Salted Caramel Pretzel Snickerdoodles

I made these for myself for my birthday this year and they were ridiculously good! Don’t worry, I shared them with my friends & sister… but I at one point I ate like 3 in a row. Happy 40 to me!

 

salted caramel pretzel snickerdoodles.JPG

INGREDIENTS

2 sticks (1 cup) salted butter, at room temperature
3/4 cup dark brown sugar
1/4 cup granulated sugar
2 large eggs, at room temperature
2 tsp vanilla extract
2 1/4 cups all-purpose flour
1/2 tsp baking soda
1/2 tsp kosher salt
1 1/2 cups chopped chocolate covered caramels or chocolate chunks
1/3 cup cinnamon sugar
1 cup mini pretzel twists crushed
Flaky sea salt, for sprinkling

DIRECTIONS

  • Add 1 stick butter to a small saucepan set over medium heat. Cook until the butter begins to brown, about 3-4 minutes. Remove from the heat and transfer to a heatproof bowl. Stick in the freezer to chill, 10-15 minutes, but no longer.

  • Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper. 

  • In a large mixing bowl, beat together the remaining 1 stick butter, the cooled browned butter, brown sugar, and granulated sugar until combined. Beat in the eggs, 1 at a time, until combined. Add the vanilla, beating until creamy. Add the flour, baking soda, and salt. Fold in the chocolate caramels.

  • Roll the dough into rounded 1 tablespoon size balls and then roll through the cinnamon sugar. Place 3 inches apart on the prepared baking sheet. Gently push a few crushed pretzel pieces into each dough ball (see above photo).

  • Transfer to the oven and bake for 7 minutes. Remove the pan from the oven and tap the baking sheet on the counter 2 times to flatten them down. Return to the oven and bake another 1-3 minutes or until the cookies are just beginning to set on the edges, but still doughy in the center. Remove from the oven and tap the baking sheet on the counter 1-2 times to flatten them down again. Let the cookies cool on the baking sheet. They will continue to cook slightly as they sit on the baking sheet. Sprinkle with flaky salt. Eat warm (highly recommended) or let cool and store in an airtight container for up to 4 days.

DessertMarie KellyMilford Kitchensnickerdoodle, salted caramel, pretzelsComment