Butterscotch Pretzel Cookies
Published
Published
These Butterscotch Pretzel Cookies are soft, chewy, and perfectly sweet and salty! I love the combination of sweet white chocolate and butterscotch chips with the crunchy, salty pretzel pieces. Great for an afternoon treat, after dinner dessert, or cookie exchanges!
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I’ve been making these butterscotch pretzel cookies for years and love them so much. so much. I’m a big fan of sweet and salty desserts and these cookies nail it. Not to mention the texture combo of soft, chewy cookies, gooey melted butterscotch and white chocolate chips, and crunchy pretzels.
Helpful Tips
- Spoon & level the flour. Be sure to use the spoon and level technique (spooning the flour into the measuring up, then leveling it off) to measure the flour. Too much or too little flour will affect the texture of the cookies.
- Don’t completely crush the pretzels. Leave the pretzels in small pieces so that there is texture throughout the cookies. You want to be biting into a crunchy, salty piece of pretzel every bite or two!
- Press down on the dough. After adding the balls of dough to the baking sheet, be sure to press down on them a bit. This ensures they bake evenly. Make sure the dough balls are 2 inches apart as they will spread!
- Finish with sea salt. I like to add a little sprinkle of sea salt over the dough balls after pressing them down. It really elevates the salty portion of these sweet and salty cookies. Be sure to use sea salt, not regular table salt.
Butterscotch Pretzel Cookies
Ingredients
- 1/2 cup unsalted butter, softened
- 1/3 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 3/4 cups all-purpose flour, spooned and leveled
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup white chocolate chips
- 1/2 cup butterscotch chips
- 1/2 cup broken up pretzel pieces
- sea salt
Instructions
- Preheat oven to 350 degrees. Line baking sheets with parchment paper.
- In a large bowl, cream butter, brown sugar, and granulated sugar together with a mixer until well combined. Beat in the egg and vanilla.
- In medium bowl mix the flour, salt, and baking soda. Add to wet ingredients until thoroughly combined.
- Gently mix in the white chocolate, butterscotch chips, and pretzels.
- With a tablespoon sized cookie scoop, form balls with the dough.
- Place the balls of dough onto the prepared baking sheets 2 inches apart. Press down on the dough rounds slightly and sprinkle with sea salt.
- Bake cookies for approximately 15-18 minutes or until golden brown. Let cool for 3 minutes before transferring to cooling rack. Enjoy!
Nutrition
Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.
Did you make this? Leave a rating below!How To Make Butterscotch Pretzel Cookies Step by Step
- Prep. Preheat the oven to 350 degrees. Gather all of the ingredients for the cookies.
- Combine the wet ingredients. Cream 1/2 cup softened unsalted butter, 1/3 cup packed light brown sugar, and 1/2 cup granulated sugar with a mixer until well combined. Beat in 1 large egg and 1 teaspoon vanilla.
- Combine the dry ingredients. In a separate bowl, mix 1 3/4 cups flour, 1/2 teaspoon salt, and 1/2 teaspoon baking soda.
- Combine wet and dry ingredients. Add the dry ingredients to the wet mixture until thoroughly combined.
- Add the mix-ins. Gently mix in 1/2 cup each white chocolate chips, butterscotch chips. and crushed pretzels.
- Shape the dough. Use a tablespoon-sized cookie scoop to form balls of dough. Place each one onto parchment-lined baking sheets 2 inches apart. Press down slightly and sprinkle with sea salt.
- Bake. Bake the butterscotch chip pretzel cookies for 15-18 minutes, until lightly golden brown. Cool for 3 minutes before transferring to the cooling rack.
Proper Storage
- Room temperature. Leftover white chocolate butterscotch chip pretzel cookies can be stored in an airtight container at room temperature. They’re best enjoyed within 3 days or so.
- Freezer. The cookies can also be frozen for up to 3 months. Allow them to cool completely, then transfer to ziploc bags and freeze. Thaw on the counter or pop one in the microwave for a few seconds to enjoy warm.
More Easy Cookie Recipes
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My Butterscotch Pretzel Cookies recipe was originally published 5/29/12. It was retested and republished to be better than ever 12/23/25.
I was wondering could you substitute the semi sweet chips for the white chocolate chips?
Yes, of course. Enjoy!
THANK YOU for posting this fabulous recipe! I found your recipe on pinterest, and made a double recipe for a gaggle of upper elementary boys today. We all gobbled up the delightful cookies. Thanks again!
These are one of my favorite cookies, and definitely a crowd pleaser! I’m so glad everyone enjoyed them. Thanks, Naomi!
I made a double batch and they were GREAT!
Chocolate IS a health food, especially organic dark chocolate.
Both white chocolate and butterscotch are so underrated!! These sound wonderful.
This might be my new favorite cookie! A PERFECT COMBINATION! I’ve made them a few times as written, but I’ve also switched out the pretzels for corn chips!