A sweet and salty cookie that’s hard to resist!
Let me start by saying that you’re going to go a little nuts over these cookies, especially if you’re a sweet and salty fan. It’s hard to even describe how good these cookies are. They’re sweet, salty, crunchy and chewy all at the same time. My mouth is watering sitting here thinking about them.
The idea for these cookies came about when I bought a bag of Snyder’s Salted Caramel Pretzel Pieces. Have you tried them yet? Oh my goodness y’all! You’ve got to get a bag right away. As soon as I tasted them, I just knew they had to be used in a sweet treat soon. Of course, that’s how my mind works whenever I’m trying something new with a sweet taste to it. You wouldn’t believe how many recipe ideas I have floating around in my head. Now finding the time to make them all is another story. Anyway, as soon as the first batch of cookies started heating up in the oven, the smell was so intoxicating that I couldn’t wait for them to get done fast enough. Hurry up cookies; get done and cool down!
Be warned: these cookies are mighty addictive. I could not stay out of them and sometimes had 3 at one time! Would you believe my sweet tooth hubby didn’t even taste one? That’s because he’s not a pretzel fan. Oh well, more for me then! I did have to take a big bag of these cookies to my in-laws before I scarfed them all down. Bake a batch for the cookie monsters at your house and you’ll see what I mean.
The key ingredient! Mmmmm!!!
It’s time for a cookie break now. See you later. Happy Baking!
Yield: 32 cookies
- 1 pouch (1 lb. 1.5 oz) sugar cookie mix (Betty Crocker)
- 1/4 cup packed light brown sugar
- 1/2 cup butter, softened
- 1 egg
- 1 1/2 cups crushed salted caramel pieces (Snyder’s)
- 1 cup caramel bits
- Heat oven to 350 degrees F.
- In large bowl, combine cookie mix and brown sugar; mix well with wire whisk. Add butter and egg; stir until soft dough forms. Stir in crushed pretzel pieces and caramel bits.
- Drop dough by heaping teaspoonfuls 2 inches apart onto parchment-lined cookie sheets.*
- Bake for 11 to 13 minutes or until set. DO NOT OVERBAKE.** Cool 3 to 5 minutes. Remove from cookie sheets to cooling rack. Cool completely.
*I use a 2-tablespoon spring-handled scoop to drop the cookies. **Do not overbake or the caramel will melt and harden when it cools.
I’m Robin, the southern girl behind this site who wishes there were more hours in the day!
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