Caramel Pretzel Chocolate Chip Cookies
There's not much to say aside from these cookies being a perfect combination of salty and sweet. It's way too easy to grab one and realize 10 minutes later that you've eaten four more... :P These would be great to bring to a picnic or summer party!
What You'll Need:
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1 cup unsalted butter, room temperature
- 1/2 cup granulated sugar
- 1 1/2 cups brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups chocolate chips
- 1 cup chopped pretzels
- 18-20 caramels, cut in half (I used Werther's Original in these, but they were a little chewy)
- Pretzel twists for pressing on cookies (about 36)
- Extra sea salt for sprinkling on cookies
Cook time: 10-12 mins at 350 degrees
I found this recipe from Two Peas and Their Pod's blog!
I start off by lining a cookie mat onto my baking sheet. You can also use parchment paper! Set those aside for now; it's time to prep the ingredients! Whisk together flour, baking powder, baking soda and salt.
You'll want about a cup of chopped pretzels. I lightly went over them with a roller and then discarded the "pretzel dust." :)
We also want to cut these chewy caramel candies in half for the cookies. Honestly, I wasn't the biggest fan of these guys, so if you have a favorite chewy caramel brand let me know!
Once your butter is at room temperature you can cream it together with the granulated and brown sugars. I used a stand mixer and put it on medium for around 3 minutes. Then add the eggs and vanilla and mixed until incorporated. Afterwards slowly add in the dry ingredients with the mixer on low.
Finally, stir in the chocolate chips and the chopped pretzel pieces!
I used a tablespoon scoop to help measure out the size of the cookies. Since they'll have caramel in them I wanted them to be fairly large, using about 2 tablespoons of dough.
Remember those chewy caramels? Well now we want to take a half and put one in each cookie dough roll! Make sure the dough completely encompasses the caramel so it doesn't leak out when we bake it.
Once all the caramel halves are nestled in the rolled out cookie dough, I like to stick them all in the fridge for 20-30 mins to stiffen up a bit. In the meantime, preheat the oven to 350 degrees.
Once the cookies are out of the oven you'll want to REALLY FAST PUT PRETZELS ON THE TOPS OF EACH ONE.
Phew! That was close. I learned the hard way that pretzels won't want to stay on the cookies if you let the cookies cool at all.
Note: This is also the time to sprinkle a little extra sea salt on the tops of the cookies if you'd like.
Additionally, if you try to move the cookies to a baking rack too soon the caramel can start dripping out of the bottom. Best to stick the pretzels on right quick, then let them cool for a while before moving them to a baking rack.
And there you have it! Salted Caramel Chocolate Chip cookies. I had a lot of fun taking pictures of these, and even more fun eating waaaay too many of them!