Salted Butterscotch Pretzel Cookies

5 from 6 votes

Salted Butterscotch Pretzel Cookies

A sweet, salty, and perfectly textured cookie that will have your friends and family requesting more! These are perfect for a bake sale or sweet treat!

Prep Time15

Cook Time10

Dough Chill Time2

Total Time2 25

Course: Dessert

Cuisine: American

Keyword: butterscotch, cookies

Servings: cookies

Calories: 141cal

Author: Amy Desrosiers

Cost: $6

Equipment

Stand Mixer fitted with paddle attachment
Small bowl
Plastic wrap
Refrigerator
2-tablespoon sized cookie scoop
Oven adjusted to center rack position
parchment paper
large baking sheet

Ingredients

2¼ cups all-purpose flour
1 teaspoon baking soda
¾ cup unsalted butter softened
¼ cup granulated sugar
¾ cup light brown sugar
3.4 ounces instant pudding butterscotch or vanilla
2 large eggs
1 teaspoon vanilla extract
2 cups butterscotch chips
½ cup pretzels crushed
1 teaspoon flaked sea salt for garnish

Instructions

In the bowl of a stand mixer add the softened butter, and both sugars. Cream until fluffy, and combined.
Add the pudding mix, eggs, and vanilla extract; continue to beat until combined.
In a small bowl whisk the flour and baking soda together. On low speed, slowly add the mixture to the batter. Combine until dough is thick.
Fold in the butterscotch chips and crushed pretzels. Once they are mixed into the dough, remove the dough, form it into a ball, and place it in plastic wrap.
Chill the dough for one hour minimally, or longer (2 hours) for best results.
Once dough feels firm, preheat the oven to 350°F.
Use a 2 tablespoon-size cookie scooper, scoop out the dough balls. Place them on a parchment-lined baking sheet (2 inches apart as they do not spread). Bake for 10 minutes. The bottom edges will be slightly golden brown and the cookies will firm up as they cool.
Sprinkle salt on top of warm cookies.
Transfer cookies to a cooling rack and repeat until all cookies have been baked.

Notes

Nutritional values may vary and are meant to be a guide.

Nutrition