Tag: Butterscotch

Sea Salt Chocolate Chip Butterscotch Pretzel Cookies – Simply Scratch
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If you love the whole salt-sweet combo, these Sea Salt Chocolate Chip Butterscotch Pretzel Cookies are your dreams come true! These homemade cookies are filled with chocolate and butterscotch chips, crunchy pretzels and topped with a sprinkle of flaky sea salt. This recipe makes 3 dozen cookies in about 1 hour and 15 minutes.

Basically these sea salt chocolate chip butterscotch pretzel cookies are the end all be all cookies. I’m not kidding. They’re like the chocolate chip cookie’s older, cooler and more popular sister. Filled with milk chocolate chips, butterscotch baking chips and salty pretzel pieces and sprinkled with sea salt.

Now it’s been awhile since I made cookies, and being that it was a rainy day I decided to make a recipe I remember seeing on Pinterest over the years. I’ve never made them before this, so I took the base from this cookie recipe and applied it to this one, simply swapping out ingredients.

The end result?

Salty and sweet perfection. The butterscotch with the pretzels is heavenly and the flaked sea salt sprinkled over top helps balance the sweetness of the cookies.

To Make These sea salt chocolate chip butterscotch pretzel cookies You will need:
- unbleached all-purpose four – Adds structure and is the base of the cookie dough.
- baking soda – Creates a gas while baking which helps the cookies rise.
- kosher salt – Use either sea salt or pink himalayan.
- unsalted butter (at room temperature) – Lends richness, tenderness and structure to cookies.
- light brown sugar – Adds sweetness and gives the cookies a chewy texture.
- granulated sugar (white) – Also lends sweetness but will give the cookies a crispy edge.
- pure vanilla extract – Adds warmth and enhances all of the other flavors in this recipe.
- eggs (also at room temperature) – Add structure, leavening and flavor.
- milk chocolate chips – Or chocolate chips of your choice.
- butterscotch baking chips – Lends a rich, sweet and buttery, toasted brown sugar and toffee-like flavor.
- pretzel pieces – Adds delicious texture and flavor.
- flaky sea salt – Lends a pop of salty flavor and crunchy texture.
In a medium bowl, whisk together the 2-1/4 cups of flour with 1 teaspoon baking soda and 1 teaspoon kosher salt, then set aside for a minute.

In the bowl of your stand mixer, fitted with the paddle attachment, add the 2 sticks of softened, unsalted butter with 1 cup of light brown sugar and 1/2 cup granulated sugar.

Then mix on low speed until the ingredients are incorporated, and light and creamy.

Scrape down the sides and the bottom of the bowl before adding in the 2 teaspoons vanilla.

Next crack and add in the first egg. Continue to mix on low-speed until the egg is incorporated. Then repeat with the last egg, mixing until incorporated as well.

Scrape down the bowl before adding 1/3 of the flour mixture.

Mix on low until just combined. Then add in 1/3 more of the flour mixture and repeat until the flour is incorporated.

Now comes the fun part! Add in 1 cup milk chocolate chips, 2/3 cup of butterscotch baking chips and 2/3 cup crushed pretzel pieces.

Cover and Chill The Dough:

Use a rubber spatula to mix in the baking chips and pretzels until thoroughly combined, then cover tightly with plastic wrap and refrigerate for 30 minutes.

Preheat your oven to 350℉ (or 180℃) and line a rimmed baking sheet with parchment or a silicone baking mat.

Then use a 2 tablespoon scoop to measure out the cookie dough and place 12 scoops a few inches apart onto the prepare pan. No need to flatten, the hot oven will make that happen.

Slide the pan onto the middle rack of you preheated oven and bake for 8 to 10 minutes or until the edges are lightly golden brown.

Before you bake all the cookies:

Do me a solid and taste test the cookie dough–only if you like raw cookie dough, of course– it’s pretty spectacular. Which is a sure sign that once baked, the cookies will be too.

Once the cookies have baked, sprinkle with flaked sea salt.

