Buttersotch Pretzel Chocolate Chip Cookies.

Butterscotch Pretzel Chocolate Chip Cookies by sallysbakingaddiction.com

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 by sallysbakingaddiction.com


Butterscotch Pretzel Chocolate Chip Cookies

Print Recipe

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 packed 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.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.


If you’re a salty/sweet lover like me, you’ll deinitely want to try these similar recipes sometime.

Brown Butter Pretzel M&M Cookies

Brown Butter Pretzel M&M Cookies-2


Salted Caramel Pecan Chocolate Chip Cookies

Salted Caramel Pecan Chocolate Chip Cookies-7


45 Responses to “Buttersotch Pretzel Chocolate Chip Cookies.”

  1. #
    Georgia @ The Comfort of Cookingposted May 11, 2012 at 10:33 am

    There’s nothing I love more in a baked treat than the sweet-salty combination! These cookies look like they could definitely fulfill my craving!


  2. #
    Reeniposted May 11, 2012 at 9:47 pm

    I adore the sweet and saltiness you have going on here! Butterscotch and pretzels seem like they would make a great pair. You come up with some of thee most delicious cookie combos!


  3. #
    Jen Laceda | Tartine and Apron Stringsposted May 13, 2012 at 6:33 pm

    what a great idea!!! now why haven’t i thought of this before?


  4. #
    Jennposted May 15, 2012 at 11:47 pm

    I have been loving M&M’s and pretzels lately and really wanted to try them together in a cookie, so I will have to try your recipe with M&M’s instead of the chips!


    • Sallyreplied on May 16th, 2012 at 4:20 am

      Ahh! Why didn’t I think to through M&Ms in?? You’ll have to let me know how they turn out. I bet they will be DELICIOUS!


  5. #
    dianneposted May 25, 2012 at 7:56 pm

    I guess my chemo brain is in the forefront today, but I need a little clarification is the butter amount. 1 and 3/4 cups of butter is is 3 and 1/2 sticks I think. Thanks, Di


    • Sallyreplied on May 27th, 2012 at 2:56 pm

      Di, actually 3/4 cup butter is 1/5 sticks. Thank you!


  6. #
    Jackieposted July 16, 2012 at 4:27 pm

    Hi Sally

    Why do you use SALTED butter in your recipes.


    • Sallyreplied on July 16th, 2012 at 4:36 pm

      I do not use salted butter in most of my recipes. I use it in some cookie recipes because I like the way it tastes. The salt balances out the sweet. Use unsalted if you prefer, just add 1/2 tsp of salt to the dough.


  7. #
    Pattyposted July 18, 2012 at 9:21 pm

    Hey Sally,
    So happy to have stumbled across your blog. I too, have a baking addiction:) Your recipes look awesome and can’t wait to try some of them this weekend. Happy baking!


  8. #
    Deetzposted July 29, 2012 at 3:48 pm

    I have a website where I share children’s books and recipes that would go with them. I’d love to share this recipe on my site. I would give you full source credit.
    Would that be okay?


    • Sallyreplied on July 29th, 2012 at 10:22 pm

      Hi Deetz, yes you may use my recipe with full credit back to its post, thank you for asking!


      • Deetzreplied on July 30th, 2012 at 9:41 pm

        It will come out in a few weeks and it will have links back to your site and your original recipe page. Thanks so much! You are awesome!

  9. #
    Rebekahposted August 7, 2012 at 4:34 pm

    Hi Sally,

    I was looking up recipes on the internet the other day and came across your blog. Love it! Glad someone else shares a love of baking and peanut butter as much as I do. 🙂 I baked these cookies today and they were awesome. Thick, chewy, and soft just like you promised. I didn’t have butterscotch chips on hand so I substituted mini M&M’s. Thanks for the tips on measuring flour–I think that’s where I’ve gone wrong all these years.


    • Sallyreplied on August 7th, 2012 at 10:33 pm

      Rebekah – I am totally going to add mini m&ms and pretzels next time! That sounds fabulous! Thank you so much for writing in. Glad we are fellow PB lovers 😉


  10. #
    Christina @Sweet Pea's Kitchenposted August 7, 2012 at 11:02 pm

    I love the sweet and salty combo! These cookies look insanely delicious! 🙂


    • Sallyreplied on August 8th, 2012 at 8:42 am

      Sweet + salty gets me like no other; and with the addition of butterscotch, these cookies are definitely deemed a favorite. Thanks Christina!


