Time 30m Yield about 2 dozen. Number Of Ingredients 6 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.
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!
More about “pretzel and salted caramel chocolate cookies recipes”
Time 58m Yield 48 Number Of Ingredients 12 Steps:
Beat butter in a bowl with an electric mixer until creamy. Beat in 1 cup white sugar and brown sugar gradually. Beat in eggs and vanilla extract. Combine flour, cocoa powder, baking soda, and 1/8 teaspoon salt in a separate bowl. Add to the butter mixture gradually, beating well. Cover dough and chill for 20 minutes. Preheat oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper. Press a small amount of dough around each caramel-filled candy. Roll into balls. Pour 2 tablespoons white sugar into a small bowl. Dip the top of each ball into the sugar. Place 2 inches apart on the prepared baking sheets. Sprinkle each cookie with some of the coarse salt. Bake in the preheated oven until edges are set, about 8 minutes. Cool for 5 minutes on the baking sheets. Remove to wire racks to cool completely.
