Kitchen sink loaded chip cookies with sea salt caramel chips, chocolate chips and the crunch of pretzels.
Salted Caramel Pretzel Chocolate Chip Cookies
By Sue Lau | Palatable Pastime
It’s #NationalPretzelDay! Yeah, I know. They have a national day for everything.
I have made some cheddar pretzels not too long ago so wanted something different to make. Seeing I had a bag of sea salt caramel baking chips it seemed the perfect pair. Adding in some tiny chocolate chips and voilà.
These may be some of the better cookies I have made lately, but I always think something like that when I taste a freshly baked cookie, don’t you?
These are perfect for the lunch box since using the crushed pretzels means they miraculously have no nuts in them, which packing in a school lunch demands.
Do they even allow a kid to take a cookie for dessert? I can’t keep up with the rules. Well, these are good after school with a glass of cold milk, as they are dutiful and doing their homework.
Not quite as sweet as a traditional chocolate chip cookie either- the light saltiness from the caramel chips and pretzels cuts that short while remaining perfectly balanced.
Don’t forget to scroll down past the recipe printout and click the blue link to go to the other pretzel recipes for the day.
Join me later in the week when I post new photos to my reuben sandwich recipe.
Also, on Sunday, I have an easy side dish recipe for Rice Pilaf Amandine that includes orzo as part of a #SundaySupper Orzo recipes event.
And Monday will be #MuffinMonday and I have an unusual recipe for Olive and Bergamot Muffins, which I was being creative with. Bergamot is a type of sour orange with floral notes. It pairs interestingly in the recipe, which straddles both worlds being both lightly sweet and lightly savory. If you are looking for different types of recipes, you should enjoy it.
There may be another recipe here or there if I get time as well. I’ll do my best.
~s
Salted Caramel Pretzel Chocolate Chip Cookies
Yield: 4.5-5 dozen
Ingredients:
- 8 ounces unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs, at room temperature
- 2-1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup finely crushed pretzels
- 1 cup Hershey’s Sea Salt Caramel baking chips
- 1 cup semi-sweet mini chocolate chips
Method:
- Preheat oven to 375°F.
- Cream together butter and sugars, then add in vanilla and eggs (one at a time on the eggs).
- Add flour, baking soda and salt small amounts at a time, then mix until smooth.
- Fold in the pretzel crumbs, caramel chips and chocolate chips.
- Place silpat or parchment on a cookie sheet and place rounded tablespoonfuls of dough a couple of inches apart.
- Bake for 11-13 minutes or until golden at the edges.
- Cool on pan 5 minutes, then finish cooling on a wire rack.
From the kitchen of palatablepastime.com
National Pretzel Day
Be sure to check out the other pretzel recipes!
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These sound delicious! I’m looking forward to your orzo and muffins too!
Genius, I never thought to add pretzels to a cookie and these look delicious! My baker daughter is going to love baking these with me this weekend.
I think it depends on the school. Ours lets them, but discourages too much sugar. These look delicious. Thanks for joining me.
I can’t wait to try these this spring during planting season! Love the salty and sweet combination.