Ingredients

The following ingredients have 4 Servings
  • 3 cups flour
  • 1 teaspoon baking soda
  • ½ teaspoon baking powder
  • 1 teaspoon salt
  • 1 cup butter (to room temperature (see note))
  • 1 cup granulated sugar
  • 1 cup brown sugar (packed)
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 ½ cups white chocolate chips (divided)
  • 1 cup pretzels (crushed by hand)
  • 24 pretzels (optional, see note)
  • ½ cup caramel bits (see note)
  • 1 teaspoon coarse sea salt

Instruction

  • Preheat oven to 375 degrees and very lightly grease a baking sheet OR line with parchment or a baking mat.
  • In a medium bowl whisk together flour, baking powder, baking soda, and salt.
  • In a large bowl cream together butter and sugars.
  • Mix in eggs and vanilla.
  • Add dry ingredients to wet ingredients and mix until just combined.
  • Stir in one cup chocolate chips, crushed pretzels, and caramel bits.
  • Use a large cookie scoop to scoop cookie dough into mounds and arrange at least 2-3 inches apart on your prepared baking sheet. Press reserved white chocolate chips and whole pretzels (optional) into the tops of the cookie mounds.
  • Bake for 9-11 minutes until cookies begin to brown just around the very edges. Remover from oven and immediately sprinkle coarse sea salt over the tops of the cookies. Allow to cool on the pan for 5-10 minutes before transferring to a wire rack to cool completely.
  • Repeat with remaining cookie dough. Store in airtight container up to 1 week (though they won't make it that long without being eaten - just sayin').