Description
Delight in the perfect blend of sweet and salty with these White Chocolate Chip Caramel Pretzel Cookies. Crispy pretzels and gooey caramel bits complement the rich white chocolate chips, all nestled in a chewy oat cookie base. These cookies bring a wonderful mix of textures and flavors, making them an irresistible treat for any occasion.
Ingredients
Scale
Wet Ingredients
- 1 cup butter
- 1 ¼ cups brown sugar
- 1/2 cup granulated sugar
- 1 egg
- 1 egg yolk
- 1 teaspoon pure vanilla extract
Dry Ingredients
- 2 cups flour
- 1 cup rolled oats (not quick cooking)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/4 teaspoon ground cinnamon
Add-ins
- 1 cup white chocolate chips
- 1 cup pretzels (coarsely chopped, measure first then chop)
- ¾ cup caramel bits (Kraft)
- Sea salt (optional, for sprinkling)
Instructions
- Melt Butter and Mix Sugars: In a medium saucepan over medium-low heat, melt 1 cup butter until fully melted. Remove from heat and stir in 1 ¼ cups brown sugar and 1/2 cup granulated sugar until the mixture is smooth. Chill this butter-sugar mixture in the fridge for 10 minutes to cool slightly.
- Add Eggs and Vanilla: Take the chilled mixture out of the fridge. Using a wooden spoon or hand mixer, beat in 1 egg, 1 egg yolk, and 1 teaspoon pure vanilla extract until combined thoroughly, creating a rich and creamy base.
- Combine Dry Ingredients: In a separate bowl, combine 2 cups flour, 1 cup rolled oats, 1/2 teaspoon baking soda, 1/2 teaspoon salt, and 1/4 teaspoon ground cinnamon. Gradually add this dry mixture to the wet ingredients and mix until fully incorporated.
- Fold in Mix-Ins: Gently fold 1 cup white chocolate chips, 1 cup coarsely chopped pretzels, and ¾ cup caramel bits into the cookie dough to evenly distribute the delicious add-ins.
- Shape and Chill Cookies: Using your hands or a cookie scoop, form the dough into 24 medium-sized balls. Place the balls on cookie sheets lined with parchment paper or silpat liners. Optionally, sprinkle the tops with sea salt to enhance the flavors. Refrigerate the cookie sheets for 30 minutes to firm up the dough and aid in baking.
- Bake Cookies: Preheat your oven to 325°F (163°C). Remove cookie sheets from the fridge and bake the cookies for 11 to 14 minutes until the edges are lightly golden but the centers remain soft. Remove from the oven and let cool on the sheets before transferring to a wire rack.
Notes
- Chilling the dough before baking helps prevent spreading, resulting in thicker, chewier cookies.
- Measuring and chopping pretzels after measuring ensures you have the precise volume while maintaining the desired texture.
- Sea salt sprinkled on the cookies before baking balances the sweetness and enhances the cookie’s flavor complexity.
- Use parchment paper or a silpat liner for easy cleanup and to prevent sticking.
- Store baked cookies in an airtight container at room temperature for up to 5 days.
