Caramel Pretzel Chocolate Chip Cookies


You all know Jane by now: my cute sister who brought us New York Times chocolate chip cookies, tender juicy chicken, and cucumber sandwiches. Oh, and chicken julienne. So, you get why I trust her, right? Here’s her latest find: caramel pretzel chocolate chip cookies. That’s four adjectives modifying the noun “cookie”. Four!! And each one represents some kind of cool texture or flavor that adds to the finished product. Wait . . . chocolate modifies chip so technically it is an adverb but on the other hand it doesn’t answer the questions how, when, or where so maybe I just don’t know what I’m talking about. Given that incredibly long run-on sentence, clearly I don’t. Forget English, let’s talk math. The numbers in this recipe might just need to be doubled or tripled because, as Jane kindly informed me, the recipe doesn’t make nearly enough. Makes a mere 2 dozen. Get out your calculators, folks, because we have a cookie recipe to double!


½ c butter, room temperature

¼ c + 2 T sugar

¼ c + 2 T brown sugar

1 egg

½ t vanilla

1½ c flour

½ t baking soda

½ t salt

½ c semi-sweet chocolate chips

½ c caramel bits

¾ c stick pretzels, broken into thirds


Using mixer, cream butter and sugars. Beat in egg and vanilla. Add flour, baking soda and salt. Mix until incorporated. Stir in chocolate chips, caramel bits and pretzels. Using 1-inch cookie scoop, form balls and place on cookie sheet lined with parchment paper. Bake at 350°F for 11-12 minutes.

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