Butterscotch Pretzel Cookies — salty pretzel pieces perfectly balance sweet butterscotch chips in this simple, one-bowl, no-chill cookie. The result is a thick, soft cookie with a wonderful, slightly crisp exterior and an addictive texture.
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If you want an easy, no-fuss cookie that comes together in one bowl and doesn’t require chilling, these butterscotch pretzel cookies are for you. They bake up thick and soft with a caramel-like butterscotch flavor and a salty crunch from the pretzels — ready in under 30 minutes.
Why you’ll love these butterscotch pretzel cookies
- Made with melted butter for quick mixing.
- No chill time — bake as soon as the dough is mixed.
- One-bowl method keeps cleanup minimal.
- Yield thick, soft cookies with a slightly crisp edge.
- Ready to enjoy in 30 minutes or less.
A couple of surprising but helpful ingredients
This recipe uses almond flour and a small amount of vinegar. Vinegar may sound odd in cookies, but it reacts with the baking soda to give the cookies a little lift while keeping the centers tender. You won’t taste the vinegar; white or apple cider vinegar both work well.
Almond flour adds pleasant texture that pairs nicely with butterscotch and pretzels. If you don’t keep almond flour on hand, you can substitute all-purpose flour in its place.
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How to make one-bowl butterscotch pretzel cookies
Preheat the oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats and set aside.
In a medium or large bowl, melt the butter (double boiler or microwave). Stir in both the brown and granulated sugars until incorporated. Add the egg, vanilla, and vinegar, stirring until smooth.
Sprinkle in the baking soda and kosher salt and stir. Add the all-purpose and almond flours, mixing just until a few streaks of flour remain. Fold in the butterscotch chips and chopped pretzels.
Scoop about 2 tablespoons of dough per cookie (a size 30 scoop works well) and place on the prepared sheets about 2 inches apart. You should get roughly 18 cookies.
Bake for 8–10 minutes, until the edges are set but the centers remain soft. If desired, sprinkle flaky sea salt on the warm cookies. Let cookies rest on the pan for 2 minutes, then transfer to a wire rack to cool.
Won’t butterscotch make the cookies too sweet?
Butterscotch chips are sweeter than true butterscotch (which is more like caramel). To balance the sweetness here, the recipe pairs butterscotch with salty pretzels and adjusts sugar amounts so the cookie isn’t cloying. If you like a stronger contrast, finish the tops with a light sprinkle of flaky sea salt.
Tips for perfectly round cookies
Using a scoop or rolling dough into balls helps keep cookies uniform. Additional tricks:
- Gently nudge the sides of the hot cookies with a spoon while they’re still on the baking sheet to smooth edges.
- For very precise rounds, use a biscuit cutter slightly larger than the cookie and press around the edge of each hot cookie on the pan to tidy up any uneven bits.
If you make these butterscotch pretzel cookies, snap a photo and tag the original author on Instagram — baker photos are always appreciated!
More no-chill cookie recipes to try
- Sprinkle Cookies
- Brown Butter Oatmeal White Chocolate Cookies
- Chocolate Confetti Cookies
- Almond Flour Skillet Cookie
- Easy German Chocolate Cookies
If you try this recipe (or any from the blog), please return to leave a review and rating. Feedback is read and appreciated!
Butterscotch Pretzel Cookies
The salty pretzels balance the sweet butterscotch chips in this easy, no-chill, one-bowl cookie recipe for thick, soft cookies with an addictive texture.
10 minutes
10 minutes
20 minutes
Ingredients
- ½ cup unsalted butter, melted (113g)
- ½ cup dark brown sugar (100g)
- ⅓ cup granulated sugar (67g)
- 1 large egg
- 2 teaspoons pure vanilla extract
- 1 teaspoon vinegar*
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- 1 ¼ cup + 2 tablespoons all-purpose flour (172g)
- ½ cup almond flour (56g)
- ½ cup butterscotch chips (90g)
- ¾ cup pretzels, broken/chopped small (45g)
- Flaky sea salt, optional for sprinkling
Instructions
- Preheat oven to 350°F and prepare two sheet pans with parchment paper or silicone baking mats.
- In a medium to large bowl, melt the butter. Add both sugars and mix until combined.
- Add the egg, vanilla and vinegar. Stir until smooth.
- Sprinkle baking soda and kosher salt over the mixture and stir. Add both flours and mix until just a few streaks remain. Fold in butterscotch chips and pretzels.
- Use about 2 tablespoons of dough per cookie and place on prepared baking sheets about 2 inches apart (about 18 cookies).
- Bake 8–10 minutes until edges are set. If using sea salt, sprinkle on now. Let rest on pan 2 minutes, then transfer to a wire rack to cool.
Notes
Store cookies in an airtight container at room temperature for 4–5 days. Cookies freeze well for up to three months. *White or apple cider vinegar both work. If you don’t have almond flour, use all all-purpose flour.
Nutrition Information:
Yield:
18
Serving Size:
1
Amount Per Serving:
Calories: 147
Total Fat: 9g
Saturated Fat: 5g
Cholesterol: 24mg
Sodium: 179mg
Carbohydrates: 16g
Fiber: 1g
Sugar: 13g
Protein: 2g
The nutrition information is an estimate and may not be entirely accurate.