I initially wasn’t going to post this recipe, as I wasn’t happy with the quality of the photographs. After posting them over on Instagram I had so many messages asking for the recipe, so here it is! I love sweet and salty, why have one when you can have both? Keep reading for how to make these Salted caramel and pretzel cookies!
What you will need:
115 grams of unsalted butter at room temperature
90 grams of brown sugar
50 grams of granulated sugar
1 large egg
1 teaspoon of vanilla extract
175 grams of plain flour
1/2 teaspoon of baking soda
110 grams of chopped pretzels
18 caramel toffees cut in half (I used Tesco’s own Toffee’s as that’s what we had in the cupboard at the time but if you want to push the boat out you could go wild and use Werthers Original soft toffee’s!)
60 grams of milk chocolate chips
A sprinkle of sea salt before they go in the oven! (optional, I left this out as this would have been too much for my partner!)How to make:
Pre-heat your oven to 180 (fan ovens!) line two baking trays with baking paper and lightly grease, you can use butter or spray them with fry light if you want to leave the calories to the cookies.
In a large bowl mix the butter, the sugars, the egg and vanilla extract. When nicely combined, slowly add in the flour and baking soda.
Chop up your pretzels, and stir them into the cookie dough mix, add the milk chocolate chips.
Form the cookie dough into balls and place on a baking tray. Chop your caramels in half, be careful whilst doing this, use a chopping board and watch your fingers as they are not easy to cut through! I pushed half a caramel into the middle of each ball of cookie dough. I then chopped up smaller pieces of caramel and added extra chunks to the outside of the cookies (these will ooze in the oven)
If you want a flatter cookie, gently push them down with the back of a teaspoon before placing in the oven. You can add a pretzel to the top if you wish. Place the cookies in the oven for 10-11 minutes. If you added extra caramel chunks to the outside of the cookie, keep an eye on these as they can burn…
Best served warm, whilst the caramels are still nice and gooey. Transfer to a wire rack to cool and enjoy.