This is a fantastic recipe from one of my favorite blogs, Two Peas and Their Pod. For her birthday, my friend Libby requested something along the lines of caramels and cookies. The hardest part of making these cookies is not eating all the dough before the cookies make it into the oven. The coarse sea salt makes a big difference in appearance and flavor.
Ingredients:
3 cups flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon coarse sea salt
1 cup unsalted butter, at room temperature
1/2 cup granulated sugar
1 1/2 cups brown sugar
2 eggs
2 teaspoons vanilla
1 1/2 cups chocolate chips
1 cup pretzels, chopped
18-20 caramels
pretzel twists for pressing on cookies
extra sea salt for sprinkling on cookies
Preparation:
1. Preheat oven to 350 degrees. Line a large baking sheet with baking mats or parchment paper and set aside.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. Using a mixer, cream butter and sugars together. Add in the eggs and vanilla and mix well.
4. Gradually add in the dry ingredients. Stir in the chocolate chips and chopped pretzels.
5. Form the cookie dough into balls and place a caramel piece in the center of the dough ball. Place on prepared baking sheet, about 2 inches apart. Gently press a pretzel on top of each cookie. Sprinkle cookies with coarse sea salt.
6. 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 rack and cool completely. Store in an air tight container.
Ingredients:
3 cups flour
1 1/2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon coarse sea salt
1 cup unsalted butter, at room temperature
1/2 cup granulated sugar
1 1/2 cups brown sugar
2 eggs
2 teaspoons vanilla
1 1/2 cups chocolate chips
1 cup pretzels, chopped
18-20 caramels
pretzel twists for pressing on cookies
extra sea salt for sprinkling on cookies
Preparation:
1. Preheat oven to 350 degrees. Line a large baking sheet with baking mats or parchment paper and set aside.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. Using a mixer, cream butter and sugars together. Add in the eggs and vanilla and mix well.
4. Gradually add in the dry ingredients. Stir in the chocolate chips and chopped pretzels.
5. Form the cookie dough into balls and place a caramel piece in the center of the dough ball. Place on prepared baking sheet, about 2 inches apart. Gently press a pretzel on top of each cookie. Sprinkle cookies with coarse sea salt.
6. 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 rack and cool completely. Store in an air tight container.