Ingredients
Equipment
Method
Step-by-Step Instructions
- Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
- In a large bowl, cream together the softened unsalted butter and creamy peanut butter with both granulated and brown sugar.
- Mix in the large egg and vanilla extract until fully combined.
- In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt, then gradually incorporate into the wet mixture.
- Fold in the broken mini pretzels to distribute them throughout the dough evenly.
- Using a cookie scoop, place dough balls onto the prepared baking sheets and lightly press a whole pretzel into the top of each dough ball.
- Bake the cookies for 10-12 minutes, or until the edges are golden brown.
- Once cooled, melt the soft caramels and drizzle over the tops of the cookies, sprinkling flaky sea salt if desired.
- Allow the caramel to set before serving.
Nutrition
Notes
Ensure butter and peanut butter are at room temperature for better blending. Avoid overmixing to keep cookies tender.