Sunday, August 11, 2013

Butterscotch Cashew Pretzel Cookies

These cookies were inspired by some of the new Dairymilk chocolate bars I've seen popping up in stores recently. They have everything from peanut butter, pretzels, cashews, cookies, toffee, candied peanuts in them, so I figured I could apply the same "stuff everything good into one dessert" strategy into cookies! These are the ultimate blend of salty and sweet, with a bit of crunch from the pretzels and a rich caramel flavour from the butterscotch chips.


1 and 1/2 cups all-purpose flour
1/2 tsp. salt
1/2 tsp. baking soda
3/4 tsp. baking powder
1/2 cup butter, room temperature
1/4 cup white sugar
3/4 cup brown sugar
1 large egg
1 tsp. vanilla extract
1 cup butterscotch chips
1 cup cashews, chopped
1 cup pretzels, broken into small pieces


Preheat the oven to 350 degrees F and line two baking sheets with parchment paper.

In a large bowl, whisk together the flour, salt, baking soda, and baking powder.

In a separate large bowl, cream together the butter, white sugar, and brown sugar with an electric mixer, until light and fluffy. Add in the egg and vanilla and mix until combined, scraping down the sides of the bowl as needed.

Add the dry ingredients to the wet ingredients and mix until just combined. Fold in the butterscotch chips, cashews, and pretzels.

Drop 2 Tbsp.-sized balls of cookie dough onto the prepared baking sheets. Gently press down on the tops of the balls to flatten slightly. Bake for 12-14 minutes, just until the edges of the cookies start to brown. Remove from oven and allow the cookies to cool on the baking sheets for 5 minutes, then transfer to a wire rack to cool completely.

*Recipe by Brooke McMillan

No comments:

Post a Comment