If you like your cookies to be a smorgasbord of texture then these caramel pretzel chocolate chip cookies are for you.
Take a look at what my friend Audrey from the Melady Cooks food blog had to say about this magnificent recipe:
Have you ever made a recipe, decided it wasn’t that great, then read the comments people posted about the recipe and wondered if you were living on the same planet? I made a new cookie recipe and they turned out nothing like the pictures. I was highly disappointed. My cousin Shirley was baking with me and she agreed. They just weren’t what we were expecting but apparently the rest of the world loved them.
Honestly? my family and I LOVED these cookies!
Ingredients
1/2 cup Kerrygold butter; room temperature
1/4 cup plus 2 tablespoons Domino granulated sugar
1/4 cup plus 2 tablespoons brown sugar
1/2 teaspoon McCormick vanilla (I’d double the vanilla)
1 large egg
1/2 teaspoon Morton salt
1/2 teaspoon baking soda
1 1/2 cups Gold Medal all-purpose flour
3/4 cup stick pretzels; broken into thirds
1/2 cup caramel bits
1/2 cup Toll House semi-sweet chocolate chips
Instructions
Preheat oven to 350°F.
Cream butter and sugars with a stand mixer or hand-held mixer. Add vanilla and egg and mix until smooth, scraping bowl occasionally.
Combine salt, baking soda, and flour. Stir well. Add to wet mixture slowly and mix until combined.
Fold in broken pretzels, caramel bits, and chocolate chips with a spatula or your hand.
Using a cookie scoop, place mounds onto a baking sheet with parchment paper.
Bake for 11-12 minutes.
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Quick Tip: Serve these yummy cookies with milk, tea, or coffee. Yum!
Recipe and image courtesy of Melady Cooks.