Fall Leaf Cookies
Chocolate, caramel and Pretzel Crisps® take their own twist on seasonal fun with these fall cookies! Make a batch this weekend or surprise and delight your friends and family at Thanksgiving with these tasty, bite size treats!
1 cup flour
1/3 cup cocoa powder
1/4 tsp salt
1/2 cup unsalted butter, softened
1/3 cup granulated sugar
1/3 cup light brown sugar
1 large egg, yolk and white separated (leave egg white in refrigerator until use)
1 1/2 tsp vanilla extract
2 T buttermilk
Chopped Pretzel Crisps®
18 caramels (such as Kraft)
3 3/4 T heavy cream
3 oz (6 tablespoons) milk chocolate chips
2 tsp shortening
Yield: about 30 small cookies
Combine cocoa powder, flour, and salt in a bowl and place it to the side. In a separate bowl, mix butter, sugar, and brown sugar together. Mix in vanilla extract and egg yolk, then add buttermilk.
Slowly mix in the dry ingredients, then form dough into a ball and cover it all in plastic wrap. Set it in the fridge and let chill until firm (about an hour).
Set the oven to 350 degrees. Scoop 2 tsp of dough into balls. Dip the balls into the egg whites then roll them in chopped Pretzel Crisps® and chopped pecans. Press a finger or teaspoon into each dough ball.
Place them on a lined baking sheet and bake for about 10 minutes. Remove from the oven, and if necessary, press bottom of a teaspoon into the cookie to recreate the indent.
Place chocolate chips in a bowl with shortening. Microwave for 20 seconds at 50% power, stirring in between. Once melted, scoop the mixture into a plastic sandwich bag.
Place the caramels and cream in a bowl and microwave for 20 seconds at a time. Mix in between heatings until smooth.
Spoon caramel into each cookie indentation. Snip a tiny bit off of the corner of a sandwich bag. Pipe leaf shapes on top of caramel. You will want to work somewhat quickly before chocolate cools and becomes difficult to pipe out of the plastic bag.