Get ready to experience the ultimate flavor explosion that will make your taste buds dance with pure delight! These Sea Salt Chocolate Chip Butterscotch Pretzel Cookies are not just another cookie - they're a culinary masterpiece that perfectly balances sweet, salty, and crunchy in every single bite. Imagine a cookie so irresistible that it combines the rich decadence of chocolate and butterscotch, the satisfying crunch of pretzels, and a tantalizing sprinkle of sea salt that elevates this treat from ordinary to extraordinary. Whether you're a serious baker or a casual cookie lover, this recipe is about to become your new obsession!
Prep Time: 15 mins
Cook Time: 12 mins
Total Time: 27 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup brown sugar
- 3/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup chocolate chips
- 1 cup butterscotch chips
- 1 cup crushed pretzels
- Sea salt for sprinkling
Instructions
- Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper or silicone baking mats.
- In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy, using an electric mixer on medium speed. This should take about 3-4 minutes.
- Add vanilla extract and eggs one at a time, mixing thoroughly after each addition. Scrape down the sides of the bowl to ensure even mixing.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt to combine evenly.
- Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
- Fold in the chocolate chips, butterscotch chips, and crushed pretzels using a spatula, distributing them evenly throughout the dough.
- Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the prepared baking sheets, spacing them about 2 inches apart.
- Sprinkle a small pinch of sea salt on top of each cookie dough ball before baking.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown and the centers are set but still soft.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Store in an airtight container at room temperature for up to 5 days. For best texture, consume within 3 days.
Tips
- Ensure your butter is truly softened but not melted - this creates the perfect cookie texture.
- Don't overmix the dough, as this can lead to tough cookies. Mix just until ingredients are combined.
- Use a cookie scoop for uniform cookie sizes, which helps ensure even baking.
- Let the cookies cool on the baking sheet for 5 minutes before transferring to prevent breaking.
- For extra indulgence, slightly underbake the cookies to keep them soft and chewy.
- If you like a more pronounced salty-sweet flavor, use flaky sea salt for sprinkling.
- Store cookies in an airtight container with a piece of bread to help maintain moisture.
- For best results, use room temperature eggs and ingredients for smoother mixing.
- Crush pretzels roughly to maintain some texture in the cookies.
- Feel free to experiment with different types of chocolate or butterscotch chips for variety.
Nutrition Facts
Calories: 170kcal
Carbohydrates: 24g
Protein: 2g
Fat: 8g
Saturated Fat: g
Cholesterol: 20mg
