Choc Stout Caramel Pretzel Cookies Detail

Chocolate Stout Caramel Pretzel Cookie with Truvía® Brown Sugar Blend

These salty-sweet cookies combine caramel, chocolate and pretzel with your favorite stout to create a bite-sized, brownie-like treat. This recipe contains 33% less sugar* than the full-sugar version. Makes 36 servings.

Serving size

1 cookie (34g)

Calories

130 Calories

Ingredients

  • Cooking spray

  • 1 3⁄4 cups (430 mL) flour

  • 1⁄4 cup (60 mL) unsweetened cocoa

  • 1 tbsp (15 mL) dark baking cocoa

  • 1⁄2 tsp (2.5 mL) each salt and baking soda

  • 1 tsp (5 mL) baking powder

  • 1⁄2 cup (125 mL) room-temperature unsalted butter

  • 1⁄3 cup (80 mL) Truvía® Brown Sugar Blend

  • 1⁄2 tsp (2.5 mL) vanilla extract

  • 1 egg**

  • 6 oz (180 mL) stout beer

  • 1 1⁄2 cups (375 mL) chocolate chips

Caramel topping

  • 7 oz (210 mL) canned sweetened condensed milk

  • 2 tbsp (30 mL) Truvía® Brown Sugar Blend

  • 1⁄4 cup (60 mL) butter

  • 1 tsp (5 mL) vanilla extract

  • 36 mini pretzels

Directions

  • 1.

    Preheat oven to 350°F (176° C).

  • 2.

    Line two baking sheets with parchment paper or spray with cooking spray.

  • 3.

    In a large bowl, beat butter with Truvía® Brown Sugar Blend until light and fluffy.

  • 4.

    Add vanilla extract and egg and beat until combined.

  • 5.

    In a separate bowl, combine flour, cocoa powders, salt, baking soda, and baking powder; mix well.

  • 6.

    Gently combine flour mixture into butter.

  • 7.

    Slowly add the beer; beat just until combined.

  • 8.

    Fold in chocolate chips.

  • 9.

    Refrigerate the dough until firm (about 15 minutes).

  • 10.

    While dough is chilling make caramel; in medium saucepan add condensed milk, Truvía® Brown Sugar Blend, and butter.

  • 11.

    Bring to a boil, stirring constantly, over medium-low heat.

  • 12.

    Cook, stirring constantly, 3-5 minutes or until mixture reaches a puddling-like thickness.

  • 13.

    Remove from heat and let cool.

  • 14.

    Add vanilla extract once cool.

  • 15.

    Roll chilled dough into 1.5” – 2” (balls and place onto prepared baking sheets about 2 inches apart.

  • 16.

    Bake at 350° F (176° C) for 15-17 minutes or until tops spring back lightly when touched.

  • 17.

    Roll cooled caramel in to ball, the size of a marble. Press onto hot cookies, top caramel with mini pretzels.

  • 18.

    Cool on pan for 2-3 minutes, then transfer to a wire rack to cool completely.

  • 19.

    Save unused portion in sealed container.

**Please remember to wash hands, utensils, equipment, and work surfaces with hot, soapy water before and after they come in contact with raw egg

*Each serving has 130 calories and 8 grams of sugar per serving, compared to the full-sugar version that has 140 calories and 12 grams of sugar per serving.

Nutrition Per Serving

Calories 130
Total Fat 7g
Saturated Fat 4g
Trans Fat 0g
Cholesterol 20mg
Sodium 80mg
Total Carbohydrate 16g
Dietary Fiber <1g
Sugars 8g
Erythritol 1g
Protein 2g
Vitamin A 4% DV
Vitamin C 0% DV
Calcium 4% DV
Iron 2% DV
Chocolate Stout Caramel Pretzel Cookie with Truvía® Brown Sugar Blend

Serving size: 1 cookie (34g)
Calories: 130 Calories

Ingredients

  • Cooking spray

  • 1 3⁄4 cups (430 mL) flour

  • 1⁄4 cup (60 mL) unsweetened cocoa

  • 1 tbsp (15 mL) dark baking cocoa

  • 1⁄2 tsp (2.5 mL) each salt and baking soda

  • 1 tsp (5 mL) baking powder

  • 1⁄2 cup (125 mL) room-temperature unsalted butter

  • 1⁄3 cup (80 mL) Truvía® Brown Sugar Blend

  • 1⁄2 tsp (2.5 mL) vanilla extract

  • 1 egg**

  • 6 oz (180 mL) stout beer

  • 1 1⁄2 cups (375 mL) chocolate chips

Caramel topping

  • 7 oz (210 mL) canned sweetened condensed milk

  • 2 tbsp (30 mL) Truvía® Brown Sugar Blend

  • 1⁄4 cup (60 mL) butter

  • 1 tsp (5 mL) vanilla extract

  • 36 mini pretzels

Directions

  • 1.  

    Preheat oven to 350°F (176° C).

  • 2.  

    Line two baking sheets with parchment paper or spray with cooking spray.

  • 3.  

    In a large bowl, beat butter with Truvía® Brown Sugar Blend until light and fluffy.

  • 4.  

    Add vanilla extract and egg and beat until combined.

  • 5.  

    In a separate bowl, combine flour, cocoa powders, salt, baking soda, and baking powder; mix well.

  • 6.  

    Gently combine flour mixture into butter.

  • 7.  

    Slowly add the beer; beat just until combined.

  • 8.  

    Fold in chocolate chips.

  • 9.  

    Refrigerate the dough until firm (about 15 minutes).

  • 10.  

    While dough is chilling make caramel; in medium saucepan add condensed milk, Truvía® Brown Sugar Blend, and butter.

  • 11.  

    Bring to a boil, stirring constantly, over medium-low heat.

  • 12.  

    Cook, stirring constantly, 3-5 minutes or until mixture reaches a puddling-like thickness.

  • 13.  

    Remove from heat and let cool.

  • 14.  

    Add vanilla extract once cool.

  • 15.  

    Roll chilled dough into 1.5” – 2” (balls and place onto prepared baking sheets about 2 inches apart.

  • 16.  

    Bake at 350° F (176° C) for 15-17 minutes or until tops spring back lightly when touched.

  • 17.  

    Roll cooled caramel in to ball, the size of a marble. Press onto hot cookies, top caramel with mini pretzels.

  • 18.  

    Cool on pan for 2-3 minutes, then transfer to a wire rack to cool completely.

  • 19.  

    Save unused portion in sealed container.

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