I only had smoked flaked sea salt, but plain is just as delicious.

For aesthetic reasons, I like to press extra chocolate chips, butterscotch chips and pretzel pieces into the top. This is totally optional and really only for looks–but I do it anyways!

Back to these cookies!

You guys, they are so good! I was especially surprise how much I love the butterscotch with the pretzels and chocolate chips.

My family ALL love these and I know you will too.

Enjoy! And if you give these sea salt chocolate chip butterscotch pretzel cookies a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 36 cookies

Sea Salt Chocolate Chip Butterscotch Pretzel Cookies

If you love the whole salt-sweet combo, these Sea Salt Chocolate Chip Butterscotch Pretzel Cookies are your dreams come true! These homemade cookies are filled with chocolate and butterscotch chips, crunchy pretzels and topped with a sprinkle of flaky sea salt. This recipe makes 3 dozen cookies in about 1 hour and 15 minutes.

Prep Time: 15 minutes

Cook Time: 36 minutes

Additional Time: 30 minutes

Total Time: 1 hour 21 minutes

2¼ cups unbleached all-purpose flour

1 teaspoon baking soda

1 teaspoon kosher salt

1 cup unsalted butter, softened to room temperature

1 cup packed light brown sugar

1/2 cup granulated sugar

2 teaspoons pure vanilla extract

2 large eggs, brought to room temperature

1 cup milk chocolate chips, I use Ghirardelli*

2/3 cup butterscotch chips

2/3 cup crushed pretzel pieces

flaked sea salt

In a medium bowl, whisk the flour, baking soda and salt.

In the bowl of your stand mixer, fitted with the paddle attachment, add the butter and both sugars. Mix on low speed until incorporated. Scrape down the sides and bottom of the bowl before adding in the vanilla and 1 egg. Continue to mix on low until the egg is incorporated. Repeat with the last egg.

Scrape down the bowl before adding 1/3 of the flour mixture. Mix on low until just combined, add in 1/3 more of the flour mixture and repeat until the flour is incorporated.

Remove the bowl from your mixer and scrape the cookie dough off of the attachment.

Using a rubber spatula, fold in the chocolate chips, butterscotch chips and pretzel pieces.

Cover the bowl with plastic wrap and refrigerate for 30 minutes or up to a 3 to 4 days.

Preheat your oven to 350℉ (or 180℃) and line a rimmed baking sheet with parchment or a silicone baking mat.

Use a 2-tablespoon scoop to measure out the chilled dough and onto the prepared pan. Bake on the middle rack of your preheated oven for 10 to 12 minutes or until the edges are golden brown.

Allow the cookies to cool on the pan for a few minutes before transferring them to a wire rack to cool completely.

Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
Note: Because Ghirardelli chips are larger than other brands, I upped the quantity to 1 cup. Otherwise if your chocolate chips are smaller and more similar to the butterscotch chips, I would recommend only using 2/3 cup.

Serving: 1cookie, Calories: 155kcal, Carbohydrates: 22g, Protein: 1g, Fat: 7g, Saturated Fat: 4g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 1g, Trans Fat: 0.2g, Cholesterol: 23mg, Sodium: 132mg, Potassium: 39mg, Fiber: 0.3g, Sugar: 14g, Vitamin A: 174IU, Vitamin C: 0.03mg, Calcium: 13mg, Iron: 1mg

Author: Laurie McNamara

Course: cookies

Cuisine: American
his recipe was originally posted on August 30th, 2018 and has been updated with clear and concise instructions, new photography and helpful information.
This post may contain affiliate links.

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Laurie McNamara

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January 15, 2026
BUTTERSCOTCH BANANA BREAD
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If you love banana bread you must give this butterscotch version a try! It’s so easy to make and wonderful with a cup of coffee.

If you like this recipe you must try out Best Banana Bread Ever! It has fantastic reviews and is one of our favorite recipes.

