Description
Chewy cookies loaded with milk chocolate chips, salted caramel bits, and pretzels, with optional salted caramel drizzle.
Ingredients
Scale
- 1 cup (2 sticks) unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 2 large eggs
- 1 tablespoon 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 Caramel Bits)
- ½ cup crushed pretzels
- ½ cup heavy cream
- ½ cup granulated sugar
- ¼ cup unsalted butter
- 1/4 teaspoon sea salt, or to taste
Instructions
- In a large bowl, or the bowl of your stand mixer, cream together the softened butter, granulated sugar, and light 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. The mixture should be pale and airy.
- Beat in the eggs one at a time, mixing well after each addition. Then, stir in the vanilla extract. Don’t overmix at this stage, just incorporate everything until it’s combined.
- In a separate medium bowl, whisk together the all-purpose flour, baking soda, and salt. Whisking ensures that the baking soda and salt are evenly distributed throughout the flour, which is crucial for the cookies to rise properly and have a consistent flavor.
- Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix the dough, as this can lead to tough cookies. Overmixing develops the gluten in the flour, resulting in a chewier, less tender cookie.
- Gently fold in the milk chocolate chips, salted caramel bits, and crushed pretzels until they are evenly distributed throughout the dough. I like to use a rubber spatula for this step to avoid overmixing. Make sure the caramel bits and pretzels are well incorporated so you get a little bit of everything in each bite.
- Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes, or up to 2 hours. Chilling the dough helps to prevent the cookies from spreading too much during baking and also allows the flavors to meld together. This step is crucial for achieving thick, chewy cookies. If you chill the dough for longer than 2 hours, you may need to let it sit at room temperature for a few minutes before scooping.
- Preheat your oven to 375°F (190°C). Line baking sheets with parchment paper or silicone baking mats. Parchment paper or silicone mats prevent the cookies from sticking to the baking sheets and make cleanup a breeze.
- Use a cookie scoop or spoon to drop rounded tablespoons of dough onto the prepared baking sheets, leaving about 2 inches between each cookie. This spacing allows the cookies to spread without running into each other.
- Bake for 9-11 minutes, or until the edges are golden brown and the centers are still slightly soft. The baking time may vary depending on your oven, so keep a close eye on 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. This allows the cookies to firm up slightly and prevents them from breaking when you move them.
- In a medium saucepan, combine the granulated sugar and heavy cream.
- Cook over medium heat, stirring constantly, until the sugar is dissolved and the mixture comes to a boil.
- Once boiling, stop stirring and let the mixture cook until it turns a deep amber color. This usually takes about 5-7 minutes. Watch it carefully, as it can burn easily. Use a candy thermometer if you have one; the mixture should reach 245°F (118°C).
- Remove the saucepan from the heat and immediately stir in the butter until it is melted and smooth.
- Stir in the sea salt. Taste and add more salt if desired.
- Let the caramel cool slightly before drizzling over the cookies. It will thicken as it cools.
- Once the cookies are completely cooled, drizzle them with the salted caramel sauce, if desired. You can use a spoon or a piping bag to drizzle the caramel.
- For an extra touch of saltiness, 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. They are best enjoyed fresh!
Notes
- Use room temperature butter for a light and fluffy cookie dough.
- Don’t overmix the dough to avoid tough cookies.
- Chilling the dough is essential to prevent excessive spreading.
- Use parchment paper or silicone baking mats for easy cleanup.
- Don’t overbake the cookies; bake until edges are golden and centers are slightly soft.
- Adjust salt in caramel to your preference.
- Store cookies in an airtight container.
- Prep Time: 20 minutes
- Cook Time: 9 minutes