Gluten Free Caramel Pretzel Crunch Cookies
These Caramel Pretzel Crunch Cookies are Amazing and with Christmas just around the corner i believe these make for a great Christmas Cookie.
They are so crunchy around the edges while nice and chewy in the middle, but wait until you smell your house while these bake. That smell that comes from the Weathers Originals is just amazing. Smells like you are living in a caramel factory.
Once you taste these you are going to fall in love with this cookie, I am not kidding, the Weathers Originals gives them a butterscotch taste while the Pretzels give for a slightly salty chewiness. Mix those flavors with the chocolate chips and your in love with a cookie.
The key Ingredients with this cookie is the Cream Cheese and the Melted Butter, it stops them going hard from the Weathers Originals while the Melted Butter gives for a rich chewiness.
For the Weather Originals you will need to ground them up using a good strong food processor. I put mine in a zip-lock bag and beat them using a wooden spoon, I then finished the job in a food processor.
- 2¼ cups Gluten Free all-purpose flour
- ½ tsp xanthan gum
- 1 tsp baking soda
- 1 tsp salt
- 2 ounces cream cheese, room temp
- ¾ cups unsalted butter, melted
- 1 cup packed brown sugar
- ½ cup sugar
- 1½ tsp. vanilla extract
- 2 egg yolks
- 2 cups semi-sweet chocolate chips
- ½ Cup Crushed Gluten Free Pretzels
- ½ Cup Ground Weathers Originals Butter Candies, do this using a good food processor
- Preheat oven to 375°F/180°C Fan/Gas 4.
- In a medium bowl, whisk together gluten-free flour, xanthan , baking soda and salt. Set aside.
- In the bowl of your stand mixer or handheld mixer, place the cream cheese, then pour melted butter over it. Add brown sugar and sugar and mix on medium speed for 2 minutes.
- Add vanilla extract and egg yolks mixing on low-medium speed until well mixed.
- Add the flour mixture that you set aside earlier, beating on low until just combined.
- Add the Chocolate Chips, Pretzels and ground Weathers Originals and mix by hand, just until mixed thoroughly.
- Line cookie sheets with sheets of parchment paper or silicone liners. Do not spray!
- Use a Tablespoon to scoop out the cookie dough and place on a lined cookie sheet.
- Bake the cookies for 11-12 minutes. Remove when edges are set and just browning. The centers will look underdone, but will continue cooking as they cool. If you like gooey centers, cook less, if you like crunchier cookies, cook longer.
- Let the cookies sit on the cookie sheet for just 2-3 minutes before removing to a cooling rack to finish cooling.
