This recipe is inspired by the Sea Salt Butterscotch Pretzel Cookies by Cookies and Cups. I knew when I saw it on Pinterest that I wanted to make it even though I found the idea of pretzels in cookies a bit weird. Mainly because I was worried the pretzels would become “stale” in texture when absorbing moisture from the cookie dough. When I stopped to contemplate how much I enjoy chocolate dipped pretzels or yogurt dipped pretzels I figured this recipe would be a winner even if the texture might end up being a bit unusual.
Every time I eat anything that has chocolate chips and butterscotch chips in it I think of Rice Krispie Scotcheroos which is why any time I make anything with chocolate chips and butterscotch chips I dub the recipe “Scotcheroo.”
If you’ve never browned butter or tasted brown butter, you’re in for a treat. I firmly believe that brown butter makes any dish taste better. Literally any. But it’s particularly tasty in baked goods because paired with brown sugar it yields an almost caramel-y taste. To brown butter simply heat it in a pot over medium low heat until it starts to bubble and sizzle. Eventually the chemical-like reactions seem to slow down and bits of brown float to the top.
- 1 c. butter, browned and cooled
- 2 ½ c. flour
- 1 tsp. baking soda
- 1 tsp. kosher salt
- 1 ½ c. brown sugar
- 2 eggs
- 1 T. vanilla extract
- ¾ c. butterscotch chips
- ¾ c. semi-sweet chocolate chips
- ¾ c. crushed pretzels
- ¾ c. crushed dry roasted peanuts
- Scotcheroo ganache*
- optional – flaked sea salt
- Preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
- In a large bowl sift the flour, baking soda, and sea salt. Set aside.
- In the bowl of a stand mixer, add the butter, brown sugar, eggs and vanilla and stir to combine. Add the dry mixture to the wet mixture. Stir until the dough comes together.
- Stir in the butterscotch chips, chocolate chips and peanuts. Chill overnight.
- The next day allow the dough to sit out until it’s room temperature or room temperature-ish. Add the crushed pretzels and stir until combined.
- Roll the ball into approximately 1 ½-inch balls and place on the prepared baking sheet. The cookies will spread a bit so make sure to leave some room. Bake for 10 to 12 minutes, or until the edges are lightly golden. Remove from oven and press a mini pretzel into the center of the cookie.
- Allow the cookies to cool on the baking sheet while you prepare your ganache. Dip the cookie bottoms into the ganache and then set back onto the parchment paper. Drizzle the top with additional ganache and then sprinkle with flaked sea salt. Allow to cool completely.
* To make ganache, mix equal parts chocolate chips and butterscotch chips and melt. (I used approximately half cup of each.) Thin it out with a little butter or shortening.