Dark Chocolate Salted Caramel Pretzel Cookies

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1/2 cup soft butter
1/2 cup butter flavored Crisco
1 cup granulated sugar
1 cup packed brown sugar
2 XL eggs
1 Tablespoon vanilla
3/4 cup cocoa. (I use Hershey’s Special Dark)
1 3/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup broken pretzel pieces
2  1/2 cups dark chocolate chunks or chips

Preheat oven to 375 degrees.

Cream butter, Crisco, and sugars with an electric mixer on medium high for 1 minute or until fluffy. Hand stir in eggs and vanilla; don’t overmix. Add dry ingredients all at once and mix until fully incorporated. Add 2-3 more Tablespoons of flour for high elevations. Stir in pretzel pieces and chocolate chips. Scoop out approximately 24 2” balls of dough.  Gently roll. For a richer flavor and smoother texture, form cookie dough balls, flatten slightly and refrigerate or freeze until ready to bake. Place on greased or parchment paper on an aluminum cookie sheet. Bake at 375 degrees for 12-14 min.

Let cool for ten minutes.  Pipe caramel dip (produce section of grocery store or make your own favorite recipe) across cookies and immediately sprinkle with coarse sea salt.

Let set. Share!