Ingredients
2cupsall-purpose flour,spoon and leveled
2tspcornstarch
1tspbaking soda
½tspsalt
¾cupunsalted butter,softened to room temperature
¾cuppacked light sugar,or dark brown
¼cupgranulated sugar
1large egg,at room temperature
2tsppure vanilla extract
½cuppretzel pieces
½cupbutterscotch morsels
½cupsemi-sweet chocolate chips
Preparation
Whisk the flour, cornstarch, baking soda, and salt together in a medium bowl. Set aside.
In a large bowl using a hand-held mixer or stand mixer with a paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium speed for about 2 minutes until combined and creamy. Beat in the egg and vanilla. Scrape down the sides and bottom of the bowl as needed.
On low speed, slowly beat the dry ingredients into the wet ingredients until combined. The cookie dough will be thick.
Beat in the pretzels, butterscotch morsels, and chocolate chips on medium speed until combined. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 30 minutes and up to 4 to 5 days.
Preheat oven to 325 degrees F. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
Roll into balls, about 1.5 Tablespoons of dough each, and arrange 2 to 3 inches apart on prepared baking sheets.
Bake for about 10 to 12 minutes or until edges are slightly browned. The centers should still look pretty. While the cookies are still warm, press additional morsels or chips into the top if desired.
Cool cookies on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely. Enjoy!
