Salty, Sweet, & Chocolaty Caramel Pretzel Chocolate Chunk Cookies

By Sugar Spun Run · 60 min

Ingredients

Instructions

1. Preheat the oven to 350°F (177°C) and line baking sheets with parchment paper.
2. In a large bowl, or a stand mixer with the paddle, beat the butter and both sugars until light, fluffy and well creamed.
3. Beat in the eggs and vanilla until fully combined.
4. In a separate bowl, whisk together the flour, baking powder, baking soda and salt.
5. Gradually add the dry ingredients to the wet, stirring until fully incorporated.
6. Fold in the chopped chocolate, pretzel pieces and caramel bits with a spatula until evenly spread.
7. Scoop 3-tablespoon portions (66 g) onto the sheets, at least 2 inches (5 cm) apart. For neater cookies, roll each ball smooth between your palms first.
8. Bake on the center rack at 350°F (175°C) for 12 minutes, until the edges just start to turn light golden.
9. Sprinkle with sea salt within a minute or two of leaving the oven.
10. Let cool on the baking sheet before eating.

Summarized from Sugar Spun Run's video. Watch it for the details.

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