Pretzel and Butterscotch Cookies

These pretzel and butterscotch cookies have a little bit of everything. Pretzels, butterscotch chips, dark chocolate chips and pecans. I love pretzels so I just had to create a cookie recipe with pretzels in it. The main ingredients of this recipe are the same as my Chocolate Chip Cookie recipe.

These cookies are salty and sweet. They have a bit of crunch on the outside and are soft on the inside. They do not disappoint. If you are a pretzel lover like me, you have to try these cookies.

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Normally I chill my cookie dough overnight, but I was worried that the pretzels would get soggy so I did not chill it at all. These pretzel and butterscotch cookies are fantastic. The pretzels add a great crunch and go really well with the butterscotch chips. This is a great freezer friendly recipe too. It is so nice to have homemade cookie dough in the freezer, so you can have fresh baked cookies any time you want.

Pretzel and Butterscotch Cookies

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• Author: Lisa
• Total Time: 33 minutes
• Yield: 2.5 dozen 1x

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Description

I love pretzels so thought they would be a great addition to a cookie.  These cookies sweet and salty.  They don’t last long in our house.

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Ingredients

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• 2 3/4 cups unbleached all purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• 2 teaspoons cornstarch
• 1/2 teaspoon sea salt
• 1 cup unsalted butter, softened
• 2/3 cup granulated sugar
• 2/3 cup brown sugar
• 1 large egg
• 1 egg yolk
• 3 tablespoons pure maple syrup
• 2 teaspoons pure vanilla
• 3/4 cup dark chocolate chips
• 3/4 butterscotch chips
• 1/2 cup pecans, chopped
• 1 cup pretzels, chopped

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Instructions

1. Preheat oven to 350 degrees Fahrenheit. Line 2 cookie sheets with silpat silicone baking mats or parchment paper.
2. Int a large bowl, sift together flour, baking soda, baking powder, cornstarch, and salt. Set aside.
3. In a stand alone mixer, cream together the butter and sugars. Add eggs, maple syrup and vanilla and mix until well combined.
4. Add dry ingredients to the wet ingredients and mix well.
5. Add dark chocolate chips, butterscotch chips, pecans and pretzels and stir by hand, to make sure all ingredients are evenly distributed.
6. Scoop dough onto the lined cookie sheet with a 2″ cookie scoop. Bake for 13 minutes. Let cool on the cookie sheet for 5 minutes, then transfer to a cooling rack.

Notes

Two options to freeze:

Option 1: Fill a parchment lined cookie sheet with scoops of cookie dough.  Flash freeze for 3 hours, or until fully frozen.  Place dough balls in a freezer bag and freeze. To prepare: Put frozen cookie dough balls onto a cookie sheet lined with a silpat silicone baking mat and bake as directed, adding 2 or 3 minutes.

Option 2: Bake cookies as directed.  Cool completely.  Put in a freezer bag or an airtight container and freeze.  When ready to eat: Take desired amount of cookies out of the freezer and let them thaw on the counter for a couple of hours.

• Prep Time: 20 minutes
• Cook Time: 13 minutes
• Category: Baked goods