Butterscotch Pretzel Chocolate Chip Cookies Recipe

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Steve Pearson Modified: March 25, 2022
Butterscotch Pretzel Chocolate Chip Cookies Recipe

How To Make Butterscotch Pretzel Chocolate Chip Cookies

All your faves in one? Why not! These chocolate chip cookies are made with butterscotch, pretzels, and chocolate chips. A contrast of flavors with a crunch!

Preparation: 45 minutes
Cooking: 10 minutes
Chill Time: 30 minutes
Total: 1 hour 25 minutes

Serves:

Ingredients

  • 2cupsall-purpose flour,spoon and leveled
  • 2tspcornstarch
  • 1tspbaking soda
  • ½tspsalt
  • ¾cupunsalted butter,softened to room temperature
  • ¾cuppacked light sugar,or dark brown
  • ¼cupgranulated sugar
  • 1large egg,at room temperature
  • 2tsppure vanilla extract
  • ½cuppretzel pieces
  • ½cupbutterscotch morsels
  • ½cupsemi-sweet chocolate chips

Instructions

  1. Whisk the flour, cornstarch, baking soda, and salt together in a medium bowl. Set aside.

  2. In a large bowl using a hand-held mixer or stand mixer with a paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium speed for about 2 minutes until combined and creamy. Beat in the egg and vanilla. Scrape down the sides and bottom of the bowl as needed.

  3. On low speed, slowly beat the dry ingredients into the wet ingredients until combined. The cookie dough will be thick.

  4. Beat in the pretzels, butterscotch morsels, and chocolate chips on medium speed until combined. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 30 minutes and up to 4 to 5 days.

  5. Preheat oven to 325 degrees F. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.

  6. Roll into balls, about 1.5 Tablespoons of dough each, and arrange 2 to 3 inches apart on prepared baking sheets.

  7. Bake for about 10 to 12 minutes or until edges are slightly browned. The centers should still look pretty. While the cookies are still warm, press additional morsels or chips into the top if desired.

  8. Cool cookies on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely. Enjoy!

Recipe Notes

Cookies stay fresh covered at room temperature for up to 1 week.

Nutrition

  • Calories: 180.17kcal
  • Fat: 8.30g
  • Saturated Fat: 5.24g
  • Trans Fat: 0.23g
  • Monounsaturated Fat: 2.05g
  • Polyunsaturated Fat: 0.43g
  • Carbohydrates: 24.98g
  • Fiber: 0.65g
  • Sugar: 12.84g
  • Protein: 2.10g
  • Cholesterol: 23.00mg
  • Sodium: 117.94mg
  • Calcium: 8.18mg
  • Potassium: 42.24mg
  • Iron: 0.86mg
  • Vitamin A: 51.85µg
  • Vitamin C: 0.10mg
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