These sweet, soft, but crunchy cookies are made with Nestlé’s Filled Sea Salt Caramel Baking Truffles and pretzels! If you want a savory kick, sprinkle with coarse sea salt.
Pretzel Caramel Truffle Cookies
Chilling Time: 2 hours or overnight
Makes about 32 cookies
1 cup plus 2 tablespoons all-purpose flour (141 grams)
1/2 teaspoon baking soda
1/2 teaspoon sea salt
8 tablespoons (1 stick) unsalted butter, room temperature
1/2 cup packed light brown sugar (110 grams)
1/4 cup granulated sugar (50 grams)
1 teaspoon pure vanilla extract
1 large egg, room temperature
1 cup caramel baking truffles (141 grams)
1 cup salted or unsalted pretzels, broken into 3/4″ pieces (55 grams)
1/2 cup lightly toasted pecans, coarsely chopped (55 grams)
Coarse sea salt for sprinkling, optional
In a small bowl, sift together the flour, baking soda, and salt.
In the large bowl of a stand mixer, beat the butter, sugars, and vanilla until fluffy, about 2 minutes. Beat in the egg, for 1 minute. Reduce speed to low and add the flour mixture until combined. Stir in the chocolate, pretzels, and pecans. Chill for at least 2 hours or overnight.
Preheat the oven to 350oF. Line cookie sheets with parchment paper.
Form the cookie dough into mounds using a #40 or #50 scoop. Place the mounds 2 inches apart on the baking sheets. Sprinkle with coarse sea salt, if desired. Bake about 10 to 13 minutes, until edges are golden brown. Cool for 2 minutes on cookie sheet. Transfer the cookies, still on the parchment, to wire racks to cool.
Store in an airtight container, at room temperature, for up to five days.