These cookies have everything: chocolate chips, caramel, toffee, and salty pretzels. They are the best mix of sweet and salty.
INGREDIENT
– 1 ½ cups unsalted butter room temperature– 1 cup granulated sugar– 1 cup packed light brown sugar– 1 tablespoon pure vanilla extract– 2 large egg– 3 ¾ cups all-purpose flour spooned and leveled– 2 teaspoons baking soda– 1 ¼ teaspoons sea salt– 2 cups semisweet chocolate chip– 8 ounces Heath Bits O’Brickle English Toffee Piece– 1 cup Kraft Caramel Bit– 1 heaping cup coarsely chopped salted pretzel stick– flaky sea salt for topping
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INSTRUCTION
Beat butter and sugars for 4 minutes in a stand mixer with the paddle attachment or a large bowl with an electric hand mixer. Add eggs and vanilla and beat medium for 3–4 minutes.
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Step 1
Mix flour, baking soda, and salt in a large bowl. Add the dry ingredients to the butter mixture slowly until barely mixed. Add Heath Bits, Caramel Bits, and chocolate chips. Dough should mix evenly. Add chopped pretzels carefully. Leave dough in fridge 2 hours or overnight.
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Step 2
Bake cookies on parchment-lined pans after removing the dough from the fridge and preheating to 350°F.
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Step 3
On prepared baking sheets, place 2 tablespoon dough balls 2 inches apart. To make these cookies, cover dough balls with chocolate chips, caramel bits, and pretzels before baking.
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Step 4
After 13-15 minutes, soft cores are golden brown. Top cookies with flaky sea salt. After 2-3 minutes on baking sheet, rack-cool cookies.