Salted Caramel Chocolate Pretzel Cookie Cake

This Salted Caramel Chocolate Pretzel Cookie Cake are for those how love sweet & salty! Crunchy salty mini pretzels, lots of caramel baking truffles covered in chocolate & flaky sea salt. This cookie cake is seriously deliciously, don't be surprised if you don't want to share

Course Dessert

Cuisine American

Prep Time 30

Cook Time 20

Cooling Time 1 30

Total Time 2 20

Servings people

Calories 630kcal

Author Mara

Equipment

Stand Mixer
Hand Mixer

Ingredients

¼ cup shortening, room temperature
2 tablespoons unsalted butter, room temperature
1 egg
⅜ cup granulated sugar
⅜ cup brown sugar dark, packed
½ tablespoon vanilla extract
1 tablespoon whole milk (or heavy cream or water)
¼ teaspoon kosher salt
½ teaspoon baking soda
½ teaspoon baking powder
1 & ⅜ cup all-purpose flour
1 cup Nestle Toll House Sea Salt Caramel Baking Truffles
1 cup mini pretzels
1.5 cups salted caramel chocolate frosting (or frosting of your choice)
flaky sea salt, optional

Instructions

Line and pre-heat: Preheat the oven to 350° Fahrenheit. Line a 9-inch springform pan with aluminum foil. Use 4 pieces. 1 square for the bottom and then 3 smaller ones that I used on the side. Then "lock-in" the foil with the springform. Spray with non-stick spray. Set aside.
Start the base: Cream together butter and shortening together with a stand mixer for roughly 1 minute. Next, add in brown sugar and granulated sugar and beat again. Scrap bowl the bowl as need.
Add in egg to the stand mixer. Beat it together until everything is combined. Then, add in vanilla and milk and beat again.
Dump in all the dry ingredients to the stand mixer and mix until just combined (it's okay if there's are a couple of streaks of flour).
Add-in mix-ins: Crush your pretzels by hand (or with a knife and cutting board), add them into the cookie cake batter along with the sea salt caramel truffles. Set aside a few of each for the top. Gently fold into the cookie cake dough with a wooden spoon or silicone spatula. Then, press the dough into the prepared 9-inch springform pan. Gently press a few baking truffles and pretzels onto the top.
Bake for 20-25 minutes in the pre-heated oven, until the edges turn a golden brown. Then, cool: in the pan on a cooling rack until completely cooled.
Carefully Remove: the springform pan, then the foil from the cookie cake. Place on serving plate or platter. Make sure all foil is remove from the bottom and sides of the cookie cake.
Decorate: as you desire with salted caramel chocolate frosting (or frosting of your choice) and top with flaky sea salt.

Notes

Nutritional information for this recipe is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed. Please calculate your own nutritional information if you want it exact to what you make and use my calculations as a guide only.

Recipe Tips

Make sure to let the cookie cake cool completely before you frost it. It takes about 1 hour and minutes - 2 hours roughly for my cookie cake to completely cool. But, you can make this cookie cake the night before serving, let it cool completely overnight, and frost it the next day.
If it begins to brown too quickly on top, place a piece of foil over it until it’s finished baking.
Don’t have a piping bag or piping tips? Add the frosting to a ziplock bag, snip off the corner, and use it to pipe the frosting around the edges.
How to store cookie cake? If you somehow have leftovers, store the cookie cake at room temperature in an airtight container.

Nutrition