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Salted Butterscotch Pudding Pretzel Cookies
Salted Butterscotch Pudding Pretzel Cookies
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Prep Time:
25 minutes
Total Time:
1 hour 30 minutes
Indulge in our irresistible salted butterscotch pretzel cookies - a delicious fusion of sweet and salty flavors. Perfect for any occasion, these cookies are sure to impress and satisfy your cravings. Treat yourself to a bite of amazing today!
Ingredients:
  • 2 1/2 cups Gold Medal™ all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 cup butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 box (4-serving size) butterscotch instant pudding and pie filling mix
  • 2 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:
  • Preheat the oven to 350°F. Combine flour, baking soda, and 1/2 teaspoon salt in a medium bowl; set aside.
  • In a large bowl, use an electric mixer to beat softened butter, granulated sugar, and brown sugar until fluffy, about 1 minute. Scrape the sides of the bowl. Mix in dry pudding mix. Incorporate eggs one at a time until smooth, then add vanilla. With the mixer on low, blend in the flour mixture until fully combined. Gently fold in crushed pretzels, chocolate chips, and toffee bits until evenly distributed.
  • Spoon rounded tablespoonfuls of dough onto an ungreased cookie sheet, leaving 2 inches of space between each. Sprinkle a touch of coarse salt on each cookie.
  • Bake for 9 to 11 minutes until light brown. Allow to cool for 2 minutes, then transfer from the baking sheet to a cooling rack. Let cool completely for about 15 minutes. Store covered in an airtight container at room temperature.

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