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Chocolate Stout Caramel Pretzel Cookie Recipe

Two Chocolate Stout Caramel Pretzel Cookies

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.

Prep Time: 20 minutes

Cook Time: 40 minutes

Serving size: 1 cookie (34g)

Calories: 130

Ingredients

  • Cooking spray

  • 1 ¾ cups flour

  • ¼ cup unsweetened cocoa

  • 1 Tbsp dark baking cocoa

  • ½ tsp each salt and baking soda

  • 1 tsp baking powder

  • ½ cup (1 stick) room-temperature unsalted butter

  • ⅓ cup Truvia Brown Sugar Blend

  • ½ tsp vanilla extract

  • 1 egg**

  • 6 oz. stout beer

  • 1 ½ cups chocolate chips

Caramel topping

  • 7 oz. of canned sweetened condensed milk

  • 2 Tbsp Truvia Brown Sugar Blend

  • ¼ cup butter

  • 1 tsp vanilla extract

  • 36 pretzel minis

Directions

  • 1.

    Preheat oven to 350° F.

  • 2.

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

  • 3.

    In a large bowl, beat butter with Truvia 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, Truvia 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 pudding-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 for 15-17 minutes or until tops spring back lightly when touched.

  • 17.

    Roll cooled caramel into a 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 portions in sealed container.

*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.

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

Nutrition Per Serving

Total Fat 7g
Saturated Fat 4g
Trans Fat 0g
Cholesterol 20mg
Sodium 80mg
Total Carbohydrate 16g
Dietary Fiber <1g
Total Sugars 8g
Erythritol 1g
Protein 2g
Vitamin D 0% DV
Calcium 4% DV
Iron 4% DV
Potassium 0% DV
Chocolate Stout Caramel Pretzel Cookie Recipe

Prep Time: 20 minutes
Cook Time: 40 minutes
Serving size: 1 cookie (34g)
Calories: 130

Ingredients

  • Cooking spray

  • 1 ¾ cups flour

  • ¼ cup unsweetened cocoa

  • 1 Tbsp dark baking cocoa

  • ½ tsp each salt and baking soda

  • 1 tsp baking powder

  • ½ cup (1 stick) room-temperature unsalted butter

  • ⅓ cup Truvia Brown Sugar Blend

  • ½ tsp vanilla extract

  • 1 egg**

  • 6 oz. stout beer

  • 1 ½ cups chocolate chips

Caramel topping

  • 7 oz. of canned sweetened condensed milk

  • 2 Tbsp Truvia Brown Sugar Blend

  • ¼ cup butter

  • 1 tsp vanilla extract

  • 36 pretzel minis

Directions

  • 1.  

    Preheat oven to 350° F.

  • 2.  

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

  • 3.  

    In a large bowl, beat butter with Truvia 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, Truvia 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 pudding-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 for 15-17 minutes or until tops spring back lightly when touched.

  • 17.  

    Roll cooled caramel into a 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 portions in sealed container.

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