Salty Sweet Caramel Truffle Cookies

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.