caramel pretzel cookie
My friend Amy Persons asked me to do a makeover on these
cookies, but after taking them for a spin with few very minor
tweaks I thought they were the sort of thing any teenager
would go for in a heartbeat. So I present them mostly as they
arrived (they were originally from an issue of Cook’s Coun-
try). We took out some of the fussiness, and if you’re a fan
of sweet/salty, we think you’ll enjoy these.—S.R.
3/4 cup ( 6 ounces, 1 1/2 sticks) unsalted butter, softened
1/2 cup ( 3 1/2 ounces) sugar
1 teaspoon vanilla
1/8 teaspoon salt
1 1/2 cups ( 6 3/8 ounces) King Arthur Unbleached All-Purpose Flour
3/4 cup ( 2 ounces) potato chips, crushed
1/4 cup (3/4 ounce) pretzels, crushed
1/2 cup ( 3 3/4 ounces) brown sugar
3 tablespoons (1 1/2 ounces) unsalted butter
1/4 cup ( 2 ounces) heavy cream
1/8 teaspoon salt
1/2 teaspoon vanilla
1 cup ( 4 ounces) confectioners’ sugar
1/4 cup (1 ounce) pecans, toasted and chopped fine
Preheat oven to 350°F. Grease or line baking 2
sheets with parchment.
FOR THE COOKIES: On medium speed, mix
together the butter, sugar, vanilla, and salt until
well combined, about 3 minutes. Reduce the
speed to low, and gradually add the flour, mak-
ing sure it's thoroughly mixed in. Scrape the
sides and bottom of the bowl, and mix again.
Stir in the potato chips and pretzels.
Drop the dough by the tablespoonfuls onto the
prepared baking sheets; a tablespoon cookie
scoop works well here. Leave about 1 1/2" be-
tween each cookie. Using the bottom of a glass,
flatten each cookie till it’s about 1/2" thick. Repeat
until you’ve used up all the dough.
Bake the cookies for 15 minutes, or until the edges begin
to turn golden brown. Remove them from the oven and cool on
a rack. While the cookies are cooling, prepare the frosting.
FOR THE FROSTING: In a medium saucepan, combine the brown
sugar, butter, cream, and salt. Cook over medium heat until the
sugar melts and begins to boil. Remove from the heat and stir in
the vanilla. Transfer to a mixing bowl and allow to cool about 10
minutes, before beating in the confectioners’ sugar. Spread 1
teaspoon of frosting on top of each cookie. Sprinkle with pecans.
Nutrition information per serving (1 cookie, 40g): 189 calories, 2g
protein, 23g carbohydrates, 11g fat, 0g fiber, 6g saturated fat, 0g
trans fat, 24mg cholesterol, 67mg sodium, 14g sugars, 1mg vitamin
C, 1mg iron, 10mg calcium. Weight Watchers PointsPlus®: 6 points.