We went to Boston to visit family and friends over the weekend. I made the mistake of not bringing my engagement ring because it was at the jeweler’s…ladies and gentlemen, if you get engaged and then go visit people, please bring your damn ring. It’ll save yourself a whole lot of awkward moments.
Anyways, we went to our friend’s house Friday evening for dinner. It was one of those moments where Jesse and I truly felt like oh dang, we’re grown ups now and we have these lovely friends who are even more grown up than us. Eating dinner with our married friends in their recently boughten house (that is absolutely gorgeous and so thoughtfully decorated already with unique antique and thrift store finds), Jesse and I engaged…it felt pretty surreal in all the best ways. We were wined and dined by our friends and celebrated all the amazing things happening in our lives. And it made me realize just how good life is right now. Not that I don’t appreciate my life everyday, but sometimes it hits you in an especially impactful way and makes you want to savor every damn minute.
Speaking of savoring things…
Would you believe me if I told you that we’re nearing the last week of October and I’ve yet to make a pumpkin inspired recipe? Does that mean I’ve failed as a food blogger? Sure, we’ve had plenty of apple recipes (try this apple crumb pie or this rustic marzipan apple galette) …but no pumpkin. I haven’t even boughten a pumpkin for baking or a can of pumpkin puree.
And I’m kind of okay with that. So instead of the typical pumpkin cookie-bread-cake-waffles recipe, I present you with these Salted Caramel Chocolate Chunk Pretzel Cookies. Because why settle for cookies with just one add-in when you can have ALL THE ADD-INS.
The base of this recipe is inspired by the recipe on the back of the yellow bag – a classic. But I made a few updates to better suit my personal cookie preferences including using cornstarch instead of an additional egg and increasing the ratio of brown sugar to white sugar. I hope you enjoy!
Salted Caramel Chocolate Chunk Pretzel Cookies
What You’ll Need
3/4 cups salted butter
3/4 cups brown sugar
1/4 cup white cane sugar
2 teaspoons vanilla extract
2 cups all purpose flour + 2 tablespoons
2 teaspoons cornstarch
1 teaspoon baking soda
3.2 ounces dark chocolate, roughly chopped
1/2 cup salted caramel, cut into about 1/4 inch bits
1/2 cup crushed pretzels
extra flakey salt for topping
How to Whip it Up
In the bowl of a stand mixer fitted with the paddle or a medium sized bowl using a hand mixer, cream together butter, both sugars and vanilla extract until fluffy (3-5 minutes). Add in egg and mix until combined (1-2 minutes). With the mixer running on low, gently pour in flour, cornstarch and baking soda. Stir until JUST barely combined, you do not want to over mix your dough at this point.
Using a spatula, stir in chocolate chunks, caramel bits and pretzels until evenly distributed. Then scoop down using a 1.5 tablespoon cookie scoop for smaller cookies or 3 tablespoon scoop for bigger, bakery style cookies. I like to shape my cookies by rolling, then turning them inside out to bring all the larger chunks to the top of the cookie and then pinching them back into shape (see dough pictures at the top of this post). Cover in plastic and chill for at least 1 hour, best if you let the dough rest overnight.
Once chilled, remove plastic covering and baked at 350° for 8-9 minutes, or until edges are just golden brown but the middle is still pale and slightly soft. Let cookies rest on the baking sheet for 5 minutes before moving to a cooling rack. Yields roughly 30 cookies (using the 1.5 tbsp scoop). Store at room temperature up to 5 days. Enjoy!
For chewier cookies, up the butter to 2 full cups (ie two sticks). Make sure to let the cookies rest at least 10 minutes on the baking sheet before moving to a cooling rack.
For a Vegan Friendly version, just follow this Vegan Chocolate Chunk cookies recipe and use the additional add-ins listed above.