Butterscotch Cashew Pretzel Cookies

Butterscotch Cashew Pretzel Cookies requires about 22 minutes from start to finish. For 40 cents per serving, this recipe covers 4% of your daily requirements of vitamins and minerals. This recipe makes 18 servings with 227 calories, 3g of protein, and 9g of fat each. It is brought to you by Bake Your Day. It works well as an inexpensive dessert. This recipe is liked by 502 foodies and cooks. If you have flour, baking soda, vanilla, and a few other ingredients on hand, you can make it. With a spoonacular score of 20%, this dish is not so super. Cashew Butterscotch Pudding Cookies, Butterscotch Pretzel Pie, and Cashew Butterscotch Crispies are very similar to this recipe.

Servings: 18

Preparation duration: 8 minutes

Cooking duration: 14 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to 350 degrees. Line two large baking sheets with parchment paper or a Silpat liner.Mix the flour, salt, baking soda, and baking powder in a large bowl until combined. Set aside. In the bowl of a stand mixer, cream the butter and sugars together until very fluffy, about 3 minutes. Scrape down the sides of the bowl and add the egg and vanilla. Continue to mix for 3-4 minutes until the mixture is fluffy and homogenous. Add in the flour mixture and mix on low speed just until incorporated and all streaks of flour are mixed in. Add the butterscotch chips, cashews and pretzels and continue to mix with the mixer until combined. This helps break up the pretzels a bit.Scoop the cookie dough using a 2-3/4 ounce ice cream scooper (or a 1/3-cup measuring cup) onto the prepared sheets about 2 inches apart. Lightly pat down the tops of the scoops and bake in the prepared oven for 12-14 minutes, just until the edges begin to brown. Allow the cookies to cool for 5 minutes on the cookie sheets, and then the rest of the way on a wire cooling rack.Cassie's Notes:I think these would be amazing made with almonds and almond extract in place of the cashews and vanilla extract.Make sure you watch the cookies in the last few minutes and bake them just until the edges begin to brown, don't over bake!

 

Step by step:

1. Preheat oven to 350 degrees. Line two large baking sheets with parchment paper or a Silpat liner.

2. Mix the flour, salt, baking soda, and baking powder in a large bowl until combined. Set aside. In the bowl of a stand mixer, cream the butter and sugars together until very fluffy, about 3 minutes. Scrape down the sides of the bowl and add the egg and vanilla. Continue to mix for 3-4 minutes until the mixture is fluffy and homogenous.

3. Add in the flour mixture and mix on low speed just until incorporated and all streaks of flour are mixed in.

4. Add the butterscotch chips, cashews and pretzels and continue to mix with the mixer until combined. This helps break up the pretzels a bit.Scoop the cookie dough using a 2-3/4 ounce ice cream scooper (or a 1/3-cup measuring cup) onto the prepared sheets about 2 inches apart. Lightly pat down the tops of the scoops and bake in the prepared oven for 12-14 minutes, just until the edges begin to brown. Allow the cookies to cool for 5 minutes on the cookie sheets, and then the rest of the way on a wire cooling rack.Cassie's Notes:I think these would be amazing made with almonds and almond extract in place of the cashews and vanilla extract.Make sure you watch the cookies in the last few minutes and bake them just until the edges begin to brown, don't over bake!

Nutrition Information:

covered percent of daily need