Salted Caramel Pretzel Chocolate Chip Cookies
Delightful cookies blending sweet and salty flavors with chocolate chips, pretzels, and gooey caramel.
Ingredients
For the Cookie Dough
- 1/2 cup unsalted butter, softened Make sure butter is at room temperature.
- 1/4 cup granulated sugar
- 3/4 cup light brown sugar Packed tightly.
- 1 teaspoon vanilla extract
- 1 large egg
- 1/4 cup caramel sauce Store-bought works fine.
- 1 3/4 cups all-purpose flour
- 1/4 teaspoon baking powder
- 3/4 teaspoon baking soda
- 1/4 teaspoon salt
- 3/4 cup semi-sweet chocolate chips Dark chocolate chips can be used for a sweeter flavor.
- 1/2 cup crushed pretzels Feel free to add more for extra saltiness.
- to taste Sea salt for sprinkling Add before serving.
Instructions
Preparation
- In a stand mixer with the paddle attachment, add the softened butter and both sugars. Mix on medium speed until the mixture becomes lighter in color and fluffy, about 2-3 minutes.
- Add the vanilla extract and egg to the mixture. Mix until well combined, scraping the sides of the bowl as needed.
- Pour in the caramel sauce and beat until everything is well mixed.
- In a separate medium bowl, combine the flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the mixer, mixing until just combined.
- Gently fold in the chocolate chips and crushed pretzels using a spatula or wooden spoon.
- Place the cookie dough in the refrigerator for about an hour to chill.
Baking
- Preheat your oven to 350°F (175°C) and line a baking sheet with a silicone baking mat.
- Portion rounded tablespoon-sized cookies onto the prepared baking sheet.
- Bake for 11-12 minutes or until the edges are a slightly golden brown.
- Remove from the oven and let cool on the baking sheet for 2 minutes before transferring to a cooling rack. Allow to cool completely.
- Before serving, sprinkle a little sea salt on top and enjoy!
Notes
These cookies are best served warm. You can enjoy them on their own, or pair them with a glass of milk or a scoop of vanilla ice cream. Store in an airtight container at room temperature for up to a week, or freeze for up to three months.