Sweet & salty is always a delicious combo. Case in point: caramel pretzel chocolate chip cookies. Loaded with gooey chunks of caramel and crunchy pretzels, these soft & chewy chocolate chip cookies are dangerously addicting.
1 cup (2 sticks) butter, softened
3/4 cup granulated sugar
3/4 cup packed light brown sugar
2 teaspoons vanilla extract
2 large eggs
3 cups flour
1 teaspoon salt
1 teaspoon baking soda
1 package vanilla pudding dry mix
1 cup chocolate chips
1 cup caramels, chopped into chunks
1 cup pretzels
Preheat oven to 350 degrees. In a stand mixer, cream together butter and sugars on medium speed. Add vanilla. Add eggs one at a time, beating well after each addition.
In a separate bowl, combine flour, salt and baking soda.
Slowly add the flour mixture, stopping halfway through to scrape down the bowl. Add the dry pudding mix.
On low speed, add chocolate chips, caramel chunks & pretzels. The pretzels will break up from the paddle, but depending on how small you want the pretzel pieces, feel free to break them first.
Using a 1-inch cookie scoop, place balls of cookie dough on a non-stick baking sheet about 1 inch apart. Lightly press down to flatten the balls. Bake at 350 for 9-11 minutes. Cool on a wire rack and store in an air-tight container or freeze for later. Enjoy!