Chocolate Caramel Pretzel Cookies
Oversized bakery style cookies filled with milk chocolate, dark chocolate, caramel, toffee, and pretzels and topped with flaky sea salt.
Servings: 16 cookies
Calories: 378kcal
Ingredients
- 1 cup butter, softened
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 eggs
- 1 teaspoon vanilla
- 1 ½ teaspoon baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 ¾ cups flour
- ½ cup dark chocolate chips
- ½ cup milk chocolate chips
- ½ cup pretzels, broken into pieces
- ¼ cup toffee bits, chopped
- 10 caramels, cut into thirds or quarters
- Maldon sea salt flakes
Instructions
- Preheat the oven to 350°F.
- In a large mixing bowl mix together the butter, brown sugar, and granulated sugar. Add the eggs and vanilla extract and combine.
- Then add the baking powder, baking soda, salt, and flour. With a spoon, stir in the bittersweet chocolate chips, milk chocolate chips, pretzels, toffee, and caramels.
- Press the dough into a ¼ cup measuring cup. Invert the measuring cup onto a cookie sheet and remove the cookie dough. Use your hands to shape the dough into a small hockey puck shape. Bake for 10-11 minutes until lightly browned around the edges. Remove from the oven and sprinkle with flaky sea salt.Allow the cookies to fully cool on the baking sheet before removing them, otherwise they may fall apart.
Notes
Softening Butter: If you did not soften your butter ahead of time, don't worry. This can be done quickly in the microwave. Add the butter to a microwave-safe bowl and microwave for 1 minute at 20% power. Flip the butter over and add another 30 seconds at 20% power, adding 30 seconds at 20% power as needed.
Different microwaves have different heat levels, and the size of the bowl and how much butter is in the bowl will also impact the timing. Experiment until you've figured out the timing that works for your setup
Stir in Mix-ins: Use a spoon to stir in the mix-ins. If you use a hand or stand mixer you may break the pretzels into smaller pieces than you want. If you do use a mixer (mixing this part by hand is easy, I promise), set it to low speed and mix until just combined.
Caramels: If you see any caramel pieces in the dough towards the bottom or side of the cookies do your best to push them into the middle of the cookies. If the caramel touches the baking sheet it will melt and harden onto the baking sheet instead of turning into a beautiful puddle inside the cookie.
Caramel Puddles: If there are any puddles of caramel on the baking sheet itself, you can use a stiff spatula to scrape the caramel away from the cookie on the pan while it's still warm so that it's easier to remove the cookie once it has cooled.
Scrape Down the Bowl: Be sure to scrape down the bowl as you are mixing the ingredients to ensure that all the ingredients are incorporated evenly.
Flaky Sea Salt: Add the flaky sea salt immediately after removing the cookies from the oven. The salt will stick to the cookies better when they are warm.
Additional Mix-ins: Before baking the cookies you can add a couple of pretzels or chocolate chips to the tops and sides of the cookie dough rounds. It's a great way to "decorate" the cookies as these pieces will stay visibly on top of the cookies as they bake.
Pretzels: The pretzels in the cookies will get stale after a day or so. If you plan to bake these in advance, leave the pretzels out.
Nutrition
Calories: 378kcal | Carbohydrates: 52g | Protein: 4g | Fat: 17g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 55mg | Sodium: 417mg | Potassium: 125mg | Fiber: 1g | Sugar: 31g | Vitamin A: 430IU | Vitamin C: 0.1mg | Calcium: 75mg | Iron: 1mg
