Ingredients

The following ingredients have 4 Servings
  • 2 1/2 cups Gold Medal™ all-purpose flour
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 cup butter, softened
  • 3/4 cup granulated sugar
  • 3/4 cup packed brown sugar
  • 1 box (4-serving size) butterscotch instant pudding and pie filling mix
  • 2 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

Instruction

  • Heat oven to 350°F. In medium bowl, mix flour, baking soda and 1/2 teaspoon salt; set aside.
  • In large bowl, beat softened butter, granulated sugar and brown sugar with electric mixer on medium speed about 1 minute or until fluffy; scrape side of bowl. Beat in dry pudding mix. Beat in eggs, one at a time, just until smooth. Stir in vanilla. On low speed, beat flour mixture into sugar mixture until well blended. Stir in crushed pretzels, chocolate chips and toffee bits until blended.
  • Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Sprinkle each cookie lightly with coarse salt.
  • Bake 9 to 11 minutes or until light brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes. Store covered in airtight container at room temperature.