CHOCOLATE CHIP BUTTERSCOTCH PRETZEL COOKIES RECIPES
BUTTERSCOTCH PRETZEL CHOCOLATE CHIP COOKIES RECIPE ...
All your faves in one? Why not! These chocolate chip cookies are made with butterscotch, pretzels, and chocolate chips. A contrast of flavors with a crunch!
Provided by Steve Pearson
Total Time 1 hours 25 minutes
Prep Time 45 minutes
Cook Time 10 minutes
Yield 24
Number Of Ingredients 12
Steps:
- Whisk the flour, cornstarch, baking soda, and salt together in a medium bowl. Set aside.
- In a large bowl using a hand-held mixer or stand mixer with a paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium speed for about 2 minutes until combined and creamy. Beat in the egg and vanilla. Scrape down the sides and bottom of the bowl as needed.
- On low speed, slowly beat the dry ingredients into the wet ingredients until combined. The cookie dough will be thick.
- Beat in the pretzels, butterscotch morsels, and chocolate chips on medium speed until combined. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 30 minutes and up to 4 to 5 days.
- Preheat oven to 325 degrees F. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
- Roll into balls, about 1.5 Tablespoons of dough each, and arrange 2 to 3 inches apart on prepared baking sheets.
- Bake for about 10 to 12 minutes or until edges are slightly browned. The centers should still look pretty. While the cookies are still warm, press additional morsels or chips into the top if desired.
- Cool cookies on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely. Enjoy!
Nutrition Facts : CarbohydrateContent 24.98g, CholesterolContent 23.00mg, FatContent 8.30g, FiberContent 0.65g, ProteinContent 2.10g, SaturatedFatContent 5.24g, ServingSize 24.00 Piece, SodiumContent 117.94mg, SugarContent 0.00, UnsaturatedFatContent 2.05g
SALTED BUTTERSCOTCH PUDDING PRETZEL COOKIES RECIPE ...
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
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
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