Chocolate Caramel Cookies with Pretzels
These Chocolate Caramel Cookies with Pretzels are the perfect combination of salty and sweet. The cookies are indulgent with a soft and gooey center and a perfectly crisp outer edge.
Ingredients
- 1/2 cup salted butter, softened
- 1/2 cup granulated sugar
- 1/2 cup dark brown sugar
- 1 tsp vanilla extract
- 1 large egg
- 1 1/2 cups all purpose flour
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 9 squares Ghirardelli caramel filled milk chocolate, chopped
- 1 cup pretzels, chopped
- flake sea salt, optional, for topping
Instructions
- Preheat the oven to 375 degrees F and line a baking pan with parchment paper, set aside
- In a large mixing bowl, add in your softened butter and sugar
- Cream together with a hand or stand mixer until fully combined
- Beat in the eggs and vanilla until fluffy
- Add in the flour, baking soda and baking powder (incorporate slowly, mixing in a little bit at a time)
- Crush the pretzel pieces if not already done
- Add the pretzel pieces to the batter
- Chop 6 of the chocolate caramel squares in chunks and add to the batter
- Fold into the batter until the mix-ins are evenly spread out
- Scoop ~2 tbsp of dough at a time and place them evenly spaced on the prepared cookie sheets
- Bake for 8-10 minutes or until the edges are golden but not a dark brown
- While the cookies are baking, chop the last 3 chocolate caramel squares into 4 pieces each
- Remove the cookies from the oven when ready
- Gently press in the chopped pieces of pretzel and chocolate caramel squares on top of each cookie
- Sprinkle the cookies with some flake sea salt
- Let the cookies sit on the tray for 10 minutes before transferring to a cooling rack
- Enjoy!
Nutrition
Serving: 1cookie, Calories: 225kcal, Carbohydrates: 35g, Protein: 3g, Fat: 8g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.3g, Cholesterol: 34mg, Sodium: 207mg, Potassium: 52mg, Fiber: 1g, Sugar: 18g, Vitamin A: 257IU, Vitamin C: 0.1mg, Calcium: 22mg, Iron: 1mg