- Average
- Average budget
Ingredients
- 1 1/2 tsp vanilla extract
- 1 1/2 C brown sugar
- 1/2C granulated sugar
- 2 eggs, room temp
- 2 1/2C flour
- 2 1/2 tsp baking powder
- 1/2 tsp sea salt + more for
- sprinkling
- 3/4 C broken pretzels + more
- for top
- 1 1/2C caramel bits + more
- for top
- 3/4C semisweet chocolate
- cips + more for top
Preparation
Step 1
Use a large cookie sheet with parchment paper or silicone baking mat. Preheat oven to 350.
Step 2
To Brown The Butter: in a light colored saucepan, melt butter over medium heat, whisking as it melts, foams, bubbles and eventually little brown bits form and it turns amber. Immediately pour into a large heatproof, bowl and use a spatula to scrape all the little brown bits into the bowl.
Step 3
Using a stand or hand mixer, beat the vanilla and sugars into the butter for a couple minutes, until it lightens a bit. Beat in eggs for bout 30 seconds. Add the baking powder, 1/2 tsp salt, and about a third of the flour. Mix slowly, add another third of flour, mix, and ad the last of the flour until just combined. Stir in the pretzels, caramel bits, and chocolate chips until evenly distributed.
Step 4
Scoop out very large balls of dough (at least 1/4 cup, but could be bigger, up to 1/2 cup size) and place on prepared baking sheet, leaving plenty of space in between (will need to do multiple batches). Add more broken pretzels pieces, caramel bits, and chocolate chips to the top of the dough balls to preference. Sprinkle with sea salt.
Step 5
Bake 13 minutes (this will vary, though according to the size of your c tes. Then, ransferookies), until golden around te edges. Remove and allow to cool on the sheet for 5 minutes. Then transfer cookies to a wire rack to cool completely. Serve warm! Store leftover cookies in an airtight container for up to 5 dats. They will also keep, frozen, in a ziptop freezer bag for up to 3 months.