The Best Salted Butterscotch Pretzel Cookies Recipe: Sweet, Salty, and Unforgettable
These Salted Butterscotch Pretzel Cookies are an irresistible combination of sweet and salty, offering a delightful twist on a classic treat. Each bite delivers a perfect harmony of rich, chewy butterscotch and white chocolate-infused dough, crunchy salty pretzels, and a delicate sprinkle of flaky sea salt. This recipe guarantees a cookie experience that is truly unforgettable, making them a standout for any occasion.
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Why You’ll Adore These Salted Butterscotch Pretzel Cookies
Prepare to fall in love with these exceptional cookies! They are an absolute crowd-pleaser, guaranteed to disappear from any platter in record time. With their perfectly balanced flavors and irresistible texture, you might find yourself needing to double this recipe from the get-go to satisfy all the eager hands.
- Sweet and Salty Combination– The magical interplay of sweet butterscotch and savory, crunchy pretzel pieces creates a truly fabulous and addictive bite that will keep you reaching for more. This classic flavor profile is elevated by the unique additions in this recipe.
- Perfect Texture – Just like your favorite chocolate chip cookies, these butterscotch pretzel cookies boast the ideal texture. They feature slightly crispy, golden-brown edges that give way to a wonderfully tender and chewy middle, a texture we absolutely adore in our home.
- Sea Salt Finish – While optional, the delicate sprinkle of flaky or coarse sea salt on top isn’t just for show. It significantly enhances the overall flavor, bringing out the depth of the butterscotch and perfectly balancing the sweetness with a savory kick. It’s the secret touch that makes these cookies truly shine.
- Great for Sharing – Whether you’re baking for friends, family gatherings, holiday parties, or simply as a thoughtful homemade gift, these cookies are sure to impress and vanish quickly. Their unique flavor and delightful texture make them a perfect treat for sharing and celebrating any special moment.
Beyond these amazing salted butterscotch pretzel cookies, explore some of our other favorite cookie recipes to bake, including the delicate Butterball Cookies, the nostalgic Hello Dolly Cookies, heartwarming Old Fashioned Molasses Cookies, sophisticated Vanilla Almond Biscotti, and traditional Regina Cookies. Each offers a unique flavor profile to delight your taste buds!
Key Ingredients for Perfect Butterscotch Pretzel Cookies
To ensure your salted butterscotch pretzel cookies turn out perfectly every time, selecting the right ingredients is key. Below is a detailed look at the essential components. For the complete measurements and detailed instructions, please refer to the recipe card further down this page.
- All-purpose flour – As is typical for most delicious cookie recipes, standard all-purpose flour provides the ideal structure and consistency for these chewy treats. Ensure it’s properly measured for the best results.
- Baking soda – This crucial leavening agent is what gives these cookies their perfect rise and contributes to their tender, slightly chewy texture. Always check that your baking soda is fresh for optimal effectiveness.
- Unsalted butter – We recommend using unsalted butter as it gives you complete control over the salt content in your cookies. If you only have salted butter on hand, be sure to either omit or significantly reduce the amount of added salt in the recipe to avoid an overly salty outcome. Browning the butter adds an incredible depth of flavor!
- Sugars – This recipe brilliantly combines both granulated sugar and dark brown sugar. Granulated sugar provides crispness, while dark brown sugar is essential for that wonderfully soft, chewy texture and introduces a subtle, rich molasses flavor. You can also use light brown sugar if dark brown sugar is unavailable, though the molasses note will be milder.
- Eggs and vanilla extract – Eggs bind the ingredients and add moisture, contributing to the cookie’s structure and richness. For the best flavor, always opt for a good quality, pure vanilla extract. The difference in taste is truly remarkable compared to artificial alternatives.
- Pretzels – Any shape of salted pretzels will work beautifully here—twists, mini twists, or sticks are all great choices. The key is to break them into small, bite-sized pieces rather than crushing them into a fine powder. This ensures you get that satisfying salty crunch in every single bite. Make sure they are *salted* pretzels for the perfect sweet and salty balance.
- White chocolate chips and butterscotch chips – We highly recommend using good-quality baking chips for both the white chocolate and butterscotch. Higher quality chips melt more smoothly and offer a superior flavor that truly enhances the cookies.
