Irresistible Salted Caramel Butterscotch Pretzel Cookies: The Perfect Sweet & Salty Crunch
Experience the ultimate symphony of flavors and textures with these incredible Salted Caramel Butterscotch Cookies with Pretzels. This recipe is my perfected take on the beloved “everything in the pantry” cookie, masterfully combining rich caramel, creamy butterscotch, decadent chocolate, and the satisfying crunch of pretzels. Every single bite delivers a sensational explosion of sweet, salty, chewy, and crunchy elements that will leave you craving more.
There are those moments when you just don’t want to choose – you want every single delicious thing in your cookie. When I say everything, I mean absolutely EVE-RY-THANG! Imagine a cookie that delivers a delightful dance between sweet and salty, an exciting contrast of crunchy and chewy, and a wonderfully gooey center. That’s precisely the magic we’re chasing with this recipe, inspired by what I fondly remember as the “everything in the pantry” cookie from my childhood.
This isn’t just a cookie; it’s an experience. It’s the kind of treat that truly satisfies every craving, bringing together the best of all worlds into one perfect bite. The blend of rich, sweet caramel and butterscotch is beautifully balanced by the savory crunch of pretzels, while chocolate chips add that classic, comforting sweetness. It’s a sensory feast, designed for those who believe more is definitely more when it comes to cookies.
The inspiration for these magnificent cookies traces back to my high school days. My friend’s mom was a baking legend, famous for her “everything” cookies. She’d ingeniously raid her pantry, throwing in whatever odds and ends she had – random assortments of chocolate chips, potato chips or pretzels, various caramel bits, and more. Each batch was a unique surprise, making her house the ultimate after-school destination, especially when we knew there were fresh cookies cooling.
Knowing that a warm batch of those cookies was baking in the oven was the fastest way to get me through the door! The anticipation of tasting a new combination of sweet and salty, soft and crunchy, made every visit an adventure. It created a warm, comforting memory that I’ve cherished for years, a memory intrinsically linked to the joy of homemade treats and shared moments.
It’s genuinely surprising that it took me this long to craft my own definitive recipe for this extraordinary cookie. I believe it’s because the original concept was so personal and fluid, always changing with whatever ingredients were on hand. The challenge was to create a recipe that captured that spontaneous, delightful essence while providing a consistent, utterly delicious result every single time. And after much experimentation, I’m thrilled to share this version with you!
This recipe ensures you can replicate that perfect blend of sweet, salty, chewy, gooey, and crunchy elements without having to improvise. It’s ideal for any occasion – from casual get-togethers and tailgating celebrations to festive holiday cookie exchanges. Prepare to impress your friends and family with a cookie that truly has it all, a delightful combination of classic comfort and exciting texture.
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Essential Tools for Baking These Cookies
To ensure your baking process is smooth and your Salted Caramel Butterscotch Pretzel Cookies turn out perfectly, having the right tools on hand makes all the difference. While the recipe is straightforward, a few key pieces of equipment can elevate your baking experience.
You’ll begin by preparing some of your delicious mix-ins, which might require a bit of chopping. For this, a sharp chef’s knife and a sturdy cutting board are indispensable. Precision in chopping ensures even distribution of flavors and textures throughout the cookies.
For making the cookie dough, my absolute go-to is my KitchenAid stand mixer. It consistently delivers a perfectly creamy butter and sugar mixture, which is fundamental for a tender cookie. If you don’t have a stand mixer, a reliable electric hand mixer will also do the trick, just be prepared for a bit more arm work!
When it comes to baking, I highly recommend using silicone mats. These mats prevent sticking, promote even browning on the bottom of your cookies, and make cleanup a breeze. Pair them with a heavy-duty half sheet baking pan. These pans are built to last and distribute heat evenly, which is crucial for achieving that ideal golden-brown edge and soft center.
Crafting Your Salted Caramel Butterscotch Pretzel Cookies
Creating these sensational cookies is a simple and rewarding process. Follow these steps to achieve that perfect balance of chewy, crunchy, sweet, and salty flavors that make these cookies truly irresistible.
