Salted Caramel And Pretzel Cookies Food

SALTED CARAMEL PRETZEL COOKIES

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!

SALTED CARAMEL AND PRETZEL COOKIES

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.)

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.

SALTED CARAMEL-PRETZEL THUMBPRINTS

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.

HEATH SALTED CARAMEL COOKIES

Steps:

• Combine first 4 ingredients in a small bowl and whisk together.
• Mix butter and sugars for several minutes, until light and fluffy.
• Add eggs and vanilla to butter/sugar mixture and combine well.
• Stir dry ingredients into butter mixture just until combined. Then fold in toffee, pretzels and white chocolate chips.
• Refrigerate cookie mix overnight. This will allow the flavors to combine.
• Drop cookies in 2" balls on parchment paper covered pan, sprinkle with turbinado (raw) sugar and a small pinch of coarsely ground sea salt.
• Bake at 350 for 10-12 minutes.

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.