I originally came across this Sea Salt Butterscotch Cookies recipe while surfing the internet. I wish I could remember who to give credit to but unfortunately, I don’t know the original author.
I will say that these are some of the best cookies you will ever have. The combination of the saltiness and the sweetness makes these cookies to die for.
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One of the surprise ingredients in these cookies is pretzels. They bring just the right amount of crunch to the cookies.
If you’re looking for something new and interesting to try when it comes to Cookie Recipes then look no further than these Sea Salt Butterscotch Cookies!
Recipe Tip
One of the easiest ways to chop up the pretzels is to place them in a ziploc type bag and hit them with a rolling pin or some other heavy object.
They are not only fun and easy to make but they also taste amazing which will leave your taste buds wanting more!
Gather your Ingredients
You will need the following ingredients to make this Sea Salt Butterscotch Cookies recipe (see recipe card for quantities): Unsalted Butter, All Purpose Flour, Baking Soda, Sea Salt, Light Brown Sugar, Eggs, Vanilla Extract, Butterscotch Chips, Semi-Sweet Chocolate Chips and Pretzels.
How to Make Butterscotch Cookies
- 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.
- While the butter is cooling, preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
- In a large bowl whisk together the flour, baking soda, and sea salt. Set aside.
- 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.
- Stir in the butterscotch chips, chocolate chips, and pretzels.
- Using a medium (2 tablespoons) cookie scoop, drop the dough 2 inches apart on the baking sheet. Bake for 14 minutes, or until the edges are lightly golden.
- Allow the cookies to cool for 2-3 minutes on the baking sheet and then transfer to a wire rack to cool completely. If desired, sprinkle with a tiny pinch of flaked sea salt on top of the cookies while cooling.
Sea Salt Butterscotch Cookies
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Ingredients
- 1 Cup Unsalted Butter
- 2 ½ Cups All Purpose Flour
- 1 Tsp Baking Soda
- 1 Tsp Coarse Sea Salt
- 1 ½ Cups Light Brown Sugar
- 2 Eggs, beaten
- 2 Tsp Vanilla Extract
- ¾ Cup Butterscotch Chips
- ¾ Cup Semi-Sweet Chocolate Chips
- 1 Cup Pretzels, chopped
- Sea Salt, optional
Instructions
- 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.
- While the butter is cooling, preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
- In a large bowl whisk together the flour, baking soda and sea salt. Set aside.
- 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.
- Stir in the butterscotch chips, chocolate chips and pretzels.
- Using a medium (2 tablespoon) cookie scoop, drop the dough 2 inches apart on the baking sheet. Bake for 14 minutes, or until the edges are lightly golden.
- Allow the cookies to cool for 2-3 minutes on the baking sheet and then transfer to a wire rack to cool completely. If desired sprinkle with a tiny pinch of flaked sea salt on top of the cookies while cooling.
These cookies are to die for. Sweet and salty mixed together. Yum!
These sweet and salty cookies are the perfect combination. My son loves sweet and salty together. They were the perfect hit in our house.