Chocolate Stout Caramel Pretzel Cookie with Truvía® Brown Sugar Blend

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.