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!
Salted Butterscotch Pretzel Cookies are the perfect combination of salty and sweet. The pretzel pieces give a satisfying crunch while the butterscotch chips add just enough sweetness to make these cookies irresistible. With just a few ingredients, these delicious treats come together quickly and easily. This cookie recipe is sure to be a hit at any party or gathering, as everyone loves this classic flavor combination.
My kids love to enjoy these Salted Butterscotch Pretzel Cookies with a glass of cold milk, and I prefer a cup of coffee. I love this recipe because it produces fluffy, chewy, and moist cookies that appeal to the sweet, and salty taste buds. The butterscotch chips and pretzel pieces really make a delicious combo that is hard to resist!
Ever wondered where the name butterscotch came from or what it is made of? Me too! Check out these fun facts that will surely enlighten you!
Butterscotch gets its name from its two main ingredients, butter and sugar or scotch. It's believed to have originated in the early 19th century in Scotland, where it was referred to as "Scotched Butter." The term eventually evolved into what we know today as "butterscotch." The popularity of butterscotch spread across Europe during the 1800s and eventually made its way to America by the mid-19th century.
No, butterscotch chips are not chocolate. Butterscotch chips are a type of candy chip made from brown sugar, butter, and molasses. They have a distinct sweet and rich flavor that is similar to caramel but with a slightly more intense taste. These chips can be used in baking recipes such as cookies and cakes or added to ice cream for an extra special treat.
The answer is yes! Butterscotch does not contain any gluten ingredients and, therefore, can be enjoyed by those who have dietary restrictions related to gluten. However, it is important to note that some butterscotch products may be manufactured in a facility that also processes wheat-containing products. Therefore, it is always wise to check the product label for any potential cross-contamination warnings before purchasing or consuming butterscotch products.
Adding pudding mix to cookie dough is a great way to add flavor, texture, and moistness. Pudding mix contains ingredients like sugar, cornstarch, and flavoring that help enhance the flavor of your cookie. The sugar helps provide sweetness while the cornstarch adds structure to the dough which helps prevent it from spreading too much when baking.
Additionally, adding pudding mix to cookie dough can make the cookies softer and more tender due to the additional moisture provided by the pudding. When you bite into a cookie with pudding mix added to it, you'll instantly notice how rich and indulgent it tastes! You can find more pudding recipes on our site like these Lemon Pudding Cookies, Confetti Vanilla Pudding Cookies, Christmas Vanilla Sprinkle Cookies, and these Pistachio Pudding Cookies.
Gather all your ingredients and prepare your stand mixer with the paddle attachment.
In the bowl of a stand mixer add the softened butter and both sugars. Cream until fluffy, and combined.
Add the instant pudding packet, eggs, and extract; continue to beat until combined.
In a small bowl whisk the flour and baking soda together. At low speed, slowly add the mixture to the batter. Combine until dough is thick.
Fold in the butterscotch chips and chopped pretzel bits. 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 for best results. To achieve the texture I did, you'll need at least 2 hours of chill time.
Once the 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 paper lined baking sheet (2 inches apart as they do not spread) and bake for 10 minutes. The bottom edges will be slightly golden brown and the cookies will firm up as they cool. Transfer cookies to a cooling rack and repeat until all cookies have been baked.
In short, YES! A stand mixer is very important to work this dough because it thickens quickly. Unfortunately, an electric mixer will not cut it as this is not a thin dough.
Yes, the dough also needs to be chilled for a minimum (2 is best) of 1 hour to achieve the "ice cream scoop" fluffy look and texture.
YES! I have made the dough up to one day in advance. Just be sure to cover the dough ball in multiple layers of plastic wrap to keep it from drying out in the fridge.
When it comes to salted cookies, the best salt to use is one that provides a salty flavor without overpowering the cookie. Flaked Sea salt is a great option as it has a delicate and mild flavor that won't overpower the sweet notes of baked goods. Because sea salt is often coarser than other types of salts, you may need to adjust how much you use in order to get just the right amount of taste. Another popular choice for salted cookies is coarse Kosher salt, which has larger crystals that add texture and a slightly more intense flavor than finer table or sea salts. Lastly, pink Himalayan salt adds an extra bit of subtle sweetness, making it ideal for baking treats like shortbread or gingersnaps.
Pudding cookie storage is simple, but it's important to do it the right way. To store pudding cookies, keep them in an airtight container or zip-top bag at room temperature for up to four days. If you want to store them for longer than that, you can freeze them for up to three months. When freezing, be sure to wrap them in plastic wrap and place them in a resealable freezer bag or container before placing in the freezer. Thaw out frozen pudding cookies overnight at room temperature before enjoying!
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