Butterscotch Pretzel Chocolate Chip Cookies Recipe posted by Staff Writer Pin Share Tweet Email Jump to Recipe These Butterscotch Pretzel Chocolate Chip Cookies are the perfect sweet & salty cookie for Fall. Butterscotch and chocolate have always been a favorite flavor combination of mine. And these Butterscotch Pretzel Chocolate Chip Cookies add one more layer of perfection with the salty crunchiness of pretzels. It’s hard to improve on the chocolate chip cookies, but I have to say that this combo does it for me. Hope you love it too! Recipe Tips & Notes for Butterscotch Pretzel Chocolate Chip Cookies This recipe specifies measuring out the flour packed. I know the generally accepted method of correctly measuring flour is to “spoon and sweep,” many of my own cookie recipes call for using that method. However, this recipe requires that you pack the flour against the side of the container as you measure it out. It WILL make a difference if you don’t do this. You can use any chocolate chips that you have on hand in this recipe, but I personally prefer a really dark chocolate to pair with butterscotch and with the saltiness of the pretzels. I used 60% cacao chocolate chips. Your personal preference totally determines how finely you crush the pretzels. Personally, I really like the pretzels to be finely crushed. But if you like big chunks of pretzels in your cookies, go for it! ✨✨ And if you’re a fan of butterscotch, don’t miss our Butterscotch Cookies! ✨ ✨ Continue to Content Butterscotch Pretzel Chocolate Chip Cookies Yield: 2 dozen Prep Time: 10 minutes Cook Time: 9 minutes Total Time: 19 minutes These Butterscotch Pretzel Chocolate Chip Cookies are the perfect sweet & salty cookie for Fall. Print Ingredients 1 cup butter, melted 1 cup brown sugar 3/4 cup sugar 1 egg + 1 egg yolk 3/4 tsp baking soda 1/2 tsp salt 1 tablespoon vanilla 2¼ cups all-purpose flour, packed* 1 cup chocolate chips 1 cup butterscotch chips 1 cup pretzel crumbs Instructions Preheat oven to 350º. Whisk the brown sugar and sugar into the melted butter. Mix in the egg and the egg yolk. Mix in the baking soda, salt, and vanilla. Gently mix the flour into the wet mixture. Fold in the chocolate chips, butterscotch chips, and pretzel crumbs. Scoop dough (about 2 tablespoons) onto ungreased cookie sheet 2 inches apart. Bake for 9 minutes. Let cool on the cookie sheet. Love Butterscotch and Chocolate? Me too! Check out my favorite butterscotch chocolate recipes. Black Bottom Butterscotch Cookies Chocolate Chip Oatmeal Scotchies M&Ms Magic Cookie Bar Pie
Yours is the second blog in about two hours Ive been to that’s baked choc covered pretzels into cookies. It’s a SIGN! 🙂 They look incredible and I love butterscotch, too! Pinned!
These cookies look so yummy. What is the measurement for the chocolate pretzels? The recipe calls for “1 chocolate covered pretzels”
I could eat butterscotch all the time! Thank you for introducing me to the world of pudding cookies-the best!
I am so ready for all things fall…oh, and pudding cookies…I need more pudding cookies! I love butterscotch too, but I don’t eat it enough. Obviously I need more now!
I love the idea of adding pretzels to cookies, and butterscotch just takes this to a whole ‘nother level!
Butterscotch is one of my all time favorites and I don’t see it in enough recipes! Thanks for sharing, I can’t wait to make these this fall!
Looks delicious Ashton! I love fall and all the seasonal flavors we get to enjoy. Pumpkin and peppermint are my favorite (but NOT together!)
I love this, Ashton! 🙂 Pudding cookies are the best, and I love the sweet & salty combo…. although I might swap out semi-sweet chocolate chips for the butterscotch. It might be butterscotch overload for me with the pudding mix and the chips. But yum!! Pinned!
Am I missing something–did not see an amount for the chocolate covered pretzels, and are they supposed to be broken up.
It says one cup, and you don’t need to break them up unless you want to 🙂 some will end up broken anyway!
