I’m on vacation this week. So I’ve invited some amazingly talented bloggers to guest post and keep you entertained while I’m gone.
Today’s post is from Emily at is this REALLY my life? Emily has terrific sense of humor and her posts are always entertaining as well as delicious. In addition to recipes, she shares fashion and shopping tips, restaurant and product reviews, and snippets of her life as she laughs her way through “this crazy thing called motherhood.”
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Hello, everyone! This is Emily from is this REALLY my life? and yes, these chocolate caramel pretzel cookies are as decadent and drool-worthy as they sound.
I wanted to come up with some sort of new-ish cookie creation for today’s post because Barbara always inspires me with her “sweet” recipes. I rummaged through my baking shelves and discovered a package of Caramel Bits I’d been dying to try. And then I laid eyes on my secret stash of White Fudge Covered Pretzels and the deal was done.
I present to you these chocolate caramel pretzel cookies…reminiscent of those caramel and chocolate-covered pretzel sticks. Only more chocolaty. And chewy. And downright delicious fresh from the oven.
Chocolate Caramel Pretzel Cookies
- 1 cup unsalted butter
- 1 ½ cups white sugar
- 2 eggs
- 2 teaspoon vanilla extract
- 2 cups all-purpose flour
- ⅔ cup natural unsweetened cocoa powder
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 11-oz. bag Kraft Caramel Bits
- 1 cup coarsely chopped Flipz White Fudge Covered Pretzels
- Preheat oven to 350 degrees. Grease baking sheet or line with parchment paper or silicone mat.
- In a large bowl, cream together butter and sugar until light and fluffy (about 2 to 3 minutes). Add eggs and vanilla and beat another 1 to 2 minutes.
- In a separate bowl, combine flour, cocoa, baking soda and salt. Add to butter mixture and mix until thoroughly combined.
- Fold in caramel bits and pretzels.
- Drop by rounded tablespoons onto cookie sheets and press slightly to flatten.
- Bake for 9 to 10 minutes or until set. Allow to cool 5 minutes on cookie sheet before removing to a wire rack to cool completely.
And now I’m craving these chocolate caramel pretzel cookies, which isn’t good because I ate half the batch last time I baked them!
A big thank-you to Barbara and her invitation to guest post on Barbara Bakes. For more yummy recipes (and a bit of humor), you can visit me at isthisREALLYmylife.com.
Thanks Emily for guest posting! The cookie looks fantastic. It’s a great combination of flavors and textures. I can’t wait to try the recipe.
Please stop by is this REALLY my life? and check out all of Emily’s fun posts, but especially go check out her bundt cake collage and recipe links. I’d love to have a slice of each.
I am a professional baker I used to teach for WIlton now I bake and sell cakes cookies and cupcakes I tried your recipe In my opinion it is okay—but I would make these changes—- chill the dough at least 30 minutes covered with saran wrap before baking Keep the dough chilled as you bake THese will stop the cookies from spreading so much. Use 1/3 cup regular cocoa and 1/3 dark cocoa This will give this chocolate a good blend If you dont have two Add 1 TB granulated coffee Hope back another 1/3 cup very coarsly chopped pretzels and stick in immediately as they come out of the oven then sprinkle a small amount coarse sea salt This tops it off!
Thanks Terri – glad you could use the recipe as inspiration and tweak it just the way you like it. Sounds like delicious additions.
Approx how many cookies does this make?
Hi Allison – about 2 dozen.