These soft and gooey white chocolate cookies with caramel and salted pretzels are my new favorite dessert! All you need is 30 minutes and a few simple ingredients to make these deliciously flavorful cookies.

For the best cookies to bake this season, check out my articles on Cowboy Cookies, Cherry Garcia Cookies, Easy Sugar Cookies, and Gingerbread Sugar Cookies.

It’s been a minute since I came up with a new cookie recipe. And boy, was it worth the wait! Although they may seem complicated at first glance, these cookies were super easy to put together and were complete in just 30 minutes! Serve them to Santa Claus or keep them for yourself, I won’t say!

This is how you do it

Ready to do a quick inventory of your pantry to see if you can bake these delicious cookies in the next 30 minutes? Go ahead, I’ll wait.

Ready? Let’s go!

1. First, preheat your oven to 375 degrees, then very lightly grease a baking sheet OR line it with parchment paper or a baking mat.
2. Next, get out a medium bowl and whisk together the flour, baking soda, baking powder, and salt.
3. Take out another larger bowl and cream the sugars and butter together.
4. Add eggs and vanilla and mix.
5. Add the dry ingredients to the wet ingredients and mix until all the ingredients are just combined.
6. To the batter, add a single cup of white chocolate chips along with the crushed pretzels and caramel pieces.
7. Using a large cookie scoop or tablespoon, scoop the cookie dough into mounds on the baking sheet and arrange them at least 2 to 3 inches apart. Next, press the reserved white chocolate chips and whole pretzels (optional) on top of the cookie mounds.
8. Place the cookies in the oven and bake for 9-11 minutes or until they begin to brown just around the edges. Let the cookies cool completely on the baking sheet for 5-10 minutes before transferring them to a wire rack to cool completely.
9. Repeat steps 7 and 8 until all of the cookie dough is baked.

Why this recipe works

A twist on the same old– If you’re looking for a new way to mix up the same old chocolate chip cookie, give this a try! White chocolate chips, caramel and pretzels make an unexpected (but delicious) cookie!

Great combination of flavors – If you like the sweet and salty combo, this white chocolate cookie and caramel pretzel is for you. A great combination of flavors in every bite!

Texture, texture, texture – From the chewy caramel to the crunchy pretzel, and the crunchy/chewy texture of white chocolate and crunchy pretzels and the crunchy/chewy texture of cookie dough, these cookies will light up every taste bud and pleasure center in your brain.

easy ingredients – You probably have just about everything you need for these cookies in your pantry or fridge. And, if you have to take a quick trip to the grocery store first, you’ll find just about anything in the bakery aisle or the dairy section.

Ideas for personalizing this recipe

• Replace the white chocolate chips with milk, semi-sweet or dark chocolate. All are delicious!
• You can use any type of pretzel you have on hand. If you like the look of mini twists on top but only have pretzel rods (for example) and don’t think a piece of pretzel rod will look good on top (I’m okay here), skip this part.
• To mix together chocolate chips – use any type you like (regular, mini, chunk) and any flavor. Just make sure the final amount you use is 1 ½ cups.
• If you want to make the tops of your cookies more cheerful for the holidays, add colorful M&M candy on top. (Red and green for Christmas, blue for Hannukah, pastel for Easter, etc.)

Expert advice

• These white chocolate chip cookies store in an airtight container up to 1 week, if they can last that long in your home (I know they don’t in mine!)
• You can also freeze these cookies up to 5 months. The pretzels will be softer than crispy when thawed.
• Don’t skimp on with REAL butter (not margarine) and remember that “room temperature” should always be firm and slightly cool to the touch, not hot and soft.
• I I would like to add an extra pretzel or half a pretzel on top of my cookies, but adding pretzels to the top is optional.
• kraft made Caramel splits, and you can find them with the chocolate chips in most grocery stores.
• To keep these cookies soft and chewy while storing them at room temperature, I have add a slice of bread to the container too much. The bread absorbs any excess moisture and keeps the cookies moist for up to three days.

More delicious recipes

Did you make these cookies? FANTASTIC! Please rate the recipe below!

Photo: jatrax | iStock | Getty Images

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If bread pudding is mostly bread, it makes sense that the better your bread, the better the pudding. I usually make my bread pudding with challah, as Luther liked it best. For this book, I decided to mix things up a bit. This recipe uses raisin and cinnamon bread for that touch of spice that I love. The big secret, as with any bread pudding, is to use stale bread; otherwise, it will disintegrate in the custard.

Ingredients

• 1 liter half and half

• 1 cup granulated sugar

• 1 1/2 cups semisweet chocolate chips, divided

• 8 large eggs

• 2 teaspoons of vanilla extract

• A 1 pound sliced ​​raisin and cinnamon bun, stale or baked, cut into 1 inch pieces (see Patti’s Pointers)

• Softened butter, for the dish

• Confectionery sugar, for serving

• Whipped cream or vanilla ice cream, for serving

LaBelle Desserts by Patti LaBelle

instructions

1. Heat half and half and granulated sugar in a medium saucepan over medium heat, stirring often to dissolve the sugar, until simmering. Remove from fire. Add 1 cup of the chocolate chips and let stand until the chips soften, about 3 minutes. Whisk well to melt the chocolate.

2. Beat eggs and vanilla well in a very large bowl. Gradually fold in the hot chocolate mixture. Add bread pieces and let stand, stirring occasionally, until bread has absorbed some of the chocolate mixture, 15 to 20 minutes.

3. Meanwhile, place a rack in the center of the oven and preheat the oven to 325 ° F. Butter a 9-inch by 13-inch baking dish.

4. Distribute the bread mixture evenly in the prepared dish. Sprinkle the remaining 1/2 cups of chocolate chips on top. Place the dish in a larger dish. Pour hot tap water into the larger pot up to about 1/2 inch from the sides of the dish. Place in the oven and bake until the pudding is evenly puffed, about 40 minutes.

5. Remove the dish from the pan and let cool for 10 to 15 minutes. Sift the icing sugar over it. Serve in bowls, topped with whipped cream.

Patti’s pointers: For best results, bread should be firm and dry. If you have soft bread, you have several options. The day before baking, place the fresh slices on a large baking sheet (they can overlap) and let them rest, uncovered, at room temperature, turning the slices occasionally, for at least one night or up to 1 day. Or bake the slices, spread out on two large baking sheets, in a preheated 350 ° F oven until the bread is dry but not toasted, about 15 minutes. Let cool completely before cutting the bread.

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Extract from LaBelle Desserts by Patti LaBelle. Copyright © 2017 by Pattonium Inc. Reprinted with permission from Grand Central Life & Style. All rights reserved.