Caramel Crunch Chocolate Bliss cookie

On a rainy afternoon, the kind of day that calls for a warm, homemade treat. With no recipe in mind, I wandered into the kitchen, craving something sweet yet savory.


I spotted a bag of caramel bits, little reminders of the pastries I loved on a family trip to Paris. Next came some Belgian chocolate chips, a pantry staple, and as I reached for them, I accidentally knocked over a jar of pretzels. Watching the salty pieces scatter across the counter, I smiled. “Why not?” I thought. I added chopped walnuts, an adornment to my mom’s love for nutty desserts, and began to mix.

The smell of caramel and chocolate soon filled the house, drawing my mom into the kitchen. “What are you baking? ” she asked. "It smells scrumptious!"

“Something new,” I said with a grin.

When the cookies came out of the oven, golden and gooey, I handed her one. Her face lit up after the first bite. “These are perfect,” she said softly.

That moment when just the two of us were in the kitchen sharing a cookie was pure joy. And that’s how the Caramel Crunch Chocolate Bliss Cookies came to be: a little sweet, a little salty, and full of love.

Ingredients:

  • 1 cup (2 sticks) unsalted butter, softened
  • 1 cup light brown sugar, packed
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 2 tsp vanilla extract
  • 2 1/4 cups all-purpose flour
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 1 cup semi-sweet chocolate chips
  • 3/4 cup caramel bits
  • 1 cup pretzel bits (crushed into small pieces)
  • 1/2 cup chopped walnuts (optional, or substitute with your favorite nuts)


Instructions:

  1. Preheat and Prep:
    Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.

  2. Cream the Butter and Sugars:
    In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy, about 2-3 minutes.

  3. Add the Wet Ingredients:
    Beat in the eggs, one at a time, followed by the vanilla extract, until fully combined.

  4. Combine the Dry Ingredients:
    In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

  5. Fold in the Mix-Ins:
    Using a spatula, gently fold in the chocolate chips, caramel bits, pretzel pieces, and chopped walnuts. Make sure the ingredients are evenly distributed.

  6. Scoop and Shape:
    Use a cookie scoop or tablespoon to portion the dough onto the prepared baking sheets, spacing them about 2 inches apart.

  7. Bake:
    Bake for 10-12 minutes, or until the edges are golden brown and the centers look slightly underbaked. The cookies will firm up as they cool.

  8. Cool and Enjoy:
    Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.