Sea Salt Butterscotch Pretzel Cookies
Soft chewy butterscotch cookies with crunchy pretzels and sea salt.
Servings: 24
Equipment
- kitchenaid mixer
- baking sheet
- parchment paper baking sheets
- measuring cups and spoons
- turner
- spatula set
- cookie scoop
Ingredients
- 1 cup Butter
- 1 1/4 cup Brown Sugar
- 1/4 cup Sugar
- 1 Egg
- 1 Egg Yolk
- 1 Tablespoon Vanilla
- 2 1/4 cup Flour
- 1 teaspoon Baking Soda
- 1 teaspoon Sea Salt
- 3/4 cup Butterscotch Chips
- 1/2 cup Semi-Sweet Chocolate Chips
- 1 cup Pretzels chopped
- Sea Salt optional to sprinkle on top
Instructions
- In a medium saucepan, melt the butter over medium heat. Bring it to a slow rolling boil. Stir until butter starts to become a light amber or deep gold color. Watch carefully as it can burn. Remove from heat.
- Let butter cool for 15 - 20 minutes.
- Preheat the oven to 350°F.
- Stir in the brown sugar, sugar, eggs, and vanilla into the cooled butter mixture. Stir to combine. Add flour, baking soda, and salt. Fold all ingredients together.
- Stir in butterscotch chips, chocolate chips, and pretzels.
- Drop the dough on the baking sheet. Bake for 9 - 13 minutes, or until the edges become lightly golden.
- If desired sprinkle with a pinch of flaked sea salt on top of the cookies.
- *Adapted from Cookies and Cups Recipe
