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Salted Butterscotch Pudding Pretzel Cookies

Salted Butterscotch Pudding Pretzel Cookies adapted from the new Betty Crocker Cookies Cookbook -- Irresistibly Easy Recipes for Every Occasion
Course Dessert
Cuisine American
Keyword Butterscotch Chips, Instant Pudding Mix, Pretzels
Prep Time 15 minutes
Cook Time 11 minutes
Total Time 26 minutes
Servings 50
Author Anna
Cost 5


  • 2 ½ cups all-purpose flour 315 grams
  • 1 ½ teaspoons baking soda
  • ½ 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.


For the salt, I used unsalted and increased the salt to around ¾ teaspoon.