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Pretzel and Salted Caramel Chocolate Cookies
Prep/Total Time: 30 min.
about 2 dozen
1 package chocolate cake mix (regular size)
1/2 cup butter, melted
2 large eggs
1 cup broken miniature pretzels, divided
1 cup semisweet chocolate chips
2 tablespoons salted caramel topping
Preheat oven to 350°. Combine cake mix, melted butter and eggs; beat until blended. Stir in 1/2 cup pretzels, chocolate chips and caramel topping.
Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Flatten slightly with bottom of a glass; press remaining pretzels onto top of each. Bake 8-10 minutes or until set. Cool on pans 2 minutes. Remove to wire racks to cool completely.
Freeze option: Freeze cookies in freezer containers, separating layers with waxed paper. To use, thaw in covered containers.