Sea Salt Butterscotch Pretzel Cookies
Indulge in the perfect blend of sweet and salty with these Sea Salt Butterscotch Pretzel Cookies. Crispy pretzels, rich butterscotch, and a touch of sea salt make every bite unforgettable!
- Prep Time: 20 minutes
- Cook Time: 12 minutes
- Total Time: 32 minutes
- Yield: 24 servings 1x
- Category: Desserts
- Method: No bake
- Cuisine: American
Ingredients
Scale
- 2 1/2 cups all-purpose flour
- 3/4 cup butterscotch chips
- 1 cup butter
- 1 teaspoon baking soda
- 1 cup coarsely chopped pretzels
- 1 teaspoon coarse sea salt
- 2 eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups light brown sugar
- 3/4 cup semi-sweet chocolate chips
- Optional: flaked sea salt
Instructions
- In a medium saucepan, melt and brown the butter over medium heat until it turns a deep golden color and has a nutty aroma. Remove from heat and let it cool for 20 minutes.
- Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the flour, baking soda, and coarse sea salt.
- In a large mixing bowl, combine the browned butter, light brown sugar, eggs, and vanilla extract. Beat until the mixture is smooth and well blended.
- Gradually add the flour mixture to the butter mixture, stirring until just combined.
- Fold in the butterscotch chips, semi-sweet chocolate chips, and chopped pretzels until evenly distributed throughout the dough.
- Scoop rounded tablespoons of dough onto the prepared baking sheet, spacing them about 2 inches apart.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are set.
- Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
- For an extra touch of flavor, sprinkle with flaked sea salt while the cookies are still warm.
Nutrition
- Calories: 190
- Sugar: 15g
- Sodium: 150mg
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg