Salty sweet, salty sweet, how can you ever decide which is better?! I cant, I'm the biggest flip flopper ever. One thing I do know is that when I have a craving for both, I make these beauties and I am "A-ok" satisfied! The caramel chunks in these cookies mixed with the salty crunch of the pretzel is a killer combo!
Caramel Pretzel Chocolate Chip Cookies
3 2/3 cups flour
1 1/4 tsp baking soda
1 1/2 tsp baking powder
1 1/2 tsp course salt
1 1/4 cups unsalted butter
1 1/4 cups brown sugar
1 cup plus 2 Tbl sugar
2 large eggs
2 tsp vanilla extract
20 ounces semi-sweet chocolate chips
1 1/2 cups broken salted pretzels
1 1/2 cups chopped caramels
Sift together the dry ingredients; set aside. Combine butter and sugars, mixing until light and fluffy in texture, about 5 minutes. Mix in the eggs, one at at time. Add vanilla. Reduce speed to low and add the dry ingredients. Mix just until the ingredients are incorporated. Stir in the chocolate chips, pretzels and caramels.
Place dough, covered, in refrigerator for 30 minutes. While dough is chilling preheat oven to 350 degrees. Line baking sheets with parchment paper or silpat mats. Place rounded golfball size mounds of cookie dough onto baking sheet and bake for 11 -15 minutes or until edges are golden. Let rest on baking sheet for a minimum of 5 minutes before transferring to a rack to cool further.