24 October, 2022
Browned Butter, Butterscotch and Pretzel Cookies with Sea Salt
These cookies are a FAVORITE and my husband begs me to make them, so his job is breaking up the pretzels. That’s about the extent of his cooking skill. The nutty smell of the butter browning is delightful and I love watching it bubble up. Did someone say browned butter bubble bath?
- 1 cup butter
- 2 1/2 cups all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon coarse sea salt
- 1 1/2 cups light brown sugar
- 2 eggs
- 2 teaspoons vanilla
- 3/4 cup butterscotch chips
- 3/4 cup semi-sweet chocolate chips
- 1 cup coarsely chopped pretzels
- optional – flaked sea salt (I prefer Maldon sea salt flakes)
- In a medium saucepan melt the butter over medium heat, then bring to a boil. When the butter starts boiling, swirl the pan until the butter starts to foam 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 or a silicone mat 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 rubber spatula or wooden spoon until the dough comes together being careful to not overmix.
- Stir in the butterscotch chips, chocolate chips and pretzels.
- Using a medium cookie scoop, drop the dough 2 inches apart on the baking sheet. Bake for 10-12 minutes, or until the edges are lightly golden. Sprinkle with a little pinch of the flaked sea salt and allow cookies to cool for 2 minutes on the baking sheet before transferring to a wire rack to cool completely.
