Caramel Pretzel Chocolate Chip Cookies Food

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!

CHOCOLATE-CARAMEL-PECAN PRETZEL BITES

Steps:

• Preheat the oven to 325 degrees F.
• Put the pecan halves on a baking sheet in a single layer and bake, shaking the sheet once halfway through, until lightly toasted, 5 to 6 minutes. Transfer the nuts to a plate to cool.
• Line the baking sheet with parchment paper or a silicone baking mat. Arrange the pretzels neatly on the baking sheet, then top each pretzel with an unwrapped caramel. Bake until the caramels soften (but are definitely not melting), 4 to 5 minutes. Remove the baking sheet from the oven and gently press a pecan half onto each caramel, just enough for the caramel to fill the pretzel. Set aside to cool completely.
• Remove the cooled pretzel/caramels from the baking sheet. Spoon 24 small dollops (1 1/2-teaspoon helpings) of the melted chocolate all over the baking sheet, then lightly drop a pretzel onto the middle of each dollop, making sure the pretzel is centered. Allow them to cool completely before serving (you can hasten this along in the fridge).

SALTED CARAMEL CHOCOLATE CHIP COOKIES

Steps:

• Preheat the oven to 375 degrees F; position racks in the upper and lower thirds of the oven. Line two baking sheets with parchment paper.
• Whisk the flour, baking powder, baking soda and fine salt together in a bowl.
• With an electric mixer, beat the brown sugar, granulated sugar and butter together in a large bowl until light and fluffy, 3 minutes. Add the eggs, one at a time, beating well after each addition. Add the vanilla extract and beat to combine. Add the flour mixture and beat until just incorporated. Stir in the chocolate chips and caramel bits.
• Scoop heaping tablespoons of the dough onto the baking sheets, leaving about 2 inches of space between the cookies (you will have cookie dough left over). Sprinkle each cookie with a pinch of sea salt.
• Bake the cookies until golden brown, rotating the position of the baking sheets halfway through, 13 minutes. Transfer the cookies to a rack to cool. Meanwhile, cool the baking sheets and repeat with the remaining cookie dough.

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.