Hello lovelies,
I’m really in my ‘sweet & salty’ era with everything and anything that has them words in the caption / on the label, immediately catching my eye.
Although, it doesn’t seem like I’m the only one.
Plenty of people across instagram and pinterest seem to be in the same era of life as I’ve seen many of bakes using ‘sweet & salty’ elements and I won’t lie, I’m loving seeing it.
My mouth drools at the thought of them all so after seeing many posts, I took that as my sign to create my own ‘sweet & salty’ cookies as I knew, I absolutely knew, they would be fricking delicious and… I wasn’t wrong.
I’ve made a ‘vanilla NYC cookie dough that is crammed full of chopped milk chocolate and chopped salted pretzels which when bitten into, oozes a salted caramel centre’.
These cookies are the perfect amount of ‘sweet and salty’, neither are overpowering, the ingredients balance one another out perfectly to create the most delicious batch of cookies.
I’m obsessed and I know you ‘sweet & salty’ lovers out there will be too.
So, if these cookies have caught your attention and got you wanting to make a batch, you know the drill. Keep on scrolling below and you’ll find today’s recipe.
Category: Sweet Treat
Servings: 8 Large Cookies
Prep Time: 10 Minutes
Chill Time: 1 Hour
Bake Time: 12-15 Minutes
Overall Time: 1.5 Hours
Ingredients You Need:
- 12tbsp Of Salted Caramel Sauce, (Heaped & Frozen)
- 125g Of Unsalted Butter
- 100g Of Light Brown Sugar
- 75g Of Granulated Sugar
- 1 Medium Egg
- 2tsp Of Vanilla Bean Paste / Extract
- 300g Of Plain Flour
- 1.5tsp Of Baking Powder
- 0.5tsp Of Bicarbonate Of Soda
- 150g Of Milk Chocolate, Chopped Small
- 100g Of Salted Pretzels , Chopped Small
How To Make The Cookies:
- Firstly, gather together your equipment and ingredients and line two baking trays with parchment paper.
- Secondly, the night before making the cookies, portion and freeze 8 pieces of salted caramel sauce.
- The next morning, in a large bowl, beat together the 125g of unsalted butter with the 100g of light brown sugar and 75g of granulated sugar until light and fluffy.
- Beat in the 1 large egg and the 2tsp of vanilla extract until combined.
- Add in the 300g of plain flour, 1.5tsp of baking powder and 0.5tsp of bicarbonate of soda and beat again until a cookie dough forms (TIP: if the dough isn’t coming together easily, I’d recommend adding 1-2tsp of milk to make the dough more ‘moist’).
- Now, fold through the 150g of chopped milk chocolate and 100g of chopped salted pretzels until evenly distributed throughout the cookie dough.
- Weigh the cookie dough out into 8 equal sized cookie dough balls (mine weighed roughly 82g each).
- Once rolled into balls, press one cookie dough ball into the palm of your hand and add one piece of the frozen salted caramel sauce and then wrap the cookie dough around the frozen sauce.
- Repeat this step for each cookie dough ball.
- When stuffed, chill the cookies balls in the refrigerator for 1 hour or the freezer for 30 minutes.
- Whilst the cookies are chilling, preheat the oven to 200C / 180C Fan / Gas Mark 5.
- Remove the cookies from the fridge after 1 hour and place 3-4 cookies on each prepared baking tray.
- Bake the cookies for 12-15 minutes.
- Finally, once baked, remove from the oven and allow the cookies to cool slightly on the tray before transferring onto a wire rack to cool completely.
That’s your Stuffed Sweet & Salty Pretzel Cookies froze, prepared, chilled and baked, ready for you to enjoy!
Notes:
- Store in an airtight container, at room temperature for up to 4 days.
- You can freeze the raw cookie dough balls for up to 3 months. Bake straight from frozen for around 15-18 minutes.
- The raw cookie dough will last 48 hours in the fridge before needing to be used.
- I brought the salted caramel sauce used in today’s cookies from M&S: https://www.ocado.com/products/m-s-salted-caramel-sauce but any thick caramel sauce will work.
The ooey gooey salted caramel centre takes these cookies from a 10/10 to a 1000/10. It’s a must have centre in these cookies!
This combination of flavours / ingredients is definitely up there with a favourite of mine. The saltiness and the sweetness is just devine and is balanced so beautifully.
I’ll certainly be baking batch after batch of these and I think if you make these yourself, you will be too.
Let me know in the comments below if you make these cookies yourself and if you do, what your thoughts are on them. Are you a ‘sweet & salty’ lover? Did these cookies deliver?
{Check out my other cookie recipes here: https://ellegracedeveson.com/?s=Cookies}
Sending you all tons of love & hugs as always,
Elle xo