❤️WHY WE LOVE THIS RECIPE

You can easily double this recipe and take one loaf to a friend and they will love you for it. This bread is just that good! My family can’t get enough of this bread because we all love anything with butterscotch in it. Children as well as adults will love this bread and it makes a great after school snack. The bread stays in a cool spot or refrigerated for several days and can be reheated in the microwave or oven. It’s wonderful warmed up with butter!

🍴KEY INGREDIENTS
- Sugar
- Butter
- Eggs
- Bananas
- All-purpose flour
- Soda
- Salt
- Vanilla extract
- Butterscotch chips
- Nuts, walnuts or pecans
🍽️HOW TO MAKE

This is a super simple recipe and you really only need one big bowl and a mixer!

COOKING STEPS

Step 1
Preheat oven to 350 degrees. Mix butter, sugar, eggs, and bananas with mixer. Add remaining ingredients except butterscotch chips and mix well.

Step 2
Fold in butterscotch chips with spoon and sprinkle nuts on top of batter. Pour into sprayed loaf pan and cook in preheated 350 degree oven for 60 minutes.

Step 3
Let cool for 10 minutes before removing from pan. Makes one large loaf of bread.

⭐TIP

You can also add a powdered sugar glaze to this bread if you like! It’s super simple to make too.

OTHER POPULAR QUICK BREAD RECIPES
Hobo Bread – This is an old fashioned recipe that is always a hit. You don’t need eggs to make this delicious bread.

Old Fashioned Sweet Bread – This bread is more like a cake and it’s probably a recipe your Grandmother made! It’s a classic for a reason.

Maple Banana Bread – This is one is so good and great for the Fall season! The maple frosting is a wonderful addition.

Pumpkin Pecan Streusel Bread – This one has amazing reviews and it’s a great way to start the day. Delicious with a cup of coffee.
STORING, REHEATING & SERVING SIZE

We store this in an airtight container and just heat a slice in the microwave with butter. This recipe makes one loaf of bread, which is about 6-8 servings.
Butterscotch Banana Bread

Judy Yeager

This butterscotch banana bread is delicious and so easy to prepare. This is a recipe you’ll make over and over again. If you love butterscotch this is the recipe for you.

Prep Time 10 minutes

Cook Time 1 hour

Total Time 1 hour 10 minutes

Course bread

Cuisine American

1 cup sugar

1/2 cup butter softened

2 eggs beaten

3 bananas mashed

2 cups all-purpose flour

1 teaspoon soda

1/2 teaspoon salt

1 teaspoon vanilla extract

1 cup butterscotch chips

1/2 cup chopped nuts walnuts or pecans

Preheat oven to 350 degrees.

Mix butter, sugar, eggs, and bananas with mixer. Add remaining ingredients except butterscotch chips and mix well. Fold in butterscotch chips with spoon and sprinkle nuts on top of batter.

Pour into sprayed loaf pan and cook in preheated 350 degree oven for 60 minutes. Let cool for 10 minutes before removing from pan. Makes one large loaf of bread.

Keyword Butterscotch Banana Bread

Let us know by commenting below!

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Leigh Walkup

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September 9, 2024
Easy Butterscotch Chocolate Chip Cookies (Egg-Free)
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These Butterscotch Chocolate Chip Cookies are soft, chewy, and have a crispy edge. Made with simple ingredients, these egg-free cookies will quickly become a new favorite. They’re Bakey-Style BIG and filled with the rich flavor of butterscotch and the comforting goodness of chocolate chips.

Cookie Time! Whip Up Our Simple Egg-Free Butterscotch Chocolate Chip Cookies

These Easy Butterscotch Chocolate Chip Cookies are soft and chewy, and they’re packed with the rich flavor of butterscotch and the comforting goodness of chocolate chips; plus, they’re Bakery-style BIG.

My family loved them! With the first bite, there was an instant chorus of “Mmm’s” and “Wow’s” as they savored the perfect blend of butterscotch sweetness and chocolatey goodness.

These cookies are not only easy to make but also suitable for various dietary preferences since they are egg-free. By switching up some ingredients, they can also be adapted to suit dairy-free needs. How awesome is that?