- Flaky or Coarse sea salt – This ingredient is specifically for sprinkling on top of the cookies before baking. It’s the final touch that delivers that incredible salty-sweet flavor burst and elevates the overall cookie experience. Maldon salt is an excellent choice for its delicate flakes.
Pro Tip
The best way to break up your pretzels for these cookies is by hand. This ensures you get varying sizes and shapes, providing excellent textural contrast in each bite. You don’t want crushed pretzels, which can get lost in the dough; instead, aim for small, irregular bite-size pieces that offer a satisfying crunch.
How to Make Salted Butterscotch Pretzel Cookies: A Step-by-Step Guide
Making these irresistible cookies is a straightforward process that yields incredibly delicious results. Follow these steps carefully to create your perfect batch of salted butterscotch pretzel cookies.
- Begin by browning the butter. In a medium saucepan over medium heat, melt the unsalted butter. Bring it to a gentle boil, then stir constantly. Continue cooking and stirring until the butter transforms into a deep, rich amber color and you notice a nutty aroma. This process takes about 5-7 minutes. Immediately remove it from the heat once browned to prevent burning. Let the browned butter cool completely for at least 20 minutes before proceeding with the rest of the recipe. This cooling step is crucial for the dough’s consistency.
- While the butter cools, preheat your oven to 350 degrees F (175 degrees C). Line two large baking sheets with parchment paper to prevent sticking and ensure even baking. In a separate medium bowl, whisk together the dry ingredients: the all-purpose flour, baking soda, and salt. Make sure these are well combined. In a large mixing bowl, combine the cooled browned butter with the granulated sugar and dark brown sugar. Stir until well blended and creamy. Then, beat in the eggs one at a time, followed by the pure vanilla extract, mixing until everything is thoroughly incorporated. Gradually fold the dry ingredients into the wet mixture. Stop mixing when just a small amount of dry flour remains visible.
- Once the dry flour is almost incorporated, gently fold in the white chocolate chips, butterscotch chips, and the broken pretzel pieces. Mix until just combined, being careful not to overmix, which can lead to tough cookies. Using a 2-tablespoon sized cookie scoop (or simply two spoons), form uniform dough balls. Place these dough balls onto your prepared parchment-lined baking sheets, ensuring they are spaced about 2 inches apart to allow for spreading. Finally, for that signature salty-sweet flavor, sprinkle the tops of the cookie dough balls with a generous pinch of flaky or coarse sea salt.
Pro Tip
The key to achieving an incredibly tender and chewy texture with these cookies is to avoid overbaking. Keep a close eye on them! Remove the cookies from the oven when their edges are just beginning to turn a light golden brown, but the centers still appear slightly soft and underbaked. This ensures they will continue to set as they cool, resulting in that perfect chewy interior. Allow them to cool on the baking pan for about 3 minutes after removing them from the oven; this helps them firm up without becoming brittle.
- Bake your cookies for approximately 9-12 minutes. The exact baking time may vary slightly depending on your oven and the size of your cookie dough balls. Look for edges that are lightly golden brown. It is crucial NOT TO OVERBAKE these cookies, as this will lead to a dry, crumbly texture instead of the desired chewy perfection.
Once cooled slightly on the pan, transfer these delightful Salted Butterscotch Pretzel Cookies to a wire rack to cool completely. Then, it’s time to share and enjoy! But be warned – these cookies are so incredibly good, I dare you to eat just one.
Tips for Baking the Best Salted Butterscotch Pretzel Cookies
Achieving bakery-quality salted butterscotch pretzel cookies is easy with these helpful tips and tricks:
- Always Measure Your Flour Properly: Precision is key in baking. To accurately measure flour, aerate it first by fluffing it with a spoon. Then, spoon the flour into your measuring cup until it’s overflowing, and finally, level off the excess with the flat side of a knife. Never pack the flour or scoop directly from the bag, as this can add too much flour, leading to dry, dense cookies.
- Browning the Butter for Enhanced Flavor: While browning the butter is optional, it’s highly recommended as it imparts a wonderful, nutty depth of flavor that complements the butterscotch beautifully. If you choose not to brown the butter, simply use softened unsalted butter. Cream the softened butter and sugars together for about 3 minutes using an electric mixer or stand mixer until light and fluffy. Then, add the eggs and vanilla extract and mix until combined. Proceed with the recipe as directed from there.
