Butterscotch Pretzel Chocolate Chip Cookies

Sweet, salt, soft, and crispy these butterscotch pretzel chocolate chip cookies are irresistible! Quick and easy recipe on 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. You see, 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! Nothing but the broken pieces.

Sweet, salt, soft, and crispy these butterscotch pretzel chocolate chip cookies are irresistible! Quick and easy recipe on sallysbakingaddiction.com

After almost convincing myself to just ditch the whole salty/sweet/pretzely/chocolatey idea altogether, I decided to bake up a simple chewy chocolate chip cookie and load it up with those pretzel pieces. And and butterscotch too, of course. Who doesn’t love butterscotch! I don’t bake with it nearly enough.

Butterscotch pretzel chocolate chip cookies! Quick and easy recipe on sallysbakingaddiction.com

Sweet, salt, soft, and crispy these butterscotch pretzel chocolate chip cookies are irresistible! Quick and easy recipe on sallysbakingaddiction.com

Thick, chewy & soft in the middle, slightly crispy on the edges, pretty, perfect, and delicious. Add in some chocolate, crunchy pretzels, and sweet butterscotch chips and you’ve got yourself a new fave cookie. Trust me, you just gotta make these.

Butterscotch Pretzel Chocolate Chip Cookies


  • 2 cups + 2 Tablespoons all-purpose flour
  • 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 3/4 cup (1.5 sticks) unsalted butter, softened to room temperature
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 1 egg, at room temperature
  • 1 egg yolk, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1/2 cup pretzel pieces
  • 1/2 cup butterscotch morsels
  • 1/2 cup semi-sweet chocolate chips


  1. Whisk the flour, baking soda, and salt together in a medium bowl. Set aside.
  2. In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and granulated sugar, then beat on medium-high speed until fluffy and light in color. Beat in egg, egg yolk, and vanilla extract on high speed. Scrape down the sides and bottom of the bowl as needed.
  3. On low speed, slowly mix the dry ingredients into the wet ingredients until combined. The cookie dough will be thick. Add the pretzels, butterscotch morsels, and chocolate chips and beat on medium speed until combined. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 30 minutes and up to 4-5 days.
  4. Preheat oven to 325°F (163°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
  5. Roll into balls, about 1.5 Tablespoons of dough each, and arrange on baking sheets. Bake for 10 minutes or until edges are slightly browned. The centers should appear very soft and puffy. While the cookies are still warm, press additional morsels or chips into the top (if desired and only for looks!).
  6. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.

Make ahead tip: Cookies stay fresh covered at room temperature for up to 1 week. You can make the cookie dough and chill it in the refrigerator for up to 2-3 days. Allow to come to room temperature then continue with step 5. Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw. Click here for my tips and tricks on freezing cookie dough.

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© 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.




  1. Barbara Mills on November 12, 2016 at 2:01 pm

    I just made these to take to my friend’s house…..of course, I had to try one. They are terrific….crunchy on the edges, but a little softer in the middle. I love the salty/sweet combo. My one friend cannot have brown chocolate, so I used white chips. My daughter loves the sugar cookie bars from Sally ‘s Baking Addiction site, so I made them for her wedding shower and many times since.

  2. Courtney on November 28, 2016 at 10:48 am

    I made these over the long weekend. They were addictive. That combo was perfect. Everyone that had one, couldn’t eat just one. I regret now that I waited so long to make them. It reminds me I need to make more things with butterscotch chip. You are the best! Can’t wait for the cookie cookbook. 

  3. Ali on December 4, 2016 at 9:36 pm

    Hi Sally! I just made these and they taste delicious! But every time I make cookies they spread out so much! They still taste good but they just don’t hold together when they’re thy flat. I chill the cookie dough as directed and have even started chilling it for at least 12 hours. I also tried your trick about making the dough balls taller than they are wide. Any tips?? I must be missing something! 

    • Sally on December 5, 2016 at 6:54 am

      Hi Ali! Cookie dough is finicky and based on oven, location, mixing time, etc– dough can spread or not spread at all. My solution if your cookie dough is spreading too much is to add at least 2-3 more Tablespoons of flour. This helps!

  4. Maria on December 22, 2016 at 5:12 pm

    Sally! How can I add Biscoff to these? Or can I use your chocolate chip biscoff recipe and add pretzels? I’d like a butterscotch biscoff pretzel cookie! Thanks for your time, I only only trust YOUR cookie recipes in my kitchen! 

  5. Josey on February 6, 2017 at 4:10 pm

    I have been making these cookies sinice the day they were posted on your blog. I haven’t made them in a few months and came back to this recipe and only now realized that I’ve been using Reeses chips all these years instead of butterscotch. So delicious but I am definitely going to use butterscotch this time.

  6. Kristin on April 14, 2017 at 9:36 pm

    I know this is one of your older recipes, but I was wondering if you’ve ever figured out the gram measurements for this recipe? The first time I made this recipe, some turned out really spread out and others were nice and puffy and perfect. I thought maybe I just hadn’t mixed in all the “mix-ins” thoroughly enough. Then, I made them again recently, and they were some of the ugliest cookies I’ve ever made. I think I fluffed my flour too much, and it just needed more flour. When I made these the first time, I tried your recipe and another recipe from a different food blogger (that other recipe used brown butter), but they had the same mix-ins, and my husband and I actually liked the flavor of your cookies better. I would love knowing the gram measurements, so I can get this recipe right once and for all like the picture on your blog.

  7. Spiegy on November 25, 2017 at 11:29 pm

    I made these plus the chewy chocolate covered pretzel cookies this weekend and while these were good – and they look beautiful – they seem much sweeter than the other recipe. They have 1/4 cup more brown sugar and this just seems to have tipped them over the edge to too sweet for my taste. But my son loves them! The chewy choc covered pretzel cookies recipe was very clear about the need to refrigerate for a longer period of time, so those seem to have a deeper cookie dough flavor than these do, which I only refrigerated for 45 minutes, versus the 24 hours for the other cookies.

    I look forward to testing more recipes over the winter holiday – this is a great site! Thanks for your very clear explanations!



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