Butterscotch Pretzel Chocolate Chip Cookies

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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 all-purpose flour
  • 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


  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.

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. Some of the links above are affiliate links, which pay me a small commission for my referral at no extra cost to you! Thank you for supporting Sally’s Baking Addiction.



  1. 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

    1. 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.

  2. 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!

  3. 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?

  4. 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.

    1. 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 😉

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

  5. 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?

    1. 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!

    1. 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.

  6. 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!

    1. 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!

  7. 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.

  8. 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!

  9. 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

    1. I had to calculate for myself anyway by looking at other recipes. So thought I will share it here!

      2 cups (250g) + 2 Tablespoons (16g) all-purpose flour (total 266g)
      1/2 teaspoons baking soda
      1/2 teaspoon salt
      3/4 cup (1.5 sticks) unsalted butter, softened to room temperature
      1 cup (200g) packed light brown sugar
      1/2 cup (100g) granulated sugar
      1 egg, at room temperature
      1 egg yolk, at room temperature
      2 teaspoons pure vanilla extract
      1/2 cup (30g) pretzel pieces
      1/2 cup (90g) butterscotch morsels
      1/2 cup (90g) semi-sweet chocolate chips

  10. 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.

  11. 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. 

  12. 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! 

    1. 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!

  13. 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! 

  14. 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.

  15. 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.

  16. 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!

  17. These are good, but not outstanding, though it may be related to me, I guess. I live over 1 mile high, but not much higher. So I don’t always have to adjust anything in a recipe at all. My dough was very cold (chilled for about 4 hours), cold enough it was somewhat difficult to make into balls. They spread more than I’d have liked, and were not soft in the middle in particular – they are soft in parts, but with 3 types of mix-ins, the cookies are so irregular and the balls are guaranteed to be uneven sometimes. So, some of the cookies are not that soft, some have a soft place here or there. I tested with the suggested comment of placing a pretzel beneath and found that it didn’t help anything in my experience. I think if I make this again I will use mini chocolate chips to cut down on the chunkiness which makes the cookies so very hard to keep uniform. Even so, I’m confused why the basic cookie dough spread irregularly on some more than others. I used a Kitchenaid stand mixer and scraped the bowl several times. I might like this more in cookie “bar” form, though. I think that could work. I’m guessing they would rise and fall strangely, so it might take some adjusting. But I’d love to know if anyone ever tries these as bars… reply below! 😀

  18. The recipe called for 2 t of corn starch. I assume that this is added to the flour mixture. It is not in the directions. Thanks for the clarification. They look delicious and can’t wait to make them

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I’m Sally, a cookbook author, photographer, and blogger. My goal is to give you the confidence and knowledge to cook and bake from scratch while providing quality recipes and plenty of pictures. Grab a cookie, take a seat, and have fun exploring! more about Sally