SALTED CARAMEL PRETZEL COOKIES
These Salted Caramel Pretzel Cookies are a delicious blend of sweet and salty flavors that's a hit with everyone who tries them!
Provided by Ginnie
Categories Dessert
Time 27m
Number Of Ingredients 14
Steps:
- Preheat oven to 375 degrees. Lightly spray a baking sheet with cooking spray.
- Beat together butter and sugars until well mixed using a stand or hand mixer.
- Blend in vanilla, salt, and egg.
- Whisk together flour and baking powder, then slowly mix into butter mixture.
- Fold in caramel bits, chocolate chips, and pretzel pieces.
- Roll one tablespoon of dough into a ball.
- Place on baking sheet, then flatten slightly and top with a whole pretzel. (The cookie should be just about the same size as the pretzel.) Top with a pinch of sea salt.
- Bake cookies for 12 to 14 minutes or until lightly browned on edges and bottom.
- Let cookies cool for a couple minutes on the baking sheet, then transfer to a wire rack to cool completely.
- Store cookies in an airtight container. Enjoy!
Nutrition Facts : Calories 173 kcal, ServingSize 1 serving
SALTY SWEET CARAMEL PRETZEL COOKIES
You get the best of both worlds - sweet and salty - all wrapped into this cookie. It's filled with sweet caramel bits, salty pretzels, and creamy milk chocolate.
Provided by Melissa Stadler, Modern Honey
Categories Cookies
Time 22m
Number Of Ingredients 13
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.
SALTED CARAMEL-PRETZEL THUMBPRINTS
Provided by Food Network Kitchen
Time 1h30m
Yield about 24 cookies
Number Of Ingredients 10
Steps:
- Put 1/4 cup pretzels in a resealable plastic bag and crush into coarse crumbs with a rolling pin.
- Beat the butter and sugar in a large bowl with a mixer on medium-high speed until light and fluffy, 3 to 5 minutes. Whisk the egg yolks, honey, vanilla and fine salt in a medium bowl, then add to the butter mixture and beat until incorporated, scraping down the bowl as needed. Reduce the mixer speed to low; add the flour and pretzel crumbs and beat until just combined.
- Put the remaining 1 1/4 cups pretzels in the resealable bag and roughly crush with the rolling pin; spread on a rimmed baking sheet. Drop tablespoonfuls of dough on top and roll into balls, pressing so the pretzels adhere. Refrigerate until firm, about 30 minutes.
- Position racks in the upper and lower thirds of the oven and preheat to 325 degrees F. Line 2 baking sheets with parchment paper. Arrange the cookies about 1 1/2 inches apart on the prepared baking sheets; make a deep indentation in each with your thumb. Bake, switching the position of the pans halfway through, until lightly golden, 15 to 18 minutes. Re-indent with the back of a teaspoon, if necessary. Let cool 3 minutes on the baking sheets, then transfer to racks to cool completely. Fill each indentation with dulce de leche and sprinkle with sea salt.
SALTED CARAMEL PRETZEL BARK
Great party snack!
Provided by katipa
Categories Appetizers and Snacks
Time 2h20m
Yield 10
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Line an 11x17-inch baking sheet with aluminum foil or parchment paper.
- Spread pretzels onto the prepared baking sheet.
- Combine butter and brown sugar in a saucepan over medium-low heat; cook and stir until sugar is dissolved and mixture is thickened, 5 to 8 minutes. Pour mixture over pretzels.
- Bake in the preheated oven for 5 minutes. Sprinkle chocolate chips over pretzel mixture. Bake for 1 minute more. Stir mixture to evenly spread chocolate over pretzels. Lightly sprinkle salt over pretzels. Cool until set, 2 to 3 hours. Break into pieces.
