A few weeks back my very talented friend from The Mill House Inn, Carolyn “Look What I Made Today” Stec, directed my attention to these cookies. As we share a fondness for over-the-top baked goods, we frequently share pictures of recipes we’ve made or think the other should try. As I’ve been on a kick of taking things and putting them in other things lately, this recommendation was on point.
Not only that, the timing was excellent. My buddy Ivan recently launched a podcast* and invited me on to talk about—what else?—baking. I brought these along to share with him, his co-host and the crew. While I’ve been informed that eating into a microphone was probably not the best idea, the shared reaction was one of pure “don’t look at me with my shirt off” bliss.
And, since this recipe yields 30+ cookies, I had enough left over to share with my co-workers the next day. Judging by how long they lasted in the office kitchen (the best measure of quality), this effort will most definitely be repeated. It’s rather satisfying to discover one’s tupperware container is filled with nothing but crumbs at the end of the day.
* I have not listened and the time of this posting. Fingers crossed!
INGREDIENTS (recipe slightly modified from Two Peas and Their Pod)
- 3 cups all-purpose flour
- 1 + 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup unsalted butter, at room temperature
- 1 cup granulated sugar
- 1 cup brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 + 1/2 cups chocolate chips
- 1 cup chopped pretzels
- 15 – 20 caramels, cut in half
- Small pretzel twists (30 – 36)
- Sea salt for sprinkling on cookies
DIRECTIONS (makes about 30 – 36)
- Preheat oven to 350 degrees and line a baking sheet with parchment paper.
- In a large bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Using a stand up mixer, cream butter and sugars until light and fluffy (about 3 minutes).
- Add eggs (one at a time) until completely incorporated into the mix. Add vanilla, completely incorporating.
- Slowly add the flour mixture until just combined.
- Mix in chocolate chips and pretzels until evenly distributed throughout mixture.
- Create 1 and 1/2″ balls—about 2 tablespoons—of dough (this dough is super easy to work with).
- Press a caramel in the center of each ball, making sure to completely cover with dough.
- Arrange 12 balls of dough about 2″ apart on your prepared baking sheet.
- Press a pretzel twist onto the top of each and give ’em a good smoosh.
- Bake for 12 – 15 minutes (until the edges begin to slightly brown), remove from oven and immediately hit ’em with a light dusting of sea salt.
- Allow to rest on the baking sheet for 2 – 3 minutes before moving to a wire rack to completely cool.
- Pray that the friend whose podcast for which you made these doesn’t make you sound like a complete doofus.