“Browned Butter Pretzel Chip Cookies”

Seems like Spring is in a funk. So on these snowy, rainy days why not turn on oven, grab your mixer and whip up a big batch of cookies. I love baking for friends at work and Browned Butter Pretzel Chip Cookies definitely fit the bill. I’m posting this recipe as a double batch yet you can easily divide all ingredients in half and bake less. That also means some for my family and some for the workplace. I think you should probably get to baking.

Browned Butter Pretzel Chip Cookies

Now on with the recipe you must try as soon as possible. My recipe is adapted from Cookiesandcups. One of my favorite websites to follow and some of the best cookies out there. The base of this cookie is browned butter (unsalted butter) and in addition gives the cookie a nutty flavor. Light brown sugar is used instead of granulated sugar hence giving the cookie its color and texture.

Browned Butter Pretzel Chip Cookies

While these ingredients are important, most of all add-ins take these babies to the next level. Add-in dark chocolate chips, butterscotch chips, pretzel pieces, and a sprinkle of sea salt. Everyone at work thinks this cookie tastes like a Take 5 candy bar. I had to actually go out and buy one and sure enough. Who knew? I have no other way to convince you how excitingly delicious this cookie is. That salty sweet thing gets me every time and it will snag you as well.

Browned Butter Pretzel Chip Cookies

Crunchy edges and chewy middle with bits of chocolate, butterscotch, pretzel in every bite. A light sprinkling of sea salt is key. I adore this cookie and you will as well including the kiddos. Cookies make the perfect after school snack or lunch bag dessert. We’re all kids at heart and how much fun can one having baking cookies. Let me tell you…fun…fun…! This recipe is a keeper and a great way to have some fun with the kiddos. Happy Baking!

Browned Butter Pretzel Chip Cookies

 

Browned Butter Pretzel Chip Cookies

2 cups (4 sticks) unsalted butter

5 cups unbleached all-purpose flour

2 t. baking soda

2 t. kosher salt

3 cups light brown sugar

4 large eggs

1 T. pure vanilla extract

1 1/2 cups dark chocolate chips

1 1/2 cups butterscotch chips

2 cups coarsely chopped pretzel sticks

Flaked sea salt, for sprinkling on top (optional)

 

In a 3-quart saucepan, melt butter over medium heat and bring butter to a boil. Once butter is boiling, stir until butter reaches the foamy stage and begins dark amber in color. Remove butter from heat immediately and allow to cool 20 to 25 minutes before continuing with the recipe.

Heat oven to 350 degrees. Line two cookie sheets with parchment paper and set aside.

In a large mixing bowl, whisk together flour baking soda, and salt then set aside.

Add brown sugar, eggs, and vanilla to cooled butter and combine thoroughly. Pour butter mixture into flour mixture and mix.

Stir in chocolate chips, butterscotch chips, and pretzels until combined evenly.

Drop 2 T. dough balls 2-inches apart onto prepared cookie sheets and if desired sprinkle tops lightly with flaked sea salt.

Bake cookies for 11 to 12 minutes or until edges are lightly browned and allow cookies to cool 3 minutes before removing to cooling racks.

Store cookies in airtight containers for 3 to 4 days or freeze up to 1 month.

Makes 6 to 7 dozen cookies depending on desired size.

Adapted from Cookiesandcups