Caramel Pretzel Chocolate Chip Cookies are absolutely delicious and totally loaded with caramel, pretzel pieces and lots of chocolate chips! These cookies have become a favorite treat at our house!
At the Doctors office, where I work, there are Audiologists next door that have a cookie oven. Yes, you read that right. A tiny little cookie oven, that is super cute! I want to steal it, but that’s another story…
They bring us a box of freshly made cookies every Monday, and it takes all the will-power I have to not grab one, every time I walk into our break room. It’s like cookie torture whenever I go to re-fill my water cup.
Now that I’ve been working out and eating healthy, it does get a little easier to over look the cookies, but the thought of eating one still lingers in the back of my mind sometimes. I decided that on my ‘cheat day’ last Sunday, I better make some cookies to fulfill that cookie craving.
I went with these salty-sweet Caramel Pretzel Chocolate Chip Cookies. Oh man, were they divine. Especially, warm! I ate two, which totally satisfied my craving. They are my new favorite cookie, without a doubt!
Caramel Pretzel Chocolate Chip Cookies
- 1 stick 1/2 cup unsalted butter, softened
- 1/3 cup granulated sugar
- 1/3 cup brown sugar
- 1 teaspoon vanilla
- 1 large egg
- 1 1/2 cups all-purpose flour
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 3/4 cup pretzels broken into small pieces
- 1/2 cup caramel bits
- 1/2 cup semi-sweet chocolate chips
- Preheat oven to 350 degrees F.
- Cream butter and sugars together in a stand mixer or in a medium bowl, using a hand mixer, for 1 minute.
- Add vanilla and egg. Mix to combine, scraping sides.
- In a seperate small bowl, combine flour, salt and baking soda. Whisk together to combine, and then gradually add to the wet mixture. Mix until just combined.
- Stir in broken pretzel pieces, caramel bits and chocolate chips.
- Scoop tablespoonfuls of dough onto a cookie sheet lined with parchment paper. Spacing dough apart at least 2 inches.
- Bake 10-12 minutes, or until edges are slightly golden-brown. Remove from oven and let cool 5 minutes before transferring to a cookie rack.
Recipe adapted from: Dessert Now Dinner Later