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Ingredients
Scale
- 1 cup Cold Unsalted Butter, cut into slices
- 1 ¼ cups Brown Sugar
- ½ cup Granulated Sugar
- 2 Eggs, room temp
- 1 tsp Vanilla Extract
- 2 cups All Purpose Flour
- ½ cup Cake Flour
- 1 ½ cup Rolled Oats
- 1 teaspoon Cornstarch
- ¾ teaspoon Baking Soda
- ½ teaspoon Salt
- ½ teaspoon Cinnamon
- 1 cup Chocolate Caramel Baking Truffles, chopped
- 1 cup Pretzels, crushed into small bits
- 1 cup Crushed Candy Canes (½ for topping, ½ for dough)
Instructions
- Preheat oven to 410°F (210°C).
- Mix butter, brown sugar, and granulated sugar until light and fluffy; add eggs and vanilla.
- Whisk together all-purpose flour, cake flour, rolled oats, cornstarch, baking soda, salt, and cinnamon.
- Combine dry and wet ingredients without overmixing.
- Fold in chocolate truffles, crushed pretzels, and candy canes.
- Chill dough in the refrigerator for 15-20 minutes.
- Shape into balls weighing 3.5 to 4.0 ounces and place on a baking sheet.
- Mix remaining candy canes and pretzels; press onto dough balls.
- Bake for 9-11 minutes until golden brown.
- Cool on baking sheet, then transfer to a wire rack.
Notes
Ensure butter is cold for better texture.
Chill dough to prevent spreading.
Adjust baking times as ovens may vary.
- Prep Time: 20 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Calories: 150
- Sugar: 10g
- Sodium: 100mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 2g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg