Butterscotch Pudding Pretzel Cookies

Butterscotch Pudding Pretzel Cookies are sweet and salty goodness! Soft butterscotch cookies loaded with pretzels and chocolate chips.

My daughter asked me this morning if we were going out to our “regular place” for Mother’s Day this year. It’s a really nice place that serves brunch for Mothers Day and Easter, but, is normally just a banquet hall for weddings,large parties, etc. At first, I was thinking “why is she asking me about Mother’s Day? It’s months away..

Then, it dawned on me that Mother’s Day is less than a month away! What the heck? It sure doesn’t feel like that in my area. We are literally expecting 3 inches of snow this afternoon.😭

Where are you spring!?

I know the weather has been abnormal all over this season..how is the weather in your neck of the woods? Is it nice and sunny? If so, please send some of that to use here in Midwest. We really could use it!☀

To keep our mind off the pending snow, let’s talk about these cookies instead.

Soft,divine cookies that are packed with all sorts of good stuff:

• chocolate chips
• pretzels
• chocolate toffee bits
• butterscotch pudding

These Butterscotch Pudding Pretzel Cookies are ah-ma-zing! The salty-sweet combination in full force and the butterscotch pudding gives them great flavor and texture.

If you want even more enhanced salt flavor, top them off with a bit of coarse sea salt.It’s optional, but, definitely adds to the flavor. If you chose not to go with the topping, they are still awesome without it!

Continue to Content

Yield: Approx 40-44 cookies

Butterscotch Pudding Pretzel Cookies

Print

Sweet and salty goodness! Soft butterscotch cookies loaded with pretzels and chocolate chips.

Prep Time 20 minutes

Cook Time 10 minutes

Total Time 30 minutes

Ingredients

• 2 1/2 cups flour
• 1 1/2 tsp baking soda
• 1/4 tsp salt
• 1 cup ( 2 sticks) butter, softened
• 3/4 cup white sugar
• 3/4 cup brown sugar
• 3.4 oz box of butterscotch instant pudding mix
• 2 eggs
• 1 tsp vanilla
• 2 cups salted pretzels, coarsely chopped
• 1 cup chocolate chips
• 1/2 cup chocolate-toffee baking bits
• coarse sea salt, optional

Instructions

1. Preheat oven to 350 degrees. Lightly grease a flat rimmed cookie sheet or line with parchment paper/slip mats.
2. In  a bowl, whisk together flour, baking soda and salt. Set aside.
3. In a mixing bowl, beat butter and sugars until fluffy. Add in eggs, vanilla and pudding mix. Mix until fully combined.
4. Gradually add in flour mixture and beat until well combined.
5. Stir in chocolate chips, pretzels and toffee bits. Your dough will be thick.
6. Drop dough, by the tablespoons on prepared baking sheet. If desired, sprinkle tops with coarse sea salt.
7. Bake 9-10 minutes or until edges are lightly brown.
8. Let cookies cool on cookie sheet for 5 minutes before removing.
9. Then, cool cookies completely on wire rack.

Notes

• Adapted from Betty Crocker

Nutrition Information:

Yield:

40

Serving Size:

1
Amount Per Serving:Calories: 117Total Fat: 3gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 13mgSodium: 117mgCarbohydrates: 21gFiber: 1gSugar: 13gProtein: 2g

All information and tools presented and written within this site are intended for informational purposes only. I am not a certified nutritionist and any nutritional information on ourtableforseven.com should only be used as a general guideline. This information is provided as a courtesy and there is no guarantee that the information will be completely accurate

Did you make this recipe?

Please leave a comment on the blog or share a photo on Facebook