Caramel Pretzel Chocolate Chip Cookies

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Caramel Pretzel Chocolate Chip Cookies are loaded with salty pretzels, gooey caramel bits and semi-sweet chocolate chips. A heavenly cookie that cures all the sweet and salty cravings.

Course: Dessert

Cuisine: American

Prep Time: 10

Cook Time: 13

Servings: cookies

Author: Heather

Ingredients

1 cup salted butter, softened
1¼ cups brown sugar
½ cup white sugar
2 large eggs
1 tablespoon pure vanilla extract
1½ teaspoons baking soda
1 teaspoon baking powder
½ teaspoon salt
3¼ cups all purpose flour
1 cup caramel bits
1 cup broken pretzel sticks
1 cup semi-sweet chocolate chips

Instructions

Preheat oven to 375°F and line two cookie sheets with parchment paper.
In a stand mixer with paddle attachment or in large mixing bowl with hand mixer cream together softened salted butter, brown sugar and white sugar until light and fluffy, about 2-3 minutes.
Add eggs, one at a time, beating well after each egg.
Then beat in the vanilla extract.
Add the dry ingredients: baking soda, baking powder, salt, and all purpose flour. Mix on low speed just until everything is evenly incorporated.
Fold in caramel bits, broken pretzel sticks, and semi-sweet chocolate chips or mix in on low speed.
Using a ⅓ cup or 3.25 oz ice cream scoop, make 12 cookie dough balls and place 6 on each prepared baking sheet.
Roll dough into balls and flatten just slightly with the palm of your hand. Not too much. If desired, add a few extra pretzels or chocolate chips on top for an extra pretty presentation.
Bake one pan at a time, in center of oven, for 13-15 minutes until the edges are a perfect golden brown and centers no longer look wet.
Let cookies cool on pan for 5 minutes and then transfer to wire rack to cool completely.

Nutrition

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