Soft cookies loaded with white chocolate, butterscotch chips, and pretzel pieces. The perfect sweet and salty combination!
Every six months or so, Paul and I get an itch for a challenge. Sometimes it’s fitness oriented, and sometimes it could be as mundane as cleaning out the closets (zzzzz.) We’ve sort of reached that sixth month mark again.
He proposed this:
And I agreed…clearly not in my right mind.
He joked that he’ll last the full 21 days, no problem, but I’ll only last 21 minutes. He knows me too well. I do believe, for me, this will be harder than climbing Mount Everest. But I’m not going down without a fight.
So, this past holiday weekend was like a last hurrah before my prison sentence. We ate. And ate. And ATE. I shoveled dip, chips, Cool Whip, Pepsi, and all the white dinner rolls I could manage into my face.
And I made these white chocolate butterscotch pretzel cookies. I lost count on how many I consumed. I figured it was a proper send off into the depths of Hell.
They are hands down my new favorite cookie. I seriously cannot wait until Day 22 when I make them again.
Watch the video for these white chocolate butterscotch cookies
Other Cookies you must make!
How To Make This Cookie Recipe
White Chocolate and Butterscotch Chip Pretzel Cookies
- 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 flour
- 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
- Preheat oven to 350 degrees.
- 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 onto parchment or silpat lined 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.