These are the BEST butterscotch chocolate chip cookies because they have pretzels! These cookies are gooey, chewy, large bakery style cookies that have crisp edges. The addition of the pretzels makes this the perfect sweet and salty cookie.
How Are These Butterscotch Chocolate Chip Cookies SO GOOD?
These cookies are probably the best I have made in a while. The butterscotch and chocolate chips are a great combination that hits that sweet tooth. I also added pretzels which tones down the sweetness and makes this cookie a sweet and salty perfection. It seriously can’t get any better.
These cookies are made into large bakery style cookies. I use a big ice cream scoop to make these giant cookies. When the cookies are big, the center has that wonderful chewy texture.
Also, the cookies are made with cornstarch. Cornstarch helps to break down the gluten and creates a chewier cookie.
These cookies might be the BEST sweet and salty gourmet cookie. Once you try it, you won’t be able to go back to a regular cookie again!
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How To Make The Cookie Dough
To make this cookie dough, you just need to follow these steps:
- Sift dry ingredients– Use a sifter to sift the flour, baking soda, salt, and cornstarch together. The sifter makes sure there are no flour lumps. If you live in high altitude, add an extra 2 TBSP of flour.
- Cream together the butter and sugars– Use a mixer to cream the butter with both the brown sugar and white sugar. Cream it together until the butter is light and fluffy. Make sure to use room temperature butter; it so much easier to aerate!
- Add the vanilla and eggs– Mix in the vanilla and the room temperature eggs. Make sure you scrape the bowl to mix in all the butter.
- Slowly add in the dry ingredients– Slowly add them in on low, then scrape the bowl. The dough should be sticky, but firm.
- Add in all the goodies– Mix in the butterscotch chips, chocolate chips, and pretzel pieces.
- Chill the dough– Cover the bowl and make sure to chill for 30 minutes. This helps to prevent the cookies from over spreading.
What Other Mix In’s Can I Add?
If you aren’t a big pretzel fan, although you should try it because it is AMAZING, there are a few things that would make a great addition.
- Chopped pecans
- Peanut butter chips
- Flaky sea salt on top of the cookies
You can also omit the pretzels and have a sweet cookie with butterscotch and chocolate chips. If you do omit the pretzels, add an extra 1/4 cup of both of the chips.
Baking The Butterscotch Chocolate Chip Cookies
Once the butterscotch chocolate chip cookies have chilled it should be slightly firmer but not cold. Prepare 2 large cookie sheets with silicone baking mats or parchment paper. I always use the baking mats when I make cookies. The cookies don’t stick and helps them prevent from spreading.
Then, use a large ice cream scoop to scoop perfectly large cookies. These cookies will be large, and taste like a bakery style cookie. Take the scoop and plop those cookie dough balls right on your baking tray.
Now, bake them for 13-15 minutes. They are ready when the edges are golden brown. To get your cookies to look like mine, add extra chips and pretzels pieces on top of the warm cookie.
Let the cookies sit for 5 minutes on the warm tray before transferring to a cooling rack. These cookies are the best served slightly warm.
How To Store The Butterscotch Chocolate Chip Cookies
These easy butterscotch chocolate chip cookies can be stored in an air tight container at room temperature. They will last up to 5 days.
Fun tip! If your cookies start to harden after the 5 days, place a piece of bread in the container with the cookies overnight. They will soften dramatically! Sounds weird, but it totally works.
Can I Freeze These Cookies?
Yes you can freeze these cookies! You either freeze the cookie dough balls, or freeze the actual cookies.
I prefer to freeze the cookie dough balls. Store the prepared cookie dough scoops in a storage baggie. Then, when you are ready, let the cookie dough balls come to room temperature for an hour. Then, bake them!
If you freeze the cookies, wrap them in cling wrap and in air tight container. When you are ready for the cookies, let them come to room temperature for an hour. Then, bake them in the oven at 300F for 3-5 minutes until warm.
Other Cookie Recipes To Try
- Brown butter chocolate chip cookies
- Triple chocolate peanut butter cookies
- Monster cookies
- S’mores chocolate chip cookies
Butterscotch Chocolate Chip Cookies
- 2 1/2 cups All-purpose flour
- 1 tsp Baking soda
- 3 tsp Cornstarch
- 1 tsp Salt
- 1 cup Unsalted butter room temperature
- 1 cup Brown sugar packed light or dark
- 1/2 cup White granulated sugar
- 2 tsp Pure vanilla extract
- 2 Large eggs room temperature
- 3/4 cup Butterscotch chips
- 1 cup Semi-sweet chocolate chips
- 1 cup Pretzels chopped
- In a medium bowl, sift together the flour, baking soda, salt, and cornstarch together. Set aside. Use a blender/food processor and lightly pulse the pretzels to get larger pieces.
- Using a mixer, beat the butter, brown sugar, and white sugar together for 1 minute on medium. Butter should be light and fluffy. Add in vanilla and mix until combined.
- Add in the eggs one at a time. Mix on low until combined. Scrape the bowl and mix for 20 seconds. Slowly add in the dry ingredients and mix on low. Mix until combined. Add in the butterscotch chips, chocolate chips, and pretzels and mix on low until combined.
- Cover and place in the fridge to chill for 30 minutes. Preheat oven to 350F. Prepare 2 cookie sheets with silicone baking mats or parchment paper.
- Take a large ice cream scoop, and scoop the cookie dough right on the tray. They should be large and 3 inches between each cookie dough ball. Bake for 13-15 minutes. The edges should be golden brown. Let it sit for 5 minutes on the tray before transferring to a cooling rack.