CARAMEL PRETZEL CHOCOLATE CHIP COOKIES RECIPE BY TASTY
Here's what you need: all-purpose flour, baking soda, salt, butter, brown sugar, granulated sugar, vanilla extract, large eggs, pretzel twist, chocolate chips, caramel candy
Provided by Michael Price
Categories Bakery Goods
Yield 12 servings
Number Of Ingredients 11
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!
Nutrition Facts : Calories 499 calories, Carbohydrate 67 grams, Fat 23 grams, Fiber 2 grams, Protein 6 grams, Sugar 37 grams
SALTED CARAMEL COCONUT COOKIES RECIPE BY TASTY
Here's what you need: sliced almond, sweetened coconut flakes, all purpose flour, kosher salt, unsalted butter, sugar, vanilla extract, large egg, caramel candy, heavy cream, flaky sea salt, chocolate ganache
Provided by Pierce Abernathy
Categories Desserts
Yield 18 cookies
Number Of Ingredients 12
Steps:
- Preheat the oven to 300˚F (150˚C). Line a baking sheet with parchment paper.
- Add the sliced almonds and 3 ounces of the coconut flakes to the prepared baking sheet and toast for 15 minutes, or until golden and fragrant.
- Increase the oven temperature to 350˚F (180˚C). Line 2 baking sheets with parchment paper.
- Add the toasted coconut and half of the toasted almonds to a food processor and process until broken down into fine crumbs.
- Add the flour and salt, and process until combined.
- In a medium bowl, combine the butter, sugar, and vanilla, and beat with an electric hand mixer until fully combined and the sugar is dissolved.
- Add the egg and beat to incorporate.
- Fold in the flour mixture with a rubber spatula until no dry spots remain.
- Divide the dough into 18 equal balls and arrange 9 on each baking sheet.
- Using the bottom of a wooden spoon, poke a hole in the center of each dough ball.
- Chill the dough balls for 30 minutes.
- In a small bowl, combine the reserved toasted almonds with the remaining 3 ounces of coconut flakes. Mix with a fork to combine.
- Roll the chilled dough balls in the almond coconut mixture to coat the outside.
- Bake the cookies for 12 minutes, or until set. Let cool completely.
- In a small pot over low heat, combine the caramel candies and heavy cream. Cook, stirring frequently, until melted. Remove from the heat.
- Fill the centers of each cookie with the caramel mixture.
- Drizzle melted chocolate over the cookies, then sprinkle with flaky sea salt.
- Enjoy!
Nutrition Facts : Calories 240 calories, Carbohydrate 24 grams, Fat 14 grams, Fiber 2 grams, Protein 3 grams, Sugar 14 grams
SALTED CARAMEL RECIPE BY TASTY
Here's what you need: sugar, butter, double cream, sea salt
Provided by Ellie Holland
Categories Snacks
Time 30m
Yield 4 servings
Number Of Ingredients 4
Steps:
- In a large saucepan, gently melt the sugar over a low-medium heat, swirling the pan consistently until it reaches a golden amber colour.
- Stir in the butter until melted.
- Stir in the double cream and allow to boil for 1 minute.
- Stir in the sea salt and then remove from the heat.
- Allow to cool before pouring in a clean, sterilized jar.
- Store in the fridge for up to 2 weeks.
- Nutrition Calories: 1459 Fat: 166 grams Carbs: 8 grams Fiber: 0 grams Sugars: 9 grams Protein: 5 grams
- Enjoy!
Nutrition Facts : Calories 308 calories, Carbohydrate 0 grams, Fat 35 grams, Fiber 0 grams, Protein 1 gram, Sugar 1 gram
SALTED CARAMEL CHOCOLATE CHIP COOKIES
Provided by Valerie Bertinelli
Categories dessert
Time 55m
Yield about 36 cookies
Number Of Ingredients 12
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.
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