Hello sweet friends!
How has your summer been so far? Sorry for the little break from posting but we started out our summer with my oldest son getting married! Introducing the newest Mr and Mrs Christensen..
Connor and Makinlee’s wedding was SO fun and everything turned out beautifully! And I now have a daughter! She is beautiful inside and out and we love her!
But I wanted to repost this recipe (and share some fun wedding pictures) because I served these cookies at the luncheon that we hosted. Everyone loved them and I was reminded why this is one of my very favorite cookie recipes!
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Even if you don’t have a big event, find a reason to make these delicious cookies! Yum! You won’t regret it!
**Also a little note–if you don’t want to take the time to brown the butter, just add the Carmel and Pretzel pieces to this recipe (new and improved chocolate chip cookies--my go to favorite recipe)–it is equally as delicious!!
The original post is here:
I met a friend for lunch at Panera Bread a couple of weeks ago and I found out that I had free cookie credit on my little rewards card–sweet! They had just pulled out a tray of these Caramel Pretzel Chocolate Chip Cookies “Kitchen Sink” cookies, which were new on the menu, so that is what I chose. The cookie was amazing–full of caramel bits, chocolate chips, and little pieces of salty pretzels! The combination was INCREDIBLY delicious!! Panera makes their cookies really big, so I brought half of it home to share with Brad and he agreed it really was the BEST!! Of course, I had to have the recipe:) Well, Panera Bread is not giving away the recipe, but I think this one comes very close. I made mine with browned butter, which adds a rich and wonderful flavor, similar to Panera’s cookie. Also, I did not to make them as big as Panera does–but you could if you wanted to! These cookies are unique and so tasty! I am adding them to my Christmas baking list this year, for sure! YUM!
I hope you are enjoying the holiday season! I have been so busy getting everything done for Christmas, but after today my ‘To Do’ will mostly be complete–hallelujah! I am ready for holiday baking, lots of Christmas movies and time spent with my family! Connor my oldest will be home from college next week and we are so excited!!
Next up–I have a wonderful Instant Pot recipe for you! December is the perfect month for quick dinner ideas, right?!
xoxo
Caramel Pretzel Chocolate Chip Cookies (Like Panera’s Kitchen Sink Cookies)
Ingredients
- 1 cup butter, browned
- 1 1/2 cups brown sugar
- 1/2 cup granulated sugar
- 2 tsp vanilla
- 2 eggs
- 3 cups all-purpose flour
- 1 tsp baking soda
- 1 tsp. baking powder
- 1/2 tsp. sea sat, and more for sprinkling
- 3/4 cup broken pretzels, and more for on top
- 1 and 1/2 cups caramel bits, and more for top (I used Kraft brand)
- 1 cup semisweet chocolate chips, and more for on top
Instructions
- Preheat oven to 350F degrees.
- To brown the butter: In a saucepan, melt butter over medium heat, whisking as it melts, foams, bubbles, and eventually little brown bits form and it turns amber. Immediately pour into your mixing bowl, be sure to use a spatula to scrape all the little brown bits into the bowl (they are full of wonderful flavor).
- Using a stand or hand mixer, beat the butter and sugars together for a couple minutes, then add the vanilla.
- Next add the eggs and beat until the are well incorporated.
- Add the baking powder, baking soda, 1/2 tsp. salt, and about a third of the flour. Mix slowly, add another third of flour, mix, and add the last of the flour until just combined. Do not overmix the dough.
- Stir in the pretzels, caramel bits, and chocolate chips until evenly distributed.
If you want large cookies like Panera Bread :
- Scoop out very large balls of dough (at least 1/4 cup, but could be bigger, up to 1/2 cup size) and place on a parchment or silpat lined baking sheet, leaving plenty of space in between (plan on doing multiple batches.) Add more broken pretzel pieces, caramel bits, and chocolate chips to the tops of the dough balls to preference. Sprinkle with sea salt.
- Bake 13-15 minutes (this will vary, according to the size of your cookies), until golden around the edges. Do not over cook! Remove and allow to set up and cool on the sheet for 5-10 minutes. Then, transfer cookies to a wire rack to cool completely.
For smaller cookies:
- Use a cookie scoop (about 1 1/2 TB of dough) and space to fit around 10-12 on a baking sheet. Cook for 9-10 minutes or until golden around the edges. Do not overcook!! Remove and allow to set up and cool on the cookie sheet for about 5 minutes and then transfer to a wire rack to cool completely.
Hi Teresa–this recipe will make about 30 cookies!
The recipe look delicious. How many cookies does this recipe make?
These are FABULOUS!! A big hit at my house too! Thanks Melanie.
This was fabulous.. Love that it has browned butter.. Yumm… I made these for Teachers gifts, and had a few for me and eventually shared with the lils.. Yes, I am a Kitchen sink cookie addict..
This was fabulous.. Love that it has browned butter.. Yumm… I made these for Teachers gifts, and had a few for me and eventually shared with the lils.. Yes, I am a Kitchen sink cookie addict..
yes you do put the baking soda in at the same time as the baking powder. I am sorry I missed that in the directions! I will fix it now!! Thanks for letting me know and I hope you love the cookies! xo
yes you do put the baking soda in at the same time as the baking powder. I am sorry I missed that in the directions! I will fix it now!! Thanks for letting me know and I hope you love the cookies! xo
The ingredients lists both baking powder and baking soda, but baking soda does not appear in the instructions. Should it be added with the powder or not at all?
The ingredients lists both baking powder and baking soda, but baking soda does not appear in the instructions. Should it be added with the powder or not at all?