Salty Sweet Caramel Truffle Cookies

Salty Sweet Caramel Truffle Cookies
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  • 2 1/4 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 3 cups mini pretzels
  • 1 cup (2 sticks) butter, softened
  • 1 1/2 cups packed dark brown sugar
  • 1 teaspoon vanilla extract
  • 2 large eggs
  • 1 2/3 cups (9-ounce package) NESTLÉ® TOLL HOUSE® Sea Salt Caramel Filled Baking Truffles


PREHEAT oven to 375° F.

COMBINE flour, baking soda and salt in a small bowl and set aside.

CHOP mini pretzels into almond-sized pieces. Set aside.

BEAT butter, brown sugar and vanilla extract in a large mixing bowl until creamy.

ADD eggs, one at a time, beating well after each addition.

GRADUALLY beat in flour mixture.

STIR in pretzels, followed by Sea Salt Caramel Truffles.

DROP by rounded tablespoon onto ungreased baking sheets.

BAKE for 9-11 minutes or until edges are golden brown. Cool on baking sheets for 2 minutes; remove and place on wire racks to cool completely. Makes about 4 dozen cookies.