Caramel Pretzel Chocolate Chip Cookie recipe!

I was feeling adventurous last weekend, and made up a new cookie recipe! I combined all my favorite things: Chocolate chip cookies, caramel and something salty with an added crunch. The end result, pure deliciousness. I only ate about 10. Then had 3 before 11am the next day at work. Enjoy!


2 1/4 c all-purpose flour
1 t baking soda
1 1/2 t cornstarch
1/2 t salt
3/4 c brown sugar
1/2 c sugar
3/4 c unsalted butter, melted
1 egg + 1 egg yolk
1 tbs vanilla extract
1 c milk chocolate chips
1 c crushed pretzel rods

Caramel Drizzle-
I used leftovers from my caramel apple recipe, here (I would fourth or sixth the recipe if you use this)

But this will work just as well:
7 ounces unwrapped caramels
1/6 c heavy cream


-In a large bowl, combine flour, baking soda, cornstarch, and salt.
-In another bowl, whisk together brown sugar, sugar and melted butter. Whisk until the sugar has dissolved into the butter. Add in the egg and egg yolk. Then add in vanilla extract.
-Mix the wet and dry ingredients.
-Fold in 1 cup milk chocolate chips and pretzels.
-Place the dough in a large bowl, cover, and chill in the refrigerator for 15- 20 minutes.
-Pre-heat the oven to 325 degrees.
-Use 2 tablespoons of dough for each cookie. Use your hands to form the dough into balls. Press a few additional chocolate chips onto the top of the dough ball.
-Bake for 10-12 minutes. We like them more doughy so we did 10 minutes and this was perfect. Because of the cornstarch the cookies wont ever really brown so dont keep them in more than 12 minutes.
- Combine Caramels and Heavy cream in saucepan on med/low heat, stir until melted and completely mixed-- be careful not to burn.
-Transfer cookies to cooling rack. Drizzle with caramel.

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