Butterscotch Pretzel Cookies

I was reviewing some old content this week and I stumbled upon the 12 Days of cookies challenge I gave myself last fall. Did I get really hungry rereading the old content? Yes. Did I immediately crave cookies? Absolutely.

I haven’t made cookies in ages so I figured it was probably time to jump back into it. Since I’m on a white chocolate kick, I knew I had to throw some in, along will all the other things I had lying around. You could probably call these ‘everything in the kitchen’ cookies because I literally rummaged my pantry to figure out what to throw into the batter.

These cookies were also a trial run for a cookout I have this weekend. One of my friends has started dating a great guy - but he’s allergic to nuts so every time I cook for them I panic a little about whether I’ve come in contact with nuts. I haven’t touched peanut butter all week, just in case (this is in no way rooted in facts). Since they are the perfect balance of sweet and salty (and nut-free), in addition to being sturdy cookies that won’t melt outside during the cookout, I thought these might  be a great dessert for Sunday. Obviously I’ll be trying two other options just to make sure I bring the best one.


  • 3/4 Cup (170g) unsalted butter, softened
  • 3/4 Cup (150g) brown sugar
  • 1/4 Cup (50g) granulated sugar
  • 1 Large egg
  • 2 Teaspoons vanilla extract
  • 2 Cups (250g) flour
  • 2 Teaspoons cornstarch
  • 1 Teaspoon baking soda
  • 1/2 Teaspoon salt
  • ⅓ Cup white chocolate chips
  • ⅓ Cup butterscotch chips
  • ½ Cup roughly chopped pretzels


  • In the bowl of a stand mixer, cream together butter and sugars until fluffy and light in color
  • Mix in egg and vanilla
  • In a medium bowl, whisk together flour, cornstarch, baking soda and salt
  • Set the mixer to low and gently mix the dry ingredients into the wet until just combined
  • Gently mix in the chocolate, butterscotch chips and pretzels
  • Cover the dough and chill for 1-2 hours
  • Preheat the oven to 350
  • Scoop tablespoon-sized dough balls and place on silpat mat
  • Bake for 9-10 minutes
  • Remove from oven and let cool on a rack

Adapted from THE Chocolate Chip Cookie by Sally’s Baking Addiction

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