Want a fun little variation of a the traditional chocolate chip cookie? How about chocolate chip cookies with caramel and pretzels? Yeah, they are just as good as they sound.
So, caramel bits are ideal. I think they are so great to use in baked goods. Unfortunately, we only had the regular caramels. My solutions, cut each caramel in quarters. It was a pain, but worked. If you find yourself in the same situation, this is a good option.
Now, for the pretzels. you just need pretzel bits, so whatever type of pretzel you want to use to get them is great. I had rods, so that is what I used.
Making the dough
Okay, now that the caramels and pretzels are prepped, let’s move on to the cookie dough. These chocolate chip cookies with caramels and pretzels are really easy to put together. My Bosch is my right hand man/woman for the job. You can read all about it and see why I prefer a Bosch over other mixers I have had.
Start by creaming your butter and sugars together.
Add in your eggs and vanilla. I have the Bosch baking attachments, which include a bowl scraper. It makes mixing dough so simple!
Last up is the dry ingredients- flour, baking soda and salt.
I really like dark chocolate, so it is what I would recommend for this recipe. If you don’t like a dark, use whatever you prefer, even white chocolate is really good!
Add in your caramels, pretzels and chocolate chips. Mix only to combine.
Scoop onto a parchment lined baking sheet. It makes for such an easy cleanup.
It’s really important to make sure you have a good amount of chocolate in each cookie. If you notice one is lacking, definitely add a few more!
I love to sprinkle a little flake salt on each cookie too. I mean come on…chocolate and sea salt…caramel and sea salt.. it just works! Unless it doesn’t work for you, then omit.
This is also a great recipe to make ahead and freeze. When I do this, I make the dough, scoop it on a parchment lined baking sheet, place them side by side. Freeze for a few hours, then store in an airtight container or even a gallon size ziplock. The day of baking, remove and thaw, bake per normal.
In case you are wondering, they are just as good as they look in photos.
Chocolate chip cookies with caramel and pretzels
- 2 3/4 cup all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 sticks butter (1 cup), softened
- 2/3 cup granulated sugar
- 1 1/4 cup brown sugar
- 1 1/2 teaspoon vanilla
- 2 eggs
- 2 cups chocolate chips
- 1 cup caramel bits
- 1 1/2 cups pretzel bits I used pretzel rods, and broke them into about 1/2-1 inch pieces.
- flake salt optional
- Preheat oven to 350 degrees. Line 3 baking sheets with parchment paper. set aside.In a small bowl, mix the flour, baking soda and salt. Set aside.In your mixing bowl add butter and sugars. Cream until they are light. Mine took about 2 minutes on medium.Add in eggs and vanilla. Mix only until combined. Scrape down bowl.Add in dry ingredients. Combine to combine and scrape bowl.Last is the chocolate chips, pretzels and caramel bits. Again, mix to combine. Now, I like to use the portion scoops, or cookie scoops, for consistent sizes. You can use with a small or medium, My boys wanted the medium, so that is what I used for the shoot.Scoop onto your parchment lined baking sheet. I only baked about 8 per sheet. They spread a little more then my regular cookies because of the caramel. Bake for about 8-10 minutes depending on the actual heat of your oven. I like to bake until my edges are VERY lightly browned. I love a soft cookie though, if you like them crispy, bake a little longer.With these cookies, you will want to let them cool just a bit before serving. That caramel can burn your mouth- ask me how I know. Now, grab yourself a big cold glass of milk and enjoy these. You deserve it!