Irresistible Cookies {chocolate caramel pretzel}

Teaching the Alphabet to Toddlers and Pre-schoolers

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I made these cookies last week and they were such a hit that I had to share them with you (and all of my friends who were asking for the recipe)! Seriously, if you have made some New Years resolutions to avoid foods like this, you should stop reading now and Pin this recipe for later because they are extremely hard to resist. Don't think you can try just one!

These cookies are inspired by a recipe from "Mom on Timeout" for Turtle Thumbprint cookies. I made some with pecans (like the recipe calls for) and also tried making some with pretzels instead of pecans and WOW, they are the perfect mix of sweet, salty, and ooey-gooey yumminess!

Ingredients:

1 stick of butter, room temperature

1 egg, divided
2/3 c. sugar
2 Tbs. milk
1 Tbs. vanilla
1 c. flour
1/2 c. unsweetened cocoa powder (I used Hershey's SPECIAL DARK)
1/4 tsp. salt
16 caramels
3 Tbs. heavy whipping cream
1 1/4 c. chopped pecans
1 tsp. canola oil
1/2 c. semi-sweet chocolate chips

1. Beat the butter on high for 30 seconds. Then add the egg yolk, sugar, milk, and vanilla and beat until fluffy.

2. In a separate bowl, sift the flour, cocoa powder, and salt. Whisk them together.

3. Add the flour mixture to the butter mixture and mix them together with a paddle attachment.

4. Wrap the dough in plastic wrap and refrigerate for a couple hours (or stick it in the freezer for half an hour if you are impatient and hungry like me).

5. When the dough is stiff enough to roll into balls, preheat the oven to 350 degrees.

6. Put the egg white in a bowl and the crushed pretzels (or pecans if you want to make turtle cookies) in another shallow bowl.

7. Roll the dough into 1-inch balls. Roll each ball in the egg white and then in the pretzels (or pecans). Set them on a cookie sheet and use your thumb or the end of a spoon to make an indention in the center of each cookie.

8. Bake the cookies for 10 minutes or until the edges are set.

9. While the cookies are baking, unwrap the caramels and put them in a pot with the cream and heat them until they are all melted, stirring constantly.

10. Put a dollop of caramel in the center of each cookie.

11. Melt the chocolate chips and oil over low heat on the stove.

12. Drizzle the chocolate on the cookies and ENJOY!

Chocolate Caramel Pretzel IRRESISTIBLE Cookies

Author: Kate

Recipe type: Dessert

Prep time: 30 mins

Cook time: 20 mins

Total time: 50 mins

Serves: 24 cookies

Ingredients

1 stick of butter, room temperature
1 egg, divided
⅔ c. sugar
2 Tbs. milk
1 Tbs. vanilla
1 c. flour
½ c. unsweetened cocoa powder (I used Hershey's SPECIAL DARK)
¼ tsp. salt
16 caramels
3 Tbs. heavy whipping cream
1¼ c. chopped pecans
1 tsp. canola oil
½ c. semi-sweet chocolate chips

Instructions

Beat the butter on high for 30 seconds. Then add the egg yolk, sugar, milk, and vanilla and beat until fluffy.
In a separate bowl, sift the flour, cocoa powder, and salt. Whisk them together.
Add the flour mixture to the butter mixture and mix them together with a paddle attachment.
Wrap the dough in plastic wrap and refrigerate for a couple hours (or stick it in the freezer for half an hour if you are impatient and hungry like me).
When the dough is stiff enough to roll into balls, preheat the oven to 350 degrees.
Put the egg white in a bowl and the crushed pretzels (or pecans if you want to make turtle cookies) in another shallow bowl.
Roll the dough into 1-inch balls. Roll each ball in the egg white and then in the pretzels (or pecans). Set them on a cookie sheet and use your thumb or the end of a spoon to make an indention in the center of each cookie.
Bake the cookies for 10 minutes or until the edges are set.
While the cookies are baking, unwrap the caramels and put them in a pot with the cream and heat them until they are all melted, stirring constantly.
Put a dollop of caramel in the center of each cookie.
Melt the chocolate chips and oil over low heat on the stove.
Drizzle the chocolate on the cookies and ENJOY!