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Sea Salt Butterscotch Pretzel Cookies Recipe

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This recipe for Sea Salt Butterscotch Pretzel Cookies is from The Luger Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Ingredients:

- 1 Cup Butter
- 2 1/2 Cups All Purpose Flour
- 1 tsp Baking Soda
- 1 1/2 Cups Light Brown Sugar
- 2 Eggs
- 2 tsp vanilla
- 3/4 Cup Butterscotch Chips
- 3/4 Cup Semi-sweet chocolate chips
- 1 Cup coarsely chopped Pretzels
- Optional: Flaked Sea Salt
Directions:
Directions:
Directions:

1. In a medium saucepan, melt the butter over medium heat, then bring it to a boil. Once the butter starts boiling, swirl the pan constantly until the butter passes the foamy phase and becomes a deep amber color. Remove the pan from the heat and allow the butter to cool for 20 minutes.

2. While the butter is cooling, preheat the oven 350ºF. Line a baking sheet with parchment paper and set aside.

3. In a large bowl whisk together the flour, baking soda, and sea salt. Set aside.

4. Add the brown sugar, eggs, and vanilla into the cooled butter in the saucepan and stir to combine. Pour this mixture into the bowl with the flour mixture. Stir using a rubber spatula or wooden spoon until the dough comes together.

5. Stir in the butterscotch chips, chocolate chips, and pretzels.

6. Using a medium (2 tablespoon) cookie scoop, drop the dough 2 inches apart on the baking sheet. Bake for 10-12 minutes, or until the edges are lightly golden.

7. Allow the cookies to cool for 2-3 minutes on the baking sheet and then transfer to a wire rack to cool completely.

8. If desired, sprinkle with a tiny pinch of flaked sea salt on top of the cookies while cooling.
Number Of Servings:
Number Of Servings:
30 Cookies
Preparation Time:
Preparation Time:
~ 45 minutes
Personal Notes:
Personal Notes:
Serving size: 1 Cookie
Calories: 220, Sugar: 16.6 g, Sodium: 226.1 mg, Fat: 9.7 g, Carbs: 31 g, Protein: 3 g, Cholesterol: 29.6 mg

Recipe from: Cookies and Cups

 

 

 

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