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.
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.
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
- Whisk the flour, baking soda, and salt together in a medium bowl. Set aside.
- 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.
- 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.
- 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.
- 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!).
- 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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