Caramel Pretzel Chocolate Chip Cookies
by Michael Price
for 12 servings
2 cups (250 g) all-purpose flour
1 tablespoon baking soda
1 teaspoon salt
1 cup (230 g) butter, softened
1 cup (220 g) brown sugar, packed
½ cup (100 g) granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 cups (225 g) pretzel twist, crushed
1 ½ cups (265 g) chocolate chip
1 ½ cups (200 g) caramel candy, unwrapped
Preheat oven to 400°F (200°C).
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large bowl, beat together butter, brown sugar, granulated sugar, and vanilla extract until smooth.
Add the eggs one at a time, beating as you go.
Add the flour mixture a bit at a time while beating, until it forms a smooth dough.
Add pretzels to a zipper bag and crush with a rolling pin.
Fold in the chocolate chips and crushed pretzels until evenly combined.
Press a caramel flat and place in the middle of a ball of dough, roughly two tablespoons.
Fold dough around the caramel, using a bit more to seal if necessary. Place on a well-greased or parchment-lined baking sheet.
Bake for 8-10 minutes, then remove from oven.
While still warm, press a single pretzel into the top of each cookie. Serve with a cold glass of milk or on their own!
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