What To Love About This Recipe
Easy to Make: This recipe is straightforward, making it perfect to get the whole family involved.

Simple Ingredients: Everything you need is likely in your pantry or at your local grocery store. Gather your basics, and you’ll be ready to whip up a batch of these irresistible cookies.

Egg-Free and Dairy-Friendly: Whether you have an egg allergy or follow a dairy-free diet, fear not! This recipe is easily adaptable to accommodate your needs. Swap out dairy butter for a plant-based alternative and use non-dairy milk, and you’re good to go.

Bakery-Style BIG: This recipe makes 12 HUGE cookies! Because when it comes to cookies, bigger is better, right? Of course, you can make them smaller if that is what you prefer

Texture: These cookies are soft and chewy in the middle yet boast a satisfying crispiness around the edges.
Ingredients You’ll Need, Substitutions & Notes

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).
- All-purpose flour: It provides structure and stability to the cookies. Measure accurately. In my opinion, a kitchen scale is the best way to measure your ingredients.
- Baking soda and baking powder: This helps the cookies rise and achieve the perfect texture. Make sure they’re not expired or too old. To avoid a chemical aftertaste, use baking powder that is labeled aluminum-free.
- Salt: Balances the sweetness and enhances the flavors. I prefer kosher or sea salt. If you only have table salt handy, I recommend reducing the amount to half.
- Butter: Use dairy or non-dairy butter according to your preference. If using non-dairy butter, pick the ones that come in blocks. I prefer unsalted butter, but if you only have salted butter handy, you can use it. In this case, skip the salt called for in the recipe.
- Granulated sugar and brown sugar: For this recipe, you will need regular white granulated sugar o caster sugar, and brown sugar. Combining both sugars will help the cookies have the perfect texture with a deeper caramelized flavor.
- Milk: You can use dairy or non-dairy.
- Pure vanilla extract: It enhances the cookies’ overall flavor profile. For optimal flavor, use pure vanilla instead of imitation. Even better, try homemade vanilla extract!
- Semisweet chocolate chips or chunks: They provide pockets of melty chocolate goodness in every bite. You can use semi-sweet or dark chocolate chips or chunks.
- Butterscotch chips: Butterscotch chips are small, sweet morsels made from a combination of sugar, butter, and other flavorings, which are melted and then solidified into small, bite-sized pieces. They have a smooth texture and a sweet, caramel-like taste. You can typically find butterscotch chips in the baking aisle of most grocery stores. They are often located alongside other baking chips and ingredients like chocolate chips, nuts, and dried fruits.
Process Overview: How To Make Butterscotch Chocolate Chip Cookies Step-by-Step

Please check the recipe card at the bottom of the post for exact quantities and detailed instructions (scroll down).

Step 1 – Mix Dry Ingredients

Combine the flour, baking soda, baking powder, and salt in a bowl. Set aside.

Step 2 – Beat Butter and Sugars

Using an electric hand mixer or a stand mixer over medium speed, beat the cold butter for 30-45 seconds to break it down a little. Add the granulated sugar and brown sugar; mix until just combined, about 30-45 seconds. Scrape down the sides and bottom of the bowl as needed.

Step 3 – Add Chocolate and Butterscotch Chips

Add chocolate chips and butterscotch chips and mix to distribute evenly.

Step 4 – Add Dry Ingredients

Reduce the speed to low and add the flour mixture. Mix until it resembles coarse crumbs. Then add the milk and vanilla; mix until just combined (don’t overmix!).

Step 5 – Freeze (optional)

Divide the dough into twelve equal portions, each about 110 grams / ¼ cup. Form rustic balls of dough and place them on a cookie sheet or large plate. Freeze for at least 60 minutes and up to 3 months.

Step 5 – Bake

Preheat the oven to 350º F (180º C). Line a large-rimmed baking sheet with parchment paper or a silicone baking mat. Bake for 12- 15 minutes, until barely golden brown around the edges and still soft in the middle.

