Mexican Hot Chocolate Caramel Cookie Cups - Imperial Sugar

Ingredients

• 1 2/3 cups all-purpose flour*
• 7 tablespoons Mexican cocoa powder
• 1/2 teaspoon baking soda
• 1 1/2 sticks unsalted butter, very soft
• 1 cup, well packed Imperial Sugar Light Brown Sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon salt
• 30 mini pretzels
• 6 tablespoons unsalted butter
• 1/3 cup, well packed Imperial Sugar Dark Brown Sugar
• 1/2 cup heavy cream
• 1/8 teaspoon salt
• 1 vanilla extract
• 1 tablespoon of Imperial Sugar Extra Fine Granulated Sugar
• 1 teaspoon vanilla