Pretzel Bird’S Nest Cookies

• FOR THE COOKIES:
• 1-1/2 cup Unsalted Butter, Room Temperature
• 2/3 cups Granulated Sugar
• 1/3 cups Light Brown Sugar, Packed
• 1/4 teaspoons Salt
• 1-1/2 teaspoon Vanilla Extract
• 1-1/2 cup All-purpose Flour
• 2 cups Tiny Pretzel Twists
• 1 cup Unsweetened Flaked Coconut
• FOR THE CARAMEL:
• 11 ounces, weight Caramel Bits
• 3 Tablespoons Heavy Whipping Cream
• FOR THE DECORATION:
• 1-1/2 bag (10 Oz. Size) Candy Cadbury Mini Eggs

1. For the cookies:
2. Preheat oven to 350 F.
3. In a mixing bowl using an electric mixer, cream butter, sugars, and salt on medium speed for 3 minutes. Add vanilla and mix for 1 minute. Add flour one cup at a time on low speed; mix until flour is just incorporated.
4. Crush the pretzels into small pieces with your hands, and stir them into the cookie batter with a silicone spatula.
5. Place coconut into a small bowl.
6. Roll 1-inch balls of dough between the palms of your hands, and then roll them in the coconut flakes.
7. Place the coated balls on a Silpat- or parchment paper-lined baking sheet spacing them about 2 inches apart. Make a well in the center of each cookie with your thumb.
8. Bake the cookies for 8 to 10 minutes, or until lightly browned on the bottom edges. Remove from oven. Use the back of a spoon to reinforce the well in each cookie. Allow the cookies to rest on the baking sheet for 5 minutes, before removing to a baking rack to cool.
9. For the caramel:
10. Place the caramel bits and cream in a medium saucepan, over medium heat. Stirring constantly, cook the mixture until the caramel bits have completely melted; remove from heat. Working quickly, fill the well in each cookie with melted caramel using a teaspoon. Place 3 Cadbury Mini Eggs into the caramel filled center of each cookie.

butter, sugar, light brown sugar, ubc, vanilla, allpurpose, weight caramel, cream, cadbury

Taken from tastykitchen.com/recipes/desserts/pretzel-birds-nest-cookies/ (may not work)