We are officially in the home stretch of holiday prep, and in a perfectly predictable fashion, I’m wondering how all the time disappeared and why (why!?) did I not stick to my plans to finish all the shopping, wrapping, and baking early in the month so that evenings now could be spent by the tree with a good book, cookie, and cup of cocoa. (Ha! Does any parent of a young child spend evenings curled up this way? I guess some must, but not me. I’m basically either doing things around the house, preparing for the next day, or asleep in a heap – in bed if I’m lucky, on the couch or slumped over my computer if I’m not. Pathetic, I know.)
Pretty much the only element of that cozy relaxing dream that I’m consistently able to produce in real life is the cookie. And, oh, these particular cookies were even better than I hoped they might be when I first was smitten by the ingredient list. Normally I trend skeptical on cookies with this many mix-ins, because TMS (too much stuff) syndrome is a real thing, but this combo is on point. Salty from the pretzels and sea salt, sweet from the chocolate and butterscotch, not too much of any one thing to overload and overpower the rest.
The instructions for this cookie were a bit of a departure from the ordinary (for me, at least) but it’s nice that they are easily mixed by hand. My first batch was a little on the crunchy side after 12 minutes baking time; the second batch was perfectly chewy after a carefully-monitored 10 minutes. However, my expert taste-testing panel (husband, friend, and coworkers) agreed that both styles are tasty and it comes down just to personal preference.
So if you, like me, are wishing December had a couple extra weeks and looking at the prospect of some busy evenings over the next few days, do yourself a favor and set aside a few tasty cookies to fuel yourself. Because even if – especially if! – you’re not sitting with your feet up by a fireplace, you can still get plenty of enjoyment out of it all.
Chocolate Butterscotch Pretzel Cookies
- 1 cup (2 sticks) unsalted butter
- 2 1/2 cups flour
- 1 tsp. baking soda
- 1 tsp. coarse sea salt
- 1 1/2 cups light brown sugar
- 2 large eggs
- 2 tsp. vanilla extract
- 3/4 cup butterscotch chips
- 3/4 cup semi-sweet chocolate chips
- 1 cup coarsely chopped pretzels
- flaked sea salt to garnish (optional)
- Melt butter in a medium saucepan over medium heat, stirring frequently. After melting, the butter will begin to foam, then form small dark brown specks as it takes on a nutty aroma. Once the butter turns amber, immediately remove the pan from the heat. Set aside to cool for 20-30 minutes.
- While the butter is cooling, preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or silicone mats and set aside.
- In a large bowl, whisk together the flour, baking soda, and sea salt. Set aside.
- Once the butter is only slightly warm, add the brown sugar, eggs, and vanilla extract to the saucepan, and stir to combine with the butter. Pour this mixture into the bowl with the dry ingredients. Mix with a wooden spoon just until the dough comes together. Add the butterscotch chips, chocolate chips, and pretzels, and stir again to combine.
- Drop large tablespoons of dough onto the prepared baking sheets approximately 2 inches apart. Bake for 10-12 minutes (10 or even less for super chewy cookies,12 if you want a bit of crunch). Allow the cookies to cool for about 5 minutes on the baking sheets before transferring to a wire rack to cool completely. Sprinkle each with a pinch of sea salt to garnish, and store in an airtight container at room temperature.
Source: Cookies and Cups