Recipe Tips
Measure the ingredients properly! In my opinion, a kitchen scale is always the best option.

Don’t over-mix your cookie dough, or you will end up with dense cookies.

Freeze the dough for at least 60 minutes before baking. This allows the dough to firm up a little, which improves its baking and prevents the cookies from spreading too much in the oven.

For evenly sized cookies (better for baking), spoon out the dough using a spring-loaded ice cream scoop. I use a 1/4 cup scoop for these bakery-style big cookies, but you can also measure the dough using a kitchen scale.

Bake the cookies until they are JUST golden around the outside. The cookies might still look raw in the center, but they will be perfect once they cool. Let them cool on the baking sheets for just a few minutes. If you leave them on the baking sheets too long, they will continue cooking and become hard.
Food Allergy Swaps

Variations & Additions
- Nutty Twist: Add chopped nuts such as pecans or walnuts for added crunch and flavor.
- Raisin Cinnamon: Replace chocolate chips with raisins and add a hint of ground cinnamon for a cozy twist.
- Double Chocolate: Increase the chocolate factor by using both chocolate chips and cocoa powder in the dough.
- Swap Out The Chocolate: For a unique flavor profile, use white chocolate chips, peanut butter chips, or toffee bits instead of chocolate chips.
- Sea Salt: Add a sprinkle of sea salt on top before baking for a sweet and salty contrast.
Storing and Freezing Instructions

Store Baked Cookies: Store cookies at room temperature in an airtight container for up to five days.

Freeze Baked Cookies: Let the cookies cool completely after baking. Then place them on a cookie sheet and flash freeze for about 30 minutes. Once they’re hard, place them in a freezer container or bag and freeze them for up to two months. To thaw, remove them from the freezer about two hours before enjoying them and let them thaw at room temperature.

Freeze Unbaked Cookie Balls: Unbaked cookie dough balls freeze well for up to three months. Roll the dough into balls, line them up on a baking sheet, and pop them in the freezer for about 30 minutes. Once frozen, toss all the frozen dough balls into a freezer-safe zip-top bag. Don’t forget to label the bag with the date and what is in the bag!

Baking Frozen Cookie Balls: Frozen cookies can be baked without thawing first!

Frequently Asked Questions

What are butterscotch chips?

Butterscotch chips are small, sweet morsels made from a combination of sugar, butter, and other flavorings, which are melted and then solidified into small, bite-sized pieces. They have a smooth texture and a sweet, caramel-like taste.

Can I omit the chocolate chips?

Absolutely! You can omit the chocolate chips if you prefer a classic butterscotch cookie. Alternatively, you can replace them with more butterscotch chips or your favorite mix-ins.

Can I freeze the cookie dough?

Yes, you can! Shape the cookie dough into balls and place them on a baking sheet lined with parchment paper. Freeze until firm, then transfer the dough balls to a freezer-safe bag or container. When ready to bake, place the frozen dough balls on a baking sheet and bake as directed, adding a few extra minutes to the baking time.

More Cookie Recipes You’ll Love!

Recipe Card 📖
Easy Butterscotch Chocolate Chip Cookies (Egg-Free)

Oriana Romero

These Butterscotch Chocolate Chip Cookies are soft, chewy, and have a crispy edge. Made with simple ingredients, these egg-free cookies will quickly become a new favorite. They are BIG and filled with the rich flavor of butterscotch and the comforting goodness of chocolate chips.

Prep Time 10 minutes

Cook Time 12 minutes

Freezing Time 1 hour

Total Time 1 hour 22 minutes

Servings 12 BIG cookies

Instructions

Combine the flour, baking soda, baking powder, and salt in a bowl. Set aside.

Using an electric hand mixer or a stand mixer over medium speed, beat the cold butter for 30-45 seconds to break it down a little. Add the granulated sugar and brown sugar; mix until just combined, about 30-45 seconds. Scrape down the sides and bottom of the bowl as needed.

Add chocolate chips and butterscotch chips and mix to distribute evenly.

