This is one of my favorite dessert recipes and although I don’t eat a lot of sweets these days I have to make them any time I have an excuse! They’re great for a cookie swap during the holidays.
Basically they’re chocolate chip cookies with a twist! Let me know if you make them and how they come out!
2 ½ cups all-purpose flour
1 ½ teaspoons baking soda
½ teaspoon salt
1 cup butter, softened
¾ cup granulated sugar
¾ cup packed brown sugar
1 box (4-serving size) butterscotch instant pudding and pie filling mix (calories below are based on sugar free version)
1 teaspoon vanilla
2 cups mini pretzel twists, coarsely crushed
1 cup semisweet chocolate chips
½ cup milk chocolate toffee bits
1 teaspoon coarse sea salt
1. Heat oven to 350°F.
2. In medium bowl mix flour, baking soda and salt then set aside.
3. In large bowl beat together butter, sugar and brown sugar. Beat in dry pudding mix. Beat in eggs, one at a time, just until smooth. Stir in vanilla. Slowly add in flour mixture iuntil well blended. Stir in crushed pretzels, chocolate chips and toffee bits until blended.
4. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Sprinkle each cookie lightly with coarse salt.
5. Bake 9 to 11 minutes.
Calories 190; Fat 8.6; Protein 1.8
Photo by Wendy Rueter on Unsplash