i avoided the take 5 train as long as possible, but take 5 cookies???
A girl can only do so much. David swore up and down that they were the best candy bar ever, and every Halloween, I am required to buy many many extra Take 5’s “just in case” we have an excessive amount of trick or treaters. (Aka . . . just in case David’s blood sugar runs low.)
When I finally tried a Take 5, I think David had instant regret, realizing that he now had to share the limited amount of Take 5’s he had hoarded after the trick or treaters had come and gone. Maybe that was the real reason he requested Take 5 cookies . . . distraction.
These Take 5 cookies are . . .
- chewy
- gooey and caramel-y
- chocolate-y
- crunchy
- salty
- YUMMY!
Because David never seems to be able to finish a batch of cookies by himself (wha?), I portioned out a dozen or so take 5 cookies to keep at home and took the rest to work. OH man. Bad Kaela. The glares that boy gave me when I got home??? Needless to say, I think these may be David’s new favorite cookies.
The only bad thing is . . . they may be my new favorite, too . . .
mikaela | wyldflour
32-36 cookies
15 minPrep Time
30 minCook Time
45 minTotal Time
Save Recipe3 based on 2 review(s)
Ingredients
- 1/2 cup unsalted butter, at room temperature
- 1/2 cup creamy peanut butter
- 1 cup light brown sugar
- 1/2 cup white granulated sugar
- 2 large eggs
- 1/2 Tablespoon vanilla extract
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup semi-sweet chocolate chips or chopped chocolate
- ~35 regular-sized pretzels
- ~18 small square caramels
- 1-2 Tablespoons kosher salt or maldon sea salt
Instructions
- Prep the mix-ins! Crumble the pretzels into small 1/2-inch sized pieces. Chop the chocolate if you need to. And slice the caramels into 8 little bits! (I sliced the rectangle in half, then sliced each half into 4 squares.)
- Preheat the oven to 375 degrees Fahrenheit.
- Use a fork to mash butter and peanut butter together until well-mixed. (Or use a mixer to beat the two together.) Mash/beat in sugars. Mash/beat in eggs and vanilla extract. Mash/beat in 1 cup flour, baking soda, and salt. Then mash/beat in remaining flour. Stir in chocolate chips.
- Use a medium-sized cookie scoop or pinch off a couple tablespoons of dough and roll into a ball. Press 3-4 caramel bits down into the middle of the dough ball and roll again, so that caramel is not on the outside of the cookie dough ball. (If it's not protected by the rest of the cookie, the caramel may overcook and become hard.) Press about 1 pretzel's worth of crumbled pretzels into the outside of the cookie dough ball. Sprinkle each cookie dough ball with a tiny pinch of salt.
- Bake the cookies for 9-11 minutes until the cookies are smooth and just before they start to brown. Remove to a cookie sheet as quickly as possible. (The cookies will still be quite soft. Use a spatula to gently move them.) Allow the cookies to cool and store in an airtight container.
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