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Butterscotch Pretzel Cookies with Sea Salt
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Ingredients:
2 Sticks Unsalted Butter
2 1/2 Cups Flour
1 Tsp Baking Soda
1 Tsp Coarse Sea Salt
1 1/2 Cups Light Brown Sugar
2 Eggs
2 Tsp Vanilla Extract
1 Cup Butterscotch Chips
1/2 Cup Semi-Sweet Chocolate Chips
1 Cup Chopped Pretzels
Sea Salt, optional, for topping
Directions:
In a saucepan, melt the butter over medium heat. Once melted, bring to a slow boil, and swirl the pan while the butter continues to boil. The butter will eventually turn a deep amber color. Remove from the heat and cool for 20 minutes.
Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
In a large bowl, whisk together the flour, baking soda, and sea salt.
Add the brown sugar, vanilla, and eggs to the melted butter and stir until well combined.
Pour the mixture into the bowl with the flour. Mix until well combined.
Add the butterscotch, chocolate chips, and pretzels. Stir until combined.
Use a cookie scoop (2 Tbsp size) to measure out the dough and place on the prepared baking sheets, leaving about 2 inches between each cookie.
Bake for 10-11 minutes or until the edges are slightly brown.
Let cool slightly, then transfer to a cooling rack to cool completely. While still hot, sprinkle a small amount of sea salt over the top of each cookie. Enjoy!
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In a saucepan, melt the butter over medium heat. Once melted, bring to a slow boil, and swirl the pan while the butter continues to boil. The butter will eventually turn a deep amber color. Remove from the heat and cool for 20 minutes.
Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
In a large bowl, whisk together the flour, baking soda, and sea salt.
Add the brown sugar, vanilla, and eggs to the melted butter and stir until well combined.
Pour the mixture into the bowl with the flour. Mix until well combined.
Add the butterscotch, chocolate chips, and pretzels. Stir until combined.
Use a cookie scoop (2 Tbsp size) to measure out the dough and place on the prepared baking sheets, leaving about 2 inches between each cookie.
Bake for 10-11 minutes or until the edges are slightly brown.
Let cool slightly, then transfer to a cooling rack to cool completely. While still hot, sprinkle a small amount of sea salt over the top of each cookie. Enjoy!
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