Chocolate Caramel Pretzel Cookies Recipes

CHOCOLATE CARAMEL PRETZEL COOKIES

Steps:

• Preheat oven to 350 degrees. Grease baking sheet or line with parchment paper or silicone mat.
• In a large bowl, cream together butter and sugar until light and fluffy (about 2 to 3 minutes). Add eggs and vanilla and beat another 1 to 2 minutes.
• In a separate bowl, combine flour, cocoa, baking soda and salt. Add to butter mixture and mix until thoroughly combined.
• Fold in caramel bits and pretzels.
• Drop by rounded tablespoons onto cookie sheets and press slightly to flatten.
• Bake for 9 to 10 minutes or until set. Allow to cool 5 minutes on cookie sheet before removing to a wire rack to cool completely.

CARAMEL PRETZEL CHOCOLATE CHIP COOKIES RECIPE BY TASTY

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!

PRETZEL AND SALTED CARAMEL CHOCOLATE COOKIES

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.

GOURMET CHOCOLATE CARAMEL PRETZEL COOKIES

Steps:

• Heat a toaster oven to 250 degrees. Place pretzel thins with the flat side down on a nonstick baking pan. On each pretzel thin, place a Riesen. Bake in toaster oven for about 3 or 4 minutes, until the chocolate candy is very soft but not melted. Remove from toaster oven and let cool for 1 minute. Press 1 pecan half on top of each Riesen chew and push it down into the chew to smush the chew into the pretzel. Be careful not to break the pretzels - they are delicate.
• Let cool for another minute or two, then remove from the pan and place on a wire cooling rack to let the chocolate harden.
• Makes 2 pretzel cookies.

SALTED CHOCOLATE AND CARAMEL PRETZEL BARS

Steps:

• Line a large, rimmed baking sheet with parchment paper.
• Melt 8 ounces of the chocolate chips gently in the microwave (on low heat, stirring every 15 seconds) until smooth.
• Spread the chocolate evenly over the parchment. Immediately add the pretzel twists over the top (it's ok if they overlap!) and gently press them into the chocolate.
• Add caramel bits to a microwave safe bowl with 2 tablespoons water and melt according to package instructions (on high for 2 minutes). Stir well and drizzle the melted caramel over the top of all of the pretzels.
• Melt remaining 4 ounces of chocolate and drizzle over the caramel. Sprinkle with sea salt.
• Refrigerate until hardened.
• Cut or tear into pieces, Enjoy!

CHOCOLATE CARAMEL PRETZEL CRISPS

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line a rimmed baking sheet with parchment paper.
• Arrange 24 Pretzel Crisps® face up in prepared baking sheet (you may need 2 sheets).
• Melt butter and brown sugar in a heavy saucepan over medium-high heat. Stir constantly until mixture comes to a boil. Boil until mixture coats a spoon, 4 to 6 minutes. Remove from heat.
• Drizzle 1 teaspoon caramel onto each pretzel in the pans, covering pretzel fronts. Reserve the rest of the caramel. Bake pretzels in preheated oven 3 minutes; remove.
• Sprinkle chocolate chips onto baked pretzels; return pan to oven for 1 minute. Quickly top with reserved Pretzel Crisps®, pressing lightly. Cool 1 minute.
• Using tongs, dip each cookie into remaining caramel and place on a cooling rack over parchment paper. Sprinkle with chocolate chips and toffee bits. Allow to cool.

SALTY SWEET CARAMEL PRETZEL COOKIES

Steps:

• Preheat oven to 350 degrees.
• In a large mixing bowl, cream butter, brown sugar, and sugar for 4 minutes until light and fluffy. Scrape down sides of the bowl.
• Add egg, egg yolk, vanilla, and powdered milk (optional) and cream until combined.
• Add flour, baking soda, and salt and stir just until combined.
• Stir in chocolate chips, caramel bits, and pretzels.
• Use Silpat or parchment paper on a baking sheet so the caramel doesn't stick to the pan. Drop dough onto baking sheet.
• Bake for 11-14 minutes or until lightly golden brown on the edges.