Salted Butterscotch Pudding Pretzel Cookies adapted from the new Betty Crocker Cookies Cookbook -- Irresistibly Easy Recipes for Every Occasion
Author: Cookie Madness
2 1/2cupsall-purpose flour315 grams
1 1/2teaspoonsbaking soda
1cupbuttersoftened (230 grams)**
¾cupgranulated sugar150 grams
¾cuppacked brown sugar150 grams
1box4 serving size instant butterscotch pudding and pie filling (96 grams)
2cupsmini pretzel twistscoarsely crushed
1cupsemisweet chocolate chips
1 /2cupmilk chocolate toffee bits
1teaspooncoarse 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.
For the salt, I used unsalted and increased the salt to around 3/4 teaspoon.