My first instinct was to name these cookies sweet and salty cookies. You see, I was mindlessly snacking on a handful of peanut butter filled pretzels when I realized chocolate and caramel would elevate them from good to great. When my eye caught a milk caramel chocolate bar lurking in the pantry, it seemed only fitting to put the idea to the test.
The soft brown sugar and coconut oil dough makes for perfectly chewy cookies. Shatters of peanut butter pretzels and caramel filled chocolate give each bite incredible texture and flavor; a final dose of sea salt is optional but highly recommended for your daily sweet and salty fix.
- 1 2/3 cups flour
- 1 tsp cornstarch
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 cup coconut oil, softened (at the consistency of softened butter)
- 1/2 cup light brown sugar
- 1/4 cup sugar
- 1 large egg
- 2 tsp vanilla extract
- 3/4 cup peanut butter filled pretzels, coarsely chopped
- 3 ounces milk caramel chocolate bar, coarsely chopped
- flaky sea salt
- Whisk together flour, cornstarch, baking soda, and salt in a medium bowl. Beat coconut oil and sugars in a large mixer bowl at medium speed until creamy; beat in egg and vanilla until combined. Reduce speed to low and gradually add flour mixture; beat just until incorporated. Fold in chopped pretzels and chocolate.
- Line two baking sheets with silicone mats or parchment paper. Form 1 1/2-inch balls of dough and place two inches apart on prepared baking sheets; flatten mounds slightly. Cover with plastic and chill for at least 2 hours, or overnight.
- Preheat oven to 350°F (If cookie dough has chilled overnight, let stand at room temperature for 30 minutes before baking). Sprinkle with sea salt and bake, rotating pans halfway through, for 9 minutes, until edges are set. Cool for 5 minutes on baking sheets, then transfer to a wire rack to cool completely. Store in an airtight container at room temperature.
If you don’t like coconut or have an allergy, substitute 1/2 cup unsalted butter, at room temperature.
- Calories: 150