Butterscotch Chocolate Pretzel Pudding Cookies
College football.
Homemade chicken noodle soup.
Chilly mornings.
Pumpkin.
Hot drinks.
Thinking about jackets and scarves.
Boots.
Apple spice candles.
Pies. And crusts.
Thinking about Christmas.
And butterscotch.
Oh, how Butterscotch makes it feel like Fall is really here! I don’t know what it is about Butterscotch, but I can only eat it in the Fall and Christmastime. But during those times of year, it’s one of my very favorite flavors. Last year I made these Black Bottom Butterscotch Cookies. This year, I added something new: pretzels. Soooooo good.
If there’s anything better than a good sweet & salt combination, I don’t know it. These rock the block, and I know you’re going to love them in your Fall and Christmas Cookie line up this year!
Ingredients
- 1 cup butter, still chilled
- 3/4 cup brown sugar
- 3/4 cup sugar
- 2 eggs
- 2 tsp vanilla
- 1 tsp sea salt
- 1 tsp baking soda
- 1 Tbsp hot water
- 2 1/2 cups all purpose flour
- 3.75 oz Jell-O instant pudding mix, Butterscotch flavor
- 1 cup chocolate covered pretzels
- 1 cup butterscotch chips
Instructions
- Preheat oven to 350 degrees F.
- Using a stand mixer, beat the butter until smooth.
- Add the brown sugar and sugar. Beat for 1-2 minutes, until nearly creamy.
- Add the eggs, one at a time and mixing in between additions.
- Dissolve the baking soda in the tablespoon of water. Add both the baking soda and the vanilla to the mixer and mix well. Mix in the salt.
- Add the flour and pudding mix, and mix until dough forms.
- Mix in the chocolate covered pretzels and butterscotch chips.
- Scoop dough by heaping tablespoons onto a parchment lined or silicon lined baking sheet, 2 inches apart.
- Bake for 10-12 minutes until edges are golden brown. Let cool on the baking sheet for a few minutes before removing to wire rack to cool completely.
Don’t miss a bite!
Connect with Something Swanky:
If you like this recipe, I know you’ll love these other great recipes from me and my friends!
These look amazing Ashton!
If they rock the block how could anyone resist!? I know I couldn’t!!
These sound fabulously delicious!
Yours is the second blog in about two hours Ive been to that’s baked choc covered pretzels into cookies. It’s a SIGN! :) They look incredible and I love butterscotch, too! Pinned!
These cookies look so yummy. What is the measurement for the chocolate pretzels? The recipe calls for “1 chocolate covered pretzels”
It’s one cup :)
I could eat butterscotch all the time! Thank you for introducing me to the world of pudding cookies-the best!
I am so ready for all things fall…oh, and pudding cookies…I need more pudding cookies! I love butterscotch too, but I don’t eat it enough. Obviously I need more now!
I love the idea of adding pretzels to cookies, and butterscotch just takes this to a whole ‘nother level!
Butterscotch is one of those flavors I really could do all year long! These look great!
Butterscotch is one of my all time favorites and I don’t see it in enough recipes! Thanks for sharing, I can’t wait to make these this fall!
Those look super yummy! What is the quantity of pretzels? The recipe doesn’t specify.
Thanks!
It says one cup :)
Looks delicious Ashton! I love fall and all the seasonal flavors we get to enjoy. Pumpkin and peppermint are my favorite (but NOT together!)
I love this, Ashton! :) Pudding cookies are the best, and I love the sweet & salty combo…. although I might swap out semi-sweet chocolate chips for the butterscotch. It might be butterscotch overload for me with the pudding mix and the chips. But yum!! Pinned!
Perfect combo – these look awesome!
Am I missing something–did not see an amount for the chocolate covered pretzels, and are they supposed to be broken up.
It says one cup, and you don’t need to break them up unless you want to :) some will end up broken anyway!
I am so in love with these cookies Ashton!! And that list. I’m so excited for boots. And crust!
approx. how many cookies does a batch yield?
Approximately 4 doz (usually closer to 3 1/2 for me)