Friday, December 13, 2013

Chocolate Caramel Pretzel Cookies

  • 1 cup unsalted butter
  • 1 1/2 cups white sugar
  • 2 eggs
  • 2 teaspoon vanilla extract
  • 2 cups all-purpose flour
  • 2/3 cup natural unsweetened cocoa powder
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 (11-oz.) bag Caramel Bits
  • 1 cup coarsely chopped White Fudge Covered Pretzels
  1. Preheat oven to 350 degrees. Grease baking sheet or line with parchment paper or silicone mat.
  2. 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.
  3. In a separate bowl, combine flour, cocoa, baking soda and salt. Add to butter mixture and mix until thoroughly combined.
  4. Fold in caramel bits and pretzels.
  5. Drop by rounded tablespoons onto cookie sheets and press slightly to flatten.
  6. 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.


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