Caramel Pretzel Chocolate Chip Cookies

I have mentioned before that I work at a college library. When I travel I usually visit different libraries. Once I was visiting a university library during their finals week and they had signs in the library about cookies and milk in the library during finals. I thought that was such a nice thing. What is better than having a cookie when you are stressed out about a test?

We have a new vision in our library, and we now offer all sorts of fun, friendly activities in the library. We have puzzles and games and other activities to relieve the stress of school. One of the things we have implemented was offering snacks in the library when we are open later before finals. I really like that we’re doing this, and of course I am happy to bring cookies to share with the students.

I try to pick fairly sturdy cookies, since the cookies will be eaten in the library and I don’t want them to make too much of a mess. No powdered sugar here! These cookies are a variation of a chocolate chip cookie, with added pretzels and caramel bits. They are quick to put together and don’t make a huge batch, about 2 and a half dozen. My only advice for these cookies is to make sure you let them cool before removing them to a wire rack. The caramel bits get soft and sticky as the cookies bake, and you need to let the caramel cool before you try to move the cookies or you get a big sticky mess on your baking sheets. These are just as tasty as a chocolate chip cookie, but with the lovely salty/sweet combo that the pretzels and caramel add.

Caramel Pretzel Chocolate Chip Cookies

½ cup butter, room temperature

6 tablespoons sugar

6 tablespoons brown sugar

½ teaspoon vanilla

1 egg

1½ cups flour

½ teaspoon salt

½ teaspoon baking soda

¾ cup pretzels, broken into pieces

½ cup caramel bits

½ cup chocolate chips

Preheat oven to 350 degrees. Line two baking sheets with silicone baking mats.

In a large mixer bowl, beat the butter, sugar and brown sugar on medium until light. Add the egg and vanilla and mix on medium to combine. Add the flour, baking soda, and salt and stir on low to combine. Stir in the pretzels, caramel bits, and chocolate chips with a spatula.

Scoop the dough onto the prepared baking sheet, using about 1 tablespoon of dough for each cookie.

Bake for 10-12 minutes, until golden brown along the edges. Allow the cookies to cool on the baking sheet for 10 minutes before removing to a wire rack to cool completely.

Recipe from Dessert Now, Dinner Later