Caramel Pretzel Chocolate Chip Cookies
2 cups all-purpose flour (250 g)
1 teaspoon baking soda
1 teaspoon salt
1 cup butter (230 g), softened
1 cup brown sugar (220 g), packed
½ cup granulated sugar (100 g)
1 teaspoon vanilla extract
2 large eggs
2 cups pretzel twist (225 g), plus more for topping
1 ½ cups chocolate chips (265 g)
1 ½ cups caramel candy (200 g), unwrapped
How to Make It
Preheat the oven to 400°F (200°C).
In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
In a large bowl, beat together the butter, brown sugar, granulated sugar, and vanilla extract until smooth.
Add the eggs, 1 at a time, beating to incorporate before adding the next.
Add the flour mixture a bit at a time while beating, until it forms a smooth dough.
Add the pretzels to a zip-top bag and crush with a rolling pin.
Fold in the chocolate chips and crushed pretzels until evenly combined.
Press a caramel flat and place in the middle of a ball of dough, about 2 tablespoons.
Fold the dough around the caramel, using a bit more to seal if necessary. Place on a well-greased or parchment-lined baking sheet.
Bake for 8-10 minutes, then remove from the oven.
While still warm, press a single pretzel into the top of each cookie. Serve with a cold glass of milk or on their own!
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