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Butterscotch Pudding Pretzel Cookies from Table for Seven

Butterscotch Pudding Pretzel Cookies

Erin Table for Seven
Sweet and salty goodness! Soft butterscotch cookies loaded with pretzels and chocolate chips.
4.44 from 23 votes
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Cookies
Cuisine American
Servings 40
Calories 166 kcal

Ingredients
  

  • 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

Instructions
 

  • 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.

Notes

  • Adapted from Betty Crocker

Nutrition

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
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