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Salted Caramel Pretzel Chocolate Chip Cookies

Two Peas & Their Pod
  • 15 minutes
  • Serves 36

INGREDIENTS

3 cups

all-purpose flour

1 1/2 tsp

baking powder

1 tsp

baking soda

1 tsp

sea salt

1 cup

unsalted butter, at room temperature

1/2 cup

granulated sugar

1 1/2 cups

brown sugar

2

large eggs

2 tsp

vanilla extract

1 1/2 cups

chocolate chips

1 cup

chopped pretzels

18

caramels, cut in half (I like to use Trader Joe’s Fleur de Sel Caramels)

Pretzel twists for pressing on cookies (about 36)

Extra sea salt for sprinkling on cookies