Sea Salt Butterscotch Pretzel Cookies
Ingredients:
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup unsalted butter, softened
1 cup brown sugar, packed
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
1 1/2 cups butterscotch chips
1 cup crushed pretzels
Flaky sea salt, for sprinkling
Directions:
Preheat the Oven:
Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper.
Mix Dry Ingredients:
In a medium bowl, whisk together flour, baking soda, and salt. Set aside.
Cream the Butter and Sugars:
In a large bowl, cream the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.
Add the Eggs and Vanilla:
Beat in the eggs one at a time, followed by the vanilla extract, until well combined.
Combine Wet and Dry Ingredients:
Gradually add the dry ingredients to the wet mixture and mix just until combined. Avoid overmixing the dough.
Stir in Butterscotch Chips and Pretzels:
Gently fold in the butterscotch chips and crushed pretzels.
Shape the Cookies:
Scoop about 2 tablespoons of dough and form into balls. Place the dough balls onto the prepared baking sheets, spacing them 2 inches apart.
Add Sea Salt:
Lightly flatten each dough ball and sprinkle with flaky sea salt for a perfect balance of sweet and salty flavors.
Bake:
Bake for 10-12 minutes, or until the edges are golden brown and the centers are still soft.
Cool:
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Prep Time: 15 minutes | Cook Time: 12 minutes | Total Time: 27 minutes
Kcal: Approx. 180 kcal per cookie | Servings: 24 cookies