Sea Salt Butterscotch Pretzel Cookies

Sea Salt Butterscotch Pretzel Cookies are my new salty/sweet obsession! Browned Butter adds depth to the flavor to this cookie recipe 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!

Sea Salt Butterscotch Pretzel Cookies Are One Of The Most Popular Cookie Recipes On My Website!

This easy cookie recipe has continued to be on e of the most loved cookie recipes here at Cookies and Cups. I get it…there is a lot of flavor packed into this easy cookie recipe. You have a browned butter based cookie dough, with chocolate chips, butterscotch chips, salty pretzels, and a little extra flaked sea salt!

No Chill Time!

So many cookie recipes require a few hours of chill time before you bake them. I understand…I have plenty of those recipes here on my site. But these work without the chilling. The depth of flavor comes from the browned butter so you don’t need it to sit and allow the flavor to develop more, PLUS you have all the additional flavors you are adding in, that while you CAN chill the dough, you don’t have to!

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!

But What If I Don’t Like Butterscotch?

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.

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!

How To make Sea Salt Pretzel Butterscotch Cookies Collage

NO MIXER REQUIRED!

Nope, no mixer is needed for this cookie recipe! 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. Of course, you CAN use your mixer, I often do, but it’s not required or necessary!

Tools I Recommend:

  • A Cookie Scoop.  You know I almost ALWAYS use a cookie scoop when baking cookies. It’s easy, it produces cookies all the same size, to ensure even baking, and the cookies will all be the same shape! Here’s my favorite.
  • Flaked Sea Salt. You can use whatever brand you prefer, but I like to use Maldon. The flakes are delicate and light, adding the perfect salty bite.
  • Parchment Paper. I line my baking sheets with parchment paper to promote even baking and easy clean up!

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 turn out gorgeous every time, and I guarantee you that people will be asking for the recipe.

I based this cookie recipe off of a cookie I bought at a farmer’s market a few years ago. That cookie was much different…it was large and thin, but the flavors were similar. I really love the thickness and richness of the brown butter cookie dough base in my cookie.

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!

Looking For More Chocolate Chip Cookie Recipes? I’ve got TONS!

Print

Sea Salt Butterscotch Pretzel Cookies

  • Author: Cookies & Cups

Ingredients:

  • 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

Instructions:

  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.

Notes:

store in an airtight container for up to 3 days

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Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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Micky
Micky

These cookies are so delicious! I made them a few weeks ago! I’m going to make them into cookie bars next week! Do you use salted or unsalted butter?

Elizabeth
Elizabeth

I love these cookies! And, so did everyone that tried them!

Pat
Pat

These were delicious following the recipe exactly…I had a chocolate flavored flaked sea salt which I used. I found the salt adhered better if I put it on the raw cookie dough rather than the baked cookie, and it didn’t seem to affect the texture of the salt.

Jameshia Welch
Jameshia Welch

I made these cookies for a holiday bakeoff at work…I won first place!
They are divine!!! The perfect balance of sweet and salt 🙂
I’m not a ‘cookie girl’ but these delights are giving my beloved cupcakes a run for their money LOL!

Nicole
Nicole

I have made these cookies many times, they are awesome and come out perfect every time. I made them exactly as written and sometimes switch the butterscotch chips
for peanut butter chips I love them both and so does my family. They are the most requested cookies for work parties too. Thank you for this recipe!!

Elle H

I made these for a cookie exchange and they were amazing! My mother in law taught me to really follow the instructions on the butter, which I wouldn’t have done on my own. Great cookie!

Heather
Heather

Y’ALL. This recipe changed my life. Okay, not really but it’s SO GOOD. I’ve always been a little scared of browning butter, thinking I’d just burn it but WOW it makes such a difference and my whole fam is obsessed with them. On my list of top 5 favorite cookies.

Jordan
Jordan

I’ve been making this recipe for a couple of years now. What’s so great about it is how adaptable it is. I’ve mixed in all manner of ingredients – chocolate chips, mini peanut butter cups, nuts… you really can’t go wrong. The dough base is perfect and always yields a rich, deeply-flavored, delicious cookie. This is one of my family’s, and my, all-time favorites. Thank you so much!

Dawna
Dawna

These turned out amazing! I did adjust my cook time to 9.5 minutes because I read a few comments that said they turned out too dark or crumbly. I’m glad I did because they are the perfect shade of golden brown and soft.

Darla
Darla

Dang! These are luscious. The recipe uses only brown sugar, no granulated which give a delish butterscotch base. I didn’t have butterscotch chips so upped the chocolate chips and pretzels. I loved the ease of melting butter vs creaming with a mixer. Recipe made 36 cookies.

Marian O

Sounded great. Tasted not so great. Hubby and I both rated these 4/5 out of 10. Dry and not much taste.

Beth
Beth

Thanks for sharing this recipe Shelly! These cookies were delicious & a HUGE hit!!!!!

CAROLYN
CAROLYN

How would you add peanut butter to this recipe?

Jennifer M
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. ?

Kelly
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?

Karen
Karen

My family’s new favourite cookie . I subbed skor bits for the butterscotch chips -extra yummy!

Stephanie
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?

Melissa
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!

Becki
Becki

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

Tim
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!

Molly
Molly

10 out of 10 ! Search no further and make this cookie

Keeganmaddy@gmail.com
Keeganmaddy@gmail.com

When you say 3 days, do you mean consume the cooked cookies within that time? ThNks.

Allison
Allison

These cookies turned out to be so tasty! Very easy to make too!

Michael
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.

Krystal
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.

Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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