There’s something truly magical about the combination of sweet and salty flavors in a cookie. The Sea Salt Butterscotch Pretzel Cookies bring together the rich sweetness of butterscotch and semi-sweet chocolate chips with the satisfying crunch and saltiness of pretzels, all wrapped up in a deliciously soft and chewy cookie. Whether you’re looking to impress guests, need a unique treat for a bake sale, or simply want to indulge in a decadent homemade cookie, this recipe is the perfect choice.
Ingredients
- 1 cup butter
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon coarse sea salt
- 1 1/2 cups light brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 3/4 cup butterscotch chips
- 3/4 cup semi-sweet chocolate chips
- 1 cup coarsely chopped pretzels
- Optional: flaked sea salt for garnish
Step-by-Step Directions
Step 1: Brown the Butter
- Start by melting the butter in a medium-sized saucepan over medium heat. Once melted, continue cooking the butter, stirring constantly, until it turns a rich amber color and releases a nutty aroma. This is your browned butter, which will add a deep, complex flavor to your cookies.
- Remove the pan from the heat and allow the browned butter to cool for 20 minutes.
Step 2: Preheat the Oven
- While the butter is cooling, preheat your oven to 350°F (175°C).
- Line a baking sheet with parchment paper to prevent the cookies from sticking and to ensure an even bake.
Step 3: Mix the Dry Ingredients
- In a large bowl, whisk together the all-purpose flour, baking soda, and coarse sea salt.
- Set this mixture aside; it will be added to the wet ingredients later.
Step 4: Combine Wet Ingredients
- In a separate large mixing bowl, combine the cooled browned butter and light brown sugar.
- Beat the mixture until it is well combined and smooth.
- Add the eggs one at a time, mixing well after each addition.
- Stir in the vanilla extract until everything is fully incorporated.
Step 5: Mix the Dough
- Gradually add the flour mixture to the wet ingredients, mixing until just combined.
- Be careful not to overmix, as this can result in tough cookies.
Step 6: Fold in the Mix-Ins
- Gently fold in the butterscotch chips, semi-sweet chocolate chips, and chopped pretzels.
- Ensure that these ingredients are evenly distributed throughout the dough.
Step 7: Scoop and Bake
- Using a cookie scoop or tablespoon, portion out the dough onto the prepared baking sheet, spacing the cookies about 2 inches apart to allow for spreading.
- If desired, sprinkle a small pinch of flaked sea salt on top of each cookie for an extra salty-sweet kick.
Step 8: Bake the Cookies
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown but the centers are still soft.
- Remember that cookies continue to bake on the sheet even after they are removed from the oven, so avoid overbaking.
Step 9: Cool the Cookies
- Allow the cookies to cool on the baking sheet for 5 minutes to set.
- Then, transfer them to a wire rack to cool completely.
Serving and Storage Tips
- Serving: Serve these cookies slightly warm, when the butterscotch and chocolate chips are still melty and gooey. Pair them with a cold glass of milk or a cup of hot coffee for a delightful treat.
- Storage: Store the cookies in an airtight container at room temperature for up to 5 days. If you want to keep them longer, they can be frozen for up to 3 months. To freeze, layer the cookies between sheets of parchment paper in a freezer-safe container. When ready to eat, let them thaw at room temperature or warm them in the oven for a few minutes.
Helpful Notes
- Brown Butter: Browning the butter adds a nutty depth of flavor to the cookies, but if you’re short on time, you can skip this step and use regular melted butter. However, I highly recommend taking the extra time for the best flavor.
- Pretzels: Be sure to use coarsely chopped pretzels to maintain their crunch. You can also experiment with different types of pretzels, like sourdough or honey mustard, for a unique twist.
- Sea Salt: The coarse sea salt used in the dough and the flaked sea salt on top provide a lovely contrast to the sweetness of the butterscotch and chocolate. Don’t skip it unless you prefer a purely sweet cookie.
- Chilling the Dough: If you have time, chill the dough for 30 minutes to an hour before baking. This helps the cookies maintain their shape and enhances the flavors.
Tips from Well-Known Chefs
- Chef Dominique Ansel recommends adding a touch of malt powder to the dough for an extra layer of flavor that complements the butterscotch and chocolate.
- Chef Christina Tosi suggests slightly underbaking the cookies for a gooey center, ensuring that the cookies stay soft and chewy for days.
- Chef Thomas Keller advises using European-style butter for its higher fat content, which results in richer, more flavorful cookies.
Frequently Asked Questions
- Can I use dark brown sugar instead of light brown sugar?
Yes, but it will result in a deeper molasses flavor and darker cookies. If you prefer a lighter flavor, stick with light brown sugar. - Can I substitute the butterscotch chips with caramel chips?
Absolutely! Caramel chips will provide a similar sweet and creamy flavor, though slightly different in taste from butterscotch. - Can I make these cookies gluten-free?
Yes, you can use a gluten-free all-purpose flour blend. Just make sure it includes xanthan gum to help with the texture. - Can I add nuts to the recipe?
Certainly! Adding chopped pecans or walnuts would enhance the texture and add another layer of flavor. - Why do I need to brown the butter?
Browning the butter adds a nutty, caramel-like flavor to the cookies that pairs wonderfully with the butterscotch and pretzels. - Can I make the dough ahead of time?
Yes, the dough can be made and stored in the refrigerator for up to 3 days before baking. Just let it come to room temperature before scooping and baking. - How do I prevent the cookies from spreading too much?
Chilling the dough for 30 minutes before baking helps prevent excessive spreading. Also, make sure your butter isn’t too hot when mixing. - Can I freeze the cookie dough?
Yes, scoop the dough into balls and freeze them on a baking sheet. Once frozen, transfer the dough balls to a freezer-safe bag. Bake straight from frozen, adding a minute or two to the baking time. - Can I omit the flaked sea salt on top?
Yes, you can omit it if you prefer, but it adds a lovely finishing touch that enhances the sweet and salty balance. - What’s the best way to melt and brown butter?
Use a light-colored pan so you can see the color change as the butter browns. Stir constantly to prevent burning, and watch for the butter to turn a rich amber color before removing it from the heat.
Conclusion
These Sea Salt Butterscotch Pretzel Cookies are a perfect treat for any occasion. With their sweet and salty flavor combination, chewy texture, and delightful mix of butterscotch, chocolate, and pretzels, they are sure to become a favorite in your household. Whether you enjoy them fresh out of the oven or store them for later, these cookies offer a satisfying indulgence that’s hard to resist.