Nutrition Facts : Calories 465.2 calories, Carbohydrate 53.4 g, Cholesterol 48.8 mg, Fat 29.3 g, Fiber 2.7 g, Protein 3.7 g, SaturatedFat 17.8 g, Sodium 559.5 mg, Sugar 32.4 g
SALTED CARAMEL AND PRETZEL COOKIES
These salted caramel and pretzel cookies, made with buttery sugar cookie dough, pretzel pieces, and dulce de leche, have it all. Sweet, salty, chewy, and crunchy. Sorta like everything cookies. Need we say more?
Provided by Food Network Magazine
Categories Dessert
Time 2h
Number Of Ingredients 10
Steps:
- Toss 1/4 cup whole or broken pretzels in a resealable plastic bag and use a rolling pin to crush them into coarse crumbs.
- In a stand mixer or in a large bowl with an electric mixer on medium-high speed, beat the butter and sugar until light and fluffy, 3 to 5 minutes.
- In a medium bowl, whisk the egg yolks, honey, vanilla, and salt. Add it to the butter mixture and beat until incorporated, scraping the sides of the bowl as needed. Reduce the speed to low, add the flour and coarse pretzel crumbs, and beat just until combined.
- Dump the remaining broken pretzels in the resealable plastic bag and coarsely crush with the rolling pin. Spread the pretzel crumbs on a plate or rimmed baking sheet.
- Drop tablespoonfuls of dough on the pretzel crumbs and roll the dough into balls, pressing so the pretzels adhere. Refrigerate until firm, about 30 minutes.
- Preheat the oven to 325˚F (163°C) and position the oven racks in the upper and lower thirds of the oven. Line 2 baking sheets with parchment paper.
- Arrange the cookies about 1 1/2 inches apart on the prepared baking sheets. Make a deep indentation in the center of each with your thumb. Bake, swapping the positions of the sheets halfway through, until the cookies are lightly golden, 15 to 20 minutes.
- Immediately upon removing the cookies from the oven, re-indent with the back of a teaspoon, if necessary. Let the cookies cool on the baking sheets for 3 minutes and then transfer them to racks to cool completely.
- Fill each indentation with a spoonful of dulce de leche or caramel sauce and sprinkle with sea salt. Then go ahead and indulge. (These are best devoured the day they're baked, as it's a little tricky to keep the leftovers without the pretzels going soggy and the gooey stuff sticking to whatever you cover the cookies with, although honestly, somehow we don't think leftovers will be an issue.)
Nutrition Facts : ServingSize 1 cookie, Calories 73 kcal, Carbohydrate 16 g, Protein 1 g, Fat 1 g, SaturatedFat 1 g, TransFat 1 g, Cholesterol 12 mg, Sodium 88 mg, Fiber 1 g, Sugar 6 g, UnsaturatedFat 2 g
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.
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.
SALTED BUTTERSCOTCH PUDDING PRETZEL COOKIES
Sweet and salty are coming together like never before with our salted butterscotch pudding pretzel cookies. They're the perfect blend of both flavors, making it the perfect treat to serve up to almost anyone, any time. Go on, make amazing happen with our butterscotch pretzel cookies.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h30m
Yield 50
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. In medium bowl, mix flour, baking soda and 1/2 teaspoon salt; set aside.
- In large bowl, beat softened butter, granulated sugar and brown sugar with electric mixer on medium speed about 1 minute or until fluffy; scrape side of bowl. Beat in dry pudding mix. Beat in eggs, one at a time, just until smooth. Stir in vanilla. On low speed, beat flour mixture into sugar mixture until well blended. Stir in crushed pretzels, chocolate chips and toffee bits until blended.
- Drop dough by rounded tablespoonfuls about 2 inches apart onto ungreased cookie sheet. Sprinkle each cookie lightly with coarse salt.
- Bake 9 to 11 minutes or until light brown. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes. Store covered in airtight container at room temperature.
Nutrition Facts : Calories 130, Carbohydrate 18 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 1 g, SaturatedFat 3 1/2 g, ServingSize 1 Cookie, Sodium 180 mg, Sugar 10 g, TransFat 0 g
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