Butterscotch Pudding Pretzel Cookies
Erin Table for Seven
Sweet and salty goodness! Soft butterscotch cookies loaded with pretzels and chocolate chips.
Prep Time 20 minutes mins
Cook Time 10 minutes mins
Total Time 30 minutes mins
Course Cookies
Cuisine American
Servings 40
Calories 166 kcal
- 2 ½ cups flour
- 1 ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup 2 sticks butter, softened
- ¾ cup white sugar
- ¾ cup brown sugar
- 3.4 ounces box of butterscotch instant pudding mix
- 2 eggs
- 1 teaspoon vanilla
- 2 cups salted pretzels coarsely chopped
- 1 cup chocolate chips
- ½ 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.
Then, cool cookies completely on wire rack.
- Adapted from Betty Crocker
Calories: 166kcalCarbohydrates: 24gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 23mgSodium: 165mgPotassium: 42mgFiber: 0.4gSugar: 14gVitamin A: 188IUVitamin C: 0.1mgCalcium: 13mgIron: 1mg