These cookies have it all: sweet, salty and crunchy! Who doesn’t love a soft gooey cookie with the saltiness from the pretzels and gooeyness from the caramel! We sure do!
Prep Time:10 min
Bake/Cook Time:12-14 min
Yield:2 dozen cookies
2 1/3 cups all-purpose flour
3/4 cup Light Brown Sugar
1/2 cup Granulated Sugar
1 teaspoon baking soda
1 tablespoon cornstarch
1/2 teaspoon salt
1/2 teaspoon cinnamon
3/4 cup (1 1/2 sticks) unsalted butter, melted and slightly cooled
2 large eggs
2 teaspoons vanilla extract
1 cup toffee bits
1 cup caramel squares, cut into fourths
1 cup chopped pretzels
Flaked sea salt, optional
Preheat oven to 350°F. Line two large baking sheets with parchment paper, set aside.
In a large bowl, whisk together flour, brown sugar, granulated sugar, baking soda, cornstarch, salt and cinnamon.
Add butter, combine with a spatula or with a handheld mixer until crumbly. Add eggs and vanilla extract and beat till well combined. Fold in toffee chips, caramel squares and
Roll two heaping tablespoons of cookie dough into a ball and place on prepared baking sheet leaving 2 inches per cookie for spreading.
Bake for 12 minutes, or until the edges of cookies are set. Remove from oven and sprinkle with flaked sea salt, to taste.
Let cookies cool for 10 minutes on baking sheet. Enjoy warm or allow to cool completely and store in an airtight container for up to 5 days.
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