These Sea Salt Butterscotch Pretzel Cookies combine the rich flavors of brown butter, sweet butterscotch and chocolate chips, and the salty crunch of pretzels. The finishing touch of sea salt adds the perfect balance to these chewy, crispy, and utterly irresistible cookies.
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 large 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 topping
Directions:
1. Brown the Butter:
- Melt and Brown Butter: In a medium saucepan over medium heat, melt 1 cup of butter and continue cooking, stirring often, until it turns a deep golden brown and smells nutty (about 5-7 minutes). Remove from heat and let it cool for 20 minutes.
2. Preheat the Oven:
- Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat.
3. Mix the Dry Ingredients:
- Whisk Dry Ingredients: In a medium bowl, whisk together 2 1/2 cups all-purpose flour, 1 teaspoon baking soda, and 1 teaspoon coarse sea salt. Set aside.
4. Combine Wet Ingredients:
- Mix Wet Ingredients: In a large mixing bowl, combine the browned butter with 1 1/2 cups light brown sugar. Add 2 eggs and 2 teaspoons vanilla extract, mixing until smooth and creamy.
5. Mix Wet and Dry Ingredients:
- Combine Wet and Dry: Gradually mix the dry ingredients into the wet ingredients, stirring until just combined. Be careful not to overmix.
6. Add the Mix-Ins:
- Fold in Chips and Pretzels: Gently fold in 3/4 cup butterscotch chips, 3/4 cup semi-sweet chocolate chips, and 1 cup coarsely chopped pretzels until evenly distributed throughout the dough.
7. Scoop and Bake:
- Scoop the Dough: Using a cookie scoop or tablespoon, scoop the dough onto the prepared baking sheet, leaving about 2 inches between each cookie.
- Bake: Bake the cookies for 10-12 minutes, or until the edges are golden brown and the centers are set but still soft. For an extra salty-sweet kick, sprinkle a pinch of flaked sea salt on top of the cookies before baking.
8. Cool the Cookies:
- Cool on the Baking Sheet: Let the cookies cool on the baking sheet for about 5 minutes, then transfer them to a wire rack to cool completely.
Serving and Storage:
- Serving: These cookies are best enjoyed slightly warm when the chocolate is melty and the pretzels are still crisp.
- Storage: Store the cookies in an airtight container at room temperature for up to 5 days. You can also freeze the dough balls and bake fresh cookies as needed.
Helpful Notes:
- Browning Butter: Keep a close eye on the butter as it browns to avoid burning. Once it turns a rich golden color and smells nutty, it’s ready.
- Texture: For a chewier cookie, slightly underbake them and let them finish setting on the baking sheet.
Tips from Well-Known Chefs:
- Balancing Sweet and Salty: Chef Ina Garten suggests using flaked sea salt on top of cookies to enhance the contrast between the sweet chocolate and butterscotch and the salty pretzels.
- Brown Butter Perfection: Chef Thomas Keller recommends letting the browned butter cool to room temperature before mixing it into the dough to ensure the cookies don’t spread too much.
Frequently Asked Questions:
1. Can I use unsalted butter instead of salted butter?
Yes, if using unsalted butter, simply increase the amount of sea salt in the recipe by 1/4 teaspoon to maintain the balance of flavors.
2. Can I substitute milk chocolate for semi-sweet chocolate chips?
Yes! Milk chocolate will make the cookies a bit sweeter and creamier, so feel free to substitute based on your preference.
3. How do I keep the pretzels crunchy?
To maintain the crunch of the pretzels, be sure not to overbake the cookies, as overbaking can cause the pretzels to lose their texture.
4. Can I add other mix-ins to the dough?
Absolutely! You can add chopped nuts, toffee bits, or even white chocolate chips to enhance the flavor and texture of these cookies.
5. Can I freeze the dough?
Yes, scoop the cookie dough into balls and freeze them on a baking sheet. Once frozen, transfer them to a freezer bag and store for up to 3 months. Bake from frozen, adding an extra minute or two to the baking time.
These Sea Salt Butterscotch Pretzel Cookies deliver the perfect combination of sweet, salty, crunchy, and chewy in every bite. They’re sure to become a new favorite treat!
