Salted Butterscotch Pudding Pretzel Cookies Recipes

SALTED BUTTERSCOTCH PUDDING PRETZEL COOKIES

Salted Butterscotch Pudding Pretzel Cookies image

Sweet and salty are coming together like never before with our salted butterscotch pudding pretzel cookies. They're the perfect blend of both flavors, making it the perfect treat to serve up to almost anyone, any time. Go on, make amazing happen with our butterscotch pretzel cookies.

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h30m

Yield 50

Number Of Ingredients 13

Ingredients

2 1/2 cups Gold Medal™ all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 box (4-serving size) butterscotch instant pudding and pie filling mix
2 eggs
1 teaspoon vanilla
2 cups mini pretzel twists, coarsely crushed
1 cup semisweet chocolate chips
1/2 cup milk chocolate toffee bits
1 teaspoon coarse sea salt

Steps:

Heat oven to 350°F. In medium bowl, mix flour, baking soda and 1/2 teaspoon salt; set aside.
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.
Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Sprinkle each cookie lightly with coarse salt.
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.

Nutrition Facts : Calories 130, Carbohydrate 18 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 180 mg, Sugar 10 g, TransFat 0 g

DOUBLE BUTTERSCOTCH PUDDING COOKIES

Double Butterscotch Pudding Cookies image

Sometimes more is more, and these irresistible cookies prove it. We doubled down on butterscotch by including both butterscotch pudding and chips, and the result is a soft and chewy cookie that's bursting with buttery, caramelly flavor. Don't skip the sea-salt sprinkle-it helps boost the sweet flavors, rather than taking the cookie in a savory direction.

Provided by By Betty Crocker Kitchens

Categories Dessert

Time 1h10m

Yield 30

Number Of Ingredients 7

Ingredients

1 pouch (17.5 oz) Betty Crocker™ sugar cookie mix
1 box (3.4 oz) Jell-O™ butterscotch instant pudding & pie filling mix
1/2 cup butter, softened
2 tablespoons water
1 egg
1 cup butterscotch chips
1 teaspoon coarse sea salt

Steps:

Heat oven to 350°F.
In large bowl, mix cookie mix, dry pudding mix, softened butter, water and egg with spoon until soft dough forms. Stir in butterscotch chips. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheets.
Bake 8 to 11 minutes or until edges are set. Immediately sprinkle each cookie with sea salt. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 20 minutes.
Store in airtight container.

Nutrition Facts : Calories 140, Carbohydrate 21 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 200 mg, Sugar 14 g, TransFat 0 g

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