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Caramel Swirl Cookies




Source of Recipe


My friend Kate


List of Ingredients






1 cup butter
1/2 cup granulated sugar
1/2 cup light brown sugar -- firmly packed
1 large egg
2 teaspoons vanilla extract
2 cups all-purpose flour
1/2 teaspoon baking soda
1/4 teaspoon salt
2 cups Nestle caramel and chocolate swirled morsels
1/2 cup salted peanuts
1 1/4 c broken pretzels (I used the square waffles and each was broken approximately into fourths. Some were bigger, some smaller.)

Recipe





Preheat oven to 350° degrees.

In a large bowl, cream butter and sugars until light and fluffy. Beat in egg and vanilla.

In a medium bowl, combine flour, baking soda and salt. Blend into creamed mixture until just combined. Stir in chips, peanuts and pretzels by hand.

Drop by heaping 1/8 cupfuls about 2 inches apart onto parchment lined cookie sheet. You should get 20 big cookie dough balls. Flatten just slightly. Freeze cookie dough balls on cookie sheets for 15-20 minutes. Bake 15 minutes, or until edges are lightly browned and centers are still slightly soft. Cool one minute on cookie sheet. Cool completely on wire racks.

NOTES: Big thick loaded cookies. Dense and soft middles with somewhat crisp outsides. The crisp goes away for the most part on storage, but it doesn't much matter because there is plenty of crunch in the cookies from the nuts and pretzels, so you don't even miss it. Definitely not too sweet a cookie. And the sweet/salty combo is great.

NOTES: The original recipe used half PB chips and half chocolate chips (i.e., a cup of each).