These butterscotch pretzel cookies are the perfect combination of salty and sweet.
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Hi, friends! Tomorrow is officially the last day of spooky season. While we are so so sad to see it go, (Halloween is the best time of the year and we will fight anyone that disagrees), we are so excited to start spamming you with all of the Holiday desserts our little baking brains have been cooking up.
In the meantime, we are here today with one of our favorite cookie recipes of all time. If you’re a big fan of a salty sweet combo, then you’re going to love these as much as we do.
Almost every night, when the urge to snack takes control, I (Lauren) will frolic to the freezer and eat a bowl of ice cream. And every night, once I finish my bowl of ice cream, I crave something salty, so I return to the kitchen to shove a couple potato chips in my mouth. But then, as I’m sure you can probably guess, I need something sweet again, so back to the kitchen I go. This sweet salty snack cycle would continue all night long if my health/ pant size weren’t at risk.
These butterscotch pretzel cookies combine the best of both worlds with the sweet butterscotch and semi sweet chocolate chips, and the salty pretzels. They are soft, crunchy, sweet, salty and basically everything you could ever want in a cookie all combined together. It’s the perfect late night snack because it has everything you need to be happy! However, they won’t prevent you from making 74 trips to the kitchen, because these cookies are so good that you’ll keep going back for another.
Speaking from experience.
We rolled our cookie dough into balls by hand, but if you prefer to use a cookie scoop so that they are all the same size, we recommend these ones!
Want to see more cookie recipes? Check out or pumpkin chocolate chip cookies or our caramel stuffed chocolate chip cookies!
Butterscotch Pretzel Cookies
Ingredients
- 1 cup unsalted butter room temp
- 1 cup packed brown sugar
- 1 tbsp vanilla
- 2 eggs
- 1 1/2 cup all-purpose flour
- 1 tsp baking soda
- 3 tsp cornstarch
- 3/4 cup butterscotch chips
- 1 cup semi sweet chocolate chips
- 1 cup pretzels chopped
Instructions
- Pre-heat oven to 350F.
- In a medium bowl, mix together flour, baking soda, and cornstarch. Set aside.
- In the bowl of a stand mixer, cream together butter and brown sugar until light and fluffy.
- Add vanilla.
- Add in the eggs one at a time, scraping the sides of the bowl if necessary.
- Slowly add in the dry ingredients and mix until just combined.
- Fold in the butterscotch chips, chocolate chips and pretzels.
- Cover the bowl and chill in the fridge for at least 20 minutes.
- On a baking sheet lined with parchment paper, scoop the cookie dough onto the tray into large balls (about 2 tablespoons).
- Bake for 12-14 minutes until tops are slightly brown.
- Once out of the oven, sprinkle each cookie with a small dash of sea salt.
- Let sit on the tray for 5 minutes before moving to a cooling rack.
Notes
*This dough can also be frozen and used at a later time. Just let come to room temperate before baking.