We have been looking around for a variety of cookies to make for the cookie table at Amanda’s wedding.  This is an adaptation of a recipe I spotted in Jessica Merchant’s book Easy Everyday.  One improvement we made was to cut the caramels into smaller pieces so that they naturally distribute more evenly across the cookies.

These take about 45 minutes to make and will produce around 25 cookies.

I also made a modification of the standard home version suitable for camping: Chewy Caramel Pretzel Cookies – Camping Version.  We will be enjoying these in my Omnia oven on our second night of this year’s Boundary Waters canoe trip

13 oz. (3 cups) all-purpose flour

1 tsp. baking soda

½ tsp. baking powder

1 tsp. sea salt

1 cup (2 sticks) salted butter, softened

1 cup granulated sugar

1 cup packed light brown sugar

2 large eggs

2 tsp. vanilla extract

1 cup caramel squares, unwrapped and cut into quarters

1 cup crushed small pretzels

Pretzel twists for topping (optional)

Preheat the oven to 375 degrees.

In a large bowl, mix together the flour, baking soda, baking powder, and salt

In the mixing bowl of a stand mixer, beat the butter, sugar, and brown sugar together until light and fluffy.  Mix in the eggs one at a time until thoroughly combined.  Beat in the vanilla.  Add the flour mixture, mixing it until just combined.  Stir in the caramels and pretzels. 

Line 2 cookie sheets with baking mats or parchment.  Scoop the dough into 2-3 Tbs. portions and space them 2 inches apart on the cookie sheets.  Form each piece of dough into a disk.  Optionally top each disk with a small pretzel.

Bake for 8-10 minutes until barely cooked through.  Let cool completely before removing them from the pan.