  11. #
    Russell at Chasing Deliciousposted August 28, 2012 at 6:41 pm

    Umm. Yes please! These look incredible. I am loving the combination of flavors here.


    • Sallyreplied on August 28th, 2012 at 9:46 pm

      Thanks Russell!!


  12. #
    Lindseyposted September 11, 2012 at 9:38 am

    These cookies were GREAT, both the boyfriend and I loved them! Can’t wait to try them with m & m’s.


  13. #
    Sierraposted October 29, 2012 at 6:27 pm

    Hi! I came across this on Pinterest, and I must say I fell in love! I have a question though! I wanted to make them, but I’m short of time and I need them for Thursday. How many days will they stay very moist as you describe them?


    • Sallyreplied on October 30th, 2012 at 4:25 pm

      Hi Sierra! I would make them 1 day ahead of time. Max would be 2 days ahead of time. You’re going to love them – the sweet/salty combination is to die for. Thanks!


  14. #
    Rhiaposted December 13, 2012 at 2:18 pm

    Thinking about making these with White chocolate Flipz….the chocolate covered pretzels you can buy.


  15. #
    Yvonne @ bitter bakerposted May 29, 2013 at 1:29 am

    MMMM!! Sweet and salty is THE best combination. EVER! So yummy, I wanna make these.


    • Sallyreplied on May 29th, 2013 at 9:00 am

      I love sweet & salty! I hope you enjoy these. Thanks Yvonne!


  16. #
    Ivoriposted October 11, 2013 at 7:00 pm

    what’s the best way to freeze these cookies before baking them?


    • Sallyreplied on October 13th, 2013 at 9:51 pm

      Roll the dough into balls, then freeze them in a ziplock bag. Bake the balls in their frozen state (do not thaw) for 1-2 extra minutes.


  17. #
    Megposted October 17, 2013 at 2:17 am

    Dear Sally,
    I made this recipe recently and love it to bits! Thanks so much for sharing 🙂


    • Sallyreplied on October 17th, 2013 at 6:34 am

      Your cookies look wonderful! Happy you made them. Thanks for sharing.


  18. #
    Melaniposted October 21, 2013 at 5:09 pm

    I made these with white chips rather than semi sweet (what I had on hand)… they turned out fabulous! I love love love sweet and salty and the pretzels cut the white chocolate perfectly! Thank you for the inspiration!


    • Sallyreplied on October 21st, 2013 at 5:16 pm

      Your cookies are probably SO good. White chocolate and pretzels are a weakness of mine. Ok, any chocolate and pretzels – but white chocolate is extra tasty. Thanks for reporting back, Melani!


  19. #
    Rachel F.posted November 22, 2013 at 10:58 am

    Sally, these are the first cookies I’ve made from your website, and they were fantastic! Probably the best cookies I’ve ever made! I’m so excited to try other recipes from your website. P.S. I used Reese’s Pieces because I didn’t have butterscotch chips, and they still turned out delicious.


    • Sallyreplied on November 22nd, 2013 at 11:07 am

      Hi Rachel, I’m so happy you enjoyed these! Thanks for taking the time to write back. Let me know what you try next!


  20. #
    Libbyposted June 15, 2014 at 12:04 pm

    Hi Sally!
    When I made these cookies, I baked it on top of a pretzel along with the pretzel bits inside, and after comparing them we found that pretzel on the bottom was a good touch!

    Thank you for the wonderful recipe!


  21. #
    Rebeccaposted January 26, 2016 at 12:01 pm

    These cookies made me famous at my church… Thanks so much Sally! Just as a side note, gram measurements for this recipe would be great


  22. #
    Julieposted February 4, 2016 at 9:34 pm

    Awesome cookies once again Sally! Made exactly as you said and they turned out great!


  23. #
    catalinaposted April 4, 2016 at 8:57 am

    Hi Sally
    Could you pretty please put the ingredients in grams?



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