Butterscotch Pretzel Cookies
A perfect sweet and salty combination packed into these soft and chewy cookies!
Servings 24 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
*You’ll definitely want to chill the dough. We attempted this recipe without chilling just to see what would happen and my cookies spread so much we basically ended up with 1 giant cookie.
*This dough can also be frozen and used at a later time. Just let come to room temperate before baking.
*This dough can also be frozen and used at a later time. Just let come to room temperate before baking.