Today’s cookies are Salted Butterscotch Pudding Pretzel Cookies — and they are fantastic. They’re from a new Betty Crocker cookie cookbook released September 10, Betty Crocker Cookies: Irresistibly Easy Recipes for Every Occasion. The book is attractive, filled with full-color photos and a clean layout, and includes 150 cookie recipes. You’ll find classics like Favorite Chocolate Chip alongside more unconventional options such as Cranberry, Rosemary and Blue Cheese Cookies.
What’s in the Betty Crocker Cookie Cookbook?
Between traditional favorites and creative twists, the book includes breakfast cookies, holiday treats like Easter Nests and Chocolate Mocha Mummies, elegant options such as Strawberry Cream French Macaroons, and plenty of bars and brownies including Peanut Butter Truffle Brownies and Milk Chocolate-Malt Brownies. There’s also a no-bake chapter that’s perfect for hot weather — recipes like Oatmeal Chocolate Chip Cookie Bars and 3-Ingredient Cereal Bars are especially appealing for quick, oven-free treats.
Useful Features
If you enjoy reading about food as much as baking, the book includes historical notes on recipes dating back to 1963. It also offers practical guides on hosting a cookie exchange and creative uses for cookie cutters. Recipes are tagged for convenience: look for a “Big Batch” label for recipes that yield more than four dozen cookies and a “Starts with a Mix” tag when a Betty Crocker mix speeds things up. Some recipes include an Ingredient Info note with substitution tips, which is handy when you’re missing an ingredient but still want to bake.
Salted Butterscotch Pretzel Cookies
Back to the pretzel cookies — they get a big thumbs up. A friend mentioned the Salted Butterscotch Pudding Pretzel Cookies before I saw the recipe in the book, and we swapped notes wondering whether the pretzels would stay crunchy and how the instant butterscotch pudding would affect the flavor. The butterscotch flavor is pleasantly subtle rather than overpowering, and the pretzels provide a satisfying crunch. Below is the recipe adapted from the book, with gram weights included for some ingredients. Enjoy!
- Betty Crocker Chocolate Chip Cookies 1969
- Betty Crocker Cookbook Banana Bread 1972
- Original Fudge Brownies
- Quick Pecan Pie Chocolate Chip Cookies
- Betty Crocker Praline Bars
Recipe
Salted Butterscotch Pudding Pretzel Cookies
Anna
Pin Recipe
15
11
26
Ingredients
- 2 ½ cups all-purpose flour 315 grams
- 1 ½ teaspoons baking soda
- ½ teaspoon salt
- 1 cup butter, softened 230 grams
- ¾ cup granulated sugar 150 grams
- ¾ cup packed brown sugar 150 grams
- 1 box (4-serving size) instant butterscotch pudding and pie filling (96 grams)
- 2 large 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
Instructions
- Heat oven to 350°F. In a medium bowl, whisk together flour, baking soda and ½ teaspoon salt; set aside.
- In a large bowl, beat butter, granulated sugar and brown sugar with an electric mixer on medium speed about 1 minute, until fluffy. Scrape the bowl. Beat in the dry pudding mix. Add eggs, one at a time, beating just until smooth after each. Stir in vanilla. On low speed, beat the flour mixture into the sugar mixture until blended. Stir in crushed pretzels, chocolate chips and toffee bits.
- Drop dough by rounded tablespoons onto ungreased cookie sheets about 2 inches apart. Lightly sprinkle each cookie with coarse sea salt.
- Bake 9 to 11 minutes or until light brown. Cool 2 minutes on the cookie sheets, then transfer to cooling racks. Cool completely, about 15 minutes.
Notes
Tried this recipe?
Let us know how it was!