Ingredients
– Butter adds richness, flavor, and structure; cold butter can help prevent excessive spreading so cookies stay thick
– Brown sugar contributes moisture and a slight caramel note
– White sugar balances sweetness and helps with browning
– Eggs bind the dough, add richness, and round out flavor
– Vanilla binds the dough, adds richness, and rounds out flavor
– Flour give structure, tenderness, and lift
– Cornstarch give structure, tenderness, and lift
– Baking soda give structure, tenderness, and lift
– Baking powder give structure, tenderness, and lift
– Salt give structure, tenderness, and lift
– Milk chocolate chips provide melty sweetness
– Caramels provide melty sweetness; act as the gooey center when baked correctly
– Pretzels offer a salty crunch that contrasts with the caramel and chocolate
Instructions
1-Preheat the oven to 400°F (204°C). Line baking sheets with parchment paper.
2-Slice the cold butter into pieces so it beats smoothly. Using a mixer fitted with the paddle attachment, beat the butter until it’s evenly smooth.
3-Add the brown sugar and white sugar and beat for 1 to 2 minutes until the mixture is smooth and combined.
4-Mix in the eggs and vanilla extract until just combined. Avoid over-mixing at this stage.
5-In a separate bowl, combine the all-purpose flour, cornstarch, baking soda, baking powder, and salt. Gradually add the dry ingredients to the wet on low speed until just mixed. If the dough is too sticky, add extra flour one tablespoon at a time.
6-Fold in the milk chocolate chips and chopped pretzels so the mix-ins are evenly distributed.
7-Portion the dough into 2 heaping tablespoons each. Flatten each piece, place a caramel half in the middle, and roll the dough around the caramel to fully enclose it. Arrange 9 cookies per lined baking sheet to allow room for spreading.
8-Bake for 8 to 12 minutes or until the tops and bottoms are golden, usually about 10 minutes. Remove from the oven and immediately sprinkle each cookie with a little of the coarse sea salt.
9-Let the cookies rest on the baking sheet for 5 minutes to set, then transfer to a cooling rack or enjoy warm.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
🧈 Using cold butter is key to achieving thicker, chewier cookies that hold their shape
🌾 Add flour one tablespoon at a time if the dough is too sticky to handle
❄️ Freeze dough balls for later baking – they can go straight from freezer to oven with just 1-2 extra minutes of baking time
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 cookie
- Calories: 219
- Sugar: 20g
- Sodium: 444mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 30mg