Sweet ‘n Salty Milk Chocolate Caramel Pretzel Cookies

Milk chocolate caramel pretzel cookies 1_small
There is a secret ingredient in these cookies. Are you ready for it?

Cream cheese.

Weird, right? You don’t taste it at all, but it really does something special for the texture of the cookie. It becomes more of a soft batch cookie, super tender and melt-in-your-mouth-like, but still crisp enough on the outside to provide some contrast.

The other super essential ingredient in these cookies are these (relatively) new chips offered by Nestle, called DelightFulls. They have gooey caramel inside a milk chocolate chip and they are like crack, I tell you. They are like my favorite chocolate candy ever and I eat them straight. They are perfect in this cookie surrounded by salty pretzel chunks.

Happy eating, friends.

Sweet ‘n Salty Milk Chocolate Caramel Pretzel Cookies

Sweet ‘n Salty Milk Chocolate Caramel Pretzel Cookies

Ingredients

1/2 cup (1 stick) unsalted butter, softened

1/4 cup cream cheese, softened (use cream cheese in a block or spreadable, don't use fat-free, light or whipped)

3/4 cup light brown sugar, packed

1/4 cup granulated sugar

1 large egg

2 teaspoons vanilla extract

2 1/4 cups all-purpose flour

2 teaspoons cornstarch

1 teaspoon baking soda

1/4 teaspoon salt

1 cup broken pretzel pieces

1 1/2 cups Nestle Milk Chocolate Caramel chips

Instructions

Use an electric mixer to combine butter, cream cheese, sugars, egg, vanilla, and beat on medium-high speed until well-creamed, light and fluffy, about 5 minutes.

In a separete bowl, combine the flour, cornstarch, baking soda, salt.

Gradually add the flour mixture to the wet mixture. Stir in chocolate caramel chips and pretzels, and beat momentarily to incorporate, or fold in by hand. Refrigerate dough for at least two hours, up to overnight. (Try not to eat it all before you bake it.)

Preheat oven to 350F, line a baking sheet with a silpat or parchment.

Scoop chilled dough into heaping tablespoons and flatten slightly. Place on cookie sheets spaced at least 2 inches apart. Bake for 8 to 9 minutes, or until edges have set and tops are just beginning to set, even if slightly undercooked, pale and glossy in the center. Do not bake longer than 10 minutes as cookies will firm up as they cool. Allow cookies to cool on the baking sheet for 5 minutes before removing and transferring to a rack to finish cooling.

Makes about 36 cookies.

http://sugarmamacooks.com/sweet-n-salty-milk-chocolate-caramel-pretzel-cookies/

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