Sweet and salty, these Salted Butterscotch Pretzel Cookies - a butterscotch cookie packed with pretzels, chocolate chips and toffee - are hard to stop at just one.
Preheat oven to 350F. Line two baking sheets with parchment paper and set aside.
In a stand mixer fitted with the paddle attachment, beat butter, granulated sugar and brown sugar on medium until well combined. Scrape down sides of the bowl and with the mixer on low, beat in butterscotch pudding. With the mixer still running, add eggs and vanilla.
Again scrape down sides of the bowl. On low, beat in flour, baking soda and salt. Finally, add pretzels, chocolate chips and toffee. If the mixer is having trouble combining, switch to a wooden spoon and stir until evenly distributed.
Using a standard ice cream scoop, portion cookie dough onto prepared baking sheets, setting cookies about 2 inches apart. Generously sprinkle with sea salt and bake in preheated oven until edges are starting to brown and center is set, about 9-12 minutes.
Remove baking sheets from oven and allow to cook for a few minutes, before transferring cookies to a wire rack to cool completely.
Store in an airtight container for up to 4 days.
If you have a stand mixer, I recommend using it, as the dough is thick. If you're using a handheld mixer, stir in pretzels, chocolate chips, and toffee with a wooden spoon so that you don't burn out the motor of the hand mixer.