savory crunch of pretzel pieces. Each bite offers a complex interplay of flavors that will keep your taste buds intrigued and craving more.
- Unbeatable Texture Perfection: If you’re particular about cookie texture, get ready to be impressed. These cookies boast beautifully crisp, golden-brown edges that give way to an incredibly soft, tender, and delightfully chewy center. This ideal contrast, much like a classic chocolate chip cookie, provides a satisfying mouthfeel that makes these cookies truly exceptional.
- Elevated with a Sea Salt Finish: While optional, the delicate sprinkle of flaky sea salt on top of each cookie is a game-changer. It doesn’t just add a touch of sparkle; it intensifies the butterscotch and white chocolate flavors, creating an even more profound salty-sweet experience. It’s the chef’s kiss that ties all the glorious elements together.
- The Perfect Cookie for Every Occasion: Planning a party, a family gathering, a holiday celebration, or simply looking for a thoughtful homemade gift? These cookies are your answer. Their universally appealing flavor profile and stunning appearance make them a fantastic choice for sharing. Be warned: they tend to disappear remarkably quickly, often sparking requests for the recipe!
Explore More Irresistible Cookie Recipes
If you’re a fan of these delightful treats, you’ll surely love exploring some of our other cherished cookie recipes. Expand your baking repertoire with these timeless favorites:
Italian Butterball Cookies,
Classic Hello Dolly Cookies,
Old Fashioned Molasses Cookies,
Vanilla Almond Biscotti, and
Italian Sesame Seed Cookies (Biscotti Regina).
Essential Ingredients for Perfect Cookies
Crafting these exceptional Salted Butterscotch Pretzel Cookies begins with selecting the right ingredients. Each component plays a crucial role in achieving the desired flavor and texture. For a comprehensive list of quantities and detailed instructions, please refer to the recipe card below.
- All-Purpose Flour: The foundation of our cookies. Standard all-purpose flour provides the perfect structure and tender crumb that we’re aiming for. Remember to measure your flour correctly by aerating it, spooning it into the measuring cup, and leveling it off.
- Baking Soda: This leavening agent is vital for giving our cookies their characteristic lift and contributing to those desirable slightly crispy edges.
- Unsalted Butter: We opt for unsalted butter to control the overall saltiness of the cookies. If you only have salted butter on hand, you can use it, but be sure to reduce or omit the added salt in the recipe to avoid over-salting.
- Granulated Sugar & Dark Brown Sugar: The combination of these two sugars is key. Granulated sugar provides crispness, while dark brown sugar contributes moisture, chewiness, and a lovely hint of molasses flavor, enhancing the butterscotch notes. Light brown sugar can also be used for a slightly less intense molasses flavor.
- Eggs and Pure Vanilla Extract: Eggs bind our ingredients together and add richness. Always use good quality pure vanilla extract – its superior flavor truly makes a difference in baked goods, elevating the overall taste profile.
- Pretzels: The star of the “salty” component! Any shape of salted pretzels (twists, mini twists, or sticks) will work perfectly. The key is to break them into small, bite-sized pieces by hand. Avoid crushing them into fine crumbs; you want distinct pretzel chunks for that satisfying crunch.
- White Chocolate Chips & Butterscotch Chips: For the ultimate flavor combination, use high-quality baking chips. The creamy white chocolate perfectly complements the sweet, caramel-like butterscotch, creating a rich, indulgent base for the salty pretzels.
- Flaky or Coarse Sea Salt: This is the essential finishing touch that enhances the salty-sweet dynamic. A sprinkle of flaky or coarse sea salt on top before baking provides bursts of saltiness that cut through the sweetness, making the cookies utterly addictive. Maldon salt is an excellent choice for its distinct large flakes.
Pro Tip
For the best texture, break your pretzels by hand into small, distinct bite-sized pieces. Avoid using a food processor or crushing them too finely, as you want chunks of pretzel, not crumbs, to ensure that satisfying crunch in every cookie.
Crafting Your Salted Butterscotch Pretzel Cookies: A Step-by-Step Guide
Follow these detailed instructions to create a batch of perfectly chewy, salty, and sweet butterscotch pretzel cookies that everyone will adore.
