Caramel Pretzel Chocolate Chunk Cookies
Stuffed with gooey caramel bits, crunch pretzel pieces, and melty chocolate, these caramel pretzel chocolate chunk cookies are full of texture. They are the perfect blend of salty and sweet!Recipe includes a how-to video!
Servings 22 cookies
Calories 325kcal
Equipment
Ingredients
- 1 cup (226 g) unsalted butter softened
- 1 cup (200 g) light brown sugar firmly packed
- ½ cup (100 g) granulated sugar
- 2 large eggs room temperature preferred
- 2 teaspoon vanilla extract
- 4 cups (450 g) cake flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon table salt
- 6 oz (170 g) semi-sweet chocolate bar chopped
- 1 (65 g) heaping cup broken pretzel pieces
- 1 ½ cups (312 g) caramel bits 11 oz bag
- Sea salt for topping
Instructions
- Preheat oven to 350F (177C) and line baking sheets with parchment paper. Set aside.
- In a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment), use an electric mixer to beat together butter and sugars until light, fluffy and well-creamed.1 cup (226 g) unsalted butter, 1 cup (200 g) light brown sugar, ½ cup (100 g) granulated sugar
- Add eggs and vanilla extract and stir together until thoroughly combined. Set aside.2 large eggs, 2 teaspoon vanilla extract
- In a separate, medium-sized mixing bowl whisk together flour, baking powder, baking soda, and salt.4 cups (450 g) cake flour, 1 ½ teaspoons baking powder, ½ teaspoon baking soda, ¾ teaspoon table salt
- Gradually add the dry ingredients into the wet, stirring well until all ingredients are incorporated.
- Add chopped chocolate, pretzel pieces, and caramel bits and fold into the dough with a spatula until evenly distributed.6 oz (170 g) semi-sweet chocolate bar, 1 (65 g) heaping cup broken pretzel pieces, 1 ½ cups (312 g) caramel bits
- Drop dough by 3 Tablespoon-sized scoops (66g) onto prepared baking sheet, spacing cookies at least 2” (5cm) apart (for more uniform-looking cookies, roll the dough balls between your palms until smooth before baking).
- Transfer to center rack of 350F (175C) oven and bake for 12 minutes, until edges of cookies are just beginning to turn a light golden brown.
- Sprinkle with sea salt within a minute or two of removing from oven.Sea salt for topping
- Allow cookies to cool on baking sheet before enjoying.
Video
Notes
Cake flour
I like the finer, melt-in-your-mouth texture the cake flour lends to the cookie. If you want to use all-purpose flour instead, you’ll need 3 ⅔ cups (450g) all-purpose flour.Storing
Store in an airtight container at room temperature for up to 5 days.Nutrition
Serving: 1cookie | Calories: 325kcal | Carbohydrates: 47g | Protein: 5g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 39mg | Sodium: 177mg | Potassium: 123mg | Fiber: 1g | Sugar: 28g | Vitamin A: 291IU | Vitamin C: 0.1mg | Calcium: 64mg | Iron: 1mg