Okay, I really don’t think I could have come up with a longer name for these cookies, but can you really leave any of it out without losing some of the goodness? These ingredients all mash up together to make something sweet and salty, chewy and crunchy, chocolate-y and sweet. It’s a mash-up that is absolute perfection.
And since we’ve entered the “I’m Only Going to Bake Christmas Cookies and Watch Christmas Movies” part of the season, I had to share our family’s all-time favorite cookie recipe with you today.
Don’t think you’re a fan of butterscotch? I’m not if it’s by itself. My old man of a husband lives for butterscotch. Give him chocolate, he turns his nose up. Give him a hunk of butterscotch, and he’s over the moon. *cue eye roll* ❤ But did you know that butterscotch is really just caramel made with brown sugar instead of granulated? Adding the butterscotch in this recipe gives a sweet, brown sugar flavor to this cookie that is a perfect combination with the chocolate, pretzel, and sea salt. It’s a total hit!
Looking for other Christmas cookies to grace your cookie tray this holiday? Try out some of my other favorites!
Sea Salt Chocolate Chip Butterscotch Pretzel Cookies
Ingredients
- 1 cup butter, melted
- 1½ cups light brown sugar
- 2 eggs
- 2 teaspoons vanilla
- 2½ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon course sea salt, plus more for sprinkling on top
- ¾ cup chocolate chips
- ¾ cup butterscotch chips
- 1 cup pretzels, coursely chopped
Instructions
- Preheat oven to 350°. Cover a cookie sheet with parchment paper or your favorite baking mat.
- In a mixing bowl, beat butter, brown sugar, and vanilla. Add in eggs one at a time, and beat thoroughly between each one.
- In a separate bowl, combine flour, baking soda, and course sea salt.
- Slowly add flour mixture into your brown sugar mix until fully mixed together. Dough will become thick.
- Using a rubber spatula, mix in chocolate chips, butterscotch chips, and chopped pretzels.
- Using a cookie scoop, scoop rounded balls of your dough and place about 2 inches apart on your cookie sheet. Bake for 9-10 minutes until edges are golden brown.
- Sprinkle course sea salt on top of each cookie as it is cooling for a little added yumminess to this recipe!
Notes
- If you are feeling really on the ball, brown your butter in a saucepan instead of melting. In a medium saucepan, melt your butter over low to medium heat. Bring to a boil, stir constantly until butter becomes a deep amber color. Remove from heat and allow to cool for 20 minutes before mixing with other ingredients
- Really don’t like butterscotch? You could use caramel, peanut butter, or white chocolate chips, or just skip that ingredient altogether!
- Using the cookie scoop was one of the greatest baking hacks I ever found. It creates same-size cookies which makes for even baking.
- I like to use parchment paper to cover my cookie sheet for easy clean-up but baking mats are extremely useful. My favorite one linked HERE!
This will be a fast favorite in your house, just like it is in the Kemper’s! Happy Baking, everyone!
xx Rachel
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