Caramel Toffee Pretzel Cookies

I bought the seasonal salted caramel chips and the butter toffee pretzels and thought, why not make something out of these products. I threw them together in a bowl and made some delicious cookies! Now I want to share the recipe with you, and all the different ways you can put this recipe together.

Since Trader Joe’s launches new seasonal products weekly, it may be possible that they no longer carry the chips and pretzels (by the time you see this). It’s okay! There are so many different combinations you can throw together, and I’ll give you some ideas down below -

• Yogurt covered pretzels w/ dried cranberries

• Salted pretzels w/ dark chocolate chips

This is what you’ll need:

• 1 large egg

• 2 tsp vanilla extract

• 1 cup granulated sugar

• 1/4 cup packed brown sugar

• 1 cup (2 sticks) butter at room temperature

• 2 1/4 all- purpose flour

• 1/2 tsp baking powder

• 1 cup salted caramel chips

• 3/4 cup crushed butter toffee pretzels

How to execute the softest cookies:

• Preheat oven to 375 degrees. Line a baking sheet with parchment paper.

• Put the butter, white and brown sugar, and vanilla extract in a bowl. Beat the ingredients (either with a mixer or by hand) until the butter is a light whipped consistency.

• Add the egg to the mixture and continue to beat.

• In another bowl, add your flour and baking powder. I find this step to be important so that the baking powder is evenly distributed and not plopped in one spot!

• Slowly add the dry mixture and mix (on low speed if using a mixer) until the ingredients are all combined and a dough forms.

• Lastly, fold in your chips and pretzels. I crushed my pretzels by putting them on a cutting board, covering them with parchment, and hitting them with a heavy water bottle. We are all resourceful queens and kings here, so use whatever you think will get the job done!

• Chill the dough for at LEAST an hour! Yes, this is mandatory.

• After it’s chilled, roll the dough into 1 1/2 inch balls and place on the parchment paper. Space them apart!

• Once placed on the parchment paper, take a glass cup and press down the balls of dough. They should look like disks when you are done.

• Bake at 375 degrees for 12-13 minutes or until the edges are starting to turn a golden color.

• Enjoy!

You may be asking - Why no salt?

Normally cookie recipes have salt on the ingredient list, but I chose to opt out of that for this specific cookie. I found that the salted caramel chips and the butter toffee pretzels were salty on their own and would contribute nicely to the sweet cookie! I didn’t want to overdo the salt by adding more and ended up working out! If you are keen on having salt added, then feel free to do a 1/2 tsp!