Imagine biting into a Sea Salt Butterscotch Pretzel Cookie – a perfect blend of sweet butterscotch chips and salty, crunchy pretzels. Every cookie is a delightful surprise, with its golden-brown edges and a sprinkle of sea salt on top to elevate the flavor.
These cookies are more than just a treat; they are a culinary adventure. The buttery, rich dough paired with the unique texture of pretzels makes every bite an exquisite experience. Whether you’re hosting a party or just craving something sweet and salty, these cookies will surely be a hit. Their irresistible taste and easy-to-follow recipe make them perfect for any occasion.
Table of contents
- Sea Salt Butterscotch Pretzel Cookies Recipe
- Sea Salt Butterscotch Pretzel Cookies FAQS
- You may also like…
Sea Salt Butterscotch Pretzel Cookies Recipe
- 1 cup unsalted butter, softened
- 1 cup light brown sugar, packed
- 1/2 cup granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon sea salt, plus more for topping
- 1 1/2 cups butterscotch chips
- 1 cup pretzel pieces, slightly crushed
- Start by preheating your oven to 350°F (175°C) to ensure it’s ready for baking.
- Take a large bowl and cream the unsalted butter, light brown sugar, and granulated sugar together until the mixture becomes light and fluffy.
- Gradually add in the eggs and vanilla extract, continuing to beat the mixture to incorporate them fully.
- In a separate bowl, mix the all-purpose flour, baking soda, and sea salt together. Slowly add this dry mixture into the wet ingredients, stirring until the dough forms without overmixing.
- Gently fold the butterscotch chips and the slightly crushed pretzel pieces into the dough.
- Using a spoon, drop dollops of the cookie dough onto a baking sheet lined with parchment paper. For an extra touch, press a few more pretzel pieces into the top of each dough ball and sprinkle a little more sea salt.
- Place the baking sheet in the preheated oven and bake the cookies for approximately 10-12 minutes, or until they turn a lovely golden brown color.
- Once baked, allow the cookies to cool on the baking sheet for about 5 minutes. Then, transfer them to a wire rack to cool completely, allowing the flavors and textures to set perfectly.
Sea Salt Butterscotch Pretzel Cookies FAQS
How do you get sea salt to stick to cookies?
Getting sea salt to stick to cookies is simpler than you might think. The key is to sprinkle the sea salt on the cookies just before or immediately after baking. If you sprinkle it before baking, the slight moisture in the cookie dough will help the salt adhere. If you choose to sprinkle it right after baking, the residual heat and moisture from the freshly baked cookies will serve the same purpose. Either way, the salt should stick nicely, adding a delightful contrast to the sweetness of the cookies.
Why are salted cookies so good?
Salted cookies are a taste sensation due to the balance of flavors. Salt is a flavor enhancer; it heightens our ability to taste the sweetness and richness of the cookie. This contrast between sweet and salty excites our taste buds and creates a more complex and satisfying flavor profile. In many cases, a little salt can make the sweet flavors in a cookie seem richer and more pronounced, making the overall experience much more enjoyable.
What kind of salt do you use to sprinkle cookies?
When it comes to sprinkling cookies, the type of salt does matter. Coarse sea salt or flaky sea salt, like Maldon, is ideal. These types of salt not only provide a pleasant crunch but also a burst of saltiness without being overpowering. Their larger crystals are visually appealing as well, adding a gourmet touch to your cookies. It’s best to avoid fine table salt for sprinkling, as it can dissolve quickly and distribute the saltiness too evenly, losing the desired contrasting effect.
Is it better to use salted or unsalted butter for chocolate chip cookies?
Whether to use salted or unsalted butter in chocolate chip cookies depends on your flavor preference and control over the recipe. Unsalted butter is often recommended because it allows you to control the amount of salt in your recipe precisely. However, using salted butter is perfectly fine, especially if you prefer a slightly saltier taste to your cookies. Just be mindful to adjust the additional salt called for in the recipe to account for the salt already present in the butter.
In summary, the art of making perfect cookies often involves balancing sweet and salty flavors, and understanding how different types of salt and butter can influence your baking results.