Butterscotch Pretzel White Chocolate Chip Cookies
These Butterscotch Pretzel White Chocolate Chip Cookies are a unique, sweet & salty twist on the classic chocolate chip cookie.
- Prep Time: 15
- Cook Time: 10
- Total Time: 25 minutes
- Yield: 22-24 1x
- Category: Dessert, Cookies
- Method: Bake
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1/2 cup unsalted butter, softened to room temperature
- 1/2 cup granulated sugar
- 1/2 cup dark brown sugar, packed
- 1 egg
- 1 teaspoon vanilla extract
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon baking powder
- 1/8 teaspoon salt
- 1/2 cup butterscotch chips
- 1/2 cup white chocolate chips
- 1/2 cup crushed pretzel pieces
- whole mini pretzels for topping (optional)
- sprinkle of flaky sea salt for topping (optional)
Instructions
- Preheat oven to 375 degrees and line baking sheets with parchment paper
- Using a stand mixer or a hand mixer cream butter and sugars for 1 minute
- Beat in the egg and vanilla extract until well combined
- In a separate bowl sift or mix together flour, baking soda, baking powder and salt
- Beat flour mixture into wet mixture, 1/2 cup at a time
- Fold in butterscotch chips, white chocolate chips and pretzel pieces
- Form dough into 22-24 balls and place on baking sheet at least 2 inches apart. Top some or all with a mini pretzel
- Bake for 8-10 minutes. Once removed from oven add a small sprinkle of sea salt (optional) then let cool on pan for 5 minutes before transferring to cooling rack
Notes
If you don’t like white chocolate, you can sub in regular chocolate chips
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