I am a sucker for chocolate covered pretzels, so imagine my delight when I came across this spin on the classic chocolate chip cookie. It really does have everything you want in a snack. It’s sweet. It’s salty. It’s chocolate. It’s buttery. It’s the cookie that satisfies all cravings.
A CARAMEL SURPRISE
What I love about these cookies, is that you can really make them with or without the caramel, but who doesn’t love a cookie with a sweet, gooey middle? When preparing each cookie be sure to enclose all the edges of your caramel or it won’t be a surprise at all. Instead, it will be an oozing mess of caramel sticking to everything in its path. Trust me, I know this from experience.
BIG COOKIES FOR A BIG REWARD
These cookies are pretty large, so they can actually make a really fun plated dessert. Add a scoop of vanilla ice cream, and sprinkle with some chocolate chips or pretzel dust, and voilà, you have an instant party classic.
3 cups all-purpose flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon sea salt
1 cup unsalted butter at room temperature
1/2 cup granulated sugar
1 1/2 cups brown sugar
2 large eggs
2 teaspoons vanilla extract
1 1/2 cups chocolate chips
1 cup chopped pretzels
18-20 caramels cut in half (I like to use Trader Joe’s Fleur de Sel Caramels)
Extra sea salt for sprinkling on cookies
Preheat oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
Using a stand mixer, cream butter and sugars together for about 3 minutes. Add in the eggs and vanilla and mix until combined. With the mixer on low, slowly add in the dry ingredients. Stir in the chocolate chips and chopped pretzels.
Form the cookie dough into balls, about 2 tablespoons of dough. Place a caramel piece in the center of the dough ball, making sure the cookie dough completely covers the caramel. This will prevent the caramel from oozing out in the oven. Place on prepared baking sheet, about 2 inches apart. Gently press a pretzel twist on top of each cookie. Sprinkle cookies with sea salt.
Bake cookies for 10-12 minutes or until the edges are slightly golden brown. Remove from oven and let cookies cool on the baking sheet for 2-3 minutes. Transfer to a wire cooling rack and cool completely.
Technically, these cookies will keep in an airtight container for 3-4 days, although I doubt they last that long.