Choco-pretzel cookies stuffed with caramel
Where do I start ? These cookies were absolutely amazing. The sweetness of the dough, the bitterness of the dark chocolate, the saltiness of the pretzels and the creaminess of the caramel just balance everything and make it so good!
They did not last very long in our house… It is a fun activity to do with the kids. My 2,5 year old loved crushing the pretzels (of course, she did!) to put it in the dough. She ate about as much as she put in so… buy more than you need.
Spring is almost there, still a little bit of rain but the sun is really close. So my question is : what spring recipes would you like to see on Travel&Food? Sweet? Savory? You tell me!
Choco-pretzel cookies stuffed with caramel (18 cookies) :
- 2 tsp baking powder
- 1/2 tsp salt
- 200g (3/4 cup) flour
- 115g (1/2 cup) butter
- 60g (1/4 cup) white sugar
- 155g (3/4 cup) brown sugar
- 1 egg
- 1 tsp vanilla extract
- 50g (1/2 cup) chocolate chips
- 30g (1/2 cup) chopped pretzels
- 18 whole pretzels (optional)
- 18 soft caramels
In a medium bowl, mix together the flour, baking powder and salt. Set aside.
In a large bowl, add the cubed butter, two types of sugars and beat with a hand mixer or a whisk until it gets creamy. Add the egg and vanilla extract. Mix until well incorporated.
Gently fold in the chocolate chips and the chopped bretzels with a spatula.
Refrigerate for at least 20 minutes.
Preheat your oven at 180°C (350°F).
Scoop a little dough in your hand, shape it into a cookie, add the caramel in the middle and cover with more dough. Make sure there is no hole or the caramel will run out. Add a pretzel on top for decoration.
Place them on a lined baking sheet.
Bake for 8-12 minutes depending on your oven. You want the edges golden brown but the middle still really soft. Let it cool on the baking sheet before putting it in an air tight container (or devouring it all).
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