Salted Caramel Pretzel Cookies

Ingredients

• 1 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 teaspoon fine sea salt
• 1/2 cup unsalted butter, softened
• 1/2 cup packed light brown sugar
• 1/4 cup granulated sugar
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup crushed pretzels, plus extra for topping
• 3/4 cup soft caramel bits
• 1/2 teaspoon flaky sea salt, for topping

Method

1. 1

   Whisk together the flour, baking soda, baking powder, and fine sea salt in a medium bowl.

2. 2

   In a large bowl, beat the softened butter, brown sugar, and granulated sugar with a hand mixer until light and fluffy, about 2 minutes.

   2:00 · Cream butter and sugars
3. 3

   Beat in the egg and vanilla extract until smooth and combined.

4. 4

   Add the flour mixture to the butter mixture and mix on low speed just until no dry streaks remain.

5. 5

   Fold in the crushed pretzels and caramel bits with a spatula until evenly distributed.

6. 6

   Cover the dough and chill in the refrigerator for 30 minutes to firm up.

   30:00 · Chill dough
7. 7

   Preheat the oven to 350°F and line two baking sheets with parchment paper.

8. 8

   Scoop the dough into 1 1/2-tablespoon balls and arrange on the baking sheets, spacing 2 inches apart. Press a few extra pretzel pieces on top of each.

9. 9

   Bake one sheet at a time until the edges are set and the centers still look slightly underbaked, 10 to 12 minutes.

   10:00 · Bake cookies
10. 10

    Remove from the oven and immediately sprinkle the tops with flaky sea salt.

11. 11

    Let the cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

    5:00 · Cool on sheet