More cookies this week! I really want some cookies, but I’m trying hold my sh!t together and show some restraint. However, if I wasn’t showing restraint, I’d be all over these cookies! This recipe is not a leftover, I made these cookies over my Christmas Break for our annual Ice Arena Girls’ Get-together. None of us are girls anymore but we love getting together for drinks, food, and company.
Considering I haven’t lived in Michigan in almost seven years and haven’t lived in my hometown in almost twelve, it’s pretty amazing I can still go home and meet up with friends. We spent so much time in our younger days chatting between handing out skates, taking phone calls, and dealing with skating moms and/or hockey dads.
Like many Michigan friends, they only get to view and read about the recipes I make and not taste. It was high time I brought a little treat to our dinner. After all the holiday baking, I wanted to bake something that was fast & easy and used the ingredients I had on hand; like the dark chocolate pretzels that were in my stocking!
I think I’ll start putting pretzels in all my cookies! I love the crunchy bites mixed in with the soft, gooey cookies. A little salt balances out the cookie perfectly and some extra caramel sauce never hurt anything. These cookies were so good my dad snatched up two before I could stop him. It’s cookie time!
One Year Ago – 2012 – A Year in Review
Dark Chocolate Pretzel Cookies
Adapted from Fantastical Sharing of Recipes
Yield – 15 cookies
6 tablespoons unsalted butter, room temperature
1/4 cup + 2 tablespoons brown sugar, packed
2 tablespoons sugar
1 egg yolk
1 teaspoon vanilla
1 cup flour
1 teaspoon cornstarch
1/2 teaspoon baking soda
1/4 teaspoon salt
1/3 cup salted caramel sauce
3/4 cup dark chocolate covered pretzels, cut into pieces
3/4 cup dark chocolate chips
sprinkling of sea salt
- Preheat the oven to 350 ˚F and line two cookie sheets with parchment paper.
- In the bowl of a stand mixer with a paddle attachment beat the butter and sugar until pale yellow.
- Beat in the egg yolk and vanilla. Scrape the bowl as needed.
- Add in the flour, cornstarch, baking soda, and salt and mix on low. Mix in the caramel, chocolate chips, and pretzels until just combined.
- Use a 2-tablespoon scoop to portion the dough. Sprinkle sea salt on the top of each cookie. Bake for 8-10 minutes or until just set.
- Let cool completely on a wire rack.