Salted Caramel Chocolate Chip Cookies

These Salted Caramel Chocolate Chip Cookies are filled with chewy caramel bits, pretzel pieces, and chocolate chips with sea salt on top!

Course Cookies

Cuisine American

Prep Time 15

Cook Time 9

Total Time 24

Servings cookies

Calories 163kcal

⅓ cup butter softened
¼ cup shortening
½ cup (100 grams) granulated sugar
½ cups (110 grams) packed, light brown sugar
1 large egg
1 teaspoon vanilla
1 ¾ cups (210 grams) all-purpose flour spoon into measuring cups and level with the back of a knife
½ teaspoon baking soda
¼ teaspoon salt
½ cup (85 grams) semi-sweet chocolate chips
½ cup caramel bits
⅓ cup chopped pretzels
½ tablespoon sea salt

Preheat the oven to 350˚F.
Use a mixer to combine the butter and shortening.
Add the brown sugar and granulated sugar. Beat for 2-3 minutes.
Next, add the egg and vanilla. Beat for 1-2 minutes.
In a separate bowl, combine the flour, baking soda, and salt. Add to the mixing bowl and stir to combine.
Stir in the chocolate chips, caramel bits, and chopped pretzels.
Use a #40 dough scoop (about two tablespoons) to scoop nine balls of dough onto a parchment-covered baking sheet with at least two inches between balls of dough.
Bake at 350˚F for 8-10 minutes.
Remove from the oven and immediately sprinkle with sea salt.
Repeat with the remaining cookie dough.

Store the cooled cookies in an airtight container at room temperature for 2-3 days or in the freezer for up to two months.