Butterscotch Pretzel Chocolate Chip Cookies With Sea Salt

These butterscotch pretzel chocolate chip cookies are the ultimate sweet and salty cookie — and honestly, they might just be the best cookies I’ve ever made. No exaggeration!

Butterscotch and chocolate have always been a favorite flavor combination of mine — be still my heart! And these sea salt butterscotch pretzel cookies add one more layer of perfection with the salty crunchiness of crunchy pretzels. That perfect balance of sweet butterscotch chips, semisweet chocolate chips, and salty pretzel pieces? I literally can’t even. It’s giving serious depth of flavor vibes, you guys. If you love new cookie recipes, you have to make this. And yes, I totally get it if you’ve already seen these trending on TikTok — make them immediately.

It’s hard to improve on a classic chocolate chip cookie, but this combo does it for me every single time. I love a soft cookie with a chewy texture and just a little bit of that salty flavor from the pretzels hitting every single bite. Hope you love it too!

What You Need for Chocolate Chip Butterscotch Pretzel Cookies

Let’s talk ingredients real quick! You’ll start with unsalted butter — and trust me, using browned butter here adds a nutty flavor that takes the flavor of the cookie to a whole other level. Make sure your cooled brown butter and eggs are at room temperature for best results. In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, beat together the cup butter, brown sugar, and white sugar until fluffy. You can also use an electric mixer or hand mixer on medium speed. In a separate bowl — a medium bowl works great — whisk your dry ingredients: all-purpose flour (yes, purpose flour packed!), baking soda, and teaspoon salt. Slowly add the flour mixture to the wet ingredients on low speed, then fold in your mix-ins with a rubber spatula.

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,” and many of my own cookie recipes call for 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 on hand — semi-sweet chocolate chips, dark chocolate chunks, white chocolate chips, or even milk chocolate chips. I personally prefer dark chocolate to pair with butterscotch and the salty pretzels. So much lot of flavor happening!
• Your personal preference determines how finely you crush the pretzels into small pieces. I really like them finely crushed, but big salty pretzel pieces are ah-mazing too — go for it, cookie monsters!

✨✨ And if you’re a fan of butterscotch, don’t miss our Butterscotch Cookies! ✨ ✨

How to Bake and Store Salty Cookies

Once your cookie dough balls are scooped out with a cookie scoop onto prepared baking sheets lined with parchment paper, chill time is your best friend — pop the cookie sheet in the fridge for at least 30 minutes for best results. Then bake until golden brown and the edges are just set. Place dough balls a couple inches apart and sprinkle with flaky sea salt (or flakey sea salt, however you spell it — same dreamy result!). Let cool on a wire rack completely. For the original recipe, I bake at medium heat — around 375°F. Store cooled butterscotch cookies in an airtight container at room temp, or toss cookie dough balls into a freezer bag or freezer-safe bag for later. These butterscotch chocolate chip cookies are absolutely perfect for cookie exchanges, and if you love salty cookies, check out these Rolo Pretzel M&M Cookies too!

You can also use a large mixing bowl and wooden spoon or a small bowl to mix smaller batches. Add the egg yolk to a medium bowl with the vanilla extract for extra richness. Whether you’re using a simple recipe from the recipe card below or riffing on it with peanut butter or white chocolate chips, these chewy cookies deliver every time. For more chocolate chip cookie recipes I love, peek at the Chocolate Chip Oatmeal Scotchies and the Panera Copycat Kitchen Sink Cookies. Happy baking, friends! 🍪

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

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.

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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

1. Preheat oven to 350º.
2. Whisk the brown sugar and sugar into the melted butter. Mix in the egg and the egg yolk.
3. Mix in the baking soda, salt, and vanilla.
4. Gently mix the flour into the wet mixture. Fold in the chocolate chips, butterscotch chips, and pretzel crumbs.
5. Scoop dough (about 2 tablespoons) onto ungreased cookie sheet 2 inches apart.
6. Bake for 9 minutes. Let cool on the cookie sheet.