BEASTMODE ChampionChip Cookies

Super Bowl week! Let�s snack!
Obviously I�m cheering hard for my Hawks, and packing these cookies full of blue and green M&Ms, but that doesn�t mean you can�t enjoy them even if you�re not a Seattle fan. I don�t like it, I don�t support it� but go ahead, put other colors of candies in them. I�ll look the other way. 

I�ve been making far too many cookies lately. Like, it�s becoming a problem. It�s all because of Ashley, and her insanely good recipe. I first made them exactly as written. Then I bought her mix, and made that (which I highly recommend!). Then I started using the base recipe, and adding other mix-ins. Seriously this chocolate chip cookie base is so solid. The cookies are chewy and have that perfect buttery brown sugar flavor that makes classic chocolate chippers so good. I made a riff of her Christmas cookie, with peppermint, milk chocolate, and white chocolate. I made a batch with dark chocolate and smoked sea salt. A batch with espresso chocolate and nuts. Then I made these: pretzels, dark chocolate, and butterscotch chips! WINNER. Then, because this batch was so good, I made them again for your Super Bowl feast, with mini M&Ms for team spirit. 
Sweet, chewy, crunchy, salty, chocolatey, butterscotchy. BeastMode FeastMode time! 
BEASTMODE ChampionChip Cookies
Makes about 24 cookies
Adapted from Not Without Salt (PS. she has a new cookbook out!)

1/2 cup (1 stick) unsalted butter, room temp
1/4 cup granulated sugar
3/4 cup plus 2 tablespoons dark brown sugar
1 egg, room temperature
1 teaspoon vanilla extract (or vanilla paste, which I�ve been using for extra vanilla flavor and vanilla bean speckles!)
1 3/4 cups flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup dark chocolate chips, roughly chopped
1/2 cup butterscotch chips
1 cup pretzels, broken up into smallish pieces
2 tablespoons mini M&Ms (Seahawks colors, obviously)

In bowl of stand mixer or with electric mixer, cream butter and sugars together on medium speed, until light and fluffy, about 5 minutes. Add egg and vanilla, and beat to combine. 

In a separate bowl, whisk together flour, baking soda, and salt.

With the mixer on low, add the flour mixture, about 1/2 cup at a time. Mix until combined. Stir in chocolate, butterscotch chips, and pretzels. 

Ashley recommends refrigerating the dough for up to 24 hours for best results. I tend to agree, but they�ll still work out if you don�t. I would recommend chilling a bit at least, to firm up the dough so that they don�t spread as much while baking. 

Preheat oven to 360 degrees, and line baking sheet with parchment paper. Scoop dough into balls just over a tablespoon-sized, place evenly spaced on cookie sheet, and press 5-6 mini M&Ms on the top of each one. 

Bake for 10 to 12 minutes, and let cool before eating.