When we were young, our Mom used to have cookies waiting for us after school. She baked a lot in those days and there is just something about the feeling of coming home to fresh cookies. The smell of baking in the house is the most welcome smell of all. And cookies might very well be a kid’s best friend after a day of school.
We obviously love cookies here at Mealtime Joy. What’s not to love about these simple, quick, and tasty treats full of endless combinations? But it’s more than just the taste. It’s the memories of being greeted by those cookies Mom made along with the opportunities to create similar memories with our own kids. Homemade cookies engage all of our senses and, ultimately, fill our souls. This is the gift of baking.
And it’s as simple as a cookie. As simple as these Sweet and Salty Cookies filled with bits of caramel, salty pretzel pieces, roasted peanuts, and chocolate chips. They are truly amazing! Worth an afternoon of baking, hands down!
Our Favorite Cookie Tools
You really only need a few basic tools to whip up these Sweet and Salty Cookies. But the right tools make a world of difference, whether they are simple or a splurge. Here are our favorites from both ends of that spectrum.
{We may earn a small commission, at no extra cost to you, if you choose to purchase any of these items. We only recommend items we use and truly love!}
The Essentials
Mixing Bowls – You will use this wonderful set constantly for almost everything! We especially like the non-slip coating on the bottom, which keeps your bowl from sliding around while you work.
Sheet Pans – These are the best for baking cookies. The light color keeps your cookies from browning too quickly on the bottom and these quality pans won’t warp in the oven. You can use them for so many things!
Hand-Held Mixer – A hand-held mixer isn’t as powerful as a stand mixer, but it’s less expensive, takes up less space in your kitchen, and works well for batters and cookie dough.
Extras That Make Baking Easier
