Caramel Pretzel Chocolate Chip Cookies
Delicious cookies loaded with chocolate chips, pretzels, and a gooey caramel filling.
Here is what you'll need!
Caramel Pretzel Chocolate Chip Cookies
Servings: 12
INGREDIENTS
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 cup butter, softened
1 cup packed brown sugar
½ cup granulated sugar
4 large eggs
2 teaspoons vanilla extract
2 cups crushed pretzels + 1 cup pretzel twists
1½ cups chocolate chips
1½ cups caramel candies, unwrapped
PREPARATION
Preheat oven to 400°F/200°C.
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large bowl, beat together butter, brown sugar, and granulated sugar until smooth. Add
the eggs one at a time, beating as you go.
Add the flour mixture a bit at a time while beating, until it forms a smooth dough.
Fold in the crushed pretzels and chocolate chips until evenly combined.
Press a caramel flat and place in the middle of a ball of dough, roughly two tablespoons.
Fold dough around the caramel, using a bit more to seal if necessary. Place on a well-greased or parchment-lined baking sheet.
Bake for 8-10 minutes, then remove from oven. While still warm, press a single pretzel into the top of each cookie. Serve with a cold glass of milk or on their own!
Enjoy!
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Giant Caramel-Stuffed Chocolate Chip Cookies- Everyday Food with Sarah Carey
Sarah Carey shares a tip for achieving the blissful balance of a melted, gooey interior with requisite crispy edges in this jumbo-sized treat.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she's also a mom to two hungry kids, so the question What's for dinner? is never far from her mind -- or theirs, it seems! Her days can get crazy busy (whose don't?), so these videos are all about her favorite fast, fresh meals -- and the tricks she uses to make it all SO much easier.
Masala Mornings - 14 Nov 2022 - Recipes: Buffalo Bombs & Chocolate Chip Cupcake - Chef Shireen Anwar
Recipes: Buffalo Bombs & Double Chocolate Chip Cupcake
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Masala Mornings - 14 Nov 2022 - Recipes: Buffalo Bombs & Chocolate Chip Cupcake - Chef Shireen Anwar
The show features the renowned Chef Shireen Anwar who cooks audience-centric South Asian and Continental cuisines for her audience. The chef makes sure to interact with her audience by taking in live-calls during her show and answering queries related to cooking which are often asked by house-wives.
Buffalo Bombs & Double Chocolate Chip Cupcake Recipes will help you achieve the perfect combination of flavours. Try out this Amazing recipe!
#BuffaloBombs #chocolatecupcakerecipe #masalatv #foodie #food #masalamornings
Watch this Masala TV video to learn how to make Buffalo Bombs & Double Chocolate Chip Cupcake.
This show of Masala Mornings with Chef Shireen Anwer aired on 14 Nov 2022.
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DOUBLE CHOCOLATE CHIP CUPCAKE
Dry Ingredients
Flour 1¾ cup
Cocoa powder 4 tbsp
Salt ¼ tsp
Baking powder 2 tsp heaped
Baking soda ½ tsp
Milk chocolate cut into chunks 2 bars
Liquid Ingredients
Butter 2 ounce at room temp
Oil 3 tbsp
Caster sugar ½ cup
Brown sugar ½ cup
Eggs 2 large
Vanilla essence 1 tsp
Milk ¾ cup mixed with
Thick yogurt ½ cup
Chocolate chunks ½ cup (additional)
METHOD
In a bowl mix together all dry ingredients and add in chocolate chunks, keep aside. In another bowl, mix together milk and yogurt, let it cuddle. In the 3rd bowl, beat butter and both the sugars with oil so the butter and sugars are creamed well, add in eggs one at a time and vanilla, and mix well. Finally add in yogurt milk mixture. Now pour this liquid mixture into the dry ingredients and fold using a spatula, the batter will be thick and lumpy, do not over mix. Fill cupcake tray with muffin pieces2/3 each case, place more chocolate chunks on top, bake in a pre-heated oven at 10 D for 20 mins, do not over bake.
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BUFFALO BOMBS
Ingredients for Dough
Flour 3 cups
Instant yeast 1 ½ tsp
Salt ½ tsp
Sugar 1 tbsp
Oil ¼ cup
Water to knead the dough
Ingredients for Filling
Shredded chicken 1 ½ cup
Siracha sauce 5 tbsp
Puff cream cheese to spread 3-4 tbsp
Mayonnaise 4 tbsp
Spring onions finely chopped ¼ cup
Coriander leaves finely chopped 2 tbsp
Honey 1 tbsp
Ingredients to Spread
Mayonnaise 3 tbsp
Cheddar or mozzarella cheese grated 1 cup
Ingredients for Topping
Tetra pack cream 1 cup
Vinegar ¼ cup
Salt ¼ tsp
Black pepper ½ tsp
Mozzarella or cheddar cheese grated 1 cup
METHOD
Mix all the ingredients for pizza dough, knead well, put it in a greased bowl, cover and leave it in fridge for 24 hours, bring up the dough an hour before using and leave on kitchen counter, mix all the ingredients for filling in the bowl, sprinkle flour on surface, roll the dough on a floured surface in a big rectangle, spread some mayonnaise, then the prepared filling on the rectangle leaving the edges, spread the layer of shredded cheese, roll up from the long end into a tight lock, cut out 3 inch thick rolls, arrange these pin wheel rolls in a greased glass baking dish. In another bowl, beat together ingredients for topping except cream, spread this mixture over the roll dough, spread a layer of cheese on top, bake on 170 D for 30 mins.
