Caramel and Pretzel Cookies

Add a layer of sugar cookie goodness to the classic holiday cookie trick. No one can resist this sweet and salty treat. MORE+ LESS-

By Dorothy Kern

October 22, 2014

Ingredients

roll (16.5 oz) Pillsbury™ refrigerated sugar cookies

pretzel twists

round chewy caramels in milk chocolate (from two 12-oz bags), unwrapped

candy-coated chocolate candies or pecan halves

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1

Heat oven to 350°F. Line cookie sheets with cooking parchment paper or silicone nonstick baking mat.
2

Slice roll of cookie dough into 14 (1/2-inch) slices. Cut each slice into quarters; roll each quarter into a ball. Place at least 2 inches apart on cookie sheets.
3

Bake 7 minutes. Remove cookie sheets from oven. Place 1 pretzel then 1 candy on top of each cookie. (Cookies will still be slightly soft on top so don’t be alarmed if pretzel digs into top of cookie. That will just help it adhere.) Bake 3 minutes longer.
4

Remove cookie sheets from oven. Immediately press 1 colorful candy or pecan half on top of each melted candy. Let stand on cookie sheets until cookies have cooled and candies have re-hardened. (Cookies can be refrigerated to cool cookies completely.)
5

Store cookies in airtight container up to 3 days. If you want to freeze cookies, use pecans instead of colorful candies; candies will crack or lose their color in freezer.

Use your favorite nut instead of the pecan half.
Use your favorite colorful candies for topping instead of the candy-coated chocolate ones. (Candy-coated peanut butter pieces would be really good on these, too!)