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Salted Caramel Pretzel Cookies


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Ingredients

32 piece(s)

Salted Caramel Pretzel Cookies

  • 480 grams plain flour
  • 120 grams sugar, white
  • 200 grams brown sugar
  • 230 grams unsalted butter, softened and chopped
  • 2 eggs, large 70g
  • 2 level tsp vanilla extract
  • 1 level tsp Sea salt, Ground
  • 1.5 level tsp baking powder
  • 1 level tsp bicarbonate of soda
  • 60 grams Pretzels, roughly chopped in small pieces
  • 32 pieces Pretzels, whole
  • 1 portions salted caramel toffee, TM6 Cookidoo recipe
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Recipe's preparation

    Cookie method
  1. Before commencing ensure that you have previously made one batch of the Salted Caramel Toffee recipe from Cookidoo. Follow the guided recipe exactly and pour the mixture into smaller silicone moulds for easier cutting up later. You will need about 32 pieces of toffee no larger than 1 cm square. These toffees may be substituted for store-bought caramel jerseys. The prep time in this recipe is assuming you will make your own caramel toffees.
  2. Prepare the Oven and Trays
    Preheat the oven to 180 degrees.
    Prepare shelves lower third and top third.
    Line 4 trays with baking paper & set aside.
  3. Make the Cookie Batter:

    Closed lid Place softened butter, white sugar, and brown sugar into the bowl. With MC on Mix 40 sec / Speed 5. Scrape bowl with spatula.

    Insert WHISK and begin to cream the butter and sugar mixture 2.30 min / Speed 4 (MC on).

    In a small separate bowl roughly whisk/combine the 2 eggs with 2 tsp vanilla extract.

    Scrape the sides of the bowl.

    Place lid on - 30 sec/sp 2 - whilst this is mixing carefully pour the egg mixture into the bowl and ensure that it is properly combined. Add a few more seconds of mixing if necessary.

    REMOVE the WHISK.

    Place a large bowl on the lid and weigh in the flour and then
    combine all the other dry ingredients to the flour (baking powder, bicarb of soda, sea salt).

    Pour the combined dry ingredients into the butter mixture in the bowl.

    MC on 30 sec / Speed 3

    Scrape sides and base of the bowl

    10 sec / Speed 3

    Add the crushed 60g of pretzels

    Mix 10 sec / reverse blade Counter-clockwise operation Speed 3

    Pour the mixture out onto a board and ensure that the pretzels are evenly distributed.
  4. Prepare for Baking:

    Take a portion of the cookie mixture (approx 40g) and roll into a ball. Take a small portion of caramel toffee and insert into the centre of the cookie. Manually wrap the mixture around the toffee - if there is a gap - ensure that it is placed upwards. Slightly press down into the tray and place one whole pretzel on each cookie. Allow for the cookies to expand. Leave at least 1.5 inches apart.

    Bake between 10-12 minutes...depending on how hot your oven is. Watch for hot spots in your oven. Avoid opening the oven during the baking period. Leave cookies to cool on the tray before transferring into an airtight container.

    I hope you enjoy it! Please do share your creations. Find me on Facebook, Instagram, and TikTok at @Thermo.Cazza
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Accessories you need

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Tip

Pretzel tubs can be purchased from Costco.


This recipe was provided to you by a Thermomix ® customer and has not been tested by Vorwerk Thermomix ® or Thermomix ® in Australia and New Zealand.
Vorwerk Thermomix ® and Thermomix ® in Australia and New Zealand assume no liability, particularly in terms of ingredient quantities used and success of the recipes.
Please observe the safety instructions in the Thermomix ® instruction manual at all times.

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