Butterscotch Pretzel Chocolate Chip Cookies

• Vegetarian

• Refrigerated

  • 1 Egg
  • 1 Egg yolk

• Baking & Spices

  • 2 1/8 cups All-purpose flour
  • 1/2 tsp Baking soda
  • 1 cup Brown sugar, packed light
  • 1/2 cup Granulated sugar
  • 1/2 tsp Salt
  • 1/2 cup Semi-sweet chocolate chips
  • 2 tsp Vanilla extract, pure

• Snacks

  • 1/2 cup Pretzel pieces

• Dairy

  • 3/4 cup Butter, unsalted

• Desserts

  • 1/2 cup Butterscotch morsels

Found on sallysbakingaddiction.com

Ingredients

• 2 cups + 2 Tablespoons all-purpose flour
• 1/2 teaspoons baking soda
• 1/2 teaspoon salt
• 3/4 cup (1.5 sticks) unsalted butter, softened to room temperature
• 1 cup packed light brown sugar
• 1/2 cup granulated sugar
• 1 egg, at room temperature
• 1 egg yolk, at room temperature
• 2 teaspoons pure vanilla extract
• 1/2 cup pretzel pieces
• 1/2 cup butterscotch morsels
• 1/2 cup semi-sweet chocolate chips

Directions

• Whisk the flour, baking soda, and salt together in a medium bowl. Set aside. In a large bowl using a hand-held or stand mixer fitted with a paddle attachment, beat the butter for 1 minute on medium speed until completely smooth and creamy. Add the brown sugar and granulated sugar, then beat on medium-high speed until fluffy and light in color. Beat in egg, egg yolk, and vanilla extract on high speed. Scrape down the sides and bottom of the bowl as needed. On low speed, slowly mix the dry ingredients into the wet ingredients until combined. The cookie dough will be thick. Add the pretzels, butterscotch morsels, and chocolate chips and beat on medium speed until combined. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 30 minutes and up to 4-5 days. Preheat oven to 325°F (163°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside. Roll into balls, about 1.5 Tablespoons of dough each, and arrange on baking sheets. Bake for 10 minutes or until edges are slightly browned. The centers should appear very soft and puffy. While the cookies are still warm, press additional morsels or chips into the top (if desired and only for looks!). Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. Make ahead tip: Cookies stay fresh covered at room temperature for up to 1 week. You can make the cookie dough and chill it in the refrigerator for up to 2-3 days. Allow to come to room temperature then continue with step 5. Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw. Click here for my tips and tricks on freezing cookie dough.