Today’s cookies are Salted Butterscotch Pudding Pretzel Cookies and they are awesome! Not that I’m surprised. They’re from a new Betty Crocker cookie cookbook debuting on September 10 – Betty Crocker Cookies, Irresistibly Easy Recipe for Every Occasion. It’s a beautiful cookbook with full color photos, an attractive layout and 150 cookie recipes that range from such classics as Favorite Chocolate Chip and Snickerdoodles to the more unconventional including Cranberry, Rosemary and Blue Cheese Cookies.
In between the classics and the more innovative you’ll find a scattering of breakfast cookies, holiday treats such as Easter Nests and Chocolate Mocha Mummies, fancy cookies like Strawberry Cream French Macaroons and delicious bars and brownies like Peanut Butter Truffle Brownies and Milk Chocolate-Malt Brownies. There’s also a chapter of no-bake recipes which I plan to tackle in the next couple of weeks while it’s still hot outside. The “no oven needed” Oatmeal Chocolate Chip Cookie Bars and 3-Ingredient Cereal Bars sound especially good.
If you don’t have time to bake and would rather just read the cookbook, there’s a history of certain recipes from 1963 on, information on how to host a cookie exchange, and a feature on things to do with cookie cutters. In addition, Betty Crocker has tagged recipes with helpful icons. There’s a “Big Batch” tag on recipes that make more than 4 dozen cookies and a “Starts with a Mix” tag on ones that get a convenience boost from Betty Crocker cookie mix. Also, some recipes include an Ingredient Info note specifying how to substitute other ingredients if you happen to be out of something. This is a huge help for spontaneous baking sessions when you want to make cookies but are of one ingredient.
But back to the pretzel cookies — they get a big thumbs up! Sue actually told me about the Salted Butterscotch Pudding Pretzel Cookies recipe before I saw it in the book and we had emailed back and forth wondering if the pretzels stay crunchy and how the butterscotch pudding would taste. I thought maybe the artificial butterscotch flavor would be too much, but the flavor is fairly subtle. Here’s the recipe adapted from the book. I wrote in the gram weights for a few ingredients. Enjoy!
- 2 1/2 cups all-purpose flour (315 grams)
- 1 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 1 cup butter, softened (230 grams)**
- ¾ cup granulated sugar (150 grams)
- ¾ cup packed brown sugar (150 grams)
- 1 box (4 serving size) instant butterscotch pudding and pie filling (96 grams)
- 2 large 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
- Heat oven to 350 degrees F. In a medium bowl, mix flour, baking soda and ½ teaspoon salt. Set aside.
- In large bowl, beat 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.
- Onto ungreased cookie sheets, drop dough by rounded tablespoons about 2 inches apart. Sprinkle each cookie lightly with coarse salt.
- Bake 9 to 11 minutes or until light brown. Cool 2 minutes. Remove from cookie sheets to cooling racks. Cool completely for 15 minutes.