Chocolate Chip Butterscotch Pretzel Cookies
Chocolate Chip Butterscotch Pretzel Cookies are sweet & salty cookies made with pretzels, butterscotch chips, and chocolate chips!
Prep Time15 minutes mins
Cook Time12 minutes mins
Total Time27 minutes mins
Course: Cookies
Cuisine: American
Keyword: Butterscotch Pretzel Cookies
Servings: 24
Calories: 280kcal
- 1 cup butter 2 sticks room temp
- 1 cup brown sugar
- ½ cup white sugar
- 2 tsp vanilla extract
- 2 eggs
- 1 egg yolk
- 2 ½ cups flour
- ½ tsp salt
- 1 tsp baking powder
- ¼ tsp baking soda
- 1 ¼ cup semi-sweet chocolate chips
- 1 ¼ cup butterscotch chips
- 1 cup pretzels chopped
- Flakey sea salt
- Mini Pretzels whole
Preheat oven to 350°F. Prep 2 baking sheets with parchment and set aside.
In the bowl of a stand mixer fitted with a paddle attachment, beat butter and both sugars for about 3 minutes. Add in vanilla and mix.
Next add in the eggs and egg yolk, one at a time, beating after each addition.
In a separate bowl, combine flour, salt, baking powder and baking soda and whisk together. Once combined, slowly add into the wet mixture and stir.
Add in the chocolate chips, butterscotch chips and pretzels and combine using a spatula. (So the pretzels don't get broken up too much!)
Scoop balls of dough on prepared baking sheet. Using slightly damp fingertips, press dough down and out into disks. Sprinkle on some flakey sea salt and press 1 pretzel into the top of each cookie.
Bake for 11-12 minutes or until the edges turn a golden brown. Let cool on cooling rack. Enjoy!
Store cookies in an airtight container for up to 5 days.
Cookies can be frozen for up to 2 months.
Calories: 280kcal | Carbohydrates: 40g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 43mg | Sodium: 219mg | Potassium: 115mg | Fiber: 1g | Sugar: 24g | Vitamin A: 281IU | Vitamin C: 0.1mg | Calcium: 30mg | Iron: 2mg