Sweet and Salty Cookies are made with dark chocolate chunks, butterscotch chips, mini pretzels, sea salt and basic baking ingredients for a delicious combination of sweet and salty.
Cookies are made A LOT in my house. There is just something so comforting about a warm cookie from the oven with the melty chocolate chips and gooey insides. Plus, baking cookies is just a fun activity to do with the kids while they learn about measuring and real life chemistry with how ingredients interact with each other.
Sweet and Salty Cookies
Sweet and Salty Cookies taste just how you would think they would. You have nice big chunks of sweet chocolate, the caramel-like soft butterscotch surprise, salty pretzels that also give extra texture and a sprinkle of sea salt to finish.
Tips & Tricks
Give the butter time to soften before making a cookie batter. This will help it incorporate with the sugars just right and give the perfect consistency.
Let it Chill
Put the prepared cookie batter into the fridge for 30 minutes before baking cookies. This helps solidify the fat in the cookies which helps keep the cookies from spreading out too much while baking.
Baking Powder and Water
The combination of baking powder and water causes a chemical reaction. You can see the reaction with the bubbles that form and that combination is immediately put into the cookie batter where it inflates the cookies.
Sweet and Salty Cookies
- 1 cup unsalted butter
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 eggs
- 2 teaspoons vanilla extract
- 3 cups all-purpose flour
- 1/2 teaspoon kosher salt
- 1 teaspoon baking powder
- 1 teaspoon hot water
- 1 cup dark chocolate chunks can substitute chocolate chips
- 1 cup butterscotch chips
- 1/2 cup mini pretzels chopped
- whole mini pretzels one per cookie
- sea salt
- In a large mixing bowl, add softened butter, brown sugar and granulated sugar together. Use a hand or stand mixer to beat until creamy and smooth.
- Add the vanilla extract and eggs. Beat again.
- Add kosher salt.
- Dissolve the baking soda in the hot water and add to batter. Use a hand or stand mixer to beat while slowly adding in the flour.
- Chop 1/2 cup pretzels and stir into batter along with butterscotch and chocolate chunks.
- Place dough in refrigerator for 30 minutes.
- Preheat oven to 350 degrees.
- Use a cookie scoop to place batter onto baking sheet giving space between each cookie. Add a whole pretzel on top of each cookie and a sprinkle of sea salt.
- Bake for 10-12 minutes.
- Place on a cooling rack.