BROWNED BUTTER CARAMEL, CHOCOLATE & PRETZEL COOKIES

Well hello there, my friends!

We are at it again!


WELCOME TO DAY FOUR OF COOKIE WEEK!!


I know I said the sugar cookies were my favorite the other day, but I probably lied about that. 🤗

Because it has been awhile since I have made these!!

Browned butter caramel goodness loaded with chocolate chunks and salty pretzels.

OMG. 🤤

I actually messed around with creating these cookies about a year ago. My bother and Paige were visiting us in our new home before they ghosted Iowa for sunny Arizona. (I don't blame em!)

My first attempt was delicious and they sure didn't last long with all four of us here, but since then I have of course perfected them.

They have the most perfect soft gooey centers but slightly crispy outsides. They are literally perfect.

When you bite into them you never know what you're going to get. A pretzel, caramel or chocolate chunk? All three? It's like a mystery bite every time.

Okay, it's 10:30 AM as I'm writing this and I am heading downstairs to grab one now because my mouth is watering.

Seriously, if you make one cookie from his week let it be these!

I promise you they are a total banger.

Also, it makes a massive batch so they are perfect to scoop, freeze and toss into a ziplock for those nights you want a cookie but don't want to make a batch.

I like to set a few out before I start dinner and then by the time we are done, I pop them in the oven for 10 minutes and you have the most perfect after dinner snack. (They will last for 3-4 months in the freezer.)


WHAT YOU WILL NEED

  • Cookie sheet

  • Parchment paper

  • Mixing bowl

  • Kitchenaid or hand mixer

  • Cookie scoop

  • Silicon spatula

FOR INGREDIENTS

  • Salted butter (unsalted is fine too), one stick softened to room temp (one stick you will be browning). I use plant butter for this recipe.

  • Brown sugar - love wholesome brand

  • Granulated sugar

  • Eggs - loving happy egg right now

  • Vanilla bean paste - I exclusively use blue cattle truck company

  • Flour - King Arthur unbleached organic flour for the win

  • Baking soda

  • Cream of tarter

  • Salt - love terrasoul Himalayan sea salt

  • Chocolate chunks - I exclusively use Chocolove 55% chocolate for any baking recipe

  • Caramel bits - these are the ones I use

  • Pretzels - Rold Gold for the win

  • Maldon sea salt - to finish

These cookies are easy to make, even with the extra step of browning one stick of butter.

First, brown one stick of cold butter in a heavy bottom saucepan. I love using my 3 1/2 quart dutch oven because the melted butter spreads out nicely and you can easily see when the edges start to brown. This takes about 5 minutes on low heat. You want to watch closely and constantly stir so you don't burn the butter. Take tender loving care of her.

After butter is browned, take it off the heat and immediately pour it into a bowl and place it in the fridge for 5-10 minutes.

While it is cooling chop your chocolate into chunks and combine your dry ingredients in a mixing bowl: flour, baking soda, cream of tarter and salt. Give it a good mix.

Next combine the wet ingredients in the bowl of a Kitchenaid mixer: one stick of softened room temperature butter, brown sugar, granulated sugar, eggs, vanilla and lastly your cooled browned butter. I add all the wet ingredients at once and combine. No need to crack in one egg at time type of thing for this recipe.

Once everything is evenly mixed and creamed together, add your dry ingredients in three increments.

Remove from stand and fold in chocolate chunks, caramel bites and pretzels.

Bake for 10-12 minutes in a 325°F oven. Once cooked, tap the cookie sheet on the stove 3-4 times to flatten the centers. Sprinkle with Maldon salt immediately. Let cool on a wire rack to keep them from cooking further.

Enjoy!!

This cookie dough can be easily frozen into balls for up to 4 months in a ziplock freezer bag. Just simply remove from freezer 30 minutes before you want to bake them and toss them in the oven like normal.


RECIPE PDF 👇🏼

BROWNED BUTTER CARAMEL, CHOCOLATE AND PRETZEL COOKIES
.pdf
Download PDF • 1.36MB





INGREDIENTS

  • 1 cup salted butter (unsalted is fine too), one stick softened to room temp (one stick you will be browning). I use plant butter for this recipe.

  • 1 cup brown sugar

  • 1 cup granulated sugar

  • 3 eggs

  • 2 teaspoons vanilla bean paste, regular vanilla is fine too

  • 3 1/2 cup all purpose flour

  • 2 teaspoons baking soda

  • 2 teaspoons cream of tarter

  • 1/2 teaspoon salt

  • 1 1/4 cup chocolate chunks - I exclusively use Chocolove 55% chocolate for any baking recipe, you will need two bars for this recipe or use chocolate chips

  • 3/4 cup caramel bits - I use the ones by Kraft and you can get them at Walmart

  • 1 cup pretzels - chopped

  • Maldon se salt - to finish


DIRECTIONS

  1. First, brown one stick of cold butter in a heavy bottom saucepan. *see notes* This will take about 5 minutes on low heat. It will change visibly in color and smell nutty. Make sure you stir constantly so you don't burn it. After butter is browned, take it off the heat and immediately pour it into a bowl and place it in the fridge for 5-10 minutes.

  2. While the butter is cooling, chop your chocolate into chunks and combine your dry ingredients in a mixing bowl: flour, baking soda, cream of tarter and salt. Give it a good mix.

  3. Next combine the wet ingredients in the bowl of a Kitchenaid mixer: one stick of softened room temperature butter, brown sugar, granulated sugar, eggs, vanilla and lastly your cooled browned butter.

  4. Once everything is evenly mixed and creamed together, add your dry ingredients in three increments. Remove from stand and fold in chocolate chunks, caramel bites and pretzels.

  5. Bake for 10-12 minutes in a 325°F oven. Once cooked, tap the cookie sheet on the stove 3-4 times to flatten the centers. Sprinkle with Maldon salt immediately. Let cool on a wire rack to keep them from cooking further. Enjoy!


NOTES

  • I love using my 3 1/2 quart dutch oven to brown the butter because the melted butter spreads out nicely and you can see when the edges are starting to brown.

  • I add all the wet ingredients at once and combine. No need to crack in one egg at time type of thing for this recipe.

  • This cookie dough can be easily frozen into balls for up to 4 months in a ziplock freezer bag. Just simply remove from freezer 30 minutes before you want to bake them and toss them in the oven like normal.


Ok, who lives with a cookie monster in their house? I do! So much so that Keith refuses to let me take cookies out of our house to give to people.

Last night he told me, "I have an addiction to cookies. I don't even care if they aren't good, I'm gonna eat them." To which I asked, "are my cookies not good?" To which he replied, "Your cookies are the best. By the way...I like your hair curly. You look super cute today."

😂 Think the two things are related?

I can say with confidence no. It's just the way it came out of his mouth. Although it did make for a good story to tell you.

He always says super sweet things when I wear my hair curly. He's a sucker for it. 🤭


I hope you enjoyed this recipe.

& YOU HAVE TO MAKE THESE ONES!

Super crowd pleaser, makes enough for everybody at the party and if you're keeping them for yourself, they do great in the freezer!


Give this post a like, comment or share. (It really helps me out.)

Please, please, pretty please.

Do not hesitate to reach out, I love hearing from you guys.

If you make the recipe, send me some pics and let me know if you enjoyed it. (I love that so much!)



Have a great day!


xoxo

Kirsten ☀️




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