{"id":5601,"date":"2023-11-28T14:04:40","date_gmt":"2023-11-28T14:04:40","guid":{"rendered":"https:\/\/familyrecipesandmore.com\/wordpress\/?p=5601"},"modified":"2025-06-29T01:47:21","modified_gmt":"2025-06-29T01:47:21","slug":"caramel-pretzel-cookies","status":"publish","type":"post","link":"https:\/\/familyrecipesandmore.com\/wordpress\/caramel-pretzel-cookies\/","title":{"rendered":"Caramel Pretzel Cookies"},"content":{"rendered":"\n
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Photo by Stephanie Knewasser<\/figcaption><\/figure>\n<\/div>\n\n\n\n
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From the kitchen of Erica Buttacavoli<\/h4>\n\n\n

Beat together until creamy:<\/p>\n

3\/4 c butter<\/strong><\/em><\/p>\n

3\/4 c brown sugar<\/strong><\/em><\/p>\n

1\/4 c sugar<\/strong><\/em><\/p>\n

Add:<\/p>\n

1 egg<\/strong><\/em><\/p>\n

1 egg YOLK<\/strong><\/em><\/p>\n

1 Tbsp vanilla<\/strong><\/em><\/p>\n

Add:<\/p>\n

2 tsp cornstarch<\/strong><\/em><\/p>\n

1 tsp baking soda<\/em><\/strong><\/p>\n

1\/2 tsp salt<\/strong><\/em><\/p>\n

2 c flour<\/em><\/strong><\/p>\n

Mix until a dough forms.<\/p>\n

Stir in:<\/p>\n

1 c pretzels, crushed<\/em><\/strong><\/p>\n

1\/2 c caramel bits<\/strong><\/em><\/p>\n

3\/4 c white chocolate chips<\/strong><\/em><\/p>\n

Cover & chill dough for 1 hour.<\/p>\n

Put balls of dough on cookie sheets lined with parchment paper or silicone baking mats.<\/p>\n

Bake @ 350, 8-10 minutes.<\/p>\n

NOTES:<\/p>\n