Chocolate Chip Cookies
Congratulations. You’ve found the recipe for the best cookie in the world. I’ve done far more research than I’d like to admit. I’ve surveyed a number of sweet grandmas—we all know they’re the true cookie pros. They simply can’t be beat. I’ve looked at scientific articles, innumerable recipes and done all sorts of testing. This is the one.
These cookies have something special about them I learned in a science course in college a few years ago. I loved the flavor of browned butter. But, browning the butter often means adding in melted butter, which changes the texture of the final product. So, in addition to adding cold butter, I add toasted milk powder. When butter browns, the milk solids are what get toasted and nutty, so this is basically the same as adding in a ton of browned butter.
I also add malted milk, which boasts a unique but incredible flavor unlike anything you’ve ever experienced. This, coupled with a perfect balance of all other ingredients makes for a chewy, cakey, nutty, crispy, and overall perfect cookie.
Ingredients:
1 cup cold butter (cubed)
1 cup brown sugar
1/2 cup sugar
2 eggs
2 3/4 cups all purpose flour
1/4 cup milk powder
1/4 cup malted milk powder
1 tsp cornstarch
3/4 tsp baking soda
3/4 tsp flakey salt
2 cups chocolate chips
1. Preheat oven to 415 degrees Fahrenheit.
2. In a large mixing bowl, cream together cubed butter, brown sugar, and sugar for 4 minutes or until creamy.
3. Add eggs one by one while mixing or whisking on medium speed.
4. Toast milk powder until lightly golden brown and aromatic.
5. Add flour, cornstarch, baking soda, milk powders, and salt.
6. Mix chocolate chips in, reserving some to press in evenly on cookies at end.
7. Separate dough into large balls and place on lightly colored cookie sheet. I fit about six on a cookie sheet.
8. Bake 9-12 minutes until golden brown. Let them rest, or immediately eat with a spoon and some vanilla ice cream.
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Chewy Chocolate Chip Cookies - Video Recipe
How to make delicious, moist and chewy chocolate chip cookies at home. My recipe is so easy and is as no fail as you can get. Give it a go!
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Ingredients:
1 1/3 cups plain flour
½ cup caster sugar (or superfine sugar, substitute plain white sugar if not available)
¼ cup brown sugar
100g softened butter
1 egg
1 tsp vanilla extract or essence
½ tsp bi carb soda
1 cup of choc chips
Enjoy!
Chewy Chocolate Chip Cookies Video Recipe choc How To How-to cookie dough soft moist food bake baked baking sweet treat dessert biscuit biscuits CookWithAussie Cook With Aussie Griller AussieGriller cooking making make made homemade simple easy recipes channel channels show cuisine kitchen eating eat snack
45 Second KETO CHOCOLATE CHIP COOKIE FOR ONE | Cooked 3 Ways - Air Fryer, Microwave, Oven
SOFT & CHEWY EASY 45 SECOND KETO CHOCOLATE CHIP COOKIE FOR ONE
Do you ever get a craving for chocolate chip cookies but don’t want to drag out all of your baking equipment or risk over indulging on sweets if you make an entire batch of cookies? Me too! That’s why I love portion controlled, single serve keto dessert recipes.
In this video, I show you how to make a keto chocolate chip cookie for one using three ways - the microwave, air fryer and oven. Of course, the microwave is the fastest. You can make a keto cookie in 45 seconds using the microwave. But the air fryer and oven are just as easy and take around 6 minutes to bake up a soft, chewy low carb chocolate chip cookie.
Another amazing thing about this recipe is that it is EGG FREE!!! So not only is this cookie gluten free and sugar free, but if you are trying to avoid eggs, this is your keto recipe! Plus we don’t have to worry about getting an eggy taste or splitting up a ¼ of an egg like some of the single serve chocolate chip cookie recipes do.
FULL RECIPE FOR SINGLE SERVE KETO CHOCOLATE CHIP COOKIE:
CHECK OUT THIS AMAZING KETO COOKIE RECIPE TOO:
CHOCZERO CHOCOLATE CHIPS: (use code KETOFOCUS to save 10% off your order)
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KETO CHOCOLATE CHIP COOKIE FOR ONE RECIPE
2 tablespoons almond flour
1 teaspoon coconut flour
2 teaspoons monk fruit
1 tablespoon unsalted butter, softened
1/4 teaspoon vanilla
pinch of salt
1 tablespoon keto approved chocolate chips
In a small bowl, add all the ingredients listed above. Mix together using a fork until combined. Mold into 1 or 2 cookies. Place in the refrigerator for 5-10 minutes to allow the flavors to meld together and to keep the cookie from spreading while baking.
OVEN INSTRUCTIONS: Place cookie on a parchment lined baking tray and bake at a 350 degrees for 6 minutes or until the edges start to brown. Remove from the oven and let cool completely before handling.
MICROWAVE INSTRUCTIONS: Place cookie on a piece of parchment paper and microwave at 100% or high for 45 seconds. Let cookie cool completely before handling.
AIR FRYER INSTRUCTIONS: Place cookie on the pre-greased air fryer grilling tray. Bake at 350-360 degrees for 6 minutes. Let cookie cool completely before handling.
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