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Salted Butterscotch Pudding Pretzel Cookies

posted in Food & Drink > Recipes
11/30/2016
  • 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

  • 1 Heat oven to 350°F. In medium bowl, mix flour, baking soda and 1/2 teaspoon salt; set aside.
    2 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.
    3 Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Sprinkle each cookie lightly with coarse salt.
    4 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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