Did you make them? Did you pick a word? I’ve done both in the past, and couldn’t seem to do either this year. Instead, my husband and I took about 5 minutes on New Year’s Eve to talk about what we hope 2017 will look like in our family. Per usual, that involves me not trying to pack a zillion things into short time frames.
I did post on my Instagram story (which, btw, is such a fun place to share real-time kitchen antics) that I wanted to eat more cookies. Then I saw this post on Design Mom and figured we’re onto something here.
The cookies I shared are these salted caramel pretzel chocolate chip cookies, and they’re every bit as delightful as you’d expect, given their name.
To make 36, you will need:
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1 cup unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1 1/2 cups brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups chocolate chips
- 1 cup chopped pretzels
- 18-20 caramels, cut in half (I like to use Trader Joe’s Fleur de Sel Caramels)
- Pretzel twists for pressing on cookies (about 36)
- Preheat oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Using a stand mixer, cream butter and sugars together for about 3 minutes. Add in the eggs and vanilla and mix until combined. With the mixer on low, slowly add in the dry ingredients. Stir in the chocolate chips and chopped pretzels.
- 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.
*A note: When you store cookies with large chunks of salt on top (as can be found on pretzels), science happens, and the salt can make things soggy over the course of a couple of days. Keep that in mind as you store these. I baked about half the dough, stored the rest in my fridge, then made a second batch for a later occasion.