Butterscotch Chocolate Pretzel Pudding Cookies

Butterscotch Chocolate Pretzel Pudding Cookies | www.somethingswanky.com

College football.

Homemade chicken noodle soup.

Chilly mornings.

Butterscotch Chocolate Pretzel Pudding Cookies | www.somethingswanky.com


Hot drinks.

Thinking about jackets and scarves.


Butterscotch Chocolate Pretzel Pudding Cookies | www.somethingswanky.com

Apple spice candles.

Pies. And crusts.

Thinking about Christmas.

Butterscotch Chocolate Pretzel Pudding Cookies | www.somethingswanky.com

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!

Butterscotch Chocolate Pretzel Pudding Cookies


  • 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


  1. Preheat oven to 350 degrees F.
  2. Using a stand mixer, beat the butter until smooth.
  3. Add the brown sugar and sugar. Beat for 1-2 minutes, until nearly creamy.
  4. Add the eggs, one at a time and mixing in between additions.
  5. 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.
  6. Add the flour and pudding mix, and mix until dough forms.
  7. Mix in the chocolate covered pretzels and butterscotch chips.
  8. Scoop dough by heaping tablespoons onto a parchment lined or silicon lined baking sheet, 2 inches apart.
  9. 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!

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Ashton Swank

Ashton is the owner and author of Something Swanky. Although first and foremost a wife and mother, she considers herself an online entrepreneur, freelance writer and photographer, and brand ambassador. Her focus is in food styling, food photography and recipe development.