Salted Caramel Pretzel Chocolate Chip Cookies
Introduction
If you love sweet and salty treats, you’re going to adore Salted Caramel Pretzel Chocolate Chip Cookies. These cookies bring together the delightful flavors of chocolate, caramel, and pretzels into a chewy and crispy delight. Perfect for any occasion, they’re sure to impress friends and family!
Why Make This Recipe
This recipe is great for anyone who wants to elevate their cookie game. The combination of crunchy pretzels, soft caramel, and rich chocolate creates an irresistible flavor that everyone will enjoy. Plus, they are fun to make and perfect for sharing. You’ll love how easy it is to create something so delicious!
How to Make Salted Caramel Pretzel Chocolate Chip Cookies
Ingredients:
- 2 1/2 cups all-purpose flour
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup unsalted butter (softened)
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 1 cup semi-sweet chocolate chips
- 1 cup crushed pretzels
- 12 soft caramel candies (cut into small pieces)
- Flaky sea salt
Directions:
- Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper. Set aside.
- In a medium-sized bowl, whisk together the sifted flour, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together using an electric mixer until light and fluffy (about 2-3 minutes).
- Mix in the eggs one at a time, ensuring each is fully incorporated. Stir in the vanilla extract.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Avoid over-mixing.
- Gently fold in the chocolate chips, crushed pretzels, and caramel pieces using a spatula.
- Using a cookie scoop or tablespoon, drop dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden brown and the centers are slightly underbaked.
- Remove from the oven and immediately sprinkle flaky sea salt on top. Let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.
- Once cooled, enjoy these chewy, sweet, and salty cookies with a glass of milk or your favorite hot beverage!
How to Serve Salted Caramel Pretzel Chocolate Chip Cookies
These cookies are best enjoyed warm, fresh from the oven, or slightly cooled. Serve them with a glass of cold milk or your favorite hot drink. They make a lovely addition to any dessert platter or can be packed in lunchboxes for a sweet treat!
How to Store Salted Caramel Pretzel Chocolate Chip Cookies
To keep your cookies fresh, store them in an airtight container at room temperature. They will stay good for up to a week, but we doubt they will last that long!
Tips to Make Salted Caramel Pretzel Chocolate Chip Cookies
- Make sure your butter is softened to room temperature for the best texture.
- Feel free to adjust the amount of pretzels and chocolate chips to suit your taste.
- Don’t over-mix the cookie dough; this helps keep the cookies soft and chewy.
Variation
You can experiment by adding nuts or switching the chocolate chips to white chocolate for a different flavor. Try using caramel bits instead of regular soft caramel candies for easier mixing and melting.
FAQs
1. Can I freeze these cookies?
Yes! You can freeze the cookie dough before baking. Just scoop the dough onto a baking sheet and freeze until solid. Then, transfer to a freezer bag and keep for up to three months. Bake directly from frozen, adding a few extra minutes to the baking time.
2. What can I use instead of pretzels?
If you want to skip the pretzels, you can use crushed nuts or even potato chips for a similar crunchy texture.
3. Can I make these cookies gluten-free?
Absolutely! You can use a gluten-free all-purpose flour blend in place of regular flour. Just ensure all other ingredients are also gluten-free.
Enjoy making this delicious recipe and treat yourself to a batch of Salted Caramel Pretzel Chocolate Chip Cookies!
Salted Caramel Pretzel Chocolate Chip Cookies
Ingredients
Dry Ingredients
- 2 1/2 cups all-purpose flour Sifted
- 1 tsp baking soda
- 1/2 tsp salt
Wet Ingredients
- 1 cup unsalted butter Softened
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
Add-ins
- 1 cup semi-sweet chocolate chips
- 1 cup crushed pretzels
- 12 pieces soft caramel candies Cut into small pieces
- Flaky sea salt For sprinkling
Instructions
Preparation
- Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper.
- In a medium-sized bowl, whisk together the sifted flour, baking soda, and salt. Set aside.
- In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together using an electric mixer until light and fluffy (about 2-3 minutes).
- Mix in the eggs one at a time, ensuring each is fully incorporated. Stir in the vanilla extract.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Avoid over-mixing.
- Gently fold in the chocolate chips, crushed pretzels, and caramel pieces using a spatula.
Baking
- Using a cookie scoop or tablespoon, drop dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
- Bake for 10-12 minutes, or until the edges are golden brown and the centers are slightly underbaked.
- Remove from the oven and immediately sprinkle flaky sea salt on top.
- Let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.
- Once cooled, enjoy these chewy, sweet, and salty cookies.