- No Chill Time Required: One of the best aspects of this recipe is that the cookie dough does not require any chill time! These cookies bake up perfectly right away, yielding delightful crispy edges and a soft, chewy center without the wait.
- Bake One Sheet at a Time: For the most consistent and best results, we highly recommend baking one sheet of cookies at a time. This ensures even heat distribution and allows each cookie to bake uniformly, preventing burnt edges or undercooked centers.
- Choose the Right Pretzels: You can use a variety of salted pretzel shapes, such as classic pretzel twists, mini twists, or pretzel sticks. Just ensure they are indeed *salted* to provide that crucial contrast to the sweetness. Avoid using pretzel rods, as they are too large and dense for easy incorporation into the cookie dough.
- Use Room Temperature Eggs: For optimal emulsification and a smoother dough, make sure your eggs are at room temperature. Room temperature ingredients incorporate much better into the butter and sugar mixture, creating a more cohesive and evenly textured dough.
- Sprinkle with Maldon Salt: For an extra gourmet touch and a more pronounced salty crunch, consider sprinkling the tops of your cookie dough balls with Maldon salt (flaky sea salt). Its larger, delicate flakes provide a delightful texture and a burst of salty flavor that truly elevates the cookie experience.
Exciting Variations for Your Butterscotch Pretzel Cookies
This salted butterscotch pretzel cookie recipe is incredibly versatile! While it’s perfect as is, you can easily adapt it to create new and exciting flavor combinations. Here are some ideas to inspire your creativity:
- Chocolate Chip Base: Remember, this recipe uses a fantastic cookie base, similar to a classic chocolate chip cookie, but with unique add-ins for that delicious salty-caramel-like flavor. Feel free to experiment with other mix-ins to create your own signature cookie!
- Swap Out White Chocolate: If you prefer a different kind of chocolate, easily substitute the white chocolate chips for semi-sweet chocolate chips, milk chocolate chips, or even dark chocolate chips for a richer chocolate flavor.
- Add Some Nuts or Coconut: For an extra layer of texture and flavor, try adding some chopped nuts like pecans, walnuts, or even macadamia nuts to the dough. Shredded coconut can also be a delightful addition, bringing a tropical sweetness.
- Increase Your Favorite Add-ins: If you’re a big fan of pretzels, butterscotch, or white chocolate, feel free to increase the amount of these add-ins according to your preference. You can easily adjust the quantities to make your cookies even more loaded with your favorite components.
- Caramel Swirl: Before baking, drizzle a bit of salted caramel sauce over the cookie dough balls for an extra indulgent and gooey caramel swirl effect.
Frequently Asked Questions About Salted Butterscotch Pretzel Cookies
Have questions about making these delectable salted butterscotch pretzel cookies? We’ve got answers to some of the most common inquiries:
Yes, you can substitute regular table salt for sea salt in the dough. However, sea salt, particularly flaky or coarse varieties, is preferred for its milder, more complex flavor and the delightful textural crunch it provides when sprinkled on top. If you use fine table salt in the dough, I recommend only using about 1/2 teaspoon, as it is saltier by volume than coarse sea salt. For the topping, regular salt won’t provide the same visual appeal or textural pop as flaky sea salt.
If butterscotch chips are unavailable, you have a few excellent substitutes that will still yield delicious results. Caramel chips or toffee bits are fantastic alternatives that offer a similar rich, sweet, and slightly chewy flavor profile. You could also try chopped caramel candies or even milk chocolate chips if you prefer a chocolatey twist.
Absolutely! This cookie dough is perfect for making ahead and freezing. You have two main options:
Refrigerate Dough Balls: Form the cookie dough into balls as instructed, then place them in an airtight container or a resealable plastic bag. They can be refrigerated for up to 3-4 days. When ready to bake, you might need to add an additional 1-2 minutes to the baking time since the dough will be colder.
Freeze Dough Balls: For longer storage, flash freeze the formed cookie dough balls on a baking sheet in a single layer until solid (about 30-60 minutes). Once frozen, transfer them to a freezer-safe airtight container or a zip-top bag. They can be stored for up to 2-3 months. When baking from frozen, you will likely need to add an additional 2-4 minutes to the baking time – no need to thaw them beforehand!
Proper storage ensures your delicious cookies stay fresh and enjoyable for longer.
