Ingredients
For the dough:
- ½ cup sourdough discard (unfed starter)
- ½ cup unsalted butter (softened)
- ¾ cup brown sugar
- ¼ cup white sugar
- 1 egg
- 1 tsp vanilla extract
- 1½ cups all-purpose flour
- ½ tsp baking soda
- ½ tsp salt
Mix-ins:
- ½ cup crushed pretzels
- ½ cup caramel chunks (or soft caramels cut into pieces)
- ¼ cup chocolate chips (optional)
Topping:
- Flaky sea salt
- Extra caramel drizzle (optional)
👩🍳 Step-by-Step Recipe
1. Cream Butter & Sugar
In a bowl, beat butter, brown sugar, and white sugar until light and fluffy.
2. Add Wet Ingredients
Mix in the egg, vanilla extract, and sourdough discard until smooth.
3. Combine Dry Ingredients
In another bowl, whisk flour, baking soda, and salt.
4. Make the Dough
Gradually add dry ingredients into the wet mixture. Mix until just combined (don’t overmix).
5. Fold in Mix-ins
Gently fold in crushed pretzels, caramel chunks, and chocolate chips.
6. Chill Dough
Cover and refrigerate for at least 1 hour (this improves flavor and texture).
7. Preheat Oven
Preheat oven to 180°C (350°F) and line a baking tray with parchment paper.
8. Shape Cookies
Scoop dough into balls and place on tray. Slightly press them down.
9. Bake
Bake for 10–12 minutes until edges are golden and centers are soft.
10. Finish with Salt
Right after baking, sprinkle flaky sea salt and drizzle caramel on top.
11. Cool & Serve
Let cookies cool for 10 minutes before serving.
😋 Tips
- Don’t overbake—centers should stay soft
- Add extra pretzel pieces on top for crunch
- Best enjoyed warm when caramel is gooey
