Name: Butterscotch Pretzel Cookies
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 18
Cuisine: American
Ingredients: ½ cup unsalted butter, melted (113g); ½ cup dark brown sugar (100g); ⅓ cup granulated sugar (67g); 1 large egg; 2 teaspoons pure vanilla extract; 1 teaspoon vinegar*; 1 teaspoon baking soda; ½ teaspoon kosher salt; 1 ¼ cup + 2 tablespoons all-purpose flour (172g); ½ cup almond flour (56g); ½ cup butterscotch chips (90g); ¾ cup pretzels, broken/chopped small (45g); Flaky sea salt, optional for sprinkling over the finished cookies

Jump to Recipe

Butterscotch Pretzel Cookies ~ the salty pretzels balance the sweet butterscotch chips in this easy, NO CHILL, one bowl cookie recipe. The result is a thick, soft cookie with an addictive texture.

single butterscotch pretzel cookie sitting on the counter

Disclosure | This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases.

In my continual quest for super easy cookie recipes, I'm back with a scrumptious addition to the growing list of cookies you don't have to plan ahead for on my blog. We're talking a thick, caramel-y flavored, sweet and salty, ready in less than 30 minute cookie!

A couple of surprise ingredients!

Almond flour and vinegar. Wait, what? Vinegar in cookies?

Yes, the vinegar reacts with the baking soda and helps give the cookies a little extra lift, while still keeping them nice and soft in the middle. Don't worry, you won't taste the vinegar at all. I don't know about you, but I always have white vinegar in the house so that's what I usually use. I also tested the recipe with apple cider vinegar, with no noticeable changes in taste. Use whichever you have.

If you haven't noticed, I love using almond flour in baked goods. {It's especially delicious in my crumbly almond cake recipe, soft amaretti cookies and lemon almond cookie bars with dark chocolate!}. The almond flour {Bob's Red Mill is my preferred brand} adds extra texture, which goes so well with the sweet butterscotch and salty pretzels. If you don't stock your pantry with almond flour, you can use all all-purpose flour instead.

Remember to pin this recipe to Pinterest! Use the button on the recipe card or the share buttons on the side or bottom of this page.

let's make one bowl butterscotch cookies

First, preheat oven to 350°F and prepare two sheet pans {I use these USA Pan half sheet cookie pans} with parchment paper or a silicone baking mat and set aside.

In a medium to large bowl, melt the butter. {I use the double boiler method, but the microwave works as well}. Add both sugars and mix until fully incorporated.

Add the egg, vanilla and vinegar. Stir until the mixture is combined and smooth.

melted butter with brown and white sugar on top

egg, vinegar and vanilla being mixed into sugars and butter

Now sprinkle the baking soda and kosher salt over the mixture and stir well. Then add both flours and stir until just a few streaks of flour remain. Fold in the butterscotch chips and pretzels.

bowl of wet ingredients with baking soda and kosher salt being mixed in

all-purpose and almond flour being mixed into cookie dough

Use about 2 tablespoons of dough per cookie {I like using a size 30 scoop} and place the dough onto the prepared baking sheets. I tested using a cookie scoop and scooping two tablespoons of dough and rolling them into a ball. Both methods work equally well, although the cookie scoop makes for less messy hands!

cookie dough scoops on a parchment lined baking sheet

overhead look at butterscotch pretzel cookies and milk on parchment paper

doesn't butterscotch make the cookies too sweet?

True butterscotch is essentially a caramel made with brown sugar versus granulated sugar. But, butterscotch chips or baking morsels are definitely more sweet! In my butterscotch mixed nut bars recipe, the salty nuts help balance the sweet. I played with the ratios of sugar, butterscotch and pretzels in this cookie recipe to create a perfect balance. I also recommend sprinkling some flaky sea salt over the tops of freshly baked cookies if you want an extra hint of saltiness.

how do you make such round cookies?

Using a cookie scoop or rolling the cookie dough into a ball prior to baking certainly helps. There are some other baking tricks that also can help.

First, you can use a spoon and nudge in the sides of the cookies when they are fresh out of the oven. The cookies are still hot and are malleable at this time. I've done this for years!
Or you can use a technique that's been circling social media for a few years now. This one has quickly become my new favorite way to ensure my cookies stay round! ~ Take a biscuit cutter that is a little larger than your baked cookies and scoot it around the edges of the hot cookies while still hot on the baking pan. This smooshes in any unruly edges and creates perfectly round cookies. {I love this biscuit cutter set for making sugar cookies and for this technique}

a pile of cookies with pretzel bits and butterscotch chips

Remember to snap a picture and tag me on Instagram if you make these Butterscotch Pretzel Cookies. It warms my heart to see you bring these recipes to life! Thank you for being here and happy baking!

more no chill cookie recipes to try ~

If you make this recipe {or any recipe!} from two sugar bugs please come back and leave a review and a ⭐️⭐️⭐️⭐️⭐️ star rating. I read every comment, and I LOVE hearing from you!

Yield: 18 cookies

Butterscotch Pretzel Cookies

The salty pretzels balance the sweet butterscotch chips in this easy, NO CHILL, one bowl cookie recipe. The result is a thick, soft cookie with an addictive texture.

Prep Time 10 minutes

Bake Time 10 minutes

Total Time 20 minutes

Ingredients

½ cup unsalted butter, melted (113g)
½ cup dark brown sugar (100g)
⅓ cup granulated sugar (67g)
1 large egg
2 teaspoons pure vanilla extract
1 teaspoon vinegar*
1 teaspoon baking soda
½ teaspoon kosher salt
1 ¼ cup + 2 tablespoons all-purpose flour (172g)
½ cup almond flour (56g)
½ cup butterscotch chips (90g)
¾ cup pretzels, broken/chopped small (45g)
Flaky sea salt, optional for sprinkling over the finished cookies

Instructions

Preheat oven to 350°F and prepare two sheet pans with parchment paper or a silicone baking mat and set aside.
In a medium to large bowl, melt the butter. (I use the double boiler method, but the microwave works as well). Add both sugars and mix until fully incorporated.
Add the egg, vanilla and vinegar*. Stir until the mixture is combined and smooth.
Sprinkle the baking soda and kosher salt over the mixture and stir well. Then add both flours and stir until just a few streaks of flour remain. Fold in the butterscotch chips and pretzels.
Use about 2 tablespoons of dough per cookie (I like using a size 30 scoop) and place the dough onto the prepared baking sheets, spacing them about 2 inches apart. You should get about 18 cookies.
Bake the cookies for 8-10 minutes, until the edges are set. If using sea salt, sprinkle it on now. Allow the cookies to rest on the pan 2 minutes, then remove to a wire rack to cool completely.

Notes

Store cookies in an airtight container at room temperature for 4-5 days. The cookies also freeze well for up to three months.

*I’ve tested the recipe with both white vinegar and apple cider vinegar, they work interchangeably.

**If you don't have almond flour, you can use all all-purpose flour.

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 147Total Fat: 9gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 24mgSodium: 179mgCarbohydrates: 16gFiber: 1gSugar: 13gProtein: 2g

The nutrition information is an estimate and may not be entirely accurate.

Comments

Please take a moment to leave a comment; recipe comments help others looking for recipes like this one online. Thank you! Cancel reply