Bready or Not: Caramel Pretzel Chocolate Chip Cookies
These mind-blowing cookies combine salty, sweet, and crunchy in an extraordinary way. Choose whatever caramel-chocolate candy bars you want here, or add in chocolate or caramel bits; use whatever types of chocolate chips you want, too. Any combo will be fantastic.
Course: Dessert, Snack
Keyword: chocolate, cookies
Author: Beth Cato
1cupcaramel-chocolate candy barschopped, about 6 ounces
1 1/2teaspoonsbaking powder
1cupunsalted butter2 cubes, room temperature
1 1/2cupsbrown sugarpacked
2large eggsroom temperature
extra sea salt or pretzel salt to sprinkle on top
Prepare your add-ins. Use a food processor (or chop by hand) the pretzels and candy bars. Set aside.
In a medium bowl, sift together the dry ingredients: flour, baking powder, baking soda, and salt. Set aside.
Preheat oven at 350-degrees. Prepare a cookie sheet by greasing well or lining with parchment. (Remember, melted caramel can get sticky.)
In a large bowl, cream together the butter and both sugars until light and fluffy. Add the eggs and vanilla extract. Gradually add in the dry ingredients. By hand, stir in the chocolate chips, pretzels, and candy bars.
Use a tablespoon to dole out dough balls onto cookie sheet, taking care to space them out; try to tuck visible caramel inside the dough to prevent too much oozing. Sprinkle some salt on top of the cookies.
Bake for 10 to 12 minutes. Let cookies set on sheet for about 10 minutes before moving to a rack to finish cooling.
Store cookies in a sealed container between layers of waxed paper or parchment. Keeps well for up to 5 days.