Chocolate Stout Caramel Pretzel Cookie Recipe

Prep Time: 20 minutes
Cook Time: 40 minutes
Serving size: 1 cookie (34g)
Calories: 130

Caramel topping

1.
Preheat oven to 350° F.
2.
Line two baking sheets with parchment paper or spray with cooking spray.
3.
In a large bowl, beat butter with Truvia Brown Sugar Blend until light and fluffy.
4.
Add vanilla extract and egg and beat until combined.
5.
In a separate bowl, combine flour, cocoa powders, salt, baking soda, and baking powder; mix well.
6.
Gently combine flour mixture into butter.
7.
Slowly add the beer; beat just until combined.
8.
Fold in chocolate chips.
9.
Refrigerate the dough until firm (about 15 minutes).
10.
While dough is chilling make caramel; in medium saucepan add condensed milk, Truvia Brown Sugar Blend, and butter.
11.
Bring to a boil, stirring constantly, over medium-low heat.
12.
Cook, stirring constantly, 3-5 minutes or until mixture reaches a pudding-like thickness.
13.
Remove from heat and let cool.
14.
Add vanilla extract once cool.
15.
Roll chilled dough into 1.5” – 2” balls and place onto prepared baking sheets about 2 inches apart.
16.
Bake at 350° F for 15-17 minutes or until tops spring back lightly when touched.
17.
Roll cooled caramel into a ball, the size of a marble. Press onto hot cookies, top caramel with mini pretzels.
18.
Cool on pan for 2-3 minutes, then transfer to a wire rack to cool completely.
19.
Save unused portions in sealed container.

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