Salted Butterscotch Pudding Pretzel Cookies Recipes

DOUBLE BUTTERSCOTCH PUDDING COOKIES

Steps:

• Heat oven to 350°F.
• In large bowl, mix cookie mix, dry pudding mix, softened butter, water and egg with spoon until soft dough forms. Stir in butterscotch chips. Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheets.
• Bake 8 to 11 minutes or until edges are set. Immediately sprinkle each cookie with sea salt. Cool 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 20 minutes.
• Store in airtight container.

SALTED BUTTERSCOTCH PUDDING PRETZEL COOKIES

Steps:

• 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.

BUTTERSCOTCH PRETZEL CHOCOLATE CHIP COOKIES

Steps:

• Whisk the flour, cornstarch, baking soda, and salt together in a medium bowl. Set aside.
• In a large bowl using a hand-held mixer or stand mixer with paddle attachment, beat the butter, brown sugar, and granulated sugar together on medium speed until combined and creamy, about 2 minutes. Beat in the egg and vanilla. Scrape down the sides and bottom of the bowl as needed.
• On low speed, slowly beat the dry ingredients into the wet ingredients until combined. The cookie dough will be thick. Beat in the pretzels, butterscotch morsels, and chocolate chips on medium speed until combined. Cover dough tightly with aluminum foil or plastic wrap and chill for at least 1 hour and up to 3-4 days.
• Preheat oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats. (Always recommended for cookies.) Set aside.
• Roll into balls, about 1.5 Tablespoons of dough each, and arrange 2-3 inches apart on prepared baking sheets. Bake for 11-12 minutes or until edges are slightly browned. The centers should still look soft. While the cookies are still warm, press additional morsels or chips into the top (if desired and only for looks!).
• Cool cookies on the baking sheets for 5 minutes before transferring to a wire rack to cool completely.
• Cookies stay fresh covered at room temperature for up to 1 week.

BUTTERSCOTCH PUDDING PIE WITH SALTED PRETZEL CRUST

Steps:

• Preheat your oven to 350°F/175°C
• In a food processor, pulse the pretzels until they become fine crumbs. Add the sugar and salt with the pretzel crumbs. Add in the melted butter and stir to combine. The mixture should turn into pea sized clumps and easily hold together when it is ready. If not, add a little more melted butter
• Press the crust into the bottom and sides of a 9-inch deep dish pie plate
• Blind bake the pie crust for 15 minutes, it should smell toasty and go golden brown. Let the crust cool completely.
• Place your chopped chocolate in a heatsafe bowl. In a small saucepan, bring the cream to a boil. Once it begins to boil, pour it over the chocolate and leave it for 5 minutes. Stir gently with a heatproof spatula (not a whisk) until the ganache is smooth.
• Pour the ganache into the cooled pie crust, and use an offset spatula to spread it evenly. Let it set for 20 minutes.
• In a medium pot over medium heat, bring the cream and milk to a simmer. Meanwhile, put the egg yolks in a small jug.
• In a heatproof bowl, whisk together the brown sugar, cornstarch, and salt together.
• Once the milk mixture has started to simmer, whisk the egg yolks into the sugar mixture and whisk until combined. Pour in a splash of the hot milk mixture to the egg mixture and whisk to temper the eggs. Repeat twice more. Scrape this mixture into the saucepan and cook over low heat, stirring constantly until it is very thick, about 3-4 minutes. Remove from the heat and stir in the vanilla and butter, stirring until smooth
• Strain the pudding into a bowl to remove any lumps, and cover with plastic wrap directly to the pudding to ensure no skin forms.
• Once cool, pour the pudding straight on to your cooled pie, and spread evenly using an offset spatula. Refrigerate for 2 hours at the minimum.
• In a stand mixer with the whisk attachment, whip the cream on medium speed for 2 minutes until it becomes thick. With the mixer running, slowly stream in the sugar. Add the vanilla and use immediately.