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Salty-Sweet Pretzel Cookies

Vegetarian

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If you're looking for a combination of sweet and salty, this is the recipe for you! After making them for the first time, the person who created the recipe discovered the explosion of flavors in her mouth and decided that even the word delicious wasn’t worthy of describing them.

Prep Time 15 minutes

Difficulty Level: Low

Ingredients for dough:

Flour - 1/2 cup

Brown sugar - 2/3 cup

Egg yolk - 2

Vanilla Extract - 1 tsp.

Baking soda - 2 tsp.

Salty pretzel - 2/3 cup (finely chopped)

Ingredients for nougat:

Marshmallow cream - 1 cup

Peanut Butter - 1/2 cup

Powdered sugar - 1/4 cup

Peanuts - 1 1/2 cups (salted)

Ingredients for caramel layer:

Chewy caramel - 14 oz (soft)

Milk - 1/3 cup

Sea salt - a pinch (flakes)

Method of preparing the dough:

Heat your oven to 350°F (180°C). line a 10x12 inch with baking paper and grease it well.
Beat the sugar and butter in a mixer for about 3 minutes. Add the yolks and the vanilla extract and mix well.
Lower the mixer to low speed and add the flour, baking soda, and pretzels, and stir for about a minute until you get a uniform mass.
Transfer the dough to the pan, press it down and bake for about 10 minutes, until it's slightly browned. then let cool.

Method of preparing the nougat:

Mix the marshmallow cream and peanut butter in a microwave-safe dish and heat for about 50 seconds on the highest heat. The mixture should be smooth. If the mixture comes out lumpy, heat for about 10 seconds more. Add the powdered sugar and mix again.
Apply the peanut butter mixture over the chilled dough, sprinkle the salted peanuts evenly over top.

Method of preparing the caramel layer:

Melt the caramel candies and milk together over a low heat, stirring constantly, until they blend smoothly.
Pour the mixture over the salted peanuts and let it cool completely for about an hour. Sprinkle the sea salt flakes over top. cut the cookies into squares and serve.

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