Making the Perfect Cookie Batter
Start by combining the slightly melted butter with both granulated and light brown sugars in your stand mixer. The key here is to beat them together until the mixture is light, fluffy, and creamy, with absolutely no visible butter chunks. This creaming process incorporates air, which contributes to the cookies’ final texture. Next, beat in the vanilla extract and a single egg just until they are fully incorporated. Avoid overmixing at this stage to keep the cookies tender.
Once your wet ingredients are beautifully blended, it’s time to gently add the dry ingredients – flour, baking soda, and salt. Mix these on a low speed until the dough just comes together, forming a cohesive ball. Overmixing the flour can lead to tough cookies, so stop as soon as it’s combined. This soft, pliable dough forms the perfect base for all our exciting mix-ins.
Folding in the Irresistible Mix-Ins
This is where the real fun begins and your cookies truly come to life! With the base dough ready, it’s time to fold in all the star ingredients: milk chocolate chips for classic sweetness, caramel bits for gooey pockets of indulgence, crunchy chopped pretzels for that essential salty contrast, and butterscotch chips for their rich, buttery flavor. Using your hands is often the best way to ensure all these delightful additions are evenly distributed throughout the dough, so don’t be afraid to get a little messy – it’s part of the baking joy!
Bake to Golden Perfection
Once your dough is loaded with all the goodies, form it into uniform balls, about 1 1/2 inches in diameter. Place them a couple of inches apart on your prepared baking sheets. A sprinkle of flaky sea salt on top before baking isn’t just for decoration; it enhances the sweet and salty dynamic beautifully. Crucially, don’t skip the chilling step! Freezing for 15 minutes or refrigerating for 30 minutes helps the cookies maintain their shape and develop a richer flavor.
Bake until they’re delightfully puffy and the edges are just beginning to turn golden brown. The centers will still look pale and perhaps a little underdone – this is exactly what you want! Allowing them to cool on the baking sheet for 15-20 minutes after taking them out of the oven is vital. This carry-over baking helps them set, resulting in those perfectly dense, buttery, and soft cookies with an irresistible contrast of crunchy and chewy elements. Once cooled, it’s time to truly dig in and savor every incredible bite.
More crazy good cookie recipes: The Best Black And White Cookies / Peppermint Hot Chocolate Cookies / Olive Oil Salted Caramel Brownie Cookies / Vanilla Bean Cardamom Sugar Cookies
Customizing Your Cookies with Different Mix-Ins
One of the most charming aspects of the original “everything in the pantry” cookie was its adaptability. And this recipe is no different! If you don’t have every single item on the mix-ins list, or if you simply want to experiment, feel absolutely free to substitute and get creative. The core of this cookie is its dynamic blend of flavors and textures.
The main recommendation is to maintain a balance of sweet and salty, chewy and crunchy. Ensure you include at least one salty element to perfectly counteract the sweetness. Beyond pretzels, consider other salty components like crushed potato chips, roasted salted peanuts or pecans, or even a different type of salted cracker. For sweetness, white chocolate chips, dark chocolate chunks, toffee bits, or even dried cranberries could be excellent additions.
The key is to aim for roughly 1 1/3 cups total of mix-ins. This ratio ensures that every cookie is generously studded without becoming overloaded, maintaining its structural integrity. So go ahead, open your pantry, and let your imagination guide you. That’s the spirit of these delightful salted caramel butterscotch pretzel cookies!
Knowing When Your Cookies Are Perfectly Baked
Achieving the perfect texture for these Salted Caramel Butterscotch Pretzel Cookies hinges on not over-baking them. This is perhaps the most crucial tip for ensuring they remain wonderfully soft and chewy. When you remove the cookies from the oven, they should still look a bit underdone in the center – pale and puffy, with only the very edges showing a light golden brown. It can be tempting to leave them in longer, but resist the urge!
