By Traeger Kitchen
The ultimate chocolate chip cookie has arrived and is here to dominate all other baked goods in its path. Loaded with two kinds of chocolate chips, caramel bits, pretzels, English toffee, and a hint of apple spice, its flavor is unbeatable. Conquer this crazy cookie recipe and reward yourself with, what else, another cookie.
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|1 Cup||broken pretzels|
|1 Cup||light brown sugar, packed|
|3/4 Cup||granulated sugar|
|2 Stick||Unsalted butter, softened|
|1 Teaspoon||vanilla bean paste|
|2 Large||eggs, room temperature|
|3 Cup||all-purpose flour|
|1 Teaspoon||baking soda|
|1/2 Teaspoon||apple pie spice|
|1 Teaspoon||kosher salt|
|1 Cup||semisweet chocolate chips|
|1 Cup||milk chocolate chips|
|1/2 Cup||english toffee bits|
|1||bag of caramel bits|
When ready to cook, set the Traeger temperature to 275°F and preheat with the lid closed for 15 minutes.
275 ˚F / 135 ˚C
Spread pretzel pieces on a rimmed baking sheet in a single layer. Place the baking sheet on the grill grates. Close the lid and smoke for 25 minutes. Remove the pretzels from grill and let cool.
1 Cup broken pretzels
Increase the Traeger temperature to 375°F and preheat with the lid closed for 15 minutes. Line 2 baking sheets with parchment paper.
375 ˚F / 191 ˚C
In the bowl of a mixer fitted with the paddle attachment, cream together the butter and brown sugar on medium speed until light and fluffy, about 5 minutes, scraping down the sides of the bowl halfway through.
1 Cup light brown sugar, packed
3/4 Cup granulated sugar
2 Stick Unsalted butter, softened
With the mixer running, add the vanilla bean paste, then the eggs, 1 at a time, mixing to incorporate between each addition, 5-7 minutes total. Scrape down the sides of the bowl halfway through.
1 Teaspoon vanilla bean paste
2 Large eggs, room temperature
In a medium bowl, sift together the flour, salt, baking soda, and apple pie spice.
3 Cup all-purpose flour
1 Teaspoon baking soda
1/2 Teaspoon apple pie spice
1 Teaspoon kosher salt
With the mixer running on low speed, gradually add the dry ingredients, one third at a time, to the wet ingredients, mixing between additions until just incorporated.
Add the semisweet and milk chocolate chips, English toffee and caramel bits, and smoked pretzels and stir with a rubber spatula until well-distributed.
1 Cup semisweet chocolate chips
1 Cup milk chocolate chips
1/2 Cup english toffee bits
1 bag of caramel bits
Use a cookie scoop to portion out the dough, then place on the prepared baking sheets, spacing at least 3 inches apart.
Place the baking sheets on the grill grates. Close the lid and bake the cookies, rotating the pans 180° halfway through, until the edges are light golden brown and the centers are soft and gooey, 10-12 minutes. Remove the baking sheets from the grill and transfer the cookies to a wire rack to cool for at least 10 minutes before serving. Leftover cookies will keep in an airtight container at room temperature for up to 5 days. Enjoy!
180 ˚F / 82 ˚C
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