Sunday, December 22, 2013

Chocolate Caramel Pretzel Cookies

I needed a recipe for this year's cookie swap and opted for these because they sounded interesting.
The flavors all went together really well and were deemed a success!
yield: 48 cookies

1C butter, room temperature
1½ C sugar
2 eggs, room temperature
2 tsp vanilla extract
2C all-purpose flour
⅔ C cocoa powder
¾ tsp baking soda
½ tsp salt
11oz bag Kraft Caramel Bits
1C white chocolate covered pretzels, coarsely chopped (I used white chocolate peppermint covered pretzels to add an additional flavor layer)

  1. Preheat oven to 350°F.
  2. Grease baking sheet or line with parchment paper or silicone mat.
  3. In bowl of stand mixer, cream together butter and sugar 2-3 minutes on medium-high speed until light fluffy.
  4. Add eggs and vanilla, beating for 1-2 minutes on medium speed.
  5. In a separate bowl, combine flour, cocoa, baking soda, and salt.
  6. Slowly add flour mixture to butter mixture on low speed, mixing until well combined.
  7. Fold in caramel bits and pretzels.
  8. Scoop rounded tablespoons onto cookie sheets, pressing lightly to flatten slightly.
  9. Bake for 9-10 minutes, until set. 
  10. Allow to cool 5 minutes before removing from cookie sheet.
  11. Let cool completely on wire rack.
  12. Enjoy!

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