Buttersotch Pretzel Chocolate Chip Cookies.
These cookies weren’t supposed to happen. But man… am I glad they did. Let me back up for a second. You know the bottom of the pretzel bag with all of those sad little pretzel pieces? The ones that usually end up in the trash? You won’t believe it, but this recipe idea was inspired by those sad little pretzel pieces.
I was pondering a snack one day and considered making my chocolate covered peanut butter pretzel bites. I got my ingredients ready to go, grabbed my bag of pretzels… and yelp! The bag was nearly empty.
After almost convincing myself to just ditch the whole salty/sweet/pretzely/chocolatey idea altogether, I decided to bake up a simply chewy chocolate chip cookie and load it up with those pretzel pieces. And and butterscotch too, of course. I love butterscotch and don’t bake with it nearly enough!
Thick, chewy & soft in the middle, slightly crispy on the edges, pretty, perfect, and delicious. Add in some chocolate, crunchy pretzels, & sweet butterscotch chips and you’ve got yourself a new fave cookie. Trust me, you just gotta make these.
Butterscotch Pretzel Chocolate Chip Cookies
Makes 3 dozen cookies. Cookies stay soft and fresh at room temperature for up to 7 days. Cookie dough balls may be frozen up to three months and baked at a later time.
- 2 cups + 2 tablespoons all-purpose flour
- 1/2 teaspoons baking soda
- 3/4 cup (1.5 sticks) salted butter, softened
- 1 cup light brown sugar
- 1/2 cup sugar
- 1 egg, at room temperature
- 1 egg yolk, at room temperature
- 2 teaspoons vanilla extract
- 1/2 cup chopped pretzels
- 1/2 cup butterscotch chips
- 1/2 cup semi-sweet chocolate chips
Preheat oven to 325F degrees.
Mix the flour and baking soda in a bowl and set aside. With an electric mixer or stand mixer with a paddle attachment, cream the butter and sugars together. Add the egg, egg yolk, and vanilla and mix well. Gradually add the flour mixture and stir until a dough forms (may take a couple minutes of stirring). Fold in the pretzels, butterscotch chips, and chocolate chips. Do not overmix the dough at any point in this process.
Chill dough for at least 30 minutes (or up to 5 days) in the refrigerator. Drop by tablespoonfuls onto ungreased baking sheet. Press a few more pretzels (or butterscotch chips or chocolate chips) onto the tops for decoration. Bake for 8-10 minutes or until edges are slightly browned. The centers should appear very soft and puffy. Let cool completely and enjoy!
Sally's Tip: *Make sure to keep dough cold at all times while the batches are baking. I kept my dough in the refrigerator in between batches.
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If you’re a salty/sweet lover like me, you’ll deinitely want to try these similar recipes sometime.
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