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To make these tasty cookies, gather the following ingredients: - 1 cup unsalted butter, softened - 1 cup brown sugar, packed - 1/2 cup granulated sugar - 2 large eggs - 2 teaspoons vanilla extract - 2 1/2 cups all-purpose flour - 1 teaspoon baking soda - 1/2 teaspoon salt - 1 cup crushed pretzels - 1 cup semi-sweet chocolate chips - 1/2 cup caramel sauce (store-bought or homemade) - Flaky sea salt, for sprinkling You can add a personal touch to your cookies with these options: - Chopped nuts like pecans or walnuts for extra crunch - Different types of chocolate, like milk or dark chocolate - White chocolate chips for a sweeter flavor - A sprinkle of cinnamon for a warm spice If you have dietary needs, try these swaps: - Use coconut oil instead of unsalted butter for a dairy-free option - Replace all-purpose flour with almond flour for a gluten-free version - Use flax eggs (1 tablespoon ground flaxseed + 2.5 tablespoons water) in place of eggs - Substitute agave syrup for brown sugar for a lower-glycemic sweetener These ingredients will help you create delicious Salted Caramel Pretzel Cookies with ease. Adjust them to fit your taste and needs! First, preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper. This helps cookies bake evenly and makes cleanup easy. In a large bowl, mix 1 cup of softened unsalted butter with 1 cup of packed brown sugar and 1/2 cup of granulated sugar. Beat them together until the mix is light and fluffy. Next, add 2 large eggs, one at a time. Mix well after adding each egg. Stir in 2 teaspoons of vanilla extract for flavor. In another bowl, whisk 2 1/2 cups of all-purpose flour, 1 teaspoon of baking soda, and 1/2 teaspoon of salt. Slowly add this dry mix to your wet ingredients. Combine until just mixed, so the dough stays soft. Now it’s time to add the fun stuff! Fold in 1 cup of crushed pretzels and 1 cup of semi-sweet chocolate chips. Make sure they spread out evenly in the dough. Using a cookie scoop or a tablespoon, drop dough balls onto the prepared baking sheets. Leave space between each ball for spreading. Press a small indentation in the center of each cookie. Drizzle about 1 teaspoon of caramel sauce into this space. This will give you that sweet surprise when you bite in! Lightly sprinkle flaky sea salt over each cookie for that perfect sweet and salty balance. Bake the cookies in your preheated oven for 10-12 minutes. The edges should look golden, but the centers should still feel chewy. Once baked, let the cookies cool on the baking sheet for about 5 minutes. This helps them set properly. After that, transfer them to a wire rack to cool completely. These cookies are best enjoyed warm, but they taste great later too! Share them with friends or keep them all for yourself. To get cookies that are soft and chewy, use softened butter. Cream it well with the sugars until fluffy. This helps to create air pockets. Use the right flour too. All-purpose flour works best for a nice, chewy bite. Don’t overmix when adding the dry ingredients. Mix just until combined to keep the cookies tender. Use fresh eggs and real vanilla extract for the best taste. Adding a sprinkle of flaky sea salt on top of each cookie brings out the sweetness of the caramel. You can also add a touch of cinnamon or nutmeg to the dough for extra warmth. Play with the chocolate too. Dark chocolate adds a rich flavor contrast with the sweet caramel. Avoid using cold butter as it won’t cream well. This will lead to dense cookies. Don’t skip the chilling step if you find your dough too soft. Chill it for 30 minutes to help shape your cookies better. Also, watch the baking time closely. Overbaking will make them hard instead of chewy. Always let them cool slightly on the sheet before moving them to a rack. {{image_2}} You can make these cookies your own! Try adding chopped nuts like pecans or walnuts. They add a nice crunch and flavor. You can also swap out the semi-sweet chocolate chips for milk chocolate or dark chocolate. Each choice brings a new twist to the cookie. Want to go gluten-free? You can use a gluten-free all-purpose flour blend. This will work well in the recipe. Just make sure it has a good mix of flours for the best texture. The cookies will still taste great with the salted caramel and pretzel crunch. Seasonal flavors can make these cookies special. For fall, add pumpkin spice to the dough for a warm, cozy taste. You can use pumpkin pie spice or a mix of cinnamon, nutmeg, and ginger. For winter, crushed peppermint candies can give a festive touch. Just sprinkle them on top before baking for a fun holiday treat. To keep your Salted Caramel Pretzel Cookies fresh, store them in an airtight container. This helps prevent them from drying out or becoming too soft. You can use a cookie jar or a plastic container with a tight lid. Place parchment paper between layers of cookies to avoid sticking. Store them at room temperature for the best results. You can freeze these cookies for later enjoyment. First, let the cookies cool completely. Then, place them in a single layer on a baking sheet. Freeze them for about an hour. After that, transfer the cookies to a freezer-safe bag or container. Be sure to label the bag with the date. They can stay fresh in the freezer for up to three months. When stored properly, these cookies can last about one week at room temperature. If you freeze them, they are best enjoyed within three months for the best taste. Over time, the cookies may lose some of their crunch, but they will still be delicious. Enjoy them fresh out of the oven or thawed from the freezer! To make Salted Caramel Pretzel Cookies from scratch, you start by gathering your ingredients. You will need: - 1 cup unsalted butter, softened - 1 cup brown sugar, packed - 1/2 cup granulated sugar - 2 large eggs - 2 teaspoons vanilla extract - 2 1/2 cups all-purpose flour - 1 teaspoon baking soda - 1/2 teaspoon salt - 1 cup crushed pretzels - 1 cup semi-sweet chocolate chips - 1/2 cup caramel sauce (store-bought or homemade) - Flaky sea salt, for sprinkling Preheat your oven to 350°F (175°C). Then, cream the butter with both sugars until fluffy. Add the eggs one by one, mixing well. Stir in the vanilla extract. In another bowl, whisk the flour, baking soda, and salt. Gradually mix the dry ingredients with the wet ingredients. Fold in the crushed pretzels and chocolate chips. Scoop the dough onto baking sheets. Make a small dent in each ball and add caramel sauce. Sprinkle flaky salt on top. Bake for 10-12 minutes, then cool before serving. Yes, you can use store-bought cookie dough for a quicker option. Choose a plain or chocolate chip dough. This saves time but may not have the same flavor as homemade dough. If you want to add the pretzels and caramel, mix in crushed pretzels and drizzle caramel sauce on top before baking. This adds that crunchy and sweet element you want. You can find pre-made Salted Caramel Pretzel Cookies at many local bakeries or specialty shops. Grocery stores may also carry them in the cookie aisle. For a wider selection, check online. Websites like Amazon or specialty food sites often sell them. When buying, read reviews to find the best options. You now have all the steps to make Salted Caramel Pretzel Cookies. Remember to follow the ingredient list closely for the best results. Use the tips and tricks to avoid common mistakes, and feel free to customize your cookies to fit your tastes. Keep your cookies fresh with proper storage methods. Whether baking for yourself or sharing with friends, these cookies will impress. Enjoy the sweet and salty flavors that make them special!

