Hello!
My apologies that neither of us have posted in awhile- I just started a new job and Isabel is busy finishing up senior year. But now that my dance classes are over, I would like to get back to baking!
In honor of my friend Susan’s birthday, I made a small batch of these fun cookies for her. I adapted a basic chocolate-chip cookie recipe that I found on a website a few years ago and have loved ever since (the best part? No eggs, so you can eat the dough guilt-free!) Anyway, this is pretty easy; the most difficult part was chopping up the caramels. I used about ten candies chopped into eighths, which took some elbow grease, but it may be easier if you used a larger knife. The smaller you can get them to, the better. My pretzel pieces turned out to be a little larger than I wanted relative to the size of the cookies; I would aim to get them to about a quarter inch. Also, these are fragile, so be careful removing them from the pan.
Enjoy!
-Maggie
Chocolate-Chip Caramel Pretzel Cookies
1/2 cup butter, melted and cooled to room temperature
1/2 cup firmly packed brown sugar
1/3 cup granulated sugar
1/2 teaspoon vanilla extract
1 cup all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
2/3 cup semisweet chocolate chips
1/3 cup small pretzel sticks, chopped
8-10 soft caramel candies (I used Werther’s) cut into smallest possible pieces
Preheat the oven to 300°. In a bowl, beat butter, brown sugar, and granulated sugar until well blended. Beat in 3 tablespoons of water and the vanilla until smooth.
In another bowl, mix flour, baking soda, and salt. Stir or beat into butter mixture until well-incorporated. Stir in chocolate chips, pretzels, and caramel pieces.
Drop dough in 1 tablespoon portions, 2 inches apart, onto buttered baking sheets. Bake approximately 14 minutes, until cookies are browned, but an area in the center is still pale.
With a wide spatula, transfer cookies to racks to cool. If hot cookies start to break, slid a thin spatula under them to release and let stand on pan to firm up for 2-5 minutes. Then transfer to racks to cool completely.
Makes about 18-20 cookies.
P.S. I would give you the source of the original recipe, but I can’t seem to find it. The webpage may have been taken down since I found it.
The Things We Baked 