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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 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


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!

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Sea Salt Butterscotch Pretzel Cookies

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


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


  • 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


  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


  • Serving Size: 1 cookie
  • Calories: 220
  • Sugar: 16.6 g
  • Sodium: 226.1 mg
  • Fat: 9.7 g
  • Carbohydrates: 31 g
  • Protein: 3 g
  • Cholesterol: 29.6 mg

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

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179 comments on “Sea Salt Butterscotch Pretzel Cookies”

  1. Awesome cookie with a love for all the ingredients! Turned out just like the picture! (love that too LOL).
    Used my stand mixer, so easy! Thanks again!

  2. I made these today and although they did not spread out during the baking process, they are still so good! They didn’t really change shape much after being cooked so they’re kind of a little cookie clump. I used a 1 tablespoon scooper which may be the reason but because they’re so sweet I wanted them to be smaller so it’s not too much.

  3. Thank you for sharing this recipe! Your photo at the top doesn’t look like broken pretzel pieces. It looks like extra small (whole) pretzels, which is super adorable! What did you use?

      1. I have some of the baked cookies in a sealed bag in the freezer. I take them out one at a time and put them in the microwave. 30 seconds on 50% or 60% makes them just like they came fresh out of the oven. I have become the family favorite.

  4. I absolutely love these cookies!! My husband and I demolish them whenever I make them. We even mixed a huge batch of them as favors for our wedding. I love how easy they are to make and they’re always a hit!

  5. These are my husband’s favorite and many other people I’ve made them for. I do substitute one thing: switch out all chips for Hershey’s Sea Salt Caramel Chips. I think I stumbled upon it while trying to find butterscotch–winner!

  6. I found these delicious cookies a few years ago and they have been in the Christmas cookie rotation ever since. Everyone I deliver trays to absolutely loves them! They are always requested!

  7. I want to make this recipe for my family for Thanksgiving! They look wonderful! I’m worried that the pretzels are going to go stale, do they? If so, how do you keep them from going stale?

  8. I never comment on recipes but this one is so amazing I had to vouch for it! It is so delicious and has become my go-to cookie recipe! I suggest adding some Heath toffee chips in too for that extra crunch! If you’re looking for a unique cookie recipe that will wow people and make you feel like a star chef, this is 100% the recipe for you 🙂

  9. 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!

      1. Any idea if I could freeze the dough? And for how long? I think splitting and save some dough I the only way I could stop myself from eating them all at once!

  10. 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!

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