When it comes to baking, pretzels are completely underrated. I have yet to find a flavor they don’t go well with. Peanut butter, strawberry, bacon—seriously, let me know if you can think of one. With their perfect blend of salt and crunch, pretzels complement any baked good. These chocolate covered pretzel butterscotch cookies are sweet, salty and thick, and may cause you to discover a whole new possibility of feelings towards inanimate objects.
Chocolate Covered Pretzel Butterscotch Cookies
- Prep Time:40 minutes
- Cook Time:12 minutes
- Total Time:52 minutes
- 1 cup all-purpose flour
- 2 tablespoon all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1 1/2 teaspoon salt
- 1 cup unsalted butter
- 3/4 cup dark brown sugar
- 1 tablespoon dark brown sugar
- 1/2 cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla extract
- 11 oz butterscotch chips
- 3/4 cup pretzels, crushed
- 1/2 cup dark chocolate candy wafers
Preheat oven to 375°F.
Mix together the flour, baking soda, baking powder and salt in a medium bowl and set aside.
Cut the butter into cubes.
#SpoonTip: Using cold butter helps keep the cookies gooey on the inside and crunchy on the outside.
With an electric mixer, beat the butter until it’s fluffy (about 1 minute).
Add the sugars and beat on high speed for another 2 minutes.
Add the eggs and vanilla and beat on medium-low speed until combined.
Slowly add the flour mixture on low speed and mix until just combined.
Stir in the butterscotch chips and 1/2 cup pretzels.
Refrigerate the dough for at least 30 minutes before baking. Don’t skip this step!
Place golf-ball sized balls of dough on a baking sheet 2 inches apart and bake for 12-15 minutes.
#SpoonTip: Forming taller mounds of dough keeps the cookies from baking flat.
Melt the chocolate candy coating in the microwave, and once the cookies are cool, dip or drizzle the cookies with chocolate and remaining crushed pretzels.