One of my most popular posts is for Caramel Pretzel Magic Bars & I know why. Who doesn't love that salty/sweet combination? I always have my balance of salty & sweet with any meal. I even sneak a salty chip after a sweet breakfast, or a piece of chocolate after a savory lunch or dinner just so I have that equality of flavors in my mouth. But there is just something about putting the sweet & salty two together that makes everyone go crazy. These cookies are right up there in the salty/sweet category. I love the CHUNKS of pretzels, caramel bits, & chocolate chips. These are no wimpy cookies. They're thick, chunky, sweet, & salty! Now, get to baking...
Caramel Pretzel Chocolate Chip Cookies
Recipe by: Amber (Dessert Now, Dinner Later!)
- 1/2 cup (1 stick) butter, room temperature
- 1/4 cup plus 2 Tbsp sugar
- 1/4 cup plus 2 Tbsp brown sugar
- 1/2 tsp vanilla
- 1 egg
- 1/2 tsp salt
- 1/2 tsp baking soda
- 1 1/2 cups flour
- 3/4 cup stick pretzels, broken into thirds
- 1/2 cup caramel bits
- 1/2 cup semi-sweet chocolate chips
- In a stand mixer, cream butter with sugars. Add vanilla & egg. Incorporate & scrape bowl.
- Combine salt, baking soda, & flour. Gradually add to wet mixture. Mix until combined.
- Fold in broken pretzels, caramel bits, & chocolate chips with a spatula.
- Spoon onto a baking sheet with parchment paper.
- Bake at 350*F for 11-12 minutes.
These look yummy, I'm going to try them. I saw you at the link party and now I'm your newest follower. I would love for you to visit me at memoriesbythemile.com
ReplyDeleteMerry Christmas.
Wanda Ann
I have been making these all weekend. For every holiday party I've been to. They are amazing. Such a great twist on a cookie. This blog is good. Like really good.
ReplyDeleteAw, I am so glad you like them! They really are one of my new favorites! Thanks for stopping by!
DeleteI made them (& blogged) last night :) http://www.persnicketyplates.com/2012/12/caramel-pretzel-chocolate-chip-cookies.html
ReplyDeleteOh No! I should have doubled the recipe...DELICIOUS!
ReplyDeleteHaha! That is why I make this small batch! I can't eat them all or I will get fat!
DeleteI made these today and they are truly amazing! Used peanut butter chips instead of caramel because it's what I had. I will totally make them again. Everyone who ate them loved them!
ReplyDeleteMmm...peanut butter chips sound good too! Glad you liked them! :)
DeleteJust made these Gluten Free and they turned out great! I shared the recipe on my GF blog and linked back to you.
ReplyDeletehttp://glutenfreegood.blogspot.com/2013/02/caramel-pretzel-cookies.html
I have to admit, I was skeptical, but I decided to give these a try... and they were FAB.U.LOUS! Thanks so much for sharing! Now I'm going to have to check out more of your blog. :-)
ReplyDeleteKind of a silly question, but what kind of brown sugar do you use when baking these or other cookies? Light or dark?
ReplyDeleteI use light brown sugar. I rarely use dark. Just preference. You can really use either. Dark just makes it darker in color & a little richer.
Deleteoh my amber, these look amazing!
ReplyDeleteThanks Aimee! You have to try these, they are a must make b/c they are just so satisfying in every definition! One of my absolute favs!
DeleteMade these today. Used butterscotch chips instead of caramel and they smell amazing baking.
ReplyDeleteI made these yesterday. My cookies turned out a bit hard. I made really large cookies (20 instead of 24)and only cooked them until they were barely brown. Do you think I overcooked them? I can't think of anything else. The concept is delicious. I like the idea of using peanut butter chips also.
ReplyDeleteWas your butter too soft? If your butter is melty instead of soft it can effect the texture of the cookie once it is baked. You can also try lowering the temperature of your oven (325*F) and see if that helps.
ReplyDeleteI used butter-flavored Crisco.. And OH MAN. I'm going to gain 40 lbs from making the too often!!!!! YUMMMMM!!
ReplyDelete