Storage – Once your cookies have cooled completely to room temperature, store them in an airtight container or a sturdy zip-top bag. They will maintain their freshness and chewiness for up to 4 days at room temperature.
Freezing – If you want to enjoy these cookies even further down the line, you can freeze the baked and completely cooled cookies. Place them in a single layer on a baking sheet to flash freeze, then transfer them to an airtight, freezer-safe container or a heavy-duty freezer bag. They can be frozen for 2-3 months. Thaw at room temperature before serving.
More Delightful Cookie Recipes to Try
If you loved these salted butterscotch pretzel cookies, you’ll surely enjoy exploring other cookie creations from our collection. Here are a few more favorites to inspire your next baking adventure:
Best Chewy Snickerdoodle Cookies
Easy Classic Shortbread Cookies Recipe
Brownie Cookies
Salted Butterscotch Pretzel Cookies Recipe
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Ingredients
- 1 cup Unsalted butter browned and cooled to room temperature
- 2 1/4 cups All-purpose flour
- 1 tsp Baking soda
- 1 tsp Sea salt coarse, for the dough
- 1 1/4 cup Dark brown sugar packed, for chewiness
- 1/4 cup Granulated sugar
- 1 large Egg room temperature
- 1 large Egg yolk room temperature, for richness
- 2 tsp Vanilla extract pure, for best flavor
- 1/2 cup White chocolate chips good quality
- 1/2 cup Butterscotch chips good quality
- 1/2 cup Pretzel pieces broken into bite-size pieces
- Sea salt flaky or coarse, for sprinkling on top
Instructions
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In a medium saucepan over medium heat, melt the unsalted butter. Bring it to a boil, stirring constantly, and continue to cook until the butter turns a deep amber color and smells nutty. This process, known as browning butter, typically takes about 5-7 minutes.1 cup Unsalted butter
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Remove the browned butter from the heat and let it cool for at least 20 minutes. This cooling period is crucial for the dough’s texture.
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While the butter cools, preheat your oven to 350 degrees F (175 C). Line two large baking sheets with parchment paper to prepare for baking.
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In a separate medium bowl, whisk together the all-purpose flour, coarse sea salt, and baking soda until they are well combined.2 1/4 cups All-purpose flour, 1 tsp Sea salt, 1 tsp Baking soda
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In a large bowl, stir together the cooled browned butter, dark brown sugar, granulated sugar, room temperature egg, egg yolk, and pure vanilla extract until thoroughly combined and smooth. Then, gradually fold the whisked dry ingredients into the wet mixture, mixing until only a small amount of dry flour streaks remain. Do not overmix.1 1/4 cup Dark brown sugar, 1/4 cup Granulated sugar, 1 large Egg, 1 large Egg yolk, 2 tsp Vanilla extract
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Gently fold in the white chocolate chips, butterscotch chips, and the broken pretzel pieces until they are evenly distributed throughout the dough. Be careful not to crush the pretzels too much during this step.1/2 cup White chocolate chips, 1/2 cup Butterscotch chips, 1/2 cup Pretzel pieces
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Using a 2-tablespoon sized cookie scoop (or your hands), form uniform balls with the dough. Place these dough balls onto your parchment-lined baking sheets, ensuring they are spaced approximately 2 inches apart to allow for proper spreading. Sprinkle the tops of each cookie dough ball with a pinch of flaky or coarse sea salt for that perfect salty-sweet finish.Sea salt
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Bake the cookies for approximately 9-12 minutes, or until the edges are lightly golden brown and the centers still appear slightly soft. It is very important NOT TO OVERBAKE them to achieve the perfect chewy texture. Baking time may vary by oven.
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Once baked, let the cookies cool on the baking pan for 3 minutes. This allows them to set slightly before transferring. Then, carefully transfer them to a wire rack to cool completely. Enjoy your homemade salted butterscotch pretzel cookies!
Notes
To Make Ahead – Refer to the detailed “FAQs” section above for comprehensive instructions on refrigerating or freezing cookie dough.
Storing Baked Cookies – Store the completely cooled cookies in an airtight container or a heavy-duty zip-top bag at room temperature for up to 4 days to maintain their freshness and delightful texture.
Originally Published 03/07/2015 – This recipe has been a timeless favorite, enjoyed for years.