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.

Course cookies

Cuisine American

Keyword butterscotch, cookies, milk chocolate chips, pretzels, sea salt

Prep Time 15

Cook Time 36

Additional Time 30

Total Time 1 21

Servings cookies

Calories 202

Author Laurie McNamara

Equipment

Ingredients

2¼ cups unbleached all-purpose flour
1 teaspoon baking soda
1 teaspoon kosher salt
1 cup unsalted butter softened to room temperature
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

US Customary - Metric

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℉ (or 180℃) 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.

Notes

*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.

Nutrition