- 350g plain flour
- 1 1/2tsp baking powder
- 1/2tsp baking soda
- 1tsp sea salt
- 225g butter
- 100g caster sugar
- 300g light brown sugar
- 2 large, free range eggs
- 1tsp vanilla extract
- 250g chocolate chunks
- 100g chopped pretzels (plus extra whole pretzels to decorate)
- 15 caramel sweets, chopped in half
Preheat oven to 175C . Line a large baking sheet with baking paper.
In the bowl of an electric mixer, cream butter and both sugars together for around 5 minutes. Add the eggs, one at a time followed by the vanilla and mix until fully incorporated. Turn the mixer to its lowest setting and add the flour, baking powder, soda and salt, mix until combined then stir through the chocolate chips and pretzels by hand.
Using around 2 tablespoons of dough roll the cookies into balls. Press a caramel piece into the middle of each ball and make sure it’s fully covered by the dough. Place on your prepared baking sheet leaving about 2 inches between each cookie. Gently press a pretzel on top of each cookie and sprinkle with a little extra salt.
Bake cookies for 12-14 minutes or until the edges are slightly golden brown. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire cooling rack.
Keep your cookies in an airtight tin for up to 5 days, if they last that long.