Sea Salt Butterscotch Pretzel Cookies

Sea Salt Butterscotch Pretzel Cookies are my new salty/sweet obsession! Browned Butter adds depth to the flavor while the butterscotch and chocolate chips keep things perfectly sweet!

Sea Salt Butterscotch Pretzel Cookies are my new salty/sweet obsession! Browned Butter adds depth to the flavor while the butterscotch and chocolate chips keep things perfectly sweet!

A few weeks ago I had the MOST amazing cookie. I visited the local farmers market in our town and there were some great vendors there. Of course I hit up all the baked goods stands and got THIS cookie. It was a chewy chocolate chip cookie loaded with butterscotch and pretzels. I absolutely knew I had to make a version of this cookie at home…and I am fairly sure I knocked it out of the park.

I have never been a huge butterscotch fan… but I learned a few years ago that ACTUAL butterscotch is basically caramel made with brown sugar instead of granulated, which totally blew my mind. The intense butterscotch flavor that is in candies and the chips isn’t the real deal. BUT I do know that TONS of you guys are huge butterscotch [chip] fans.

Enter the most perfect cookie in the universe, made with all brown sugar and the EXACT right amount of butterscotch chips to get the point across without being offensive. Add to that browned butter, pretzels and sea salt and you have a cookie ace.

Sea Salt Butterscotch Pretzel Cookies are my new salty/sweet obsession! Browned Butter adds depth to the flavor while the butterscotch and chocolate chips keep things perfectly sweet!

These cookies are actually a variation of the cookie that graces the cover of The Cookies & Cups Cookbook! Which if you don’t have my book yet, you NEED it and if you haven’t made those cookies you NEED to!

The recipe is crazy easy…no mixer required…and there is SO much flavor packed into these beauties.

Oh, and pretzels…

Sea Salt Butterscotch Pretzel Cookies

Ok, so I did mention no mixer required, but you will need some elbow grease. The dough is a little thick, so you really need to get in there to get the chips and pretzels incorporated.

The perfect salty/sweet cookie dough! Sea Salt Butterscotch Pretzel Cookies!

But it’s so worth it. The dough is freaking.delicious.

The perfect salty/sweet cookie dough! Sea Salt Butterscotch Pretzel Cookies!

Use a cookie scoop to drop the dough on the baking sheet. You can press a few extra chips or pretzels on top to make them pretty.

Sea Salt Butterscotch Pretzel Cookies

And seriously they bake up GORGEOUS.

Sea Salt Butterscotch Pretzel Cookies are my new salty/sweet obsession! Browned Butter adds depth to the flavor while the butterscotch and chocolate chips keep things perfectly sweet!

I’m not even kidding you…

Sea Salt Butterscotch Pretzel Cookies are my new salty/sweet obsession! Browned Butter adds depth to the flavor while the butterscotch and chocolate chips keep things perfectly sweet!

Salty/Sweet perfection!


Sea Salt Butterscotch Pretzel Cookies

  • Author: Cookies & Cups


  • 1 cup butter
  • 2 1/2 cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon coarse sea salt
  • 1 1/2 cups light brown sugar
  • 2 eggs
  • 2 teaspoons vanilla
  • 3/4 cup butterscotch chips
  • 3/4 cup semi-sweet chocolate chips
  • 1 cup coarsely chopped pretzels
  • optional – flaked sea salt


  1. In a medium saucepan, melt the butter over medium heat, then bring it to a boil. Once the butter starts boiling, swirl the pan constantly until the butter passes the foamy phase and becomes a deep amber color. Remove the pan from the heat and allow the butter to cool for 20 minutes.
  2. While the butter is cooling, preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
  3. In a large bowl whisk together the flour, baking soda, and sea salt. Set aside.
  4. Add the brown sugar, eggs and vanilla into the cooled butter in the saucepan and stir to combine. Pour this mixture into the bowl with the flour mixture. Stir using a a rubber spatula or wooden spoon until the dough comes together.
  5. Stir in the butterscotch chips, chocolate chips and pretzels.
  6. Using a medium (2-tablespoon) cookie scoop, drop the dough 2 inches apart on the baking sheet. Bake for 10-12 minutes, or until the edges are lightly golden.
  7. Allow the cookies to cool for 2-3 minutes on the baking sheet and then transfer to a wire rack to cool completely.
  8. If desired sprinkle with a tiny pinch of flaked sea salt on top of the cookies while cooling.


store in an airtight container for up to 3 days




130 Responses

  1. Rosa

    I am so making these tonight!!! Everything I have made of yours has been fabulous!!! My kids and husband thank you in advance. 😉
    Have a wonderful weekend!!

