Salted Caramel Pretzel Chocolate Chunk Cookies

• ½ C Country Crock Olive Oil stick butter, room temperature
• ½ C brown sugar
• ½ C Stevia
• 1 large egg, room temperature
• 1 tsp vanilla
• 1½ C all-purpose flour
• ½ tsp baking soda
• ½ tsp sea salt
• 3 oz. mini pretzels, crushed
• 1 bar Lily's Salted Caramel Dark Chocolate*, chopped
• 12 sugar-free Werther's soft caramels

1. Preheat the oven to 350°F and line a baking sheet with parchment paper.
2. Whisk together the flour, baking soda, and salt. Set aside.
3. Cream together the butter and sugars until light and fluffy, about 1-2 minutes. Beat in the egg and vanilla until light and fluffy, about another minute. Mix inthe dry ingredients until combined. Gently fold in the crushed pretzels and dark chocolate. Unwrap all the caramels and roll into small balls. Set aside.
4. Using a 1 tablespoon cookie scoop, portion out two balls of cookie dough. Roll the balls of dough together, then set on the baking sheet and press into a thick disk (about 1/2" thick). Take one ball of caramel and press into the middle of the cookie disk to create a well.** If some of the edges of the dough have split apart, reshape the cookie dough. Repeat this process with the remaining cookie dough. Fit no more than 5 cookies to a baking sheet.
5. Bake for 10 min, sprinkle with fresh sea salt, then let cool on the pan for at least 10 minutes before transferring to a cooling rack.***
   

*If you can't find this specific flavor, just use Lily's original Dark Chocolate bar.

**See original blog post for step by step photo instructions and extra tips.

***Remember the caramel is HOT out of the oven, so don't eat these cookies right away or you'll burn your mouth!

Nutrition facts are a calculated estimate of one cookie.