Caramel Pretzel Cookie Balls Recipes

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.)

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 PRETZEL COOKIES

Steps:

• Preheat the oven to 325°F. Place the sugar in a large mixing bowl. Add the hot melted butter and stir until smooth. Add the eggs and vanilla and stir to combine. Whisk together the flour, baking soda, salt, and oats; stir the flour mixture into the wet ingredients.
• Gradually add the pretzels, corn flakes, and caramel bits, stirring to mix everything throughout the dough. Scoop the dough into generous 2-3 tablespoon size balls and place on a parchment-lined baking sheet. Leave a couple inches between each cookie.
• Bake for 12-14 minutes. Remove from the oven before the edges of the cookies have browned. The cookies should be puffy and cracked across the top. Cool for 1-2 minutes on the baking sheet and then remove to a wire rack. When the cookies have completely cooled, store in an airtight container. Enjoy!

"FLIPPED" PRETZEL COOKIE BARS WITH CARAMEL FILLED DELIGHTFULLS™

Steps:

• Preheat oven to 350 degrees F. Line 13 x 9-inch baking pan with foil; lightly grease.
• For pretzel crust: Combine melted butter, pretzels and 1/4 cup brown sugar in medium bowl. Press mixture onto bottom of prepared baking pan.
• Bake for 5 minutes. Let cool for 5 minutes.
• For cookie dough: Combine flour, baking soda and salt in small bowl. Beat butter, brown sugar and granulated sugar in large mixer bowl until creamy. Add eggs and vanilla extract; beat until just blended. Gradually beat in flour mixture. Stir in 1 1/4 cups DelightFulls morsels.
• Drop small spoonfuls of cookie dough onto pretzel crust and spread evenly. Sprinkle with remaining 1/4 cup DelightFulls morsels.
• Bake for 28 to 30 minutes or until top is golden brown. Cool completely in pan on wire rack. Lift out by foil edges to cutting board. Carefully remove foil. Cut into bars. Store in airtight container.

CARAMEL PRETZEL COOKIE BALLS

Steps:

• Mix cream cheese and cookie crumbs until blended. Shape into 12 (1-inch) balls, using a level tablespoon for each. Place on a waxed paper-covered baking sheet. Freeze 15 minutes.
• Microwave chocolate in microwaveable bowl on HIGH for 30 seconds; stir. Microwave 30 seconds more; stir. Continue heating and stirring in 10-second increments until completely melted.
• Dip each ball in chocolate using a fork, letting any excess drip back into the bowl; return to baking sheet.
• Microwave caramels and 1 tsp. water in small bowl for 30 seconds or until caramels are completely melted when stirred. Drizzle over cookie balls; immediately top with crushed pretzels and sprinkles. Refrigerate 15 minutes or until firm.

SALTY SWEET CARAMEL PRETZEL COOKIES

Steps:

• Preheat oven to 350 degrees.
• In a large mixing bowl, cream butter, brown sugar, and sugar for 4 minutes until light and fluffy. Scrape down sides of the bowl.
• Add egg, egg yolk, vanilla, and powdered milk (optional) and cream until combined.
• Add flour, baking soda, and salt and stir just until combined.
• Stir in chocolate chips, caramel bits, and pretzels.
• Use Silpat or parchment paper on a baking sheet so the caramel doesn't stick to the pan. Drop dough onto baking sheet.
• Bake for 11-14 minutes or until lightly golden brown on the edges.

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!

CARAMEL PRETZEL COOKIE DOUGH BITES

Steps:

• In a mixing bowl, beat the butter and sugars until creamy. Add the caramel, vanilla, and milk and mix again. Slowly beat in the flour until a dough forms.
• Roll the cookie dough into 40 balls. Place a ball on top of 40 pretzel twists. Top with another pretzel twist and press down gently.
• Place the chocolate melting chocolate in a microwave safe bowl and heat 30 seconds. Stir and repeat until melted. Dip half of each pretzel bite into the chocolate. Place on a wax paper lined baking sheet to dry.
• After the bites have set up, melt the white chocolate the same way. Dip the other side of the pretzel bites in the white chocolate. Place on the wax paper lined tray and top with sprinkles. Keep in a sealed container on the counter for a few days. Refrigerate if keeping longer.

CARAMEL COOKIES WITH PRETZELS AND WALNUTS

Steps:

• Preheat oven to 375° and prepare a baking sheet by lining with parchment paper.
• In a medium bowl, combine flour, baking soda, and salt. Set aside.
• In a large bowl, using an electric mixer, or a stand mixer, cream butter and the sugars together. Add in the vanilla, corn syrup, and eggs. Beat until just combined.
• Add the dry ingredients to the wet ingredients and mix until well combined.
• Fold in the caramel bits, chopped walnuts, and chopped pretzels.
• Roll cookie dough into 1 inch balls and place them on your prepared baking sheet. Press dough balls slightly and add additional toppings into the dough.
• Bake for 9-10 minutes or until the edges are slightly browned.
• Remove from oven and let cool on baking sheet for 5 minutes then transfer to a wire rack to cool completely.