CARAMEL PRETZEL CHOCOLATE CHIP COOKIES

A fun twist on a classic baked good, these cookies strike the perfect balance between chewy chocolate and crunchy pretzels, making them a satisfying after-dinner snack or a great take-home treat for guests.

INGREDIENTS

1 cup unsalted butter, room temperature

3/4 cup brown sugar

3/4 cup granulated sugar

2 large eggs

2 teaspoons vanilla extract

2 3/4 cups all-purpose flour, spooned and leveled

1 teaspoon baking soda

1 teaspoon salt

2 cups semisweet chocolate chips

1 1/2 cups lightly crushed mini pretzels

About 24 soft caramels

24 whole mini pretzels

INSTRUCTIONS

1. Preheat oven to 350°F. Line baking sheets with parchment paper.

2. Add the butter, brown sugar and granulated sugar to a large bowl. Beat with an electric mixer on medium-high for 2 minutes.

3. Add the eggs and vanilla to the butter and sugar mixture and beat on low until just combined.

4. In a medium bowl, whisk together the flour, baking soda and salt. Add the flour mixture to the wet ingredients. Use a sturdy spoon to mix together until just combined. Fold in the chocolate chips and crushed pretzels.

5. Roll 3 tablespoons of dough into a ball. Press a caramel into the center of the ball and roll around in your hands to completely seal the caramel in the dough. Place on a parchment-lined baking sheet, and then lightly press a pretzel into the top of the dough ball. Repeat with remaining dough.

6. Bake for 10 to 11 minutes, until the cookies start to set around the edges but are not golden and still look doughy and pale in the center. Remove from the oven. The cookies will cook more as they sit.

7. Let the cookies cool for 2 minutes, and then transfer to a clean sheet of parchment paper.

8. Serve warm (the best!) or store in an airtight container for as long as one week.