Butterscotch Pretzel Cookie Bars are sweet and salty cookies with great flavor baked into every bar! With sea salt, pretzels, chocolate + butterscotch chips, these loaded butterscotch bars are amazing!
Prep: Preheat oven to 350°F. Prep a 9x13 pan by spraying with non-stick spray and set aside.
Chop pretzels to obtain the 1 cup required for the cookie dough. Make the pieces small enough to be bite size, but not too small so that you don't have chunks of pretzels.
Batter: In the bowl of a stand mixer fitted with a paddle attachment, beat butter and both sugars for about 3 minutes. Add in vanilla extract and mix.
Next add in the eggs and egg yolk, one at a time, beating after each addition.
In a separate bowl, combine flour, salt, baking powder and baking soda and whisk together. Once combined, slowly add into the wet mixture and stir.
Add in the chocolate chips, butterscotch chips and pretzels and combine using a spatula. (So the pretzels don't get broken up too much!)
Bake: Scoop balls of dough into prepared baking pan. Using slightly damp fingertips, press dough down and smooth out the top. Top with additional butterscotch chips, chocolate chips and whole mini pretzels. Sprinkle lightly with some flakey sea salt.
Bake for 20 minutes or until the edges turn a golden brown. Let cool on a cooling rack. Serve and enjoy!
Notes
These cookie bars will stay fresh for up to 5 days if stored in an airtight container at room temperature.Place them in an airtight container or freezer bag and freeze for up to 3 months. Thaw at room temperature before serving.