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!

butterscotch pretzel chocolate chip cookies on a baking sheet

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

butterscotch pretzel chocolate chip cookies on a baking sheet

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 cookie dough

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!

butterscotch pretzel chocolate chip cookies on a purple plate

More Chocolate Chip Cookie Recipes

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butterscotch pretzel chocolate chip cookies on a baking sheet

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


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


  • 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


  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.


  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


Comments are closed.

  1. Hi Sally

    Why do you use SALTED butter in your recipes.

    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?

    1. Hi Deetz, yes you may use my recipe with full credit back to its post, thank you for asking!

  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.

  5. Christina @Sweet Pea's Kitchen says:

    I love the sweet and salty combo! These cookies look insanely delicious! 🙂

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

  6. Russell at Chasing Delicious says:

    Umm. Yes please! These look incredible. I am loving the combination of flavors here.

    1. Thanks Russell!!

  7. These cookies were GREAT, both the boyfriend and I loved them! Can’t wait to try them with m & m’s.

  8. 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!

  9. Thinking about making these with White chocolate Flipz….the chocolate covered pretzels you can buy.

  10. Yvonne @ bitter baker says:

    MMMM!! Sweet and salty is THE best combination. EVER! So yummy, I wanna make these.

    1. I love sweet & salty! I hope you enjoy these. Thanks Yvonne!

  11. what’s the best way to freeze these cookies before baking them?

    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.

  12. Dear Sally,
    I made this recipe recently and love it to bits! Thanks so much for sharing 🙂

    1. Your cookies look wonderful! Happy you made them. Thanks for sharing.

  13. 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!

  14. 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.

    1. Hi Rachel, I’m so happy you enjoyed these! Thanks for taking the time to write back. Let me know what you try next!

  15. 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!

  16. 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

  17. Awesome cookies once again Sally! Made exactly as you said and they turned out great!

  18. Hi Sally
    Could you pretty please put the ingredients in grams?

    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

      1. Thank you for posting this, I was just going to do this myself but decided to check the comments first 🙂

  19. Barbara Mills says:

    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.

  20. 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. 

  21. 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!

  22. 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! 

    1. Hi Maria! I would make the biscoff chocolate chip cookies and add butterscotch and pretzels 🙂

  23. 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.

  24. 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.

  25. 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!

  26. 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! 😀

  27. 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

    1. Hi Jamie! Yes, sorry about that. Add the cornstarch with the other dry ingredients.

  28. Lynda gardocki says:

    Instead of the butterscotch chips I did the itty bitty caramel bits, so delicious!

  29. 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!!

  30. 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!

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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