Sweet, salty, soft cookies that just make me smile. Bits of caramel, chocolate chips and big salty pretzel pieces are packed into these soft and chewy cookies for an amazing combo of salty and sweet, and a twist on the traditional chocolate chip cookie. I'm always up for an easy drop cookie and these are delicious. In fact, these are so good, they are likely going to end up in the Christmas cookie tins this year. I'd been wanting to make them for a while and finally was convinced to do so when I got my September Foodie Pen Pal match who was clamoring for something sweet and salty.
Every month I look forward to Foodie Pen Pals, a concept thought up by Lindsay over at the Lean Green Bean. Go visit her blog to learn how to join--bloggers and non-bloggers are welcome! Each month you'll have a chance to send a box full of goodies to on foodie while receiving a box for yourself. This month we tried something new, swapping boxes with the same person. It's a great way to try new things and meet new people. I was paired with Kimmy from Making Mondays. Kimmy has a fun blog full of recipes, crafts and DIY projects, a few of which I'm looking forward to trying. This is Kimmy's first month with Foodie Pen Pals, so I wanted to send an awesome package. So when she mentioned she loves it when sweet meets salty, I knew it was time to make these cookies. To see what else I sent, visit Kimmy. In return, I got a fantastic and indulgent box including milk chocolate macadamia laceys, Trader Joe's blondie bars mix and a speculoos-filled dark chocolate candy bar, a snack pack of Hello Panda chocolate cookies (cute and tasty), chocolate covered sunflower seeds (which Dave dove into before I could take a picture of the goodies) and a coconut water. Thanks so much for the amazing and tasty package, Kimmy!
Now, about these sweet and salty cookies--they couldn't be more simple. Amber from Dessert Now, Dinner Later (a rule I can live by for sure), shared this perfect recipe. Grab some caramel bits, chocolate chips, and pretzel sticks, mix them into a seemingly standard cookie dough and go to town. Soon you'll have a delicious cookie with all the sweet and salty you need. Kimmy asked me for this recipe a few days after receiving her box, after scouring my blog for it, stating she "wanted/needed more." Yeah, these are that kind of cookie.
Caramel Pretzel Chocolate Chip Cookies
1/2 cup butter, softened
1/4 cup plus 2 Tablespoons sugar
1/4 cup plus 2 Tablespoons brown sugar, packed
1/2 teaspoon vanilla extract
1 1/2 cups flour
1/2 teaspoon salt
1/2 teaspoon baking soda
3/4 cup pretzel sticks
1/2 cup caramel bits
1/2 cup semi-sweet chocolate chips
In the bowl of a stand mixer, cream butter and sugars until light and fluffy, scraping sides of bowl as needed. Add egg and vanilla, stirring to combine.
In a separate bowl, whisk together flour, salt and baking soda. Gradually add to butter mixture, stirring until incorporated.
Break pretzel sticks into about 1 inch pieces and add to dough with caramel bits and chocolate chips. Stir to distribute throughout.
Drop dough onto parchment or Silpat lined cookie sheets. (Note: I used a medium cookie scoop). Slightly flatten the dough balls with the palm of your hand. Bake at 350 degrees F for 10-12 minutes until set and edges are crisp. Turn baking sheet 180 degrees halfway through. If using more than one sheet at a time, rotate positions in the oven for more even baking.
Remove from oven and let cool on pans for 3-5 minutes before transferring to wire rack to cool completely.
Makes 3 dozen cookies.
The Cookie Princess
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