Cookies continue to bake for a few minutes after they are taken out of the oven, especially if left on the hot baking sheet. This phenomenon is known as “carry-over baking.” As they cool, the puffy centers will gently deflate, transforming into those dense, buttery, and irresistibly soft cookies we all adore, complete with all their crunchy and chewy elements. Over-baking, even by a minute or two, can lead to dry, hard cookies, losing that signature melt-in-your-mouth quality that makes this recipe so special. Trust the process, and you’ll be rewarded with cookie perfection.
Storing Your Delicious Cookies
To keep your Salted Caramel Butterscotch Pretzel Cookies as fresh and delicious as the day they were baked, proper storage is key. Once completely cooled, store them in an airtight container at room temperature. This will help them maintain their soft, chewy texture and rich flavor for several days. If you find them getting a little firm after a couple of days, you can try placing a slice of bread in the container with the cookies; the moisture from the bread will help keep them soft.
For longer storage, these cookies freeze beautifully. Once cooled, arrange them in a single layer on a baking sheet and freeze until solid. Then, transfer the frozen cookies to a resealable freezer bag or an airtight freezer-safe container, separating layers with parchment paper if stacking. They can be stored in the freezer for up to 3 months. When you’re ready to enjoy them, simply thaw them at room temperature, or pop them in the microwave for a few seconds for that warm, fresh-out-of-the-oven experience. You can also freeze the unbaked cookie dough balls for a quick fresh-baked treat whenever a craving strikes!
Salted Caramel Butterscotch Cookies with Pretzels
equipment
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Silicone Baking Mats
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KitchenAid 7-Quart Pro Line Stand Mixer
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Half Sheet Pan
ingredients
- 8 tablespoons of unsalted butter
- 1/2 cup granulated sugar
- 1/4 cup packed light brown sugar
- 1 teaspoon vanilla
- 1 egg
- 1 1/2 cups + 3 Tbsp all purpose flour
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup milk chocolate chips
- 1/4 cup caramel bits
- 1/3 cup chopped pretzels
- 1/3 cup butterscotch chips
- 1 tsp flaky sea salt
instructions
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Preheat oven to 350˚F (175˚C).
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In a small, microwave-safe bowl, microwave the unsalted butter for about 40 seconds. The goal is for the butter to be mostly melted but still have a few solid pieces; it should not be entirely liquid.
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Add the slightly melted butter, granulated sugar, and packed light brown sugar to the bowl of a stand mixer fitted with the paddle attachment (or use an electric hand mixer). Beat on medium speed for about 2 minutes, until the mixture is creamy, light, and fluffy, ensuring no lumps of butter remain. Scrape down the sides of the bowl as needed. Beat in the vanilla extract and the egg, mixing just until they are fully incorporated into the sugar mixture.
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In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients in the stand mixer, beating on low speed until the dough just comes together and forms a cohesive ball. Be careful not to overmix. Once the dough is formed, stir in the milk chocolate chips, caramel bits, chopped pretzels, and butterscotch chips until evenly distributed throughout the dough. You can use your hands for this step to ensure everything is well combined.
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Roll the cookie dough into balls, each approximately 1 1/2 inches in diameter. Place these dough balls on cookie sheets lined with silicone mats or parchment paper, ensuring they are spaced a couple of inches apart to allow for spreading. Sprinkle a small amount of flaky sea salt evenly over the top of each cookie for an enhanced sweet and salty flavor.
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Place the prepared cookie sheets with the dough balls in the freezer for 15 minutes, or in the refrigerator for 30 minutes. This chilling step is essential for preventing the cookies from spreading too much during baking, resulting in a thicker, chewier cookie.
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Bake for 12 to 15 minutes. The cookies are done when they appear puffy and the edges are just set and lightly golden brown. The centers should still look pale and slightly underbaked – this is key to maintaining their soft and chewy texture. Do not overbake!
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Allow the cookies to cool on the baking pan for 15 to 20 minutes before carefully transferring them to wire racks to cool completely. This crucial cooling period on the hot pan allows them to firm up and continue baking slightly, preventing them from falling apart and achieving that perfect density.
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Store the cooled cookies in an airtight container at room temperature to keep them fresh and soft for several days.