Salted Caramel Chocolate Chip and Pretzel Cookies

So my mom does this huge cookie exchange every year. All of her friends beg to come because she decorates the house to the nines and everyone has such a good time….. plus there are mimosas and her famous sausage balls. I am really hoping to win this year with a fantastic salty sweat combo. Don’t be sad if you weren’t invited, I will be posting pics and video on snapchat so you can come with me.

So without further ado say hello to my Salted Caramel Chocolate Chip and Pretzel Cookies. Oh yeah. Mmmmmm.

PS – This is a slightly altered version of Two Peas and their Pod’s recipe. Click the link for their original version.

Salted Caramel Chocolate Chip and Pretzel Cookies

Yield: About 3 dozen cookies

Prep Time: 15 minutes

Cook Time: 10-12 minute

Ingredients:

• 3 cups all-purpose flour
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 3/4 teaspoon sea salt
• 1 cup softened unsalted butter
• 1/2 cup granulated sugar
• 1 1/2 cups brown sugar
• 2 large eggs
• 2 teaspoons vanilla extract
• 1 1/2 cups chocolate chips
• 3/4 cup finely chopped pretzels
• baking caramel
• Coarsely ground sea salt for sprinkling on cookies

A few notes before we get started.

For the caramel you can buy caramel squares if you like a thick chewing caramel. I personally love these caramel bits that I found at Aldi’s. The melted beautifully into the cookies. Definitely make sure you line your cookie trays with parchment paper for an easy clean up, otherwise you will be using some serious elbow power lol)

Also for the pretzels, if you have never tried to cut pretzels before it can be a bit tricky. The first time I did this I literally just put some pretzels on a cutting board and went to town. It was fun but they flew all over the place. I highly recommend placing them in a ziplock bag. This will keep them from scattering. I also recommended lightly pressing down on the pretzels with a butter knife. The knife will easily break the pretzels apart and be dull enough not to cut through the bag.

 

Directions:

Preheat oven to 350 degrees F.

In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.

Cream butter and sugars together until smooth and thoroughly combined. I recommend using a stand mixer for this.

Then add in the eggs and vanilla.

With the mixer on low, slowly add in the dry ingredients. Once the dry ingredients are fully mixed you can fold in the chocolate chips, caramel melts and chopped pretzels.

 

With about 1½ tablespoons of dough form the cookie dough into balls and put onto a parchment paper covered baking sheet, about 2 inches apart. I used coarsely ground sea salt to sprinkle on the tops of the cookies to give it more of a sparkle and really make the salty flavor pop, but you could use regular sea salt if you wanted. Bake cookies for 10-12 minutes or until the edges are slightly golden brown. Let cookies cool for a couple of minutes on baking sheet before transferring to a cooling rack….or just eat them like me 😉

And there you have it! The most deliciously salty sweat combo of a cookie. Scroll down below to find a printable version of this recipe.

Please leave a comment and let me know what you think. Don’t forget to follow me here at The Girl and the Coconut. I’m also on Instagram, Twitter, and Snapchat @girlndacoconut.