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In a large mixing bowl, combine the softened unsalted butter, brown sugar, and white sugar. Mix with an electric mixer until it reaches a sand-like consistency.

Add the vanilla extract, the whole egg, and the egg yolk to the butter and sugar mixture. Mix thoroughly with the electric mixer until well combined.

In a separate medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.

Gradually add the dry ingredient mixture into the wet mixture. You can add it in 1/3 increments, mixing until just combined after each addition, or add it all at once as shown in some demonstrations. Finish mixing with a spatula to ensure everything is incorporated without overmixing.

Fold in a generous amount of chocolate chips and crushed thin pretzels into the dough using a spatula until they are evenly distributed.

Form the dough into taller, larger balls to achieve a thick, bakery-style cookie. Each dough ball should weigh approximately 150-160g for precise measurements.

Take 2-3 unwrapped Werther's soft caramels and place them into the center of each dough ball. Ensure the caramel pieces are completely covered by the dough, reshaping the balls as needed.

Place the caramel-filled dough balls on a baking sheet lined with parchment paper. Top each cookie with additional crushed pretzels and chocolate chips. Optionally, add some chopped caramel pieces on top for extra flavor and texture.

Freeze the prepared dough balls on the baking sheet for approximately 20-30 minutes. This helps them hold their shape and prevents excessive spreading during baking.

Preheat your oven to 350°F (175°C) while the dough balls are freezing.

Bake the frozen dough balls in the preheated oven at 350°F (175°C) for 15 minutes. Continue baking for a few more minutes if needed, until the cookies are golden brown around the edges and set in the center.

Once out of the oven, if the cookies appear too tall, not baked enough, or too 'cake-like', you can *slightly* bang the baking sheet onto a counter. This will help collapse the middle and create the desired ripples for a bakery-style cookie.

Immediately after baking, sprinkle a small amount of salt over the warm cookies.

Allow the cookies to cool completely on a wire rack or a cold plate before serving. This allows them to set and the caramel to firm up slightly.


In a large mixing bowl, combine the softened unsalted butter, brown sugar, and white sugar. Mix with an electric mixer until it reaches a sand-like consistency.

Add the vanilla extract, the whole egg, and the egg yolk to the butter and sugar mixture. Mix thoroughly with the electric mixer until well combined.

In a separate medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.

Gradually add the dry ingredient mixture into the wet mixture. You can add it in 1/3 increments, mixing until just combined after each addition, or add it all at once as shown in some demonstrations. Finish mixing with a spatula to ensure everything is incorporated without overmixing.

Fold in a generous amount of chocolate chips and crushed thin pretzels into the dough using a spatula until they are evenly distributed.

Form the dough into taller, larger balls to achieve a thick, bakery-style cookie. Each dough ball should weigh approximately 150-160g for precise measurements.

Take 2-3 unwrapped Werther's soft caramels and place them into the center of each dough ball. Ensure the caramel pieces are completely covered by the dough, reshaping the balls as needed.

Place the caramel-filled dough balls on a baking sheet lined with parchment paper. Top each cookie with additional crushed pretzels and chocolate chips. Optionally, add some chopped caramel pieces on top for extra flavor and texture.

Freeze the prepared dough balls on the baking sheet for approximately 20-30 minutes. This helps them hold their shape and prevents excessive spreading during baking.

Preheat your oven to 350°F (175°C) while the dough balls are freezing.

Bake the frozen dough balls in the preheated oven at 350°F (175°C) for 15 minutes. Continue baking for a few more minutes if needed, until the cookies are golden brown around the edges and set in the center.

Once out of the oven, if the cookies appear too tall, not baked enough, or too 'cake-like', you can *slightly* bang the baking sheet onto a counter. This will help collapse the middle and create the desired ripples for a bakery-style cookie.

Immediately after baking, sprinkle a small amount of salt over the warm cookies.

Allow the cookies to cool completely on a wire rack or a cold plate before serving. This allows them to set and the caramel to firm up slightly.
