Sweet And Salty Perfection: Pretzel Butterscotch Chocolate Chip Cookies

Let’s face it: We Americans love a good sweet and salty combo.

Whether you’re kicking it elementary school style and enjoying a peanut butter and jelly sandwich (which, by the way, much of the rest of the world thinks is pretty terrible), reminding yourself that there’s no wrong way to eat a Reese’s, or giving one of those new Burger King bacon sundaes a try (I haven’t had one yet — are they good?), you’re being quite Colonial with your snack selection.

And what’s not to love? Sea salt chocolate? Delicious. Dipping Wendy’s fries in a Frosty? If you haven’t tried it, please do so immediately. And I have yet to meet a variation of trail mix I don’t like. (Popcorn and M&M’s are also an outstanding combo, for the record.)

So when a friend (thanks, Watson!) sent me a link to a cookie recipe that contained pretzels as well as butterscotch and chocolate chips, I couldn’t wait to give it a try.

(Note: You have to plan ahead a bit with this recipe, because the dough needs to be refrigerated for eight hours before it’s ready to bake.)


  • 1 cup (2 sticks) unsalted butter, cut into 8-10 pieces
  • 2 1/4 cup bread flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1/4 cup sugar
  • 1 1/4 cup brown sugar
  • 1 egg
  • 1 egg yolk
  • 2 Tablespoons milk or cream (I used half and half)
  • 1 teaspoon vanilla extract
  • 1/2 cup pretzels, broken into small pieces
  • 1/2 cup butterscotch chips
  • 1/2 cup semi-sweet chocolate chips
  • Coarse sea salt (optional)


  • Place the butter into a medium-sized saucepan over low heat and melt completely. Once melted, increase the heat to medium and cook until butter turns slightly brown and has a nutty aroma. (Watch carefully during this stage to ensure the butter doesn’t burn.) Remove from heat and let cool for 15-20 minutes.
  • In a large bowl, sift together flour, salt and soda and set aside.
  • Pour the cooled butter into a mixing bowl and add both types of sugar. Beat using paddle attachment for 2-3 minutes on medium speed.
  • Add egg and egg yolk and beat briefly to combine.
  • Add half and half and vanilla and beat at medium speed for another 2-3 minutes.
  • Slowly add the flour mixture, beating at low speed between each addition.
  • Once the dough is well combined, mix in the pretzel pieces, butterscotch chips, and chocolate chips using a rubber spatula or wooden spoon.

  • Cover dough and refrigerate for at least eight hours.
  • Fast forward at least eight hours (now it’s finally time to bake these delicious treats!) and preheat the oven to 350 degrees. Line baking sheet with parchment paper or your trusty silpat.
  • Scoop rounded tablespoons of refrigerated dough, roll into a ball, and flatten slightly. Leave about an inch of space between each cookie on the cookie sheet.
  • Sprinkle with coarse sea salt, if desired. (I highly recommend adding the salt!)
  • Bake 10-12 minutes (until golden brown).

7 thoughts on “Sweet And Salty Perfection: Pretzel Butterscotch Chocolate Chip Cookies

Leave a Reply