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Butterscotch Pretzel Cookies
These crispy butterscotch pretzel cookies hit all the right flavor notes. Sweet from the butterscotch, salty and crispy from the pretzel nuggets, and a little chewy in the middle from the brown sugar. The perfect combo for a cookie!
4.50
from
8
votes
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Course:
Sweets, Desserts and Shooters
Cuisine:
American
Prep Time:
10
minutes
minutes
Cook Time:
12
minutes
minutes
Total Time:
22
minutes
minutes
Servings:
30
cookies
Calories:
197
kcal
Author:
Jennifer Stewart
Ingredients
Cookie Base
2
sticks butter
melted
1.5
cups
brown sugar
1
egg
1
egg yolk
2
tablespoons
milk
1
teaspoon
vanilla extract
1
teaspoon
baking powder
1
teaspoon
baking soda
1/2
teaspoon
salt
2.5
cups
bread flour
unsifted
For the cookie add-ins
2
cups
butterscotch chips
1
cup
salted pretzel nuggets
roughly smashed
Instructions
Prepare the cookie batter base
In a mixing bowl with a stand or hand mixer, cream together the melted butter and the brown sugar until combined.
Add the egg, yolk, vanilla, and the milk.
Combine until mixed thoroughly.
In a separate bowl combine the flour, salt, baking powder, and baking soda.
Slowly mix in the dry ingredients just until combined.
By hand, mix in the butterscotch chips and pretzel nuggets just until mixed.
Portion into silicone ice cubes or leave in one big bowl and chill for at least 1 hour.
When ready to bake the cookies
Preheat oven to 350F.
Place cookie portions (approximately 2 tablespoons) on a parchment-lined baking sheet.
Bake for 12 minutes or until the edges are golden brown and the centers are set.
Remove the pan from the oven and let sit for another 5 minutes.
Remove from the baking pan and let cool completely.
Store in an airtight container for up to 1 week.
Notes
*If you like this recipe, please leave me a comment and rate it with some stars. Thank you!
Nutrition
Serving:
1
g
|
Calories:
197
kcal
|
Carbohydrates:
25
g
|
Protein:
2
g
|
Fat:
10
g
|
Saturated Fat:
7
g
|
Polyunsaturated Fat:
2
g
|
Cholesterol:
29
mg
|
Sodium:
159
mg
|
Sugar:
17
g