No problem--I always have a big block of Peters Caramel to make caramel apples and dipped pretzels. So I just chopped up tiny squares of caramel and dropped them in the batter. Everything look good--till I baked them. The block of Caramel must lack the substance that keeps the little caramel bits, in bits. They didn't taste terrible but they certainly were not worthy of sharing.
Actually my sweet neighbor happened to drop by and gladly took the not so good looking batch home for her boys (they are at the 'eat anything age'). I also sent her home with some good cookies too.
At this point I was tired and ready to scratch the whole mess. Hubby to the rescue--he didn't want to see me end on a fail so he went to Walmart and purchased a fresh bag of Caramel Bits. The cookies turned out perfect and I was happy. He took a bag of cookies to a neighbor and she immediately called me for the recipe. So yes they are yummy. Use the right kind of Caramel Bits and they will turn out perfect.
Save your brick of Peter's Caramel for dipping apples or pretzels!
Enjoy these yummy cookies from one of my favorite blogs--Dessert Now Dinner Later, thanks Amber.
Caramel Pretzel Chocolate Chip Cookies
1/2 cup butter, softened
3/8 cup sugar
3/8 cup brown sugar
1/2 teaspoon vanilla
1/2 teaspoon salt
1/2 teaspoon baking soda
1 1/2 cups flour
3/4 cup stick pretzels, broken into thirds
1/2 cup caramel bits
1/2 cup semi-sweet chocolate chips
In a stand mixer cream butter and sugars. Add vanilla and egg. Mix well.
Combine salt, baking soda and flour, gradually add to wet mixture. Mix until combines
Fold in pretzel pieces, caramel bits and chocolate chips with a spatula
Scoop onto parchment lined baking sheet.
Bake at 350 degrees for 11-12 minutes.
Makes about 2 dozen cookies