Sweet and Salty Cookies combine some of my favorite treats – pretzels, chocolate chips, and butterscotch – in one soft and chewy cookie with a ton of flavor!

Sweet and Salty Cookies combine some of my favorite treats - pretzels, chocolate chips, and butterscotch - in one soft and chewy cookie with a ton of flavor!

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So I feel like I might be able to blame this recipe on a pregnancy craving…but let’s be honest, I would LOVE these Sweet and Salty Cookies whether pregnant or not.  Ross was a big fan too, so there you go.

Actually, I kinda wish I had some weird pregnancy cravings to share with everyone who asks.  Don’t get me wrong, I’ve had cravings, but they are all entirely normal.  Like, the entire first trimester I craved comfort food: pizza, pasta, tacos…but those are all things I would be happy to eat on any normal day of the week.  The melted cheese fantasies were a bit more extreme than usual, true.  I could have happily swum in a vat of mozzarella.  But who doesn’t love a good melty cheese?

Adding pretzels to cookies seems a bit more like something a pregnant woman would do.  But…not necessarily.  I am ALWAYS a fan of the salty-sweet combination.  (See: Drunk in the Kitchen Brownies.)  And I know I’m not alone in that love.

Sweet and Salty Cookies combine some of my favorite treats - pretzels, chocolate chips, and butterscotch - in one soft and chewy cookie with a ton of flavor!

I think the reason these cookies work so well is that each ingredient brings something complementary to the party.  Pretzels are savory and salty.  Butterscotch chips are a little too sweet on their own, but mellow out nicely against the pretzel.  And the semisweet chocolate chips add just the right amount of richness.

To create these lovely Sweet and Salty Cookies, I started with the basic recipe for Ross’s beloved Rocky Mountain Chocolate Chip Cookie . I love that recipe for it’s soft and chewy texture.  Then I just started going crazy with the add-ins, while keeping that delicious chewiness.  The result?  Just look at that loaded goodness! ↓↓ Sweet and Salty Cookies combine some of my favorite treats - pretzels, chocolate chips, and butterscotch - in one soft and chewy cookie with a ton of flavor!

These also store quite nicely in the freezer.  Ross actually prefers to eat them frozen, but I defrost them first like a normal person.  Just let them sit out for about 15-20 minutes, and they’ll be just as fresh and chewy as they were before freezing.  Perfect for those cookie emergencies!  (I have one of those at least once a day.)

Feel free to throw in some additions of your own.  You don’t have to be pregnant to join the fun!  Now that I’ve done Sweet and Salty Cookies with pretzel, chocolate, and butterscotch, I’m itching to add some more craziness.  Potato chips!  Popcorn!  M&Ms!  ALLLLL THE THINGS!  Let me know your suggestions in the comments – I’d love to try them out!

Sweet and Salty Cookies combine some of my favorite treats - pretzels, chocolate chips, and butterscotch - in one soft and chewy cookie with a ton of flavor!


Sweet & Salty Cookies
 
Prep time
Cook time
Total time
 
Sweet and Salty Cookies combine some of my favorite treats - pretzels, chocolate chips, and butterscotch - in one soft and chewy cookie with a ton of flavor!
Serves: About 40 cookies
Ingredients
  • 1 cup (2 sticks) unsalted butter, room temperature
  • 1 cup packed brown sugar
  • 1 cup granulated sugar
  • 2 eggs
  • 2 Tbsp. milk
  • 2 tsp. vanilla extract
  • 2½ cups all-purpose flour
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. salt
  • 1½ cups old fashioned oats
  • 1½ cups broken pretzel pieces
  • 1 cup semisweet chocolate chips
  • ¾ cup butterscotch chips
Instructions
  1. Cream the butter and both sugars in a large mixing bowl until light and fluffy.
  2. Add the eggs, milk and vanilla and beat until blended.
  3. Sift the flour, baking powder, baking soda and salt together and add to the butter mixture. Beat until just until blended.
  4. Stir in the oats, pretzels, chocolate chips, and butterscotch chips.
  5. Refrigerate the dough covered for at least 1 hour, or preferably overnight.
  6. Preheat oven to 350 degrees F. Grease cookie sheets or cover with silpat liners.
  7. Shape the dough into balls slightly smaller than a ping pong ball. Refrigerate another 30 mins.
  8. Place dough balls 2 inches apart on the prepared baking sheets (12 on standard cookie sheet). If they refuse to stay in place, flatten just enough that they don't roll around on the sheet. (But preferably do not flatten at all, for a thicker cookie.)
  9. If you have more dough than you have room on your cookies sheets, put the remaining dough balls back in the fridge until ready to bake.
  10. Bake until just the edges are slightly browned, 8 to 10 minutes. They will look slightly underdone and soft in the middle.
  11. Remove from the oven and let cool on the sheets for 5 minutes. Remove to wire racks to cool completely.
Notes
Cookies freeze very nicely. Just keep in a sealed container in the freezer for up to three months. Cookies can be eaten frozen (Ross's preference), or defrost at room temperature for 20 minutes (Liz's preference).

Recipe adapted from The Silver Palate Good Times Cookbook, by Julee Rosso, Sheila Lukins, and Sarah Lee Chase.

Prefer a classic cookie?  The Rocky Mountain Chocolate Chip Cookie is a family favorite.

Rocky Mountain Chocolate Chip Cookies

Sweet and Salty Cookies combine some of my favorite treats - pretzels, chocolate chips, and butterscotch - in one soft and chewy cookie with a ton of flavor!

4 Comments on Sweet & Salty Cookies

  1. These look awesome! I have a sweet salty problem – after eating something salty, I crave something sweet, then salty, then sweet. It goes on and on lol! So I do love sweet salty stuff. And I happen to have a bag of pretzels waiting to become something yummy!

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