Sea Salt Chocolate Chip Butterscotch Pretzel Cookies

If you love the whole salt-sweet combo, these Sea Salt Chocolate Chip Butterscotch Pretzel Cookies are your dreams come true! filled with chocolate and butterscotch chips, pretzels and topped with sea salt. Makes 3 dozen cookies in about 1 hour and 15 minutes.

Sea Salt Chocolate Chip Butterscotch Pretzel Cookies l SimplyScratch.com

Basically these sea salt chocolate chip butterscotch pretzel cookies are the end all be all cookies. I’m not kidding. They’re like the chocolate chip cookie’s older, cooler and more popular sister. Filled with milk chocolate chips, butterscotch baking chips and salty pretzel pieces and sprinkled with sea salt.

Now it’s been awhile since I made cookies, and being that it was a rainy day I decided to make a recipe I remember seeing on Pinterest over the years. I’ve never made them before this, so I took the base from this cookie recipe and applied it to this one, simply swapping out ingredients.

Sea Salt Chocolate Chip Butterscotch Pretzel Cookies l SimplyScratch.com

The end result?

Salty and sweet perfection. The butterscotch with the pretzels is heavenly and the flaked sea salt sprinkled over top helps balance the sweetness of the cookies.

Sea Salt Chocolate Chip Butterscotch Pretzel Cookies l SimplyScratch.com

Here’s what you’ll need to make these cookies: 2-1/4 cups unbleached all-purpose four, 1 teaspoon baking soda, 1 teaspoon kosher salt, 2 stick unsalted (at room temperature) butter, 1 cup light brown sugar, 1/2 cup granulated sugar, 2 teaspoons pure vanilla extract, 2 large eggs (also at room temperature), 3/4 to 1 cup milk chocolate chips, 2/3 cups butterscotch baking chips and 2/3 pretzel pieces.

Sea Salt Chocolate Chip Butterscotch Pretzel Cookies l SimplyScratch.com

In a medium bowl, whisk together the 2-1/4 cups of flour with 1 teaspoon baking soda and 1 teaspoon kosher salt, then set aside for a minute.

Sea Salt Chocolate Chip Butterscotch Pretzel Cookies l SimplyScratch.com Sea Salt Chocolate Chip Butterscotch Pretzel Cookies l SimplyScratch.com

In the bowl of your stand mixer, fitted with the paddle attachment, add the 2 sticks of softened, unsalted butter with 1 cup of light brown sugar and 1/2 cup granulated sugar. Then mix on low speed until the ingredients are incorporated, and light and creamy.

Sea Salt Chocolate Chip Butterscotch Pretzel Cookies l SimplyScratch.com Sea Salt Chocolate Chip Butterscotch Pretzel Cookies l SimplyScratch.com

Scrape down the sides and the bottom of the bowl before adding in the 2 teaspoons vanilla and the first egg. Continue to mix on low-speed until the egg is incorporated. Then repeat with the last egg, mixing until incorporated as well.

Sea Salt Chocolate Chip Butterscotch Pretzel Cookies l SimplyScratch.com Sea Salt Chocolate Chip Butterscotch Pretzel Cookies l SimplyScratch.com

Scrape down the bowl before adding 1/3 of the flour mixture. Mix on low until just combined. Then add in 1/3 more of the flour mixture and repeat until the flour is incorporated.

Sea Salt Chocolate Chip Butterscotch Pretzel Cookies l SimplyScratch.com Sea Salt Chocolate Chip Butterscotch Pretzel Cookies l SimplyScratch.com

Now comes the fun part! Add in 1 cup milk chocolate chips, 2/3 cup of butterscotch baking chips and 2/3 cup crushed pretzel pieces.

Use a rubber spatula to mix in the baking chips and pretzels until thoroughly combined, then cover tightly with plastic wrap and refrigerate for 30 minutes.

Sea Salt Chocolate Chip Butterscotch Pretzel Cookies l SimplyScratch.com Sea Salt Chocolate Chip Butterscotch Pretzel Cookies l SimplyScratch.com

Next preheat your oven to 350° and line a rimmed, metal baking sheet with parchment paper or a silicone baking mat. Then use a 2 tablespoon scoop to measure out the cookie dough and place 12 scoops a few inches apart onto the prepare pan. No need to flatten, the hot oven will make that happen.

Slide the pan onto the middle rack of you preheated oven and bake for 8 to 10 minutes or until the edges are lightly golden brown.

Before you bake all the cookies, do me a solid and taste test the cookie dough–only if you like raw cookie dough, of course– it’s pretty spectacular. Which is a sure sign that once baked, the cookies will be too.

Sea Salt Chocolate Chip Butterscotch Pretzel Cookies l SimplyScratch.com

Once the cookies have baked, sprinkle with flaked sea salt. I only had smoked flaked sea salt, but plain is just as delicious.

For aesthetic reasons, I like to press extra chocolate chips, butterscotch chips and pretzel pieces into the top. This is totally optional and really only for looks–but I do it anyways!

Sea Salt Chocolate Chip Butterscotch Pretzel Cookies l SimplyScratch.com

Back to these cookies! You guys, they are so good! I was especially surprise how much I love the butterscotch with the pretzels and chocolate chips.

Sea Salt Chocolate Chip Butterscotch Pretzel Cookies l SimplyScratch.com

My family ALL love these and I know you will too.

Sea Salt Chocolate Chip Butterscotch Pretzel Cookies l SimplyScratch.com

If I was smart, I would have made these next week when my kids are back in school. You know, so I didn’t have to share.

Next time. Next time.

