What’s better than caramel?
Wait! What’s better than caramel and chocolate?
WAIT! What’s better than caramel, chocolate and pretzel??
Nothing! That’s what. When I had a craving for all three I realized that I could, in fact, put all into a cookie. So that’s just what I did. I lightly crushed the pretzels, leaving them big enough to have an impact but small enough to keep the cookie soft. I used caramel bits instead of chopping up caramel squares. (Who likes to unwrap all of those squares anyway? Not this girl.)
These turned out to be a huge hit with not only the mom crowd but also with the kids. They store like a dream in a airtight container in the freezer and are hardy enough to stack in school lunches without getting crushed.
And though I never suggest removing or adding ingredients, you can absolutely do this with this recipe. Want to add nuts? You bet! Have a inkling of coconut? Add it in! I call them Kitchen Sink Cookies because everything can taste yummy in these. (Except garlic. I would absolutely NOT recommend that.)
1 cup butter, little colder than room temp
1 cup packed brown sugar
½ cup white sugar
1 tsp vanilla extract
2 large eggs
2 ½ cups flour (I use bread flour for the higher protein content)
1 Tbsp. cornstarch
1 tsp. baking soda
1 tsp. baking powder
½ tsp. salt
1 ½ cups semi sweet chocolate chips
1 ½ cups chopped pretzels
1 bag Kraft caramel bits (11 oz)
Preheat oven to 400 degrees.
Put butter into bowl of stand mixer with paddle attachment. Add in both sugars and beat for 4-5 minutes until light and fluffy. Add in eggs and vanilla and beat one more minute.
Whisk together dry ingredients in separate bowl and add slowly while mixer is on low speed.
Pour in chocolate, caramel, and pretzels and just mix until combined. Over mixing will break down the pretzels. NOT recommended.
I used the all mighty ice cream scoop to make sure the cookies were as even as possible (I used the OXO 20 scoop). Scoop onto baking sheet and pop into freezer for 10 minutes.
Pull out 9 frozen cookies at a time and space them out onto on a half-sheet baking sheet lined with parchment paper. We love this precut parchment paper.
Bake for 8-12 minutes. When hot out of the oven you can use a circle cookie cutter and spin around cookie to help rebuild the perfect circle cookie shape.
Kitchen Sink Cookies
- 1 cup butter little colder than room temperature
- 1 cup brown sugar packed
- 1/2 cup white sugar
- 1 tsp vanilla extract
- 2 large eggs
- 2 1/2 cups flour I use bread flour for the higher protein content
- 1 Tbsp. cornstarch
- 1 tsp. baking soda
- 1 tsp. baking powder
- 1/2 tsp. salt
- 1 1/2 cups semi-sweet chocolate chips
- 1 1/2 cups chopped pretzels
- 1 bag Kraft caramel bits (11 oz.)
- Preheat oven to 400 degrees.
- Put butter into bowl of stand mixer with flat paddle beater attachment. Add in both sugars and beat for 4-5 minutes until light and fluffy. Add in eggs and vanilla and beat one more minute.
- Whisk together dry ingredients in separate bowl and add slowly while mixer is on low speed.
- Pour in chocolate, caramel bits, and chopped pretzels and just mix until combined. Over mixing will break down the pretzels. NOT recommended. I use the OXO 20 scoop to make sure the cookies were evenly sized. Scoop onto baking sheet and pop into freezer for 10 minutes.
- Pull out 9 balls of dough at a time and space them on a half-sheet baking pan, lined with parchment paper.
- Bake for 8-12 minutes. It will be golden on top with lightly browned edges. Tip: When hot out of the oven, use a circle cookie cutter and spin around cookie to help rebuld the perfect circle shape.
[…] are on my list to make. And here is a perfect refreshing summer salad recipe. I also want to try this new cookie recipe. And finally, this Cream Cheese Pound Cake looks […]