Prep Time 15 mins
Cook Time 12 mins
Rest Time 15 mins
Total Time 42 mins
Cooking Method:
Cuisine:
Courses: ,
Difficulty: Intermediate
Cooking Temp: 175  C
Servings: 24
Best Season: All Seasons
Description

salted caramel cookies, chocolate chip cookies, pretzel cookies, sweet and salty cookies, easy dessert recipe

Ingredients
    For the Cookie Dough:
  • 2 1/2 cups all-purpose flour (sifted)
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup unsalted butter (softened)
  • 1 cup brown sugar (packed)
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 tsp vanilla extract
    • Mix-ins:
  • 1 cup semi-sweet chocolate chips
  • 1 cup crushed pretzels
  • 12 soft caramel candies (chopped into small pieces)
  • Flaky sea salt (for garnish)
Instructions
    Preheat & Prep
  1. 1
    Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper. Set aside.
    2. Mix Dry Ingredients
  2. 2
    In a medium-sized bowl, whisk together the sifted flour, baking soda, and salt. Set aside.
    3. Cream Butter & Sugars
  3. 3
    In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together using an electric mixer until light and fluffy (about 2-3 minutes).
    4. Add Eggs & Vanilla
  4. 4
    Mix in the eggs one at a time, ensuring each is fully incorporated. Stir in the vanilla extract.
    5. Combine Wet & Dry Ingredients
  5. 5
    Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Avoid over-mixing.
    6. Fold in Mix-ins
  6. 6
    Gently fold in the chocolate chips, crushed pretzels, and caramel pieces using a spatula.
    7. Scoop & Shape
  7. 7
    Using a cookie scoop or tablespoon, drop dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
    8. Bake
  8. 8
    Bake for 10-12 minutes, or until the edges are golden brown and the centers are slightly underbaked.
    9. Add Sea Salt & Cool
  9. 9
    Remove from the oven and immediately sprinkle flaky sea salt on top. Let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.
    10. Enjoy!
  10. 10
    Once cooled, enjoy these chewy, sweet, and salty cookies with a glass of milk or your favorite hot beverage!
Note
  • Storage: Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze for up to 3 months.
  • Caramel Tip: Use soft caramel candies rather than hard caramels to ensure a gooey texture.
  • Pretzel Variations: Substitute crushed pretzels with salted peanuts for a different crunch.
  • Make-Ahead Tip: The cookie dough can be prepared in advance and refrigerated for up to 48 hours before baking.
Read it online: https://petitepanini.com/recipe/salted-caramel-pretzel-chocolate-chip-cookies/