Sea Salt Chocolate Chip Butterscotch Pretzel Cookies Recipe
These Sea Salt Chocolate Chip Butterscotch Pretzel Cookies perfectly balance sweet and salty flavors with rich chocolate, creamy butterscotch chips, and crunchy pretzels. Sprinkled with flaky sea salt, they make an irresistible homemade treat. This recipe yields three dozen cookies baked to golden perfection in just over an hour.
- Prep Time: 15 mins
- Cook Time: 36 mins
- Total Time: 1 hr 21 mins
- Yield: 36 cookies
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Dry Ingredients
- 2¼ cups unbleached all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
Wet Ingredients
- 1 cup unsalted butter, softened to room temperature
- 1 cup packed light brown sugar
- ½ cup granulated sugar
- 2 teaspoons pure vanilla extract
- 2 large eggs, brought to room temperature
Add-ins
- 1 cup milk chocolate chips (preferably Ghirardelli)
- ⅔ cup butterscotch chips
- ⅔ cup crushed pretzel pieces
- Flaked sea salt for topping
Instructions
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking soda, and kosher salt until evenly combined.
- Cream Butter and Sugars: In the bowl of a stand mixer fitted with a paddle attachment, add softened butter, brown sugar, and granulated sugar. Mix on low speed until fully incorporated, scraping down the sides and bottom of the bowl as needed.
- Add Eggs and Vanilla: Add the vanilla extract and one egg to the butter mixture. Mix on low speed until combined, then add the second egg and continue mixing until incorporated.
- Incorporate Flour Mixture: Scrape down the bowl and add one-third of the flour mixture. Mix on low speed just until combined. Repeat this two more times with the remaining flour mixture until fully incorporated.
- Fold in Add-ins: Remove the bowl from the mixer and use a rubber spatula to fold in the milk chocolate chips, butterscotch chips, and crushed pretzel pieces evenly throughout the dough.
- Chill Dough: Cover the dough with plastic wrap and refrigerate for 30 minutes to firm up, or up to 3 to 4 days if prepping ahead.
- Preheat Oven and Prepare Baking Sheets: Preheat your oven to 350°F (180°C). Line rimmed baking sheets with parchment paper or silicone baking mats.
- Scoop and Bake: Use a 2-tablespoon cookie scoop to portion out dough onto the prepared baking sheets, spacing them apart. Bake on the middle rack for 10 to 12 minutes or until the edges turn golden brown.
- Cool Cookies: Let cookies cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- Serve and Enjoy: Optionally sprinkle cooled cookies with flaky sea salt to enhance the salt-sweet flavor balance.
Notes
- Nutrition information is intended as a general guideline and not a substitute for professional advice.
- Ghirardelli chocolate chips are larger than standard chips; the recipe accounts for this by increasing their quantity to 1 cup. If using smaller chips, you may reduce to ⅔ cup to maintain balance.
