Chocolate chip cookies with caramel and pretzels
These are a great twist on the traditional chocolate chip cookie.
Servings: 24 cookies
Ingredients
- 2 ¾ cup all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 sticks butter (1 cup), softened
- ⅔ cup granulated sugar
- 1 ¼ cup brown sugar
- 1 ½ teaspoon vanilla
- 2 eggs
- 2 cups chocolate chips
- 1 cup caramel bits
- 1 ½ cups pretzel bits I used pretzel rods, and broke them into about ½-1 inch pieces.
- flake salt optional
Instructions
- 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!