  2. Bonnie

    This recipe sounded amazing plus my son loves pretzels so I Pinned it for a rainy day. Well, today was that day and these cookies are phenomenal!! The sweet and salt together were delish!

  3. sheena

    I bet that would be so good as a peanut butter cookie. May have to try that soon. Thank you so much for all of your mouth watering recipes.

  4. Melissa

    I made these cookies today and OMG they are amazing! Just the perfect blend of sweet and salty all in one tasty bite! I used ½ cup salted butter and ½ cup unsalted butter. Perfect results! Thank you for the great recipe.

  5. Becky

    These are amazing! Perfect amount of butterscotch. I used regular pretzels but next time I’m gonna try the butter flavored. P.S. Love your cookbook ?

  6. Taylor

    do you think itd be possible to sub the butter for coconut oil? I know it makes everything a little more greasy but I guess i could put the batter in the fridge before baking? Regardless these look delicious!!!!

  7. Laurie

    Five star delicious! What flavor! I don’t want to share them! I have never used browned butter before. It added such a nice flavor. They bake up so perfect. Thank you!

  8. Brooke

    I stumbled across this recipe today and made my boyfriend stop and get pretzels on the way home from work so I could make these. Delicious!!

  9. Kathy

    Absolutely wonderful cookie. A delicious change from chocolate chip etc. Love the browned butter caramel taste! Definitely making this again

  10. Brenda Mamon

    December 10, 2016

    OMG My granddaught made the Sea Salt Butterscotch Pretzel Cookie DELICIOUS! Everyone is rabing about them! How many calories per cookie ?

  11. Courtney ruf

    I made these to the exact recipe and they didn’t brown at all or melt down they stayed in balls and looked liked a dried out cookie .. no idea what I did HELP!!

    1. Jay

      Mine did the same thing and I was so mad ! Went back to re read the recipe and realized I used baking powder instead of baking soda . Woops .

  12. Jennifer

    Made these for Cookie Exchange Party. A big hit! Used half salted & unsalted butter. Perfect combination of Salty & Sweet! Yummiest cookies I’ve made! Thanks!

  13. Kecia Rideout

    HI there, I have a question about how you measure the pretzels. Did you crush them then measure them in a 1 cup measurement or did you measure 1 cup of whole pretzels then crush them?

  14. Jamie cee

    So I had pinned these cookies a while ago, and decided to make them a part of my Christmas cookie tins! I am currently halfway through my double batch, and they are seriously TO DIE FOR! Now if i could only refrain from eating all of the cookie dough… ?

  15. JoyJoyJoy

    I made these for Christmas and they were a HUGE hit! They are impossibly delicious. I did use about half the salt and they were still plenty salty, but I’m sure using the full amount would still be awesome. Everyone asked for the recipe! They are rich, flavorful, and oh-so-addictive!

  16. Michelle

    To me, cookies are cookies…and I bake and eat a lot of cookies. However, these are some of THE BEST cookies I’ve ever had!!!

  17. KathyG

    I made these for a cookie exchange and kept some for home. They turned out good. Ne t time though I think I will replace the butterscotch for caramel bits instead. I have found that I am not a huge fan of butterscotch. Thanks for the recipe.

  18. Robin Tatman

    I made these last night. Not a big fan of butterscotch so I switched the butterscotch chips with sea salt caramel chips. OMG My husband says these are the best cookies I have ever made! I also added a few chopped pecans because I love pecans.

  19. Bailey

    I just so happened to have everything I needed leftover from previous recipes so I figured this would be perfect to use some of them up. I made them for a work potluck lunch today and they were a hit! First review I heard was that they “are nothing short of amazing” and the same person later said they felt like they were “eating an unfair amount of them.” That’s what I love to hear. Thanks for the great recipe!

  20. Gina

    Hi! I dont love butterscotch, but this recipe looks amazing. Do you think it would still be good if I subbed in toffee pieces? Thank you! 🙂

    1. Shelly

      I am sure that would be fine!! I don’t love butterscotch either, but for some reason it really just works in these cookies! Let me know if you try them with toffee!

  21. Harvest

    These are my family’s favorite cookies! I kept having to make more and more batches last Christmas, so this year I just buckled down and made like 6 batches, haha. They bake up beautifully and are great as gifts for neighbors and friends, as well as a huge hit at all the parties. I make two changes: 1) I halve the salt–they are still plenty salty with the pretzels and everything. I also put a few granules of course sea salt on top. 2) I also reduce the amount of all the mix-ins (chips and pretzels) to 1/2 cup each instead of 3/4 cup each (the dough is kind of crumbly, and if there are too many mix-ins, its just totally falls apart and it is hard to get the cookies to stick together). You will LOVE this cookie. We look forward to it all year!

