In a rational sense, I understand why human beings need emotions. I understand that they were critical for survival in the primitive years and that today, they are important in our personal development. But, that doesn’t mean I like them.
Sometimes, emotions are the worst. I especially hate when you try to ignore them by pushing them way back into your subconscious and then they all come spilling out at once.
It’s like, I ignored you for a REASON. I don’t want to deal with you. And now here you are taking over everything I am trying to do today.
This is what happened to me yesterday…and let me tell you a lot of emotions + a lot of things on my to do list is not a good combination. But days like these happen, and you just have to keep going. I guess one day maybe I will try to work through those suppressed emotions, but today I am deciding to focus my energy on National Pretzel Day.
That’s right, there is an entire National Holiday dedicated to Pretzels and I have brought you the perfect cookie to celebrate! These cookies and soft and chewy and loaded with goodies.
DOUBLE CHOCOLATE CARAMEL PRETZEL COOKIES
Ingredients
- 2 1/4 cups flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1 cup unsalted butter, room temperature
- 1 cup sugar
- 1 cup brown sugar
- 1/2 cup cocoa powder
- 2 eggs
- 1 tablespoon vanilla
- 1 C chocolate chips
- 1 C caramels
- 3/4 cup pretzels, roughly chopped
- 25 mini pretzels
Instructions
- Preheat oven to 350 degrees and prepare a cookie sheet with parchment paper.
- In a medium bowl, whisk together flour, salt and baking soda. Set aside.
- In a mixer fitted with a paddle attachment, combine butter, sugar, and brown sugar. Mix at high speed until light and fluffy.
- Add cocoa powder. Mix until combined.
- Add eggs and vanilla extract. Mix until combined.
- Add dry ingredients. Mix on a low speed until just combined.
- Stir in chocolate chips, caramels and crushed pretzels.
- With a small ice cream scooper, scoop out a dough ball. Crack a mini pretzel in half and lightly push it into the dough ball.
- Bake for 9-11 minutes. and leave on the cookie sheet to cool.
