Caramel Pretzel Chocolate Chip Cookies Recipe By Tasty

CARAMEL PRETZEL CHOCOLATE CHIP COOKIES RECIPE BY TASTY

Caramel Pretzel Chocolate Chip Cookies Recipe by Tasty image

Here's what you need: all-purpose flour, baking soda, salt, butter, brown sugar, granulated sugar, vanilla extract, large eggs, pretzel twist, chocolate chips, caramel candy

Provided by Michael Price

Yield 12 servings

Number Of Ingredients 11

Ingredients

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
1 cup brown sugar, packed
½ cup granulated sugar
1 teaspoon vanilla extract
2 large eggs
2 cups pretzel twist, plus more for topping
1 ½ cups chocolate chips
1 ½ cups caramel candy, unwrapped

Steps:

Preheat the oven to 400°F (200°C).
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large bowl, beat together the butter, brown sugar, granulated sugar, and vanilla extract until smooth.
Add the eggs, 1 at a time, beating to incorporate before adding the next.
Add the flour mixture a bit at a time while beating, until it forms a smooth dough.
Add the pretzels to a zip-top bag and crush with a rolling pin.
Fold in the chocolate chips and crushed pretzels until evenly combined.
Press a caramel flat and place in the middle of a ball of dough, about 2 tablespoons.
Fold the dough around the caramel, using a bit more to seal if necessary. Place on a well-greased or parchment-lined baking sheet.
Bake for 8-10 minutes, then remove from the oven.
While still warm, press a single pretzel into the top of each cookie. Serve with a cold glass of milk or on their own!
Enjoy!

Nutrition Facts : Calories 499 calories, Carbohydrate 67 grams, Fat 23 grams, Fiber 2 grams, Protein 6 grams, Sugar 37 grams

CHOCOLATE CARAMEL PRETZEL PINWHEELS RECIPE BY TASTY

Chocolate Caramel Pretzel Pinwheels Recipe by Tasty image

Here's what you need: pretzel, crispy rice cereal, marshmallow, butter, caramel, semi-sweet chocolate chips, nonstick spray

Provided by Quinton Washington

Categories Desserts

Yield 4 servings

Number Of Ingredients 7

Ingredients

3 cups pretzel, crushed
2 cups crispy rice cereal
10 oz marshmallow
¼ cup butter
13 oz caramel, spreadable
11.5 oz semi-sweet chocolate chips
nonstick spray

Steps:

Preheat oven to 300˚F (150˚C).
Combine cereal and crushed pretzels in a large bowl.
In another large bowl, melt marshmallows and butter in the microwave for 1 minute & 30 seconds, stirring half way. (Time may vary depending on your microwave, so, keep an eye on it!)
Combine cereal, pretzels and melted marshmallows. Mix well.
Prepare a baking sheet with parchment paper and spray generously with non-stick cooking spray. (You might want to spray your hands too!)
Remove marshmallow mixture from the bowl and place onto the baking sheet. Spray another piece of parchment paper with non-stick spray and lay the sprayed side on top of the marshmallow mixture.
Roll out with a rolling pin into a thin layer.
Remove the top layer of parchment paper and evenly spread caramel over the marshmallow mixture. Pour chocolate chips over the caramel.
Bake for 2 minutes, or until chocolate chips spread easily across the caramel.
Carefully & tightly roll it up longways, peeling back the parchment paper as you go. Cover in plastic wrap & chill for 2-3 hours, or until it has firmed up nicely.
Remove plastic wrap and parchment paper, and cut in 1-inch (2 cm) slices.
Enjoy!

PRETZEL AND SALTED CARAMEL CHOCOLATE COOKIES

Pretzel and Salted Caramel Chocolate Cookies image

Provided by Taste of Home

Categories Desserts

Time 30m

Yield about 2 dozen.

Number Of Ingredients 6

Ingredients

1 package chocolate cake mix (regular size)
1/2 cup butter, melted
2 large eggs, room temperature
1 cup broken miniature pretzels, divided
1 cup semisweet chocolate chips
2 tablespoons salted caramel topping

Steps:

Preheat oven to 350°. Combine cake mix, melted butter and eggs; beat until blended. Stir in 1/2 cup pretzels, chocolate chips and caramel topping., Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Flatten slightly with bottom of a glass; press remaining pretzels onto top of each. Bake 8-10 minutes or until set. Cool on pans 2 minutes. Remove to wire racks to cool completely. , Freeze option: Freeze cookies in freezer containers, separating layers with waxed paper. To use, thaw in covered containers.

Nutrition Facts : Calories 147 calories, Fat 7g fat (4g saturated fat), Cholesterol 25mg cholesterol, Sodium 196mg sodium, Carbohydrate 21g carbohydrate (12g sugars, Fiber 1g fiber), Protein 2g protein.

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