Cookie Monster

The craving to make these cookies came from a conversation I was having with a coworker. I had to explain/show him who saltbae was and just the infamous motion of the salt being sprinkled down was excessive but hilarious. I guess this gesture stuck with him because he later told me that when he went to eat a cookie later that night, he had sprinkled some salt on top with the same motion.


I will randomly bring things up so all this talk about sprinkling salt on top of cookies sparked my memory of this recipe I had pinned on my Pinterest baking board. Usually when I scroll through recipes, I will give it a read to determine if it is something that I can execute. Once I realize I have all the ingredients on the list, I will have a sudden spark of motivation to bake or cook.


The most tedious but important part of baking is prepping the ingredients. I used to think that I could grab the ingredients as I went through the recipe because I was being efficient but it ends up taking more time. Honestly, once you get it over with, everything goes by very quickly.


I think one of the most relaxing parts about baking cookies is when you go to scoop them. I like to use an ice cream scoop because it keeps the cookies the same size (and not because I’m mildly OCD about these things). I still haven’t quite figured out how the bakeries get their cookies so flat, soft and chewy – I manage to achieve the complete opposite: fat, hard and crunchy.


To top things off, I turned my cookies into ice cream sandwiches by adding vanilla ice cream. To tell you the truth, I was scheming about baking these cookies for weeks on end. When I had the bright idea to add ice cream, it was the perfect dessert, especially when it’s hot out. I was too lazy to go out to the store to buy some so I texted my younger brother “Go buy ice cream, making ice cream sandwiches.” knowing fully well that he will cooperate. He did not disappoint.


Sea Salt Butterscotch Pretzel Cookies 
  • 1 cup butter
  • 2½ cups flour
  • 1 teaspoon baking soda
  • 1 teaspoon coarse sea salt
  • 1½ cups light brown sugar – I cut the sugar in half to ¾ cup
  • 2 eggs
  • 2 teaspoons vanilla
  • ¾ cup butterscotch chips
  • ¾ cup semi-sweet chocolate chips
  • 1 cup coarsely chopped pretzels
  • optional – flaked sea salt
  1. In a medium saucepan, melt the butter over medium heat, then bring it to a boil. Once the butter starts boiling, swirl the pan constantly until the butter passes the foamy phase and becomes a deep amber color. Remove the pan from the heat and allow the butter to cool for 20 minutes.
  2. While the butter is cooling, preheat the oven to 350°F. Line a baking sheet with parchment paper and set aside.
  3. In a large bowl whisk together the flour, baking soda, and sea salt. Set aside.
  4. Add the brown sugar, eggs and vanilla into the cooled butter in the saucepan and stir to combine. Pour this mixture into the bowl with the flour mixture. Stir using a a rubber spatula or wooden spoon until the dough comes together.
  5. Stir in the butterscotch chips, chocolate chips and pretzels.
  6. Using a medium (2-tablespoon) cookie scoop, drop the dough 2 inches apart on the baking sheet. Bake for 10-12 minutes, or until the edges are lightly golden.
  7. Allow the cookies to cool for 2-3 minutes on the baking sheet and then transfer to a wire rack to cool completely.
  8. If desired sprinkle with a tiny pinch of flaked sea salt on top of the cookies while cooling.
  9. Scope your favourite ice cream flavour and sandwich it between two cookies


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