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 toffee bits
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!
Yield: Approx 40-44 cookies
Butterscotch Pudding Pretzel Cookies
Sweet and salty goodness! Soft butterscotch cookies loaded with pretzels and chocolate chips.
Prep Time20 minutes
Cook Time10 minutes
Total Time30 minutes
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
1 tsp vanilla
2 cups salted pretzels, coarsely chopped
1 cup chocolate chips
1/2 cup chocolate-toffee baking bits
coarse sea salt, optional
Preheat oven to 350 degrees. Lightly grease a flat rimmed cookie sheet or line with parchment paper/slip mats.
In a bowl, whisk together flour, baking soda and salt. Set aside.
In a mixing bowl, beat butter and sugars until fluffy. Add in eggs, vanilla and pudding mix. Mix until fully combined.
Gradually add in flour mixture and beat until well combined.
Stir in chocolate chips, pretzels and toffee bits. Your dough will be thick.
Drop dough, by the tablespoons on prepared baking sheet. If desired, sprinkle tops with coarse sea salt.
Bake 9-10 minutes or until edges are lightly brown.
Let cookies cool on cookie sheet for 5 minutes before removing.
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?
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Tuesday 24th of April 2018
This is a great cookie for the cookie jar! Thanks so much for sharing your awesome post with us at Full Plate Thursday and hope to see you again real soon! Miz Helen
Erin Table for Seven
Tuesday 24th of April 2018
Thanks Miz Helen!