Why choose one when you can have both sweet and salty combined in these delicious salted caramel pretzel cookies from Two Peas & Their Pod? Chocolate chips, gooey caramel and a sprinkling of rock salt all combined in cookie dough, what more could you want as a mid-week treat? These incredibly delicious treats are easy to make and even easier to eat, serve with a glass of milk or a nice hot cup of tea for that humble home made cookie experience.
3 cups all-purpose flour
1 1/2 tsps baking powder
1 tsp baking soda
1 tsp sea salt
1 cup unsalted butter
1/2 cup granulated sugar
1 1/2 cups brown sugar
2 large eggs
2 tsps vanilla extract
1 1/2 cups chocolate chips
1 cup pretzels, chopped
18-20 caramels, cut in half
Pretzel twists for pressing on cookies
Extra sea salt for sprinkling on top
Preheat oven to 170 C. Line a large baking sheet with baking parchment and set aside.
In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
Using a mixer, cream butter and sugars together for about 3 minutes. Add in the eggs and vanilla and mix until combined. Slowly add the dry ingredients then add the chopped pretzels and chocolate chips.
Form the cookie dough into balls, about 2 tablespoons of dough. Place a caramel piece in the center of the dough ball, making sure the cookie dough completely covers the caramel. This will prevent the caramel from oozing out in the oven. Place on prepared baking sheet, about 2 inches apart. Gently press a pretzel twist on top of each cookie. Sprinkle cookies with sea salt.
Bake cookies for 10-12 minutes or until the edges are slightly golden brown. Remove from oven and let cookies cool on the baking sheet for 2-3 minutes. Transfer to a wire cooling rack and cool completely.