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
  • Prep Time Prep Time: 30 minutes
  • Cook Time Cook Time: 10 minutes
  • Total Time Total Time: 40 minutes
  • Yield Yield: 30 cookies 1x
  • Category Category: Cookies
  • Method Method: Oven
  • Cuisine Cuisine: Dessert

Description:

These salty/sweet cookies are soft, delicious and flavor packed!!


Ingredients:

  • 1 cup butter
  • 2 1/2 cups all purpose 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

Keywords:: cookies and cups, cookies, cookie recipe, chocolate chip cookies, pretzels, butterscotch

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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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Alyssa
August 23, 2020 12:25 pm

One quick question – can I prep this dough to bake later? I didn’t know with the melted butter if there would be any negative impact of refrigerating the finish dough.

PS I LOVE this recipe! I felt like the world’s best baker when I tried these haha! I just do the classic chocolate chip because I’m not a butterscotch or pretzel person and this is still amazing as a base!

Alisa
August 16, 2020 5:04 am

When you leave the liquid butter to cool, do you let it cool all the way to room temperature or is it still warm when you mix in the sugar? I ask because the directions say to cool for 20 minutes but my butter is still very warm. Thank you!

Deana
August 9, 2020 1:00 pm

These are absolutely fabulous!!!
Like other reviewers I use just one cup of brown sugar and they are perfectly sweet!
My new go to cookie recipe! Everyone who tries them wants the recipe! Thank you for a real winner!!!

Kin T
June 25, 2020 12:18 pm

These are seriously highly addicting! They are hands down one of the best batches of cookies I’ve ever made in my life! Thank you thank you for the recipe! I modify almost every recipe I come across but this recipe is pure perfection!

Reha Modi
May 15, 2020 6:12 pm

i made these twice and they were a hit! they are really good and my husband loves the sweetness! can you freeze the dough?

Sara
May 13, 2020 11:54 pm

Hi there,
So excited to make these for my family! Quick question – how many cookies does this recipe yield? Another commenter said 36, but just wanted to get your yield. Thanks!

Marit
May 7, 2020 3:07 am

Hi! I was wondering if I can make this with almond flour or rice flour or something. I’m allergic to regular flour 🙂

Deana
May 4, 2020 2:07 pm

Delicious! I too ,cut back to one cup on the sugar. Otherwise followed the recipe exactly and
THEY ARE AWESOME!! Thank you for our new favorite. :))

Kristy D
April 28, 2020 8:48 pm

These are so insanely good! My daughter made them over the weekend and I can not stop eating them. Great recipe!

Ines
April 26, 2020 2:12 pm

Loved them! They are sweet but it’s the perfect sweet to salty balance with the pretzels and the sprinkle of sea salt while they cool!

Jessica N
April 26, 2020 8:53 am

They came out ok,but didn’t blow me away. I think I expected them to be better. Next time,I would use less sugar & butter. It was too sweet & buttery.

Katie Clapham
April 10, 2020 10:46 pm

This recipe is FAR too sweet. I cut the sugar to just 1 cup based on a review below and still thought they were way too much. If I made again, I would cut to between 1/2-3/4 cup. I’m a sweets addict, and I am not going back for seconds. I also think the addition of pecans would be a nice touch 🙂

Joy
April 4, 2020 7:22 pm

thank you for sharing the recipe.

Perhaps you could add a note that this recipe is very sweet. I used 1cup of brown sugar and a total of 3/4 cup of chocolate/butterscotch chips and found the cookies just the right amount of a sweetness. I imagine using the recommended sugar content and chip content would have made these much too sweet.

Micky
March 8, 2020 9:34 pm

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
March 6, 2020 2:41 pm

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

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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