Yield: 18-24 cookies
Salted Caramel Pretzel Cookies
Ingredients
- 2 cups plus 2 tbsp. all-purpose flour
- ½ tsp. baking soda
- ½ tsp. salt
- 12 tbsp. unsalted butter, melted and cooled until warm
- 1 ½ cup brown sugar
- 1 large egg plus 1 egg yolk
- 2 tsp. vanilla extract
- 1 ½ cups semi-sweet chocolate chips
- 1 cup of crushed pretzels plus a whole pretzel for each cookie
- 1 cup caramel candies, unwrapped and diced*
- *optional- sea salt for sprinkling
Instructions
- Adjust oven racks to a middle position. Preheat oven to 350°. Line cookie sheets with parchment paper.
- Whisk dry ingredients together in a medium bowl; set aside. With electric mixer, or by hand, mix butter and brown sugar until creamy. Beat in egg, yolk, and vanilla until combined. Add dry ingredients and beat at low-speed just until combined. Fold in chocolate chips, pretzels and caramel bits.
- Bake, until cookies are light golden brown and outer edges start to harden yet centers are still soft and puffy (10-12 minutes.) Do not overbake.
- Sprinkle cookies with flakey sea salt.
- Cool cookies on sheets for about 10 minutes and then transfer to a wire rack to cool fully.
- Store in an airtight container for 3-5 days.