Prepare to embark on a mouthwatering journey that will revolutionize your cookie experience! These Salted Caramel Crunch Cookies are not just another dessert - they're a perfect symphony of sweet, salty, and crunchy textures that will make your taste buds dance with delight. Imagine biting into a perfectly golden cookie that combines the rich butteriness of caramel, the decadence of chocolate chips, and the unexpected crunch of pretzels - all topped with a delicate sprinkle of sea salt that elevates this treat from ordinary to extraordinary.
Prep Time: 20 mins
Cook Time: 12 mins
Total Time: 32 mins
Cuisine: American
Serves: 24 cookies
Ingredients
- 1 cup of unsalted butter
- 1 cup of brown sugar
- 1/2 cup of granulated sugar
- 2 cups of all-purpose flour
- 1 teaspoon of baking soda
- 1/2 teaspoon of salt
- 1 cup of chocolate chips
- 1/2 cup of crushed pretzels
- Sea salt for sprinkling
Instructions
- Preheat the oven to 350°F (175°C) and line two baking sheets with parchment paper. Allow butter to soften at room temperature for about 30 minutes.
- In a large mixing bowl, cream together softened unsalted butter, brown sugar, and granulated sugar using an electric mixer. Beat until the mixture becomes light and fluffy, approximately 3-4 minutes.
- In a separate bowl, whisk together all-purpose flour, baking soda, and salt to ensure even distribution of dry ingredients.
- Gradually add the dry ingredient mixture to the butter-sugar mixture, mixing on low speed until just combined. Be careful not to overmix.
- Fold in chocolate chips and crushed pretzels using a spatula, distributing them evenly throughout the cookie dough.
- Using a cookie scoop or spoon, drop rounded tablespoons of dough onto prepared baking sheets, spacing them about 2 inches apart.
- Sprinkle each cookie dough ball lightly with sea salt before baking for an enhanced flavor profile.
- Bake in the preheated oven for 10-12 minutes, or until edges are golden brown and centers are slightly soft.
- Remove from oven and let cookies cool on baking sheets for 5 minutes, then transfer to a wire rack to cool completely.
- Store cooled cookies in an airtight container at room temperature for up to 5 days.
Tips
- Temperature Matters: Ensure your butter is truly softened but not melted. This creates the perfect cookie texture and helps ingredients blend smoothly.
- Don't Overmix: When combining dry and wet ingredients, mix just until incorporated. Overmixing can lead to tough, dense cookies.
- Uniform Cookie Size: Use a cookie scoop for consistent sizing, which ensures even baking and a professional look.
- Sea Salt Sprinkle: Apply sea salt sparingly - you want a hint of saltiness, not an overwhelming flavor.
- Cooling is Crucial: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack. This helps them set and prevents breaking.
- Storage Tip: Store in an airtight container with a piece of bread to maintain moisture and freshness.
- Make Ahead: Cookie dough can be prepared in advance and refrigerated for up to 3 days, or frozen for up to a month.
Nutrition Facts
Calories: 157kcal
Carbohydrates: 26g
Protein: 1g
Fat: 10g
Saturated Fat: 6g
Cholesterol: 26mg
