Chocolate Covered Caramel Pretzel Cookies

Guess what.
I ran my first 5k last Saturday.
…and I’m still alive! Woot!
Actually, my husband and I were laughing over how excited we were to finish the race. It felt a little silly, since we both typically run at least a 5k every day just for daily exercise.

But it wasn’t that long ago, that 3 miles was a really, really difficult distance for me to run. So I’m still pretty excited about setting a goal like that and then accomplishing it! Big deal for us!!

And I need to add a quick plug for the #rf5k gals! If you’re not familiar with the Red Faced Runners, you should be! Click here to see what it’s all about. In a nutshell: we run. And then post pictures of our post-run red faces on twitter, FB, and instagram (see me).

It’s all about supporting other bloggers in an effort to be healthier! All of the Red Faced Runners will be running a 5k on Labor Day in their hometowns. Want to run too? You should do it! You still have time– trust me. If I can run a 5k after two months of training, anybody can.

And you know what? I bet you could even train hard enough to run a 5k with a tummy full of cookie dough. Like I did :)

My husband had to push 30 lbs. of baby in a stroller for 3.16 miles. It was impressive.

But me? I was lugging around at least 30 lbs. worth of Nutella Monster Cookie dough, and this: Chocolate Covered Caramel Pretzel cookie dough.

Now that’s what I call a challenging run ;)

Chocolate Covered Caramel Pretzel Cookies
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Ingredients
  • 1/2 c. butter
  • 1/2 c. shortening
  • 3/4 c. brown sugar
  • 3/4 c. sugar
  • 1 tsp. baking soda dissolved into 1 tbsp. hot water
  • 2 eggs
  • 1 tsp. vanilla
  • 2 1/2 c. flour
  • 1 package Kraft Caramels, melted with 2 Tbsp. water
  • 1 package Flipz Chocolate Covered Pretzels
  • Sea Salt, for sprinkling
Instructions
  1. In a stand mixer, cream together the butter, shortening, brown sugar, and granulated sugar.
  2. Add eggs, mixing in between each one.
  3. Add baking soda (plus hot water), vanilla, and flour. Mix until dough forms.
  4. Add the chocolate covered pretzels to the bowl and mix well, breaking up most of the pretzels.
  5. Remove bowl from the stand mixer. Pour about half (erring on the side of less) of the melted caramel into the bowl, and FOLD it into the dough with a rubber spatula– do not mix it completely into the dough!
  6. Scoop by the tablespoons onto a parchment lined (this is absolutely necessary when working with so much caramel!) baking sheet.**
  7. Bake at 375º for 9-10 minutes, until middle is just set. Cookies may not look quite done when removed, let them finish baking on the pan while cooling.
  8. Optional: Drizzle remaining caramel over the tops of the cookies and sprinkle with sea salt.*
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*I didn’t do this until after I took the pictures, but I really LOVED the extra caramel and salt!
** I actually baked mine in a whoopie pie pan, because I was nervous about spreading (with so much caramel), but they really didn’t spread all that much, and I think it would be just fine to use a normal baking sheet!
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Ashton Swank

Ashton is the owner and author of Something Swanky. Although first and foremost a wife and mother, she considers herself an online entrepreneur, freelance writer and photographer, and brand ambassador. Her focus is in food styling, food photography and recipe development.