Caramel Pretzel Chocolate Chip Cookies Recipe By Tasty Recipes

CHOCOLATE CARAMEL PRETZEL PINWHEELS RECIPE BY TASTY

Steps:

• Preheat oven to 300˚F (150˚C).
• Combine cereal and crushed pretzels in a large bowl.
• In another large bowl, melt marshmallows and butter in the microwave for 1 minute & 30 seconds, stirring half way. (Time may vary depending on your microwave, so, keep an eye on it!)
• Combine cereal, pretzels and melted marshmallows. Mix well.
• Prepare a baking sheet with parchment paper and spray generously with non-stick cooking spray. (You might want to spray your hands too!)
• Remove marshmallow mixture from the bowl and place onto the baking sheet. Spray another piece of parchment paper with non-stick spray and lay the sprayed side on top of the marshmallow mixture.
• Roll out with a rolling pin into a thin layer.
• Remove the top layer of parchment paper and evenly spread caramel over the marshmallow mixture. Pour chocolate chips over the caramel.
• Bake for 2 minutes, or until chocolate chips spread easily across the caramel.
• Carefully & tightly roll it up longways, peeling back the parchment paper as you go. Cover in plastic wrap & chill for 2-3 hours, or until it has firmed up nicely.
• Remove plastic wrap and parchment paper, and cut in 1-inch (2 cm) slices.
• Enjoy!

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!

CARAMEL STUFFED PRETZEL CHOCOLATE CHIP COOKIES

Steps:

• Use premade chocolate dip or make the simple chocolate dip in this Cake Truffle recipe. Dip half of each pretzel in the dip and place them on a parchment-lined tray. Immediately sprinkle the dipped pretzels with your choice of sprinkles before the dip dries. Allow the chocolate to cool and harden in the fridge.
• Unwrap all the Werther's soft caramels. Press 2 together then fold them in half so that each double caramel is more of a square shape instead of a rectangle.
• I recommend preparing your pretzels and caramels before beginning the cookie dough (so that the dough doesn't get too soft at room temperature).
• In a large bowl, whisk the dry ingredients until well blended. In a separate bowl, whisk the wet ingredients until blended.
• Pour the wet ingredients into the dry ingredients, add the softened salted butter, and mix until the dough comes together with a wooden spoon or sturdy spatula. Use your hands as needed to combine the ingredients into a uniform dough, as the dough will be thick. Make sure the butter is fully incorporated.
• Reserve a few chocolate chips for the tops of the cookies. Add the remaining chocolate chips and chopped pretzels and mix them into the dough, using your hands as needed.
• Using a 1.5-ounce scoop, scoop the cookie dough and place the balls onto cookie sheets/ sheet pans lined with parchment paper. (If you don't have a cookie scoop, you can just divide the dough into 22 equal cookie dough balls).
• Stick your prepared double caramels into the bottom of each cookie, pressing the cookie dough around it. Make sure the caramel is fully encased in cookie dough so that it can't escape.
• Press the reserved chocolate chips into the tops of the cookie dough. If using plain (undipped) pretzels decorations, press them into the tops of the cookie dough. *Because M&Ms tend to crack as they bake, we will be pressing them into the warm baked cookies. If you are not concerned with cracked M&Ms, you can press them into the dough at this time).
• Bake the cookies on the middle or top rack (avoid bottom rack) in the 325 degree preheated oven for 10 minutes, or until the edges are set and the top is only slightly shiny. The cookies will look slightly underdone but will continue to bake on the cookie sheet as they cool. Avoid overbaking (if they are baked even a couple of minutes too long, they will be less chewy).
• Right after they come out of the oven, lightly press the M&Ms and a dipped pretzel decoration on top of each warm cookie, then allow the chocolate to cool so that it will stick to the cookie. Serve at room temperature for a chewy caramel center, or heat in the microwave for 10-15 seconds for a gooey, soft caramel center. Enjoy!

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.

PERFECT CHOCOLATE CHIP COOKIES RECIPE BY TASTY

Steps:

• Preheat the oven to 375°F.
• In a large bowl, use a hand mixer to cream butter, granulated sugar, brown sugar and vanilla. Add eggs to the mixture in a large bowl and combine with a hand mixer.
• In a small bowl, combine flour, baking soda and salt. Set aside.
• Gradually add half of the dry ingredients to the wet ingredients in the larger bowl. Fold in the dry ingredients using a spoon to be sure you do not over mix the dough.
• When flour is mostly mixed together, add the last of the dry ingredients and chocolate chips to the large bowl of dough. Fold in flour and chips till dough comes together. Avoid overmixing..
• Line a baking sheet with parchment paper.
• Using a small or medium cookie scoop, scoop balls of dough onto the baking sheet.
• Bake cookies in the oven for 10 minutes (for a softer cookie) or 15 minutes (for a crispier cookie), then cool on a baking sheet or on wire racks for 5 minutes.
• Serve.