  22. Karen

    Just made these and by far the BEST cookie I have had! It also makes me look like a good baker, which I am not. So easy. You nailed it ?

  23. Pingback : Treat Yourself: 15 Delicious Comfort Foods to Make This Winter

  24. Autumn

    I have never written a review for a recipe before, but these were so good, I had to give it 5 stars. Legitimately the best cookies I have ever eaten.

  25. Anita

    These look great. Question, do the pretzels get soggy or chewy in this recipe? I’ve used pretzels in baking before and they tend to get chewy. Thanks!

  26. Pingback : The Best Cookie I’ve Ever Eaten – Brianna's Blog

  27. Pingback : 33 Fall Flavor Cookie Recipes: Seasonal Baking | Chief Health

  28. Donna

    These cookies turned out awesome! I was nervous about the browned butter since I’ve never used it before, but it was easy and really added a great flavor to the cookies. I am a fan of the classic chocolate chip cookie, but sometimes need something different! These were perfect and came out looking beautiful! Definitely a keeper!

  29. Pingback : 22 delicious cookie recipes: - Healthy lifestyle

  30. Jenna

    For anyone with allergies, I used Bob’s 1 to 1 Gluten Free flour mix, GF pretzels and Enjoy Life allergy free chips and these turned out great!

  31. Measlebee

    Great recipe but I’m not sure what went wrong? I followed the recipe to a tee but they turned out dry and kind of rocky? They only spread a little and the center is a teeny bit soft but the edges and outside of the cookie is hard and sandy, like a shortbread cookie. I was super careful not to over cook them too. Any ideas what I did wrong? Do you think it would help to refrigerate the dough before baking?

    1. Shelly

      Oh no!! So sorry this happened. I don’t think refrigerating the dough would change anything. It sounds like possibly you might have added too much flour? What type of baking sheet did you use?

  32. Krystal

    These cookies are awesome! I’ve made these several times and they never last too long around the family! Instead of butterscotch I use caramel bits. And on one occasion when I couldn’t find caramel bits I used Rolos halved and threw them into the mix.

  33. Pingback : 33 FALL FLAVOR COOKIE RECIPES: SEASONAL BAKING – The Lifestyle Hacks | Food Recipes, Fitness, & DIY

  34. Michael

    First time making the brown butter ended up burnt, but we got it perfect on the second time and the cookies came out amazing! One of the best cookies I’ve ever had, if not the best. The pretzels are an incredible addition.

  35. Pingback : 18 Holiday Cookie Recipes: - Heaven Bee

  36. Pingback : The Best Christmas Cookies - Eighteen25

  37. Pingback : Treat Yourself: 15 Delicious Comfort Foods to Make This Winter | A Girl in LA

  38. Pingback : Elle's Edit: The Best Cookie Exchange Recipes | The Champagne Edit

  39. Pingback : 3 Days of Holiday Baking: Sea Salt Butterscotch Pretzel Cookies – My Prairie Lifestyle

  40. Tim

    I’ve made this twice now but the second time I replaced the pretzels with crushed ruffles potato chips and also used dark chocolate chips in place of milk chocolate. Not sure which I like better, both turned out really well!

  41. Pingback : Sometimes I Read Recipes Instead of Books – mjthebibliophile

  42. Becki

    Absolutely the best cookie recipe I tried out this year! Getting ready to make batches 3 and 4 for family and friend gatherings!

  43. Melissa

    I’ve made these cookies for the last two years for Christmas and they are the only cookies that my husband asks for specifically! They are the perfect combination of sweet and salty and easy to make! Thank you for this amazing recipe!

  44. Pingback : Christmas Cookie Box Roundup 2018 – Finds and Dines

  45. Stephanie

    I got the recipe from my son’s fiancé . She made them and they spread out more. I have a 1 Tbsp scoop so mine are smaller but don’t understand why they didn’t spread out. They pretty much stayed in a ball. Any thoughts?

    1. Shelly

      I would imagine it’s the type of baking sheet you’re using! A lighter, thicker sheet would most likely produce a cookie that doesn’t spread as much. A thinner sheet will spread a bit more!

  46. Pingback : Sea Salt Butterscotch Pretzel Cookies Recipes - Best Recipes Collection | All Favourite Recipes

  47. Kelly

    I had the same trouble with the recipe as a few other commenters. First couple bakes didn’t spread at all and ended up fairly dry and crumbly. Almost shortbread or sugar cookie consistency with a flour aftertaste. I added another egg and 1/2 stick of butter to a second batch and these turned out perfect. I’m wondering if altitude could be the difference?


  49. Jennifer M

    Hands down one of the best cookies around. I always get rave reviews when I make this one. If very often goes to our local fire station by request. ?

Leave a Reply