Food Sweets

    Sea Salt Butterscotch Chocolate Chip Pretzel Cookies

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    Recently, I was scouring the internet and looking for a new and interesting cookie recipe, and I came across this one. Sweet & Salty…I’m in! This recipe dirties more dishes than my husband (aka dishwasher extraordinaire) would like ๐Ÿ˜‰ but it is easy, and these cookies are amazing.

    Last night I whipped up a batch for my husbands work potluck, and of course made extra to keep at the house and take to my work family. I know they will be a hit!

     

    Print Recipe
    Sea Salt Butterscotch Chocolate Chip Pretzel Cookies
    A perfect mix of deliciousness. Soft, sweet, salty, and crunchy cookies
    Course Dessert
    Prep Time 30 minutes
    Cook Time 10 minutes
    Passive Time 20 minutes
    Servings
    dozen
    Ingredients
    Course Dessert
    Prep Time 30 minutes
    Cook Time 10 minutes
    Passive Time 20 minutes
    Servings
    dozen
    Ingredients
    Instructions
    1. First, in a small/medium sauce pan, melt your butter. With your burner on medium/medium high, once melted, frequently stir as the butter starts to brown. This will take about 5 minutes. The butter will bubble and froth. Keep an eye on it, it is done when it start to turn a beautiful amber color.
    2. The butter will need to completely cool before adding it to the recipe. I recommend transferring it to a plastic bowl and putting it in the refrigerator to speed up the cooling process.
    3. While the butter is browning, get your ingredients measured and ready.
    4. While the butter is browning, combing your dry ingredients in a medium/large bowl. Flour, baking soda, and salt. Whisk together
    5. Once the butter is cool, stir in the brown sugar, eggs, and vanilla extract, until combined. You do not need to thoroughly mix.
    6. Pour the butter mix into the dry ingredients and mix together until the batter is formed.
    7. With a sturdy spoon or by hand, mix in the pretzels and chips. Mix well so that you have an even mix.
    8. Preheat oven to 350 degrees. Line a baking sheet with parchment paper
    9. Highly recommend using a cookie scoop to scoop the batter onto the baking sheet.
    10. Bake for 10 minutes. You will see the edges start to turn a nice golden brown. Once done, remove from baking sheet onto a cooling rack.
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