Salty Sweet Caramel Truffle Cookies
Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 3 cups mini pretzels, chopped
- 1 cup sticks butter, softened
- 1 1/2 cups dark brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 1 2/3 cups 1 package NESTLÉ® TOLL HOUSE® Sea Salt Caramel Filled Baking Truffles
In this recipe
Instructions
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.
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.