SALTED BUTTERSCOTCH PUDDING PRETZEL COOKIES

Clock Icon
25 min Prep
1 hr 30 min Total
Pie Iconb
50 Servings

THIS FEATURE IS NOT AVAILABLE WITH YOUR CURRENT COOKIE SETTINGS.

You can update your privacy settings to enable this content. Please enable all cookies to use this feature.

This incredible sweet-and-salty cookie from our kitchens combines butterscotch pudding, chocolate chips and pretzels for a brilliant new treat you won’t soon forget.


Ingredient List
  • Small check mark in a circle icon2 1/2 cups Gold Medal™ all-purpose flour
  • Small check mark in a circle icon1 1/2 teaspoons baking soda
  • Small check mark in a circle icon1/2 teaspoon salt
  • Small check mark in a circle icon1 cup butter, softened
  • Small check mark in a circle icon3/4 cup granulated sugar
  • Small check mark in a circle icon3/4 cup packed brown sugar
  • Small check mark in a circle icon1 box (4-serving size) butterscotch instant pudding and pie filling mix
  • Small check mark in a circle icon2 eggs
  • Small check mark in a circle icon1 teaspoon vanilla
  • Small check mark in a circle icon2 cups mini pretzel twists, coarsely crushed
  • Small check mark in a circle icon1 cup semisweet chocolate chips
  • Small check mark in a circle icon1/2 cup milk chocolate toffee bits
  • Small check mark in a circle icon1 teaspoon coarse sea salt
Preparation
  1. Heat oven to 350°F. In medium bowl, mix flour, baking soda and 1/2 teaspoon salt; set aside.
  2. In large bowl, beat softened butter, granulated sugar and brown sugar with electric mixer on medium speed about 1 minute or until fluffy; scrape side of bowl. Beat in dry pudding mix. Beat in eggs, one at a time, just until smooth. Stir in vanilla. On low speed, beat flour mixture into sugar mixture until well blended. Stir in crushed pretzels, chocolate chips and toffee bits until blended.
  3. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Sprinkle each cookie lightly with coarse salt.
  4. Bake 9 to 11 minutes or until light brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes. Store covered in airtight container at room temperature.
Tips
  • For success in this recipe, pudding mix is not prepared but added dry to the butter-sugar mixture.
  • For even baking, make sure cookies are the same shape and size.