DAY 2: Chocolate Caramel Pretzel Cookies
A chocolate cookie loaded full of sweet and salty goodness: chocolate chips, pretzels, and pecans. All wrapped around a gooey caramel center.
Recipe adapted from Two Peas & Their Pod
Chocolate Caramel Pretzel Cookies
1 cup unsalted butter, softened
1 cup sugar
1 cup brown sugar
2 tsp vanilla extract
2 ½ cups flour
¾ cup Dutch process cocoa powder
1 tsp baking soda
¼ tsp salt
1 cup coarsely chopped pretzels
1 cup chocolate chips
1 cup chopped pecans, optional
1 pkg (11 oz) caramel squares (about 24)
Preheat oven to 350°F. Line baking sheets with parchment paper or silicone mats.
In a large mixing bowl, beat butter and sugars until light and fluffy. Beat in eggs and vanilla.
In a small mixing bowl, whisk together flour, cocoa, baking soda, and salt. Gradually beat into butter/sugar mixture, until just mixed. Stir in pretzels, chocolate chips, and pecans.
Cut caramel squares in half and set aside.
Using a cookie scoop, place level scoops of dough on baking sheets, about 2” apart. Roll each scoop of dough around a caramel square half. Return to baking sheet.
Bake for 10 minutes; cookies will still look slightly underdone. Cool for 5 minutes on the baking sheets and then remove to wire racks to cool completely.
Makes about 4 dozen cookies.
Adapted from Two Peas & Their Pod
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