Reduce the speed to low and add the flour mixture; mix until it resembles coarse crumbs. Then, add the milk and vanilla; mix until just combined (don't overmix!).

Divide the dough into twelve equal portions, each about 110 grams / ¼ cup. Form rustic balls of dough and place them on a cookie sheet or large plate. Freeze for at least 60 minutes and up to 3 months.

Preheat the oven to 350º F (180º C). Line a large-rimmed baking sheet with parchment paper or a silicone baking mat.

Place the frozen cookie balls you whisk to bake on the cookie sheet so they’re evenly spaced, about 4 inches apart. I recommend baking one sheet of cookies at a time.

Bake for 12- 15 minutes, until barely golden brown around the edges and still soft in the middle. When you remove the cookies from the oven, they will still look doughy, and that is okay; they will continue to set as they cool.

Cool on the baking sheets for 5 minutes, then transfer to wire racks to cool completely. Meanwhile, press a few extra chocolate and butterscotch chips into the tops of the warm cookies. This is optional and only for looks. After 5 minutes of cooling on the baking sheets, transfer the cookies to a wire rack to cool completely.

Store Baked Cookies: Store cookies at room temperature in an airtight container for up to five days. Freeze Baked Cookies: After baking, let the cookies cool completely. Then, place them on a cookie sheet and flash freeze for about 30 minutes. Once they’re hard, place them in a freezer container or bag and freeze for up to two months. To thaw, remove them from the freezer about two hours before enjoying them and let them thaw at room temperature. Freeze Unbaked Cookie Balls: Unbaked cookie dough balls freeze well for up to three months. Roll the dough into balls, line them up on a baking sheet, and pop them in the freezer for about 30 minutes. Once frozen, toss all the frozen dough balls into a freezer-safe zip-top bag. Don’t forget to label the bag with the date and what is in the bag! Baking Frozen Cookie Balls: Frozen cookies can be baked without thawing first! Recipe Tip:

Measure the ingredients properly! In my opinion, a kitchen scale is always the best option.

Don’t over-mix your cookie dough, or you will end up with dense cookies.

Freeze the dough for at least 60 minutes before baking. This allows the dough to firm up a little, which improves its baking and prevents the cookies from spreading too much in the oven.

For evenly sized cookies (better for baking), spoon out the dough using a spring-loaded ice cream scoop. I use a 1/4 cup scoop for these bakery-style big cookies, but you can also measure the dough using a kitchen scale.

Bake the cookies until they are JUST golden around the outside. The cookies might still look raw in the center, but they will be perfect once they cool. Let them cool on the baking sheets for just a few minutes. If you leave them on the baking sheets too long, they will continue cooking and become hard.

Food Allergy Swaps: Variations & Additions:

Nutty Twist: Add chopped nuts such as pecans or walnuts for added crunch and flavor.

Raisin Cinnamon: Replace chocolate chips with raisins and add a hint of ground cinnamon for a cozy twist.

Double Chocolate: Increase the chocolate factor by using both chocolate chips and cocoa powder in the dough.

Swap Out The Chocolate: For a unique flavor profile, use white chocolate chips, peanut butter chips, or toffee bits instead of chocolate chips.

Sea Salt: Add a sprinkle of sea salt on top before baking for a sweet and salty contrast.

Read the whole post for more tips, tricks, variations, step-by-step photos, faqs, and more. ★ Did you make this recipe? Don’t forget to give it a 5-star (⭐️ ⭐️ ⭐️ ⭐️ ⭐️) rating below! Please note that nutritional information is a rough estimate and can vary depending on the products used.

Nutrition

Calories: 483kcalCarbohydrates: 68gProtein: 4gFat: 22gSaturated Fat: 14gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 44mgSodium: 327mgPotassium: 145mgFiber: 2gSugar: 44gVitamin A: 508IUCalcium: 45mgIron: 2mg

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Course Dessert

Cuisine American

Calories 483

Keyword Butterscotch chocolate cookies dessert recipe
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April 3, 2024