Sea Salt Butterscotch Pretzel Cookies

• Vegetarian

• Refrigerated

  • 2 Eggs

• Baking & Spices

  • 1 tsp Baking soda
  • 1 1/2 cups Brown sugar, light
  • 2 1/2 cups Flour
  • 1 Optional - flaked sea salt
  • 1 tsp Sea salt, coarse
  • 3/4 cup Semi-sweet chocolate chips
  • 2 tsp Vanilla

• Snacks

  • 1 cup Pretzels

• Dairy

  • 1 cup Butter

• Desserts

  • 3/4 cup Butterscotch chips

Found on cookiesandcups.com

Ingredients

• 1 cup butter
• 2½ cups flour
• 1 teaspoon baking soda
• 1 teaspoon coarse sea salt
• 1½ cups light brown sugar
• 2 eggs
• 2 teaspoons vanilla
• ¾ cup butterscotch chips
• ¾ cup semi-sweet chocolate chips
• 1 cup coarsely chopped pretzels
• optional - flaked sea salt

Directions

• In a medium saucepan, melt the butter over medium heat, then bring it to a boil. Once the butter starts boiling, swirl the pan constantly until the butter passes the foamy phase and becomes a deep amber color. Remove the pan from the heat and allow the butter to cool for 20 minutes.
• While the butter is cooling, preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
• In a large bowl whisk together the flour, baking soda, and sea salt. Set aside.
• Add the brown sugar, eggs and vanilla into the cooled butter in the saucepan and stir to combine. Pour this mixture into the bowl with the flour mixture. Stir using a a rubber spatula or wooden spoon until the dough comes together.
• Stir in the butterscotch chips, chocolate chips and pretzels.
• Using a medium (2-tablespoon) cookie scoop, drop the dough 2 inches apart on the baking sheet. Bake for 10-12 minutes, or until the edges are lightly golden.
• Allow the cookies to cool for 2-3 minutes on the baking sheet and then transfer to a wire rack to cool completely.
• If desired sprinkle with a tiny pinch of flaked sea salt on top of the cookies while cooling.