Salty Sweet Pretzel Butterscotch Cookies

In a bowl combine flour, baking soda and salt. Mix to combine and set aside.

In the bowl of a standing mixer, beat butter, brown sugar and vanilla extract until creamy. Add eggs, one at a time, beating well after each addition. Slowly add flour mixture to the bowl and mix just until combined. Add remaining ingredients to the bowl and stir just until combined.

Line a baking sheet with parchment paper and set oven to 350ºF. Scoop dough into 1 to 2 tablespoon-sized balls on the baking sheet, leaving 2 inches between each cookie. Top each dough mound with one whole pretzel and additional chocolate chips or butterscotch chips if desired. Place in the oven and bake for 10–12 minutes or until edges are lightly golden brown.

Chill dough between batches to keep cool. Once cookies are done, remove to a wire rack to cool. After 2 minutes, sprinkle each cookie with a little coarse salt if desired. Store in an airtight container.

Note: To make your cookies look like mine, add a few chocolate and butterscotch chips to the top of each cookie before placing in the oven.