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Prep Time25min
Total1hr30min
Servings50
Ingredients13
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Ingredients
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
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Instructions
Step
1
Heat oven to 350°F. In medium bowl, mix flour, baking soda and 1/2 teaspoon salt; set aside.
Step
2
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.
Step
3
Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Sprinkle each cookie lightly with coarse salt.
Step
4
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.
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For success in this recipe, pudding mix is not prepared but added dry to the butter-sugar mixture.
For even baking, make sure cookies are the same shape and size.
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