BUTTERSCOTCH BAR COOKIES RECIPES

Name: Salted Butterscotch Pudding Pretzel Cookies
Prep time: 25 min
Total time: 1 h 30 min
Yield: 50
Ingredients: 2 1/2 cups Gold Medal™ all-purpose flour; 1 1/2 teaspoons baking soda; 1/2 teaspoon salt; 1 cup butter, softened; 3/4 cup granulated sugar; 3/4 cup packed brown sugar; 1 box (4-serving size) butterscotch instant pudding and pie filling mix; 2 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

SALTED BUTTERSCOTCH PUDDING PRETZEL COOKIES RECIPE ...

Salted Butterscotch Pudding Pretzel Cookies Recipe ... image

Sweet and salty are coming together like never before with our salted butterscotch pudding pretzel cookies. They're the perfect blend of both flavors, making it the perfect treat to serve up to almost anyone, any time. Go on, make amazing happen with our butterscotch pretzel cookies.

Provided by Betty Crocker Kitchens

Total Time 1 hours 30 minutes

Prep Time 25 minutes

Yield 50

Number Of Ingredients 13

Ingredients

2 1/2 cups Gold Medal™ all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 box (4-serving size) butterscotch instant pudding and pie filling mix
2 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

Steps:

Heat oven to 350°F. In medium bowl, mix flour, baking soda and 1/2 teaspoon salt; set aside.
In large bowl, beat softened 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.
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.

Nutrition Facts : Calories 130 , CarbohydrateContent 18 g, CholesterolContent 15 mg, FatContent 1 , FiberContent 0 g, ProteinContent 1 g, SaturatedFatContent 3 1/2 g, ServingSize 1 Cookie, SodiumContent 180 mg, SugarContent 10 g, TransFatContent 0 g

SALTED BUTTERSCOTCH PUDDING PRETZEL COOKIES RECIPE ...

Salted Butterscotch Pudding Pretzel Cookies Recipe ... image

Sweet and salty are coming together like never before with our salted butterscotch pudding pretzel cookies. They're the perfect blend of both flavors, making it the perfect treat to serve up to almost anyone, any time. Go on, make amazing happen with our butterscotch pretzel cookies.

Provided by Betty Crocker Kitchens

Total Time 1 hours 30 minutes

Prep Time 25 minutes

Yield 50

Number Of Ingredients 13

Ingredients

2 1/2 cups Gold Medal™ all-purpose flour
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 cup butter, softened
3/4 cup granulated sugar
3/4 cup packed brown sugar
1 box (4-serving size) butterscotch instant pudding and pie filling mix
2 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

Steps:

Heat oven to 350°F. In medium bowl, mix flour, baking soda and 1/2 teaspoon salt; set aside.
In large bowl, beat softened 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.
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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