Description
Delight in the perfect balance of sweet and salty with these Caramel Pretzel Chocolate Chip Cookies. Soft and chewy with a buttery base, crunchy pretzel pieces, rich caramel bits, and classic semi-sweet chocolate chips make these cookies an irresistible treat for any occasion.
Ingredients
Scale
Wet Ingredients
- 1/2 cup salted butter, softened
- 1/3 cup granulated sugar
- 1/3 cup brown sugar
- 1 teaspoon vanilla extract
- 1 large egg
Dry Ingredients
- 1 ½ cups all-purpose flour
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
Add-ins
- 3/4 cup pretzels, broken into small pieces
- 1/2 cup caramel bits
- 1/2 cup semi-sweet chocolate chips
Instructions
- Preheat the oven: Set your oven to 350 degrees Fahrenheit to prepare for baking the cookies.
- Cream the butter and sugars: In a stand mixer or a medium bowl using a hand mixer, beat the softened butter with granulated and brown sugars for about one minute until the mixture is smooth and creamy.
- Add vanilla and egg: Incorporate the vanilla extract and the large egg into the creamed butter mixture, mixing until fully combined. Scrape down the sides of the bowl to ensure an even blend.
- Combine dry ingredients: In a separate small bowl, whisk together the all-purpose flour, salt, and baking soda to evenly distribute the leavening and seasoning.
- Mix dry and wet ingredients: Gradually add the flour mixture into the wet ingredients, mixing gently just until everything is combined to avoid overworking the dough.
- Add pretzels, caramel, and chocolate chips: Fold in the broken pretzel pieces, caramel bits, and semi-sweet chocolate chips, ensuring even distribution throughout the dough.
- Scoop the dough: Using a tablespoon, place portions of dough onto a parchment-lined cookie sheet, spacing them at least 2 inches apart to allow spreading during baking.
- Bake the cookies: Place the tray in the preheated oven and bake for 10-12 minutes, or until the cookie edges are just turning a light golden brown.
- Cool the cookies: Remove the cookies from the oven and allow them to cool on the tray for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Ensure the butter is softened, not melted, for the best creaming results.
- Breaking pretzels into uneven small pieces adds interesting texture variation.
- Use parchment paper to prevent cookies from sticking and for easier cleanup.
- Do not overmix the dough once the flour is added to keep cookies tender.
- For chewier cookies, slightly underbake by reducing baking time by 1-2 minutes.
- Store cookies in an airtight container at room temperature for up to 5 days.
