Butterscotch Pretzel Chocolate Chip Cookies Recipes

BUTTERSCOTCH PRETZEL CHOCOLATE CHIP COOKIES

Steps:

• Whisk the flour, cornstarch, baking soda, and salt together in a medium bowl. Set aside.
• In a large bowl using a hand-held mixer or stand mixer with paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium speed until combined and creamy, about 2 minutes. Beat in the egg and vanilla. Scrape down the sides and bottom of the bowl as needed.
• On low speed, slowly beat the dry ingredients into the wet ingredients until combined. The cookie dough will be thick. Beat in the pretzels, butterscotch morsels, and chocolate chips on medium speed until combined. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 1 hour and up to 3-4 days.
• Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
• Roll into balls, about 1.5 Tablespoons of dough each, and arrange 2-3 inches apart on prepared baking sheets. Bake for 11-12 minutes or until edges are slightly browned. The centers should still look soft. While the cookies are still warm, press additional morsels or chips into the top (if desired and only for looks!).
• Cool cookies on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
• Cookies stay fresh covered at room temperature for up to 1 week.

BUTTERSCOTCH & CHOCOLATE CHIP COOKIES

Steps:

• Combine flour, baking powder, and salt in a bowl.
• Beat butter and white+brown sugars in an other bowl.
• Add vanilla.
• Add eggs and beat between each one.
• Mix in flour Mixture.
• Make walnut sized cookies and place on greased cookie sheet.
• Bake for 11 minutes at 375* F.

SALTED BUTTERSCOTCH PUDDING PRETZEL COOKIES

Steps:

• Heat oven to 350°F. In medium bowl, mix flour, baking soda and 1/2 teaspoon salt; set aside.
• In large bowl, beat softened butter, granulated sugar and brown sugar with electric mixer on medium speed about 1 minute or until fluffy; scrape side of bowl. Beat in dry pudding mix. Beat in eggs, one at a time, just until smooth. Stir in vanilla. On low speed, beat flour mixture into sugar mixture until well blended. Stir in crushed pretzels, chocolate chips and toffee bits until blended.
• Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Sprinkle each cookie lightly with coarse salt.
• Bake 9 to 11 minutes or until light brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes. Store covered in airtight container at room temperature.

TOLL HOUSE BUTTERSCOTCH CHIP COOKIES

Steps:

• Mix together the flour, salt and baking soda in a small bowl, set aside.
• Cream the sugars and butter together, add the vanilla.
• Add the eggs one at a time.
• Slowly add the flour mixture.
• When completely mixed, add the butterscotch chips.
• Drop by the spoonful onto an ungreased cookie sheet.
• Bake 8-10 minutes at 375F degrees.