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Cookies & Bars

Chocolate Caramel-Pretzel Cookies

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Pieces of pretzel in a hearty chocolate base, topped with sweet, chewy caramel. If you love a touch of salty with your sweet, these chunky cookies are for you.

  • Hands-On Time: 20 Minutes
  • Total Time: 24 Minutes
  • Servings: 2 dozen
  • Difficulty: Pretty Easy
  • Rating:

Ingredients

  • 1 box Caramel Turtle Decadent Brownie Mix
  • ¼ cup vegetable oil
  • 2 large eggs
  • ½ cup broken mini pretzels
  • Whole mini pretzels for garnish
  • Tip:
  • Kitchen shears make cutting the caramels into pieces a breeze.

Baking Instructions

  1. Preheat oven to 350°F. Lightly spray baking sheets with nonstick cooking-spray.
  2. In a large bowl combine brownie mix, oil, and eggs; stir with a fork to combine. Dough will be stiff. Stir in pretzel pieces (small pieces). Gently stir in caramel pouch.
  3. Drop dough by heaping tablespoonfuls, 2" apart, onto baking sheets. Press down slightly. Garnish with whole pretzels if desired.
  4. Bake 12 minutes or until just set in the center. Cool 1 minute on pans. Transfer to wire racks with a metal spatula and cool completely.
  5. Variation:
  6. Experiment with thin pretzel sticks or fat pretzel rods for different textures.

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Tips

Less Water, Better Cookie

Less Water, Better Cookie

I am a very big carrot cake fan in general. Thought I would try the Carrot Cake Cookie recipe on the side of the box. While I followed the directions to the letter, the batter was watery. I continued with the baking and I was disappointed in the appearance and consistency of the cookie. Taste was so so. For anyone trying this in the future, I strongly recommend DISCARDING any remaining water from raisin/carrot soak for starters. (The directions call for including the extra water from the soak...NO, NO, NO.)


Very moist cake tip

Very moist cake tip

Hand stirred batter makes for a very moist cake vs. the mixer.





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