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Salted Butterscotch Pretzel Cookies Recipe

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This recipe for Salted Butterscotch Pretzel Cookies, by , is from The HUB Kitchen Favorites, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Sabrina Hurt


2 c all-purpose flour
1 tsp baking soda
tsp salt
1 c butter, softened
c granulated sugar
c packed brown sugar
1 box (4 serving size) butterscotch instant pudding
2 eggs
1 tsp vanilla
2 c mini pretzel twists, coarsely crushed
1 c semi-sweet chocolate chips
milk chocolate toffee bits
1 tsp coarse sea salt

Heat oven to 350 degrees. In medium bowl, mix flour, baking soda and tsp salt, set aside.

In large bowl, beat softened butter, granulated sugar, brown sugar with electric mixer on medium speed about 1 minute or until fluffy; scrap 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. Sprinkle each cookie lightly with coarse salt.

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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