Ingredients
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Directions
Step 1
Preheat oven to 375° F.
Step 2
Combine flour, baking soda and salt in a small bowl and set aside.
Step 3
Chop mini pretzels into almond-sized pieces. Set aside.
Step 4
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.
Step 5
Stir in pretzels, followed by Sea Salt Caramel Truffles.
Step 6
Drop by rounded tablespoon onto ungreased baking sheets.
Step 7
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.
Ingredients
- ●
- ●
- ●
- ●
- ●
- ●
- ●
- ●
- ●
Make It
Step 1
Preheat oven to 375° F.
Step 2
Combine flour, baking soda and salt in a small bowl and set aside.
Step 3
Chop mini pretzels into almond-sized pieces. Set aside.
Step 4
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.
Step 5
Stir in pretzels, followed by Sea Salt Caramel Truffles.
Step 6
Drop by rounded tablespoon onto ungreased baking sheets.
Step 7
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.
Ingredients
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