Looking for an easy cookie recipe to bake and share? These homemade Butterscotch Pretzel Cookies combine rich butterscotch flavor and crunchy pretzels for a sweet-and-salty treat everyone will love. Perfect for lunch boxes, afterschool treats, coffee breaks, or cookie trays, these butterscotch cookies are simple enough for a novice baker but special enough for parties and gifting.
Here’s a simple breakdown of the Butterscotch Pretzel Cookies ingredients and what each one does in the recipe.
Butterscotch Chips: These add the signature sweet, rich butterscotch flavor and help enhance their soft, buttery taste.
Sugar: It sweetens the dough and helps create a tender cookie texture.
Butter: This adds richness, moisture, and a soft buttery bite to the cookies.
Vanilla: Rounding out the flavor, vanilla makes the butterscotch taste even warmer and sweeter.
Egg: It helps bind the dough together and gives the cookies structure as they bake.
All-Purpose Flour: It forms the base of the dough and gives the cookies their body and shape.
Mini Pretzel Twists: They bring the salty crunch that makes these Butterscotch Pretzel Cookies such a fun sweet-and-salty dessert.
Other Ingredients You’ll Need: Sugar, egg, baking powder, and baking soda.
Here are easy steps and tips for making these butterscotch cookies.
Beat the butter and sugar until light and fluffy. This helps create a better cookie texture before you add the melted butterscotch chips and other ingredients.
Divide the dough into quarters; roll each into a log. Then, roll the logs in the remaining crushed pretzels for salty crunch inside and out. Press logs into a square, and cut into 2-inch pieces.
Give the cookies space by placing them at least 2 inches apart on ungreased cookie sheets, so they bake evenly. Don’t overbake; bake just until the edges are set, about 7 to 10 minutes, to keep them tender. Cool 2 minutes on the cookie sheet before transferring to a rack, so they set without breaking.
Store cooled cookies in an airtight container at room temperature for up to 3 days.
Place cookies in an airtight freezer-safe food storage container or freezer bag for up to 2 months. Thaw cookies at room temperature, about 30 minutes. Note: pretzels may lose some of their crispness after freezing.
Heat oven to 350°F.
In a small microwaveable bowl, microwave butterscotch chips on 50% power for 1 to 1 1/2 minutes, stirring every 30 seconds or until chips can be stirred smooth; set aside.
In a large bowl, beat sugar and butter with an electric mixer on medium speed until light and fluffy. Add melted butterscotch chips, vanilla, and egg; beat until well mixed. Beat in flour, baking powder, and baking soda. Stir in 1/4 cup of the pretzels.
Divide the dough into quarters. Roll each quarter into a 12-inch log. Carefully roll and press each log into the remaining 1 1/4 cups crushed pretzels.
Press the logs into a 1 1/4-inch square; cut dough logs into 2-inch pieces. Place the pieces at least 2 inches apart on ungreased cookie sheets.
Bake 7 to 10 minutes or until edges are set. Cool 2 minutes; remove from the cookie sheets to a cooling rack. Cool completely, about 15 minutes.
Butterscotch chips melt differently than other chips. It's important to melt them on 50% power and stir every 30 seconds to avoid scorching. When melted, they will be thicker than chocolate chips when stirred smooth.
Place pretzels into a gallon-size resealable food-storage bag and seal. Use a rolling pin or meat mallet to coarsely crush. The pretzels will stick to the dough best if the fine crumbs are discarded before rolling: place the pretzels into a fine mesh strainer and tap the sides to sift the fine crumbs and discard. The pieces that are left will stick more easily to the dough.
| Food Component / Nutrient | Amount | % , Daily Value* |
|---|---|---|
| Total Fat | 6g | 9% |
| Saturated Fat | 4g | 19% |
| Trans Fat | 0g | % Value Not Available |
| Monounsaturated Fat | 1g | % Value Not Available |
| Polyunsaturated Fat | 0g | % Value Not Available |
| Omega-3 | 0g | % Value Not Available |
| Cholesterol | 20mg | 6% |
| Sodium | 110mg | 4% |
| Total Carbohydrate | 20g | 7% |
| Dietary Fiber | 0g | 0% |
| Soluble Fiber | 0g | % Value Not Available |
| Insoluble Fiber | 0g | % Value Not Available |
| Sugars | 9g | % Value Not Available |
| Protein | 2g | % Value Not Available |
| Vitamin D | Value Not Available | 0% |
| Calcium | Value Not Available | 0% |
| Iron | Value Not Available | 4% |
| Potassium | 25mg | 1% |
| Vitamin A | Value Not Available | 2% |
| Vitamin C | Value Not Available | 0% |
| Vitamin E | Value Not Available | 0% |
| Thiamin | Value Not Available | 6% |
| Riboflavin | Value Not Available | 4% |
| Niacin | Value Not Available | 4% |
| Vitamin B6 | Value Not Available | 0% |
| Folic Acid | Value Not Available | 4% |
| Vitamin B12 | Value Not Available | 0% |
| Pantothenic Acid | Value Not Available | 0% |
| Phosphorus | Value Not Available | 2% |
| Magnesium | Value Not Available | 0% |
| Zinc | Value Not Available | 0% |
| Manganese | Value Not Available | 6% |
| Selenium | Value Not Available | 6% |
| Copper | Value Not Available | 0% |
| Beta-Carotene | Value Not Available | % Value Not Available |
*The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice. | ||
