Description
Sweet and salty cookies loaded with milk chocolate chips, salted caramel bits, and crushed pretzels, then drizzled with homemade salted caramel.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup milk chocolate chips
- ½ cup salted caramel bits (such as Werther’s Original Soft Caramels, chopped)
- ½ cup crushed pretzels
- ½ cup heavy cream
- ½ cup granulated sugar
- ¼ cup unsalted butter
- ¼ teaspoon sea salt, or to taste
Instructions
- Cream the Butter and Sugars: In a large bowl, or the bowl of your stand mixer, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy. This usually takes about 3-5 minutes. Make sure to scrape down the sides of the bowl occasionally to ensure everything is evenly mixed.
- Incorporate the Eggs and Vanilla: Beat in the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract. The mixture should be smooth and well combined.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt.
- Gradually Add Dry Ingredients to Wet Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough.
- Fold in the Chocolate Chips, Caramel Bits, and Pretzels: Gently fold in the milk chocolate chips, chopped salted caramel bits, and crushed pretzels. Make sure they are evenly distributed throughout the dough.
- Chill the Dough (Important!): Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes, or up to 2 hours.
- Preheat the Oven: Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats.
- Scoop the Dough: Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie.
- Bake the Cookies: Bake for 9-11 minutes, or until the edges are golden brown and the centers are set.
- Cool the Cookies: Remove the baking sheets from the oven and let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Combine Sugar and Heavy Cream: In a medium saucepan, combine the granulated sugar and heavy cream.
- Cook Over Medium Heat: Cook over medium heat, stirring constantly, until the sugar is dissolved and the mixture comes to a simmer.
- Continue Cooking (Without Stirring!): Once simmering, stop stirring and let the mixture cook until it turns a deep amber color. This usually takes about 8-10 minutes. Watch it carefully, as it can burn easily.
- Remove from Heat and Add Butter and Salt: Remove the saucepan from the heat and immediately stir in the butter and sea salt. Be careful, as the mixture will bubble up when you add the butter. Stir until the butter is completely melted and the caramel is smooth.
- Let Cool Slightly: Let the caramel cool slightly before drizzling it over the cooled cookies. It will thicken as it cools. If it becomes too thick, you can gently warm it up again.
- Drizzle with Salted Caramel (Optional): Once the cookies are completely cooled, drizzle them with the salted caramel sauce, if desired.
- Sprinkle with Extra Sea Salt (Optional): For an extra touch of salty-sweet goodness, sprinkle the drizzled cookies with a pinch of sea salt.
- Enjoy! Serve the cookies immediately, or store them in an airtight container at room temperature for up to 3 days.
Notes
- Chilling the dough is crucial to prevent excessive spreading during baking.
- Be careful not to overmix the dough, as this can result in tough cookies.
- Baking times may vary depending on your oven, so keep a close eye on the cookies.
- The salted caramel drizzle is optional but highly recommended for an extra layer of flavor.
- Store cookies in an airtight container at room temperature for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 11 minutes