Butterscotch Pretzel Cookies are a classic dessert that will always be loved. However, they can be tricky to make. These cookies are full of flavor and texture with the perfect amount of sweetness.
Butterscotch pretzel cookies are a delicious and unique dessert. They are made with cinnamon, brown sugar, butter, and butterscotch chips.
Sweet and salty Butterscotch Pretzel Cookies with Sea Salt with a little crunch and a whole lot of flavor! These loaded cookies with sea salt, pretzels, butterscotch chips, and a chocolate glaze are a family favorite!
These Sea Salt Butterscotch Pretzel Cookies are sure to please. They’re so simple and quick to prepare that they’re a wonderful go-to dish when you’re wanting something salty and sweet. Due to their distinct look, they can make quite a statement during cookie exchanges and gatherings.
Sea Salt Butterscotch Pretzel Cookies: What Are They?
These cookies are a one-of-a-kind and beautiful blend of everything nice in life. Every mouthful is an adventure with an improved basic cookie dough filled with butterscotch chips and chopped pretzels. The addition of a few flakes of sea salt and a drizzle of chocolate on top makes them even more tempting!
Ingredients for Butterscotch Pretzel Cookies
-Butter: We’ll need 1 cup of room temperature butter (ideally unsalted) to ensure that the dough is lovely and salty (as if there were such a thing).
-Sugars: We use 1 cup brown sugar and 1/2 cup white sugar to provide richness and depth of flavor from the brown molasses. If you want to sweeten the cookies even more and make them softer, see the recipe note.
-Vanilla: We’ll need 2 teaspoons of vanilla extract to give the dough a flavor foundation. I like to use high-quality vanillas since they have a distinct taste and are not too costly. Use the one that you like or that you have on hand.
-Eggs: We’ll need two full big eggs, as well as the yolk of another egg. While you wait for the cookies to bake and cool, you may use the remaining egg white to make a nutritious prepared snack.
-Flour: To make the gluten foundation for these cookies, we’ll need 2 1/2 cups all-purpose flour. Notes on how to modify the flour for a softer cookie may be found on the recipe card.
-Salt: Salt enhances the taste of other flavors by bringing them to life. We can make a wonderful cookie dough with 1/2 teaspoon of salt that brings out all of the flavors.
-Leavening Agents: We may make a fluffy tiny cookie using 1 teaspoon of baking powder and 1/4 teaspoon of baking soda, which tastes wonderful and cooks more evenly.
-Butterscotch Chips: One of the main ingredients in our cookie dough recipe is the 1 cup of butterscotch chips. Don’t forget about these delectable treats!
-Pretzels: We’ll need 1 cup chopped pretzels, plus extra (chopped or whole) to use as an optional cookie topping.
-Flakey Sea Salt: You can get this in shops or on Amazon. Flakey sea salt provides a nice look (like a freshly fallen snowflake on a cookie) and a hint of salinity without being as overwhelming as table salt. Do not use table salt as a replacement!
-Chocolate Drizzle: A simple chocolate pour to drizzle over the tops of the cookies is optional, but 1 cup of chocolate chips should enough.
Butterscotch Pretzel Cookies Recipe
Preheat the oven to 350 degrees Fahrenheit and coat two baking sheets with nonstick cooking spray. Remove them from the equation.
In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and both sugars for approximately 3 minutes. Continue mixing after adding the vanilla extract.
One at a time, add the eggs and egg yolk, beating thoroughly after each addition.
In a separate dish, whisk together the flour, salt, baking powder, and baking soda using a fork. Slowly add the flour mixture to the wet mixture once it has been mixed. Stir until everything is well combined.
Remove the bowl from the stand mixer and set it on the counter after the dough has come together. Fold in the butterscotch chips and chopped pretzel bits using a big spoon or spatula.
Using an ice cream scooper, scoop the dough out of the bowl and put it on the prepared baking sheets.
Slightly dampen your fingertips, then push the dough down and out into disks. Sprinkle the flaky sea salt on top of the pretzels and push it in.
If desired, top the cookies with more pretzels.
Bake for 15-18 minutes, or until the edges of the cookies have become golden brown. Place the cookies on a cooling rack to cool.
Prepare the chocolate drizzle while the cookies are cooling. Microwave the chocolate in 30 second intervals in a microwave-safe dish, stirring after each, until smooth. Drizzle the chocolate over the tops of the cookies using a spoon.
These cookies are delicious with a glass of cold milk or on their own. Enjoy!
Sea Salt Butterscotch Pretzel Cookies
Sweet and salty Sea Salt Butterscotch Pretzel Cookies with a little crunch and a whole lot of flavor! These loaded cookies with sea salt, pretzels, butterscotch chips, and a chocolate glaze are a family favorite!
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Cookies and desserts are on the menu.
The pretzel cookies recipe is a combination of two different types of cookies. They are soft and chewy, which makes them delicious.
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