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5 from 1 vote

New Betty Crocker Cookie Cookbook

Salted Butterscotch Pudding Pretzel Cookies adapted from the new Betty Crocker Cookies Cookbook -- Irresistibly Easy Recipes for Every Occasion
Prep Time15 mins
Cook Time11 mins
Total Time26 mins
Course: Dessert
Cuisine: American
Servings: 50
Author: Cookie Madness


  • 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.


For the salt, I used unsalted and increased the salt to around 3/4 teaspoon.