Salted Butterscotch Pudding Pretzel Cookies
Salted Butterscotch Pudding Pretzel Cookies adapted from the new Betty Crocker Cookies Cookbook -- Irresistibly Easy Recipes for Every Occasion
Servings 50
Cost 5
Ingredients
- 2 ½ cups all-purpose flour 315 grams
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 1 cup butter softened (230 grams)**
- ¾ cup granulated sugar 150 grams
- ¾ cup packed brown sugar 150 grams
- 1 box 4 serving size instant butterscotch pudding and pie filling (96 grams)
- 2 large eggs
- 1 teaspoon vanilla
- 2 cups mini pretzel twists coarsely crushed
- 1 cup semisweet chocolate chips
- 1 /2 cup milk chocolate toffee bits
- 1 teaspoon coarse sea salt
Instructions
- Heat oven to 350 degrees F. In a medium bowl, mix flour, baking soda and ½ teaspoon salt. Set aside.
- In large bowl, beat butter, granulated sugar and brown sugar with electric mixer on medium speed about 1 minute or until fluffy. Scrape side of bowl. Beat in dry pudding mix. Beat in eggs, one at a time, just until smooth. Stir in vanilla. On low speed, beat flour mixture into sugar mixture until well blended. Stir in crushed pretzels, chocolate chips and toffee bits until blended.
- Onto ungreased cookie sheets, drop dough by rounded tablespoons about 2 inches apart. Sprinkle each cookie lightly with coarse salt.
- Bake 9 to 11 minutes or until light brown. Cool 2 minutes. Remove from cookie sheets to cooling racks. Cool completely for 15 minutes.
Notes
For the salt, I used unsalted and increased the salt to around ¾ teaspoon.