Butterscotch Pretzel Chocolate Chip Cookies

Homemade butterscotch pretzel chocolate chip cookies are loaded with butterscotch morsels, chocolate chips, and pretzel pieces. Each bite is sweet, salty, soft, and a little crispy. There’s something for everyone to love about 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 is sweet and salty. 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.

  • 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!
  • Baking Soda: Baking soda helps the cookies rise.
  • Salt + Pure Vanilla Extract: Both add flavor– try using homemade vanilla extract.
  • 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: We use a mix of brown sugar and granulated sugar– brown sugar yields soft chocolate chip cookies and white sugar helps the cookies spread.
  • Egg: 1 egg adds structure.
  • Add-Ins: Pretzel pieces, butterscotch morsels, and chocolate chips give these cookies their sweet and salty flavor! I love using butterscotch in cookie recipes– use any leftovers in 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– only 30 minutes of chill time. Let’s review:

  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. Mix until combined.
  5. Chill the cookie dough. Refrigerate the cookie dough for at least 30 minutes (up to 4-5 days).
  6. Roll cookie dough into balls. Use about 1.5 Tablespoons of dough per cookie.
  7. Bake. These cookies take about 10 minutes to bake– until the edges are lightly browned. The centers will appear soft and puffy.
  8. Enjoy!

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

3 Cookie Baking Success Tips

To ensure perfect cookies every time, follow my tried and true cookie baking tips!

  1. Chill the cookie dough. Chilling cookie dough helps prevent spreading. The colder the dough, the less likely the cookies will over-spread into greasy puddles. You’ll have thicker, sturdier, and more solid cookies. 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. 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, underbaking in the centers, or uneven baking. I like to use an oven thermometer to ensure my oven is at 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.

More Chocolate Chip Cookie Recipes

Print

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

Thick & chewy butterscotch pretzel chocolate chip cookies have soft centers and slightly crispy edges. Delicious!


Ingredients

  • 2 cups all-purpose flour (spoon & leveled)
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 3/4 cup (1.5 sticks) unsalted butter, softened to room temperature
  • 3/4 cup packed light brown sugar
  • 1/4 cup granulated sugar
  • 1 large egg, 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

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 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 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.

Notes

  1. Make Ahead & Freezing Instructions: 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.
  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

52 Comments

  1. I made these but tweaked the recipe. I swapped the chocolate chips for white chocolate chips and swapped the butterscotch chips for toffee chips. I frozen them into cookie balls and rolled the top in Demerara sugar before baking. I had to bake them for 16/17 minutes before they were done. These were perfect. I was trying to match a cookie that a local place only sells for a couple months of the year and they exactly what I was looking for. A perfect combo of sweet and salty. I will make sure next time to chop up my pretzels finely next time (I left some larger pieces) but they were still wonderful. Great recipe Sally!!

  2. I cannot believe I waited so long to try these cookies! I actually found them while I was reading your blog post about shipping cookies and I was like, I’m baking those! They are incredible! Salty & sweet, a crispy but still chewy. They are my new favorite cookie!

  3. 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.

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