Recipe: Pretzel Chocolate Chip Peanut Butter Caramel Cookies

I don’t bake often, but when I do, I like to make it ├╝ber decadent. That’s how desserts should be. Here’s the current recipe for these salty-sweet treats, though it still needs a bit of tinkering. Next time I’m going to brown the butter for an extra nuttiness, oomph up the peanut butter, and maybe finish the tops with fleur de sel. Like most things in life, this recipe is a work-in-progress.


1 cup unsalted butter//1/4 cup crunchy peanut butter//3/4 cup brown sugar//1/2 cup granulated sugar//2 eggs//1 tsp baking soda//1/2 tsp sea salt//1 tsp vanilla extract//2 1/2 cup flour//1 cup semi-sweet chips//1 cup peanut butter chips or mini peanut butter cups//18 caramels cut into chunks//36 pretzels


Cream together the butter, peanut butter, and sugars until fluffy. Mix in the eggs, baking soda, sea salt, and vanilla extract. Slowly incorporate the flour. Finally add the chips, chunks, and/or mini cups. Cover the bowl and refrigerate overnight. Read about “aging” cookie dough here. It really makes a difference, but if you’re pressed for time or impatient, like me, bake immediately.

Pre-heat the oven to 375 degrees. Drop rounded tablespoons of dough onto a Silpat or parchment-lined cookie sheet. Press a pretzel on top. Bake for 13-15 minutes or until golden brown. Makes 3 dozen. Sharing is obligatory, guys!


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