I feel like these cookies don't even need an explanation -- they are thick and chewy and the perfect combination of sweet and salty. Sweetness from the caramel and chocolate, salty goodness from the pretzels and a sprinkling of sea salt on top.
If you dig this combo, here's a few more recipes for you:
Caramel, Pretzel and Chocolate Chip Cookies
Yields: approximately 2 dozen cookies
3/4 cup unsalted butter, softened (1 1/2 sticks)
3/4 cup brown sugar
1/4 cup granulated sugar
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup dark chocolate chips (OR semi-sweet)
1/2 cup caramel bits or chopped caramel (Kraft sells the caramel bits)
1/2 cup crushed pretzels
Sea salt, for sprinkling (optional)
Preheat oven to 350 degrees F.
In a medium bowl, combine flour, cornstarch, baking soda and salt; set aside. In the bowl of a stand mixer fitted with a paddle attachment, cream together butter and sugars until fluffy and light in color. Add egg and vanilla and blend in until thoroughly combined.
Add flour mixture, beating until just combined. Stir in chips, caramel bits and pretzels.
Using a large cookie scoop (about 2-3 tablespoons), drop dough onto a prepared baking sheet. Top each cookie with a sprinkling of sea salt. Bake for 9-12 minutes, until barely golden brown around the edges. The tops will not brown. I took mine out at about 11 minutes and the result was a perfectly soft, chewy center!
Let cool, on the sheet, on a wire rack for five minutes. Remove from baking sheet and let cool completely.