Description
These cookies are a delicious blend of chocolate, butterscotch, crunchy pretzels, and fluffy marshmallows, making them a perfect treat for any occasion. Enjoy the delightful combination of flavors and textures in every bite!
Ingredients
Scale
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 cup butterscotch chips
- 1 cup chopped nuts (walnuts or pecans, optional)
- 1 cup crushed pretzels
- 1 cup mini marshmallows
Instructions
- In a large mixing bowl, cream together the softened butter, granulated sugar, and brown sugar using an electric mixer on medium speed. Beat until the mixture is light and fluffy, about 3-5 minutes.
- Add the eggs, one at a time, mixing well after each addition. Then, add the vanilla extract and continue to mix until fully incorporated.
- In a separate bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined.
- Gently fold in the semi-sweet chocolate chips, butterscotch chips, chopped nuts (if using), crushed pretzels, and mini marshmallows.
- Cover the mixing bowl with plastic wrap or transfer the dough to an airtight container. Refrigerate for at least 30 minutes.
- Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone baking mats.
- Once the dough has chilled, remove it from the refrigerator. Using a cookie scoop or tablespoon, portion out the dough and roll it into balls. Place on the prepared baking sheets, leaving about 2 inches of space between each cookie.
- Optionally, press a few extra chocolate chips, butterscotch chips, or mini marshmallows on top of each cookie dough ball.
- Bake for 10-12 minutes, or until the edges are lightly golden brown. The centers may look slightly underbaked.
- Let the cookies cool on the baking sheets for about 5 minutes before transferring them to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to one week. For longer storage, freeze them in a single layer, then transfer to a freezer-safe bag or container.
Notes
- For a fun twist, try adding different types of chips or nuts based on your preference.
- Ensure the dough is chilled to achieve the best texture in the final cookies.
- Prep Time: 30 minutes
- Cook Time: 10-12 minutes