Sea Salt Chocolate Chip Butterscotch Pretzel Cookies l SimplyScratch.com

Enjoy! And if you give this Sea Salt Chocolate Chip Butterscotch Pretzel Cookies recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

Sea Salt Chocolate Chip Butterscotch Pretzel Cookies l SimplyScratch.com

My cookbook Simply Scratch : 120 Wholesome Homemade Recipes Made Easy is now available! CLICK HERE for details and THANK YOU in advance!

Yield: 3 dozen cookies (36)

Sea Salt Chocolate Chip Butterscotch Pretzel Cookies

If you love the whole salt-sweet combo, these Sea Salt Chocolate Chip Butterscotch Pretzel Cookies are your dreams come true! filled with chocolate and butterscotch chips, pretzels and topped with sea salt. Makes 3 dozen cookies in about 1 hour and 15 minutes.
Prep Time 15 minutes
Cook Time 36 minutes
Additional Time 30 minutes
Total Time 1 hour 21 minutes

Ingredients

  • 2-1/4 cups unbleached all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon kosher salt
  • 2 sticks (1 cup) room temperature, unsalted butter
  • 1 cup packed light brown sugar
  • 1/2 cup granulated sugar
  • 2 teaspoons pure vanilla extract
  • 2 large eggs, brought to room temperature
  • 1 cup milk chocolate chips (I use Ghirardelli)*
  • 2/3 cup butterscotch chips
  • 2/3 cup crushed pretzel pieces
  • flaked sea salt

Instructions

In a medium bowl, whisk the flour, baking soda and salt.

In the bowl of your stand mixer, fitted with the paddle attachment, add the butter and both sugars. Mix on low speed until incorporated. Scrape down the sides and bottom of the bowl before adding in the vanilla and 1 egg. Continue to mix on low until the egg is incorporated. Repeat with the last egg.

Scrape down the bowl before adding 1/3 of the flour mixture. Mix on low until just combined, add in 1/3 more of the flour mixture and repeat until the flour is incorporated.

Remove the bowl from your mixer and scrape the cookie dough off of the attachment.

Using a rubber spatula, fold in the chocolate chips, butterscotch chips and pretzel pieces.

Cover the bowl with plastic wrap and refrigerate for 30 minutes or up to a 3 to 4 days.

Preheat your oven to 350° and line a rimmed baking sheet with parchment or a silicone baking mat. Use a 2-tablespoon scoop to measure out the chilled dough and onto the prepared pan. Bake on the middle rack of your preheated oven for 10 to 12 minutes or until the edges are golden brown.

Allow the cookies to cool on the pan for a few minutes before transferring them to a wire rack to cool completely.

*because Ghirardelli chips are larger than other brands, I upped the quantity to 1 cup. Otherwise if your chocolate chips are smaller and more similar to the butterscotch chips, I would recommend only using 2/3 cup.

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Sea Salt Chocolate Chip Butterscotch Pretzel Cookies l SimplyScratch.com

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10 Responses to “Sea Salt Chocolate Chip Butterscotch Pretzel Cookies”

  1. #
    1
    Diana — August 30, 2018 at 11:06 am

    Laurie:
    I can’t wait to try these. Just a heads up to you – under your 3rd photo where you list the ingredients… you list 1/2 cup granulated butter as an ingredient. 🙂

    • Laurie McNamara replied: — August 30th, 2018 @ 1:06 pm

      HA! Well that’s a first! Thank you for Kindly pointing that out, Diana. 🙂

  2. #
    2
    E — August 30, 2018 at 6:35 pm

    OMG!!! I don’t even know what to say to this………. I never actually made any kind of cookies before and I’m exactly your age, but I’ll be making these guys!

    • Laurie McNamara replied: — September 10th, 2018 @ 8:14 am

      YOU MUST E! They are so good!!

  3. #
    3
    Pam — September 5, 2018 at 1:46 pm

    These look divine and cannot wait to try these out. I wonder what these would taste like/bake like, if you omitted the butterscotch chips and added caramel chunks. Like a turtle cookie goodness.

    • Laurie McNamara replied: — September 10th, 2018 @ 7:42 am

      I like the way you think, Pam! My husband wants me to try them with peanut butter chips next!

  4. #
    4
    E — September 29, 2018 at 7:30 pm

    Trying this today. Dough is chilling in the fridge as I’m typing this. We’ll see how it goes. Just wanted to say, your instructions read first incorporate 1/3 of flour, then 1/3 more. You may wish to amend that line with and carry on until the rest of the flour mix is incorporated, or something along these lines, because I kept searching for the moment when to add the last 1/3 of the mixture:)

    • Laurie McNamara replied: — October 1st, 2018 @ 8:12 am

      Hi E! Weird, I actually do write it out in the instructions. “Scrape down the bowl before adding 1/3 of the flour mixture. Mix on low until just combined, add in 1/3 more of the flour mixture and repeat until the flour is incorporated.” I wonder if it didn’t print out on your end?

  5. #
    5
    E — September 29, 2018 at 9:12 pm

    So… tried them and they are delicious! Was afraid they’d be too sweet but nope, they were great!

    One more thing, with respect to the recipe directions, you may wish to say, for newbies (like me), right after you said to use the two table spoons scoop to form balls and put them on the cookie sheet, that the heat from the oven will melt them flat 🙂 Having not made cookies before, I was wondering if I should flatten them out prior to or some such:)))) Haha silly me! Anyway, really neat treat cookies, love the sweet-salt combo and the crunchiness from the pretzels!

    • Laurie McNamara replied: — October 1st, 2018 @ 8:27 am

      Hi E! 🙂 I’m so glad you enjoyed the cookies! As a rule, I typically would write (and/or snap a photo) of that step if it was indeed required. I have no problem adding that in to the post, but just as a fyi – if it’s not written out to do it (ie. flattening out the dough), then don’t worry about having to do it. 🙂

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