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Saturday, May 14, 2022

Recipe: Butterscotch Pretzel Chocolate Chip Cookies

Trusted Recipes from a Self-Taught Baker

These salty and sweet butterscotch pretzel chocolate chip cookies are loaded with butterscotch morsels, chocolate chips, and pretzel pieces.

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

Butterscotch Pretzel Chocolate Chip Cookies Ingredients

  • 2 cups (250g) all-purpose flour (spoon & leveled)

  • 2 teaspoons cornstarch

  • 1 teaspoon baking soda

  • 1/2 teaspoon salt

  • 3/4 cup(1.5sticks or 170g)unsalted butter, softened toroom 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) butterscotchmorsels

  • 1/2 cup (90g) semi-sweet chocolate chips

How to Make Butterscotch Pretzel Chocolate Chip Cookies

  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 1 hour and up to 3-4 days.

  4. Preheat oven to 350F (177C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommendedfor 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 11-12 minutes or until edges are slightly browned. The centers should still look soft. 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.

Butterscotch Pretzel Chocolate Chip Cookies Reviews

  • 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

  • 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, Im baking those They are incredible Salty & sweet, a crispy but still chewy. They are my new favorite cookie

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

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

  • These are sooooo good I have been almost exclusively using your recipes. I made these cookies and my husband was amazed at how good they tastedI used all your tips and chilling the dough seemed to make a huge difference

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