I brought them to share at work, but they were not necessary! My sweet co-worker brought in a Chocolate Shoppe ice cream cake and serenaded me while I worked the patio. It was embarrassing and sweet. The cake was amazing! AMAZING! Yum.
No fear though I shared these with friends after work and they got rave reviews. Because who doesn't love salty and sweet? It is the only way to go.
When I made these I didn't break up the pretzels before adding them to the batter like I write in the instructions. When I make compost cookies its fun to find whole pretzels in your cookie, having little pockets of pretzel pieces works better I think for these cookies though. You get a little pretzel in every bite this way.
If you didn't have pretzels on hand you could totally try adding potato chips instead! Anything that is salty and crunchy.
You could easily use mini chocolate chips or all chocolate chips instead of butterscotch pieces. I had butterscotch pieces to use up and I like them together with chocolate so it just made sense.
Adding a little pretzel on top is a cute little way to let people know what is in your cookie. It is not necessary, but pretty dang cute I think. I bet you have all these ingredients in your cupboard and these are a fun and easy treat for you and your friends.
xo,
April
Ingredients:
1/2 cup unsalted butter, softened to room temperature
1/2 cup light brown sugar, packed
1/3 cup granulated sugar
1 large egg
1 teaspoon pure vanilla extract
1 1/4 cup all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1/2 cup chocolate chips
1/2 cup butterscotch chips
1/2 cup salted pretzels, broken up into medium pieces
Instructions:
Place a rack in the center and upper third of the oven and preheat oven to 350 degrees F. Line two baking sheets with parchment paper. Set aside.
In the bowl of a stand mixer fitted with a paddle attachment, cream together butter, brown sugar and granulated sugar. Cream until butter is pale and fluffy, about 3 minutes. Beat in egg and vanilla extract for one more minute. Add the flour, baking soda and salt and beat on low until almost just combined. Add the chocolate and butterscotch chips and pretzel pieces until just combined.
Scoop dough by the heaping tablespoonful onto the prepared baking sheet. Optional: place a whole pretzel on top of each cookie, pressing it in just slightly. Bake for 10 to 13 minutes or until the edges and tops are golden. Remove from the oven, allow to rest on the baking sheet for 5 minutes then transfer to a cooling rack to cool completely.
Store cookies in an airtight container at room temperature.
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