Brown the Butter to Perfection: In a medium saucepan, melt the unsalted butter over medium heat. Bring it to a gentle boil, stirring constantly. Continue to cook until the butter transforms from a vibrant yellow to a rich, deep amber color and smells wonderfully nutty. This browning process takes about 5-8 minutes and adds an incredible depth of flavor to your cookies. Immediately remove from heat and pour into a heat-safe bowl to stop the cooking. Allow the browned butter to cool for at least 20 minutes before proceeding; it should still be liquid but not hot.
Prepare Your Dry and Wet Ingredients: While the butter cools, preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper – this prevents sticking and ensures even baking. In a medium bowl, whisk together the all-purpose flour, baking soda, and coarse sea salt until well combined. In a separate large bowl, combine the cooled browned butter with the granulated sugar, packed dark brown sugar, large egg, egg yolk, and pure vanilla extract. Stir these wet ingredients together thoroughly until smooth and creamy.
Fold just until some dry flour remains, then add the chips and pretzel pieces. Combine and Form Dough Balls: Gradually fold the dry ingredients into the wet mixture. Mix until just a small amount of dry flour streaks remain. At this point, carefully fold in the white chocolate chips, butterscotch chips, and your hand-broken pretzel pieces. Be careful not to overmix the dough, as this can lead to tough cookies. Using a 2-tablespoon sized cookie scoop (or two spoons), portion out the dough into uniform balls. Place them onto your prepared baking sheets, ensuring they are spaced about 2 inches apart to allow for spreading. For that signature salty-sweet kick, lightly sprinkle the tops of each cookie dough ball with an additional pinch of flaky sea salt.
Bake to Chewy Perfection: Bake the cookies in your preheated oven for 9-12 minutes. The exact baking time can vary depending on your oven, so watch them closely. Look for cookies with slightly golden brown edges and centers that still appear slightly soft or even a little underbaked. This is the secret to achieving that wonderfully chewy texture. Do not overbake! Overbaking will result in dry, crumbly cookies. Once baked, remove the baking sheets from the oven and let the cookies cool on the hot pan for about 3 minutes. This allows them to set up without becoming too hard. After 3 minutes, transfer the cookies to a wire cooling rack to cool completely. The residual heat from the pan will continue to cook them slightly, ensuring a perfect balance of crispy edges and a soft, chewy interior.
Pro Tip
The key to achieving a truly chewy texture is to avoid overbaking. Pull them from the oven when the edges are just starting to turn golden, and the centers still look a little soft. They will continue to set as they cool on the baking sheet for a few minutes before transferring to a wire rack.
Once cooled slightly, these Butterscotch Pretzel Chip Cookies are ready to be devoured. We dare you to eat just one – it’s a challenge few can win!
Expert Tips for Baking the Best Cookies
Achieving bakery-quality cookies at home is easier than you think with these professional tips and tricks.
- Accurate Flour Measurement is Key: This is arguably the most crucial step for consistent cookie texture. Never scoop flour directly from the bag. Instead, aerate your flour by fluffing it with a fork, then gently spoon it into your dry measuring cup until it overflows. Level off the excess with the flat side of a knife. This method prevents overpacking, which can lead to dry, dense cookies.
- The Magic of Browned Butter: While not strictly necessary, browning the butter (as instructed in step 1) infuses your cookies with an incredible nutty, caramel-like flavor that elevates them to a whole new level. If you prefer to skip this step, simply use softened unsalted butter. Cream the softened butter and sugars together with an electric mixer (handheld or stand mixer) for about 3 minutes until light and fluffy. Then, beat in the eggs and vanilla extract until just combined before proceeding with the rest of the recipe.
- No Chill Time Required: One of the best aspects of this recipe is that the dough doesn’t require any chilling time. You can mix, scoop, and bake immediately, making these cookies perfect for when a craving strikes or you need a quick dessert. They still bake up beautifully with those desired crispy edges and soft, chewy centers.
- Bake One Sheet at a Time: For the most consistent and best baking results, we highly recommend baking one sheet of cookies at a time. This ensures even heat distribution and prevents uneven baking, giving each cookie its perfect golden hue and tender texture.
- Choose Your Pretzels Wisely: While any shape of salted pretzels (twists, mini twists, or sticks) will work, ensure they are adequately salted for that essential contrast. Avoid using pretzel rods, as their shape might not break down into ideal bite-sized pieces for the cookies.
- Room Temperature Ingredients: Always use room temperature eggs (and butter, if not browning it). Ingredients at room temperature emulsify and combine much more smoothly and evenly, leading to a more consistent dough and a better-textured cookie.
- Flaky Sea Salt for the Finish: For an extra special touch and a more pronounced salty bite, consider sprinkling the tops of your cookie dough balls with Maldon salt or another high-quality flaky sea salt. Its larger flakes and delicate crunch provide a superior salty finish.
Delicious Variations to Try
While the classic Salted Butterscotch Pretzel Cookies are utterly fantastic, don’t hesitate to experiment with these creative variations to customize them to your taste.
- Chocolate Chip Base: This recipe uses a classic chocolate chip cookie dough as its base, making it incredibly versatile. Feel free to use this dough as a starting point and get creative with your add-ins!
- Chocolate Chip Swap: Not a fan of white chocolate? Easily swap out the white chocolate chips for an equal amount of semi-sweet chocolate chips, milk chocolate chips, or even dark chocolate chips for a richer, more traditional chocolate flavor.
- Nutty Additions: For an extra layer of flavor and crunch, fold in half a cup of chopped pecans, walnuts, or even toasted shredded coconut along with the chips and pretzels. These additions complement the butterscotch beautifully.
- Boost the Mix-Ins: If you love a cookie packed with goodies, feel free to increase the amount of pretzels, butterscotch chips, and white chocolate chips. You can add up to ¾ cup of each for an even more loaded cookie experience, but be mindful not to overcrowd the dough.
- Caramel Swirl: After scooping the dough onto the baking sheet, create a small indentation and dollop a tiny bit of soft caramel (like those used for caramel apples) into the center before baking for an extra gooey surprise.
Frequently Asked Questions
Yes, you can certainly substitute regular table salt for sea salt in the dough. However, coarse sea salt (especially flaky varieties like Maldon) is preferred for its milder, more complex flavor and delightful textural crunch when sprinkled on top. If using regular table salt in the dough, we recommend using only about ½ teaspoon to avoid making the cookies too salty, as table salt is finer and more potent by volume.
If butterscotch chips are unavailable, you can achieve a similar flavor profile by using caramel chips or toffee bits. These alternatives will still provide that rich, sweet, and slightly chewy element that pairs wonderfully with the pretzels.
Absolutely! This dough is perfect for making ahead. You can form the cookie dough balls and either refrigerate them in an airtight container or a resealable bag for up to 3-4 days. When baking from refrigerated dough, you might need to add an additional 1-2 minutes to the baking time. For longer storage, flash freeze the dough balls on a baking sheet in a single layer until solid, then transfer them to a freezer-safe airtight container or zip-lock bag for up to 2-3 months. Bake directly from frozen, adding an extra 2-3 minutes to the baking time.
Storage: Once your cookies have completely cooled, store them at room temperature in an airtight container or a resealable bag. They will remain fresh and delicious for up to 4 days. For optimal freshness, you can also place a slice of bread in the container to help keep them soft.
Freezing: Baked and cooled cookies can be frozen for longer enjoyment. Place them in a single layer in a freezer-safe airtight container, separating layers with parchment paper if stacking. They will keep well in the freezer for 2-3 months. Thaw at room temperature before serving.
More Delightful Cookie Recipes to Try
Looking for more inspiration for your next baking adventure? Explore these fantastic cookie recipes that are sure to become new favorites!
Salted Butterscotch Pretzel Cookies Recipe
Satisfy your salty-sweet obsession with these perfectly crispy and chewy cookies!
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Course: Cookie, Dessert
Cuisine: American
Prep Time: 30 minutes
Cook Time: 12 minutes
Total Time: 25 minutes
Servings: 24
Calories: 139 kcal
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 deep amber color.
- Let the browned butter cool for at least 20 minutes.
- Preheat oven to 350 degrees F (175 C). Line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, salt, and 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.
- Fold in the white chocolate chips, butterscotch chips, and 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 coarse sea salt.
- Bake the cookies for approximately 9-12 minutes or until golden brown. DO NOT OVER BAKE.
- Let cool for 3 minutes on the baking sheet before transferring to a wire cooling rack.
Notes
- To use softened butter (without browning): 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: Refer to the FAQ section of this post for detailed instructions on refrigerating or freezing cookie dough.
- Storing Baked Cookies: Store completely cooled cookies in an airtight container for up to 4 days at room temperature.
- Originally Published 03/07/2015
Nutrition Information
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