Chocolate chip cookies with salted caramel, pretzel pieces, an a sprinkling of sea salt. The sweet and salty combo is incredibly delicious!
Prep Time15 minutesmins
Cook Time10 minutesmins
Total Time25 minutesmins
Course: Dessert
Cuisine: American
Servings: 32cookies
Calories: 223kcal
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Ingredients
3cupsall-purpose flour
1 1/2teaspoonsbaking powder
1teaspoonbaking soda
1teaspoonsea salt
1cupunsalted butter,at room temperature
1/2cupgranulated sugar
1 1/2cupsbrown sugar
2large eggs
2teaspoonsvanilla extract
1 1/2cupschocolate chips
1cupchopped pretzels
18-20caramelscut in half (I like to use Trader Joe's Fleur de Sel Caramels)
Pretzel twists for pressing on cookiesabout 36
Extra sea salt for sprinkling on cookies
Instructions
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.
Note-the cookies will keep in an airtight container for 3-4 days.