Side Pannel
Salted Caramel Pretzel Chocolate Chunk Cookie
Salted Caramel Pretzel Chocolate Chunk Cookie
- Recipe Submitted by Herb on 10/29/2014
Category: Breakfast, Cookies, Chocolate
Ingredients List
- 3 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 1/3 cup butter, softened
- 1 cup packed light brown sugar
- 1 cup granulated sugar
- 2 eggs
- 1 tablespoon vanilla extract
- 2 cups semi-sweet chocolate chunks
- 1 cup crushed pretzel pieces
- 18 - 20 soft caramel candies, unwrapped and cut in half
- fleur de sel or sea salt
Directions
Preheat the oven to 350 degrees F and line two cookie sheets with parchment paper.
In a medium bowl, whisk together flour, baking soda and salt; set aside.
Using an electric stand mixer fitted with the paddle attachment, cream the butter and sugars together until light and fluffy, about 5 minutes.
Add the eggs and vanilla and beat until combined. Slowly add the flour mixture until just combined. Fold in chocolate chunks and pretzels.
Cover and chill the batter in the refrigerator for 15 minutes.
Remove the dough from the refrigerator and roll the dough into balls, about 1 1/2 tablespoons each. Using your thumb, press into the center to create an indent, place the caramel into the center of the dough ball and then re-roll the ball to cover the caramel candy. Make sure the caramels are completely covered inside the ball. Repeat with remaining dough. Sprinkle tops of dough balls with fleur de sel or sea salt.
Place the dough balls on the cookie sheet spaced 2 to 3 inches apart. Bake the cookies until the edges are golden but the centers are soft, about 11 to 13 minutes. Cool completely on baking sheet.
Enjoy!
In a medium bowl, whisk together flour, baking soda and salt; set aside.
Using an electric stand mixer fitted with the paddle attachment, cream the butter and sugars together until light and fluffy, about 5 minutes.
Add the eggs and vanilla and beat until combined. Slowly add the flour mixture until just combined. Fold in chocolate chunks and pretzels.
Cover and chill the batter in the refrigerator for 15 minutes.
Remove the dough from the refrigerator and roll the dough into balls, about 1 1/2 tablespoons each. Using your thumb, press into the center to create an indent, place the caramel into the center of the dough ball and then re-roll the ball to cover the caramel candy. Make sure the caramels are completely covered inside the ball. Repeat with remaining dough. Sprinkle tops of dough balls with fleur de sel or sea salt.
Place the dough balls on the cookie sheet spaced 2 to 3 inches apart. Bake the cookies until the edges are golden but the centers are soft, about 11 to 13 minutes. Cool completely on baking sheet.
Enjoy!
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