Salted Butterscotch Pretzel Cookies

These Salted Butterscotch Pretzel Cookies are an irresistible combination of sweet and salty. Each bite is a perfect harmony of chewy butterscotch and white chocolate infused dough, salty pretzels, and a sprinkle of sea salt.

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Why You’ll Love These

These cookies are a true hit with everyone! You just might want to double the recipe.

Sweet and Salty Combination– The contrast of sweet butterscotch and savory pretzel pieces creates a fabulous bite that keeps you coming back for more.
Perfect Texture – Like chocolate chip cookies, the slightly crispy edges with a tender chewy middle is the perfect cookie texture in our house.
Sea Salt Finish – The delicate sea salt finish is optional but it enhances the overall flavor.
Great for Sharing – Whether for friends, family, holidays, or gatherings, these cookies are sure to impress and disappear quickly, making them a perfect gift of treats.

Some of our other favorite cookie recipes to make are Butterball Cookies, Hello Dolly Cookies, Old Fashioned Molasses Cookies, Vanilla Almond Biscotti, and Regina Cookies.

Ingredients for salted butterscotch pretzel cookies on a dark surface.

Key Ingredients

Please see the recipe card below for a full list of ingredients and instructions.

All-purpose flour – As with most cookie recipes, all-purpose works best.
Baking soda – This is the leavening agent for these cookies.
Unsalted butter – If using salted butter make sure you either omit or use less salt in the recipe.
Sugars – This recipe uses both granulated sugar and dark brown sugar. Dark brown sugar makes cookies bake up a little softer and adds a little molasses flavor. You can also use light brown sugar.
Eggs and vanilla extract – Use a good quality pure vanilla extract, it does taste way better.
Pretzels – You can use any shape of salted pretzels and break them into pieces.
White chocolate chips and butterscotch chips – I also use good-quality baking chips.
Flakey or Coarse sea salt – For the top of the cookies to give them that salty-sweet flavor.

Pro Tip

The best way to break up the pretzels is by hand. You don’t want crushed pretzels. You want small bite-size pieces.

How to Make Salted Butterscotch Pretzel Cookies

In a medium saucepan over medium heat, melt the butter. Bring it to a boil, and stir constantly until the butter turns a deep amber color. Let the browned butter cool for at least 20 minutes.

Preheat the oven to 350 degrees F. Line two large baking sheets with parchment paper. In a medium bowl whisk the flour, baking soda, and salt. In a large bowl stir together the cooled butter, sugars, eggs, and vanilla extract. Fold in the dry ingredients until just a small amount of dry flour remains.

Mixing salted butterscotch pretzel cookie dough ingredients in a glass bowl on a dark surface.

Fold in the white chocolate chips, butterscotch chips, and pretzel pieces. Use a 2 tablespoon sized cookie scoop to form the dough balls. Place the lined baking sheet about 2″ apart. Sprinkle the tops of the cookie dough balls with a pinch of sea salt.

Salted Butterscotch Pretzel Cookie dough in a glass bowl on a dark surface.

Salted Butterscotch Pretzel Cookie dough balls on a parchment paper lined baking sheet.

Pro Tip

The key to achieving a chewy texture is not overbaking the cookies. Remove them from the oven when the edges are slightly golden, but the centers still appear slightly underbaked. Then let them cool on the pan for about 3 minutes.

Bake for 9-12 minutes, until golden brown. Do not overbake.

Share and enjoy these Butterscotch Pretzel Chip Cookies! I dare you to eat just one.

Tips

As always measure your flour properly. Aerate the flour, spoon it into the measuring cup, and level off with the flat side of a knife.
You don’t need to brown the butter but it adds a slight nutty flavor to the cookies. Use softened butter. Cream the butter and sugars together for 3 minutes with an electric mixer or stand mixer. Add the eggs and vanilla and combine. Then continue with the recipe as directed.
There is no chill time for this cookie dough. These cookies bake up perfectly with crispy edges and a soft chewy center.
I highly recommend baking one sheet at a time. You tend to get the best results this way.
You can use pretzel twists, mini twists, or sticks. Make sure they are salted. But don’t use pretzel rods.
Use room temperature eggs. Room temperature ingredients incorporate much better.
You can sprinkle the tops with Maldon salt (flaky sea salt) they are larger flakes for a saltier bite.

Variations

This is a chocolate chip cookie base with the add-ins swapped for a salty caramel-like flavor.
Swap out the white chocolate chips for semi-sweet chocolate chips.
Add some chopped nuts like pecans or walnuts, and shredded coconut.
You can up the amount of pretzels, butterscotch chips, and white chocolate chips if desired.

FAQs

Can I use regular salt instead of sea salt for this recipe?

Yes, you can substitute regular salt for sea salt, but sea salt is preferred for its milder and more complex flavor. If using regular table salt I recommend only using 1/2 teaspoon in the dough.

What can I use if I don’t have butterscotch chips?

In a pinch, you can use caramel chips or toffee bits as a substitute for a similar flavor profile.

Can I make the cookie dough ahead of time and freeze it for later?

Yes. You can make the dough balls and refrigerate them tightly covered with plastic wrap or in a resealable bag. When baking from the refrigerator you might need to add an additional 1-2 minutes of baking time.
You can also form the cookie dough balls, and flash freeze them on a baking sheet in a single layer. Once frozen store in a freezer-safe air-tight container or zip lock bag. When baking from frozen you might need to add an additional 1-2 minutes of baking time.

Storage and Freezing

Storage – Once cooled completely store at room temperature in an air-tight container or zip lock bag for up to 4 days.
Freezing – You can freeze the baked and cooled cookies in an air-tight freezer-safe container for 2-3 months.

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