Butterscotch Cashew Pretzel Cookies Recipe

Name: Butterscotch Cashew Pretzel Cookies
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1-1/2 cup All-purpose Flour; 1/2 teaspoons Sea Salt; 1/2 teaspoons Baking Soda; 3/4 teaspoons Baking Powder; 1/2 cups Butter, Room Temperature; 1/4 cups Sugar; 3/4 cups Brown Sugar, Packed; 1 whole Egg; 1 teaspoon Vanilla Extract; 1 cup Butterscotch Chips; 1 cup Cashew Pieces; 1 cup Pretzels

Servings: persons

1-1/2 cup All-purpose Flour
1/2 teaspoons Sea Salt
1/2 teaspoons Baking Soda
3/4 teaspoons Baking Powder
1/2 cups Butter, Room Temperature
1/4 cups Sugar
3/4 cups Brown Sugar, Packed
1 whole Egg
1 teaspoon Vanilla Extract
1 cup Butterscotch Chips
1 cup Cashew Pieces
1 cup Pretzels

1
Preheat oven to 350u00b0F. Line 2 large baking sheets with parchment paper or a Silpat liner.
2
Mix the flour, salt, baking soda, and baking powder in a large bowl until combined. Set aside.
3
In the bowl of a stand mixer, cream the butter and sugars together until very fluffy, about 3 minutes. Scrape down the sides of the bowl and add the egg and vanilla. Continue to mix for 3-4 minutes until the mixture is fluffy and homogenous.
4
Add in the flour mixture and mix on low speed just until incorporated and all streaks of flour are mixed in. Add the butterscotch chips, cashews and pretzels and continue to mix with the mixer until combined. This helps break up the pretzels a bit.
5
Scoop the cookie dough using a 2-3/4 ounce ice cream scooper (or a 1/3-cup measuring cup) onto the prepared sheets about 2 inches apart. Lightly pat down the tops of the scoops and bake in the prepared oven for 12-14 minutes, just until the edges begin to brown. Allow the cookies to cool for 5 minutes on the cookie sheets, and then the rest of the way on a wire cooling rack.
6
Adapted from Cookie Cravings by Maria Lichty.

947

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1-1/2 cup All-purpose Flour, 1/2 teaspoons Sea Salt, 1/2 teaspoons Baking Soda, 3/4 teaspoons Baking Powder, and more.

Yes, Butterscotch Cashew Pretzel Cookies falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Butterscotch Cashew Pretzel Cookies

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