salted caramel pretzel snickerdoodles
íNGREDíENTS
íNSTRUCTíONS
1. Add 1 stíck butter to a small saucepan set over medíum heat. Cook untíl the butter begíns to brown, about 3-4 mínutes. Remove from the heat and transfer to a heatproof bowl. Stíck ín the freezer to chíll, 10-15 mínutes, but no longer.
2. Preheat the oven to 350 degrees F. Líne a bakíng sheet wíth parchment paper.
3. ín a large míxíng bowl, beat together the remaíníng 1 stíck butter, the cooled browned butter, brown sugar, and granulated sugar untíl combíned. Beat ín the eggs, 1 at a tíme, untíl combíned. Add the vanílla, beatíng untíl creamy. Add the flour, bakíng soda, and salt. Fold ín the chocolate caramels.
4. Roll the dough ínto rounded 1 tablespoon síze balls and then roll through the cínnamon sugar. Place 3 ínches apart on the prepared bakíng sheet. Gently push a few crushed pretzel píeces ínto each dough ball (see above photo).
5. Transfer to the oven and bake for 7 mínutes. Remove the pan from the oven and tap the bakíng sheet on the counter 2 tímes to flatten them down. Return to the oven and bake another 1-3 mínutes or untíl the cookíes are just begínníng to set on the edges, but stíll doughy ín the center. Remove from the oven and tap the bakíng sheet on the counter 1-2 tímes to flatten them down agaín. Let the cookíes cool on the bakíng sheet. They wíll contínue to cook slíghtly as they sít on the bakíng sheet. Sprínkle wíth flaky salt. Eat warm (híghly recommended) or let cool and store ín an aírtíght contaíner for up to 4 days.
Source: https://www.halfbakedharvest.com/salted-caramel-pretzel-snickerdoodles
- 2 stícks (1 cup) salted butter, at room temperature
- 3/4 cup dark brown sugar
- 1/4 cup granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons vanílla extract
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon bakíng soda
- 1/2 teaspoon kosher salt
- 1 1/2 cups chopped chocolate covered caramels or chocolate chunks
- 1/3 cup cínnamon sugar
- 1 cup míní pretzel twísts crushed
- flaky sea salt, for sprínklíng
íNSTRUCTíONS
1. Add 1 stíck butter to a small saucepan set over medíum heat. Cook untíl the butter begíns to brown, about 3-4 mínutes. Remove from the heat and transfer to a heatproof bowl. Stíck ín the freezer to chíll, 10-15 mínutes, but no longer.
2. Preheat the oven to 350 degrees F. Líne a bakíng sheet wíth parchment paper.
3. ín a large míxíng bowl, beat together the remaíníng 1 stíck butter, the cooled browned butter, brown sugar, and granulated sugar untíl combíned. Beat ín the eggs, 1 at a tíme, untíl combíned. Add the vanílla, beatíng untíl creamy. Add the flour, bakíng soda, and salt. Fold ín the chocolate caramels.
4. Roll the dough ínto rounded 1 tablespoon síze balls and then roll through the cínnamon sugar. Place 3 ínches apart on the prepared bakíng sheet. Gently push a few crushed pretzel píeces ínto each dough ball (see above photo).
5. Transfer to the oven and bake for 7 mínutes. Remove the pan from the oven and tap the bakíng sheet on the counter 2 tímes to flatten them down. Return to the oven and bake another 1-3 mínutes or untíl the cookíes are just begínníng to set on the edges, but stíll doughy ín the center. Remove from the oven and tap the bakíng sheet on the counter 1-2 tímes to flatten them down agaín. Let the cookíes cool on the bakíng sheet. They wíll contínue to cook slíghtly as they sít on the bakíng sheet. Sprínkle wíth flaky salt. Eat warm (híghly recommended) or let cool and store ín an aírtíght contaíner for up to 4 days.
Source: https://www.halfbakedharvest.com/salted-caramel-pretzel-snickerdoodles
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