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Butterscotch Pretzel Cookies

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Betty Crocker Kitchens
Updated May 7, 2025
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These yummy butterscotch pretzel cookies boast a sweet and salty flavor that’s hard to resist.

Created for our Cookies cookbook, these soft and crunchy treats are just begging to fill your cookie jar. Melted butterscotch chips, butter, and vanilla give these kid favorite cookies their depth of flavor. Crushed salty mini pretzels add a fun crunch when you bite into one of these butterscotch pretzel cookies that makes it hard to eat just one.

We decided to give these cookies a unique rectangular shape, so they would stand out from the crowd. They are made by pressing the dough into a log. Then for each batch, simply slice slices, and place them on the cookie sheet to bake—simple!

A natural choice for lunch boxes, afterschool treats, or coffee breaks, the old-fashioned butterscotch flavor tastes great with a glass of milk or a mug of hot coffee. We also love to serve these delectable cookies as a special weeknight dessert with a bowl full of vanilla ice cream or crumbled and made into parfaits by layering them with vanilla or chocolate pudding and whipped cream. So easy and so good!

Butterscotch Pretzel Cookies

  • Prep Time 25 min
  • Total 2 hr 0 min
  • Servings 24
  • Ingredients 9
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Ingredients

  • 3/4 cup butterscotch chips (from a 12-oz bag)
  • 2/3 cup sugar
  • 1/2 cup butter, softened
  • 1 teaspoon vanilla
  • 1 egg
  • 2 cups all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 1/2 cups coarsely crushed mini pretzel twists

Instructions

  • Step 
    1
    Heat oven to 350°F. In 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.
  • Step 
    2
    In large bowl, beat sugar and butter with 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.
  • Step 
    3
    Divide dough into quarters. Roll each quarter into a 12-inch log. Carefully roll and press each log into remaining 1 1/4 cups crushed pretzels. Press logs to 1 1/4-inches wide; cut dough logs into 2-inch pieces. On ungreased cookie sheets, place pieces at least 2 inches apart.
  • Step 
    4
    Bake 7 to 10 minutes or until edges are set. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.

Nutrition

140 Calories
6g Total Fat
2g Protein
20g Total Carbohydrate
9g Sugars

Nutrition Facts

Serving Size: 1 Cookie
Calories
140
Calories from Fat
50
Total Fat
6g
9%
Saturated Fat
4g
19%
Trans Fat
0g
Cholesterol
20mg
6%
Sodium
110mg
4%
Potassium
25mg
1%
Total Carbohydrate
20g
7%
Dietary Fiber
0g
0%
Sugars
9g
Protein
2g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
4%
4%
Exchanges:
1 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.

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