Butterscotch Pretzel Chocolate Chip Cookies

These homemade butterscotch pretzel chocolate chip cookies are loaded with butterscotch morsels, chocolate chips, and pretzel pieces. Each bite is salty, sweet, soft, and a little crispy. There’s something for everyone in this completely irresistible recipe!

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

I was inspired to create today’s cookies by the crunched up pretzel pieces at the bottom of the bag. You know the pretzels that are too small to do anything with, but are still delicious? Those. They’re the perfect salty addition to my soft chocolate chip cookies and when paired with sweet chocolate chips and butterscotch morsels, each bite tastes like luxury.

Trust me, you have to make these!


These Are Upgraded Chocolate Chip Cookies

If you’re looking to kick your chocolate chip cookies up a notch, this recipe is for you.

  • Crunchy pretzels in each bite
  • Thick and soft centers
  • Crispy edges
  • Caramel-y flavor from the butterscotch morsels
  • Salty sweet
  • Chewy like my chocolate chip cookies
  • Tons of texture

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

Ingredients You Need

This butterscotch pretzel chocolate chip cookie recipe is a lot like my soft chocolate chip cookies, so we’ll use similar ingredients. Have you tried those before?

  • Flour: We use all-purpose flour as the base of this cookie recipe.
  • Cornstarch: Cornstarch, a thickening ingredient, is the secret weapon in today’s cookies. 2 teaspoons give the cookies extra lift and leave them extra soft. You can’t taste it! If you don’t have any, you can skip it.
  • Baking Soda: Baking soda helps the cookies rise.
  • Salt + Pure Vanilla Extract: Both add flavor.
  • Butter: Use room temperature butter. You can soften butter quickly with this trick or set the butter out 1-2 hours before you begin.
  • Sugar: Use a mix of brown sugar and granulated sugar. Brown sugar yields soft chocolate chip cookies, while white sugar helps the cookies spread.
  • Egg: 1 egg adds structure.
  • Add-Ins: Pretzel pieces, butterscotch morsels, and chocolate chips make each bite different– and interesting! I love using butterscotch in cookie recipes. If you haven’t tried them yet, you MUST check out my oatmeal scotchies.

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

How to Make Butterscotch Pretzel Chocolate Chip Cookies

These cookies come together quickly and easily. And there’s only 30 minutes of chill time!

  1. Whisk the dry ingredients together. 
  2. Cream the wet ingredients together.
  3. Combine the wet and dry ingredients. The cookie dough will be thick.
  4. Add the pretzels, butterscotch morsels, and chocolate chips. Beat until combined.
  5. Chill the cookie dough. Refrigerate the cookie dough for at least 30 minutes (and up to 4-5 days).
  6. Roll cookie dough into balls. Use about 1.5 Tablespoons of dough per cookie.
  7. Bake until the edges are lightly browned. The centers will look soft when they come out of the oven. That’s when you’ll know you have those ultra soft-baked and chewy centers.

3 Cookie Baking Success Tips

  1. Chill the cookie dough. Chilling cookie dough helps prevent excess spreading. The colder the dough, the less the cookies will over-spread into greasy puddles. Chilling cookie dough not only ensures less spreading, but heightened flavor as well. All of the flavors in your cookie recipe will mingle with one another during the chill time. Whenever I make cookies, I try to plan ahead and chill the cookie dough overnight.
  2. Use an oven thermometer. Unless you have a regularly calibrated oven, your oven’s temperature is probably inaccurate. (Mine is!) For example, when you set your oven to 350°F, it might not really be 350°F inside. It could be 325°F or 375°F. While this might not seem like a big deal, it poses a huge problem for your cookies like over-browning, excess spread, under-baking in the centers, or uneven baking. I recommend keeping an oven thermometer inside your oven to help you set the proper temperature.
  3. Bake one cookie sheet at a time. Place only one cookie sheet on the middle rack (not two sheets on upper and lower racks). I know that sounds crazy, but that’s how I bake every single cookie recipe. Why? You get the best possible results when the oven only concentrates on that 1 batch. I promise you that!

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

More Chocolate Chip Cookie Recipes

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Butterscotch Pretzel Chocolate Chip Cookies

  • Author: Sally
  • Prep Time: 45 minutes
  • Cook Time: 10 minutes
  • Total Time: 1 hour, 15 minutes
  • Yield: 24 cookies
  • Category: Cookies
  • Method: Baking
  • Cuisine: American

Description

These thick & chewy butterscotch pretzel chocolate chip cookies are extra soft with a salty pretzel crunch. Irresistible!


Ingredients

  • 2 cups (250g) all-purpose flour (spoon & leveled)
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup (1.5 sticks or 170gunsalted butter, softened to room temperature
  • 3/4 cup (150g) packed light or dark brown sugar
  • 1/4 cup (50g) granulated sugar
  • 1 large egg, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1/2 cup pretzel pieces
  • 1/2 cup (90g) butterscotch morsels
  • 1/2 cup (90g) semi-sweet chocolate chips

Instructions

  1. Whisk the flour, cornstarch, baking soda, and salt together in a medium bowl. Set aside.
  2. In a large bowl using a hand-held mixer or stand mixer with paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium speed until combined and creamy, about 2 minutes. Beat in the egg and vanilla. Scrape down the sides and bottom of the bowl as needed.
  3. On low speed, slowly beat the dry ingredients into the wet ingredients until combined. The cookie dough will be thick. Beat in the pretzels, butterscotch morsels, and chocolate chips 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 2-3 inches apart on prepared baking sheets. Bake for 10-12 minutes or until edges are slightly browned. The centers should still look pretty. While the cookies are still warm, press additional morsels or chips into the top (if desired and only for looks!).
  6. Cool cookies on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
  7. Cookies stay fresh covered at room temperature for up to 1 week.

Notes

  1. Make Ahead & Freezing Instructions: You can make the cookie dough and chill it in the refrigerator for up to 4-5 days. Allow to come to room temperature then continue with step 4. 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.
  2. Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.

Keywords: butterscotch pretzel chocolate chip cookies, loaded chocolate chip cookies

53 Comments

  1. Not sure what happened with my batch, they were very dry and crumbly the next day. They are delicious so I will attempt again. I made your white chocolate cranberry cookies with a very similar recipe and they turned out perfect.

    1. Hi Allie! My first guess is that the cookies were over-baked. That’s an easy fix if you decide to try the recipe again. They shouldn’t be dry or crumbly. Likewise, don’t break up the pretzel pieces too much. If the pretzel pieces are too small, they could soak up too much liquid which dries out the cookie dough.

  2. Can you replace the pretzels for nuts ? If so what kind ?

    1. Yes, you can Natalia. Keep the amount to 1/2 cup. Coarsely chopped walnuts or pecans would both be great but you can use your favorite variety.

  3. I have made these cookies many times and my family loves them. I have noticed that the recipe has changed slightly. I’m hesitant to try the new recipe because the original has been such a success. I was curious why you made the changes.

    1. Hi Suzanne! We recently optimized the layout of this post and put the recipe in our new format, but the recipe itself has not changed. I hope you enjoy them!

  4. I followed the recipe exactly but these did not spread at all. Tasty enough, but definitely needed more butter or less flour.

  5. Hi! I made these cookies feeling a bit skeptical because of the pretzels, but I have had so many amazing recipes I figured it was worth a try! And I am so glad I made them! They are chewy. yet crunchy and my entire family LOVED them!!! I will definitely be making these again!!! Thank you SO much Sally!!! 🙂

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