Jumbo Chocolate Chip Cookies with Caramel and Pretzels
The perfect chocolate chip cookie is made even better with gooey caramel pieces and salty crushed pretzels.
Ingredients
- 3/4 cup salted butter (softened)
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 large eggs
- 1 1/2 teaspoons vanilla extract
- 2 1/4 cups plus 2 tablespoons all purpose flour
- 1 teaspoon baking soda
- 3/4 teaspoon salt
- 1 12 oz package chocolate chips or chunks
- 1 11 oz bag caramels (chopped into 4 pieces each)
- 1 1/2 cups crushed pretzels
Instructions
- Preheat the oven. Preheat oven to 350°F (175°C) with the rack in the center. Then, prepare 2 cookie sheets with parchment paper or cooking spray.
- Mix the wet ingredients. Beat the butter and sugars with an electric mixer at medium speed until they become light and fluffy, which should take about 3-5 minutes. Then, add the eggs and vanilla extract and mix until they're well combined, making sure to scrape down the sides of the bowl if needed.
- Combine dry ingredients. In a separate mixing bowl, combine the flour, baking soda, and salt. Then, add this to the butter mixture slowly, one cup at a time. Make sure to scrape down the bowl and mix in the chocolate chips, caramel pieces, and crushed pretzels.
- Scoop and bake. Scoop 1/4 cup of cookie dough onto the prepared cookie sheets, with 6 cookies on each sheet. (You may need to bake in batches.) Cook at 350°F (175°C) for 14-17 minutes or until the edges turn golden brown. Let them cool on wire racks.
Notes
To make classic chocolate chip cookies, exclude the pretzels and caramel and increase the chocolate chips to 1 1/2 bags.
As these are larger additions, I prefer to make the cookies jumbo-sized using a 1/4 cup cookie scoop. However, you can make them any size you like, remember to adjust the baking time.
Make sure your butter and eggs are at room temperature before starting to help them mix more easily, creating a better dough. Make sure the butter is softened so that when you mix it with the sugars, it becomes fluffy.
Cut the caramels into small, uniform pieces to prevent them from sticking together, and make sure they melt evenly throughout the cookie. If it's easier, you can use caramel bits or caramel M&Ms.
For a regular-sized cookie, scoop 1 tablespoon of cookie dough for each and bake for 10-13 minutes.
Gently and slowly stir when adding the chocolate chunks, caramel, and pretzel sticks.
Nutrition
Calories: 131kcal | Carbohydrates: 18g | Protein: 1g | Fat: 6g | Saturated Fat: 4g | Cholesterol: 29mg | Sodium: 239mg | Potassium: 23mg | Fiber: 1g | Sugar: 14g | Vitamin A: 197IU | Calcium: 10mg | Iron: 1mg
Servings: 24 large cookies
Calories: 131kcal