Butterscotch Pudding Pretzel Cookies

Butterscotch Pudding Pretzel Cookies
Adapted from bettycrocker.com
Butterscotch Pudding Pretzel Cookies

PREP TIME

25

minutes

TOTAL TIME

90

minutes

SERVINGS

50

servings

PREP TIME

25

minutes

TOTAL TIME

90

minutes

SERVINGS

50

servings

Adapted from bettycrocker.com

Ingredients

  • 2 1/2

    cups 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

Directions

Heat oven to 350 degrees. 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. 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.

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