Salted Caramel Pretzel Cookies

Indulge in the deliciousness of Salted Caramel Pretzel Cookies! These easy-to-make cookies blend salty pretzels, sweet caramel, and chocolate chips, creating a perfect treat for any occasion. Follow our step-by-step guide to bake a batch that will wow your family and friends.
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Ingredients
  

1 cup unsalted butter, softened

1 cup brown sugar, packed

1/2 cup granulated sugar

2 large eggs

2 teaspoons vanilla extract

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup crushed pretzels

1 cup semi-sweet chocolate chips

1/2 cup caramel sauce (store-bought or homemade)

Flaky sea salt, for sprinkling

Instructions
 

Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.

    In a large mixing bowl, cream together the softened butter, brown sugar, and granulated sugar until light and fluffy.

      Add the eggs, one at a time, mixing well after each addition. Then stir in the vanilla extract.

        In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet mixture, combining until just incorporated.

          Fold in the crushed pretzels and chocolate chips until evenly distributed.

            Using a cookie scoop or tablespoon, drop dough balls onto the prepared baking sheets, leaving enough space between each for spreading.

              Press a small indentation into the center of each cookie and drizzle about 1 teaspoon of caramel sauce into each indentation.

                Lightly sprinkle flaky sea salt over the top of each cookie.

                  Bake in the preheated oven for 10-12 minutes or until the edges are golden but the centers remain chewy.

                    Allow cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

                      Prep Time: 15 minutes | Total Time: 25 minutes | Servings: 24 cookies