Chocolate Covered Caramel Cookie Dough Pretzel Cups (FOOD PHOTO SHOOT)
Do you guys know what’s better than cookie dough……………?
If you’re thinking “Um, NOTHING, duh!”, well, that’s completely right, but cookie dough covered in chocolate is also the right answer! True stuff.
Growing up in my house would not have been the same without Mom’s amazing chocolate chip cookies. Of course, the excitement we’d have when we heard the mixer going wasn’t as much about the cookies as it was about getting to be her poison-checkers. We were all privileged enough to know that the dough is where it’s at. I’d take the dough over the cookies every time. I’m obsessed!
Our temperatures have been teeter-tottering back and forth and it’s really messing with my head. Also this month, we have a few back to back birthdays to celebrate and that means I get to make cake (or at least some kind of over-the-top dessert for the unconventional ones)!
Okay, but these cookie dough bites are what I’m sharing. I created them as an alternate flavor to go with my homemade Reese’s eggs and almond joys that I always make for Halloween or Easter and they are so good. To clear up any confusion on the caramel part, you mix it into the dough. I happened to have some extra caramel on my hands the day I was making them so I used it as my liquid in the dough Since you can’t buy brown sugar here, caramel is what I’ve been using a lot recently in it’s place and I’ve been loving the results. Also, the cookie dough part is egg free so you don’t have to freak about salmonella or anything.
So I made them in two different sizes because I couldn’t decide which one I liked better, one in a mini cupcake pan that gives them a more rounded look and the other in regular cupcake size liners to give them a frilled edge like Reese’s cups. Also, I think the pretzels add the perfect salty crunch to balance them out but I’d say they’re an optional thing because not everyone in my gang was as into them being on top of these. You can decide what you think.
Hope you have a great weekend peeps!
The recipe is available upon request. The first legitimate request gets an upvote. You must mention the word Lisboa
ALL CONTENT IS MINE AND ORIGINAL! All of these food photos were taken with my Nikon D5300 and my favorite Lens, the Nikon AF-S FX NIKKOR 50mm f/1.8G. You can find out more in my INTRO POST. And by the way, my intro post did a huge $0.21
Oh, and don't forget to follow me on all your favorite social media channels!
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Don't forget to check out my other recent food posts:
Throwback! Homemade Dunkaroos (Cookies + Frosting Dip) (FOOD PHOTO SHOOT)
Roasted Veggie & Quinoa Salad + Tahini Lemon Sauce (FOOD PHOTO SHOOT)
Creamy Roasted Garlic, Chicken, & Bacon Farfalle Pasta (FOOD PHOTO SHOOT)
Chocolate Hazelnut Ricotta Scones with Nutella Glaze (FOOD PHOTO SHOOT)
Slow-Cooked Roast Beef & Mushroom Stroganoff (FOOD PHOTO SHOOT)
Peanut Butter M&M Jekyll & Hyde Monster Cookies (FOOD PHOTO SHOOT)
Simple Sweet Potato Chicken Lunchplate Inspiration (FOOD PHOTO SHOOT)
AND A HUGE MASSIVE SHOUT OUT TO@rigaronib for designing my logo!!!!
12 DAYS UNTIL I LEAVE FOR STEEMFEST!!
I HOPE TO SEE YOU THERE
This post was created with Busy.org
Lisboa
ALL CONTENT IS MINE AND ORIGINAL! All of these food photos were taken with my Nikon D5300 and my favorite Lens, the Nikon AF-S FX NIKKOR 50mm f/1.8G. You can find out more in my INTRO POST. And by the way, my intro post did a huge $0.21
Oh, and don't forget to follow me on all your favorite social media channels!
Facebook ~ Twitter ~ Pinterest ~ Instagram
Don't forget to check out my other recent food posts:
Throwback! Homemade Dunkaroos (Cookies + Frosting Dip) (FOOD PHOTO SHOOT)
Roasted Veggie & Quinoa Salad + Tahini Lemon Sauce (FOOD PHOTO SHOOT)
Creamy Roasted Garlic, Chicken, & Bacon Farfalle Pasta (FOOD PHOTO SHOOT)
Chocolate Hazelnut Ricotta Scones with Nutella Glaze (FOOD PHOTO SHOOT)
Slow-Cooked Roast Beef & Mushroom Stroganoff (FOOD PHOTO SHOOT)
Peanut Butter M&M Jekyll & Hyde Monster Cookies (FOOD PHOTO SHOOT)
Simple Sweet Potato Chicken Lunchplate Inspiration (FOOD PHOTO SHOOT)
12 DAYS UNTIL I LEAVE FOR STEEMFEST!!
I HOPE TO SEE YOU THERE
This post was created with Busy.org
Steemfest is going to be a blast!! We're going to have so much fun!
You never cease to amaze me with your amazing creations and the way you capture them and in turn present it to us, thanks so much!
Thanks so much for always being so supportive @noboxes
No one mentioned Lisboa and receipe hence I am the winner for upvote. Nice food and good idea
Fantastic @creativeamsle, thank you for actually reading my post. I will get that posted to you soon, having some technical difficulties with steemit.com today, but I'll will get back to you, I promise.
Sorry for the formatting, I am using busy.org
Yield: about 24
Ingredients
1/4 cup (1/2 stick) butter, softened
1 cup powdered sugar
2 teaspoons vanilla extract
1/2 teaspoon salt
1/2 cup caramel ice cream topping/sauce (or you can make it. I used the butterscotch caramel in my butterbeer recipe )
2 - 2 1/2 cups all purpose flour
1/2 cup mini semi-sweet chocolate chips or finely chopped chocolate
1 - 1 1/2 cups milk chocolate
1 tablespoon butter
about 24 snack pretzels for topping
Instructions
Beat butter and sugar together until combined. Add caramel, salt, and vanilla and mix well.
Add 2 cups of flour and beat until smooth (depending on the thickness of the caramel you used you may need to add a bit more flour until the dough isn't sticky). Mix in chocolate chips and divide the dough into balls about 2 tablespoons each.
For the shapes I used two different methods, a 24-count mini cupcake pan for the smooth edges or some regular size silicone cupcake molds (paper liners in a cupcake pan would work) to get the frilled edge like Reeses cups. Press dough balls into your chosen mold and place in the fridge to chill for at least 1 hour.
Melt chocolate and butter in a double boiler and remove dough from fridge. Loosen each piece from mold and dip in chocolate, For the minis, place them on a parchment lined plate or tray and for the frilled edge, place them back in silicone/paper-lined cupcake molds. Top the wet chocolate with a pretzel and place trays back in fridge.
Allow chocolate to harden for at least 15 minutes before devouring!
Thanks you are awesome
Chocolate. Caramel. Cookie. Can't get any better!
Thanks so much @rkrijgsman
Yummy ! Recipe plz
Thanks for the amazing comment @saqib
Thanks for letting us know!
Thanks for taking the time to comment @keks
Nobody said Lisboa and receipe subsequently I am the champ for upvote. Decent nourishment and smart thought
I really do appreciate the fact that you actually read my post, however you were beaten by @creativeamsle. I hope to have a post ready tonight and I will for sure have one tomorrow morning. So, be sure to stay tuned
Excellent cookies. The recipe is possible.
Fantastic, well thought out comment, thanks @magnata
img credz: pixabay.com
Nice, you got a 14.0% @welcomebot upgoat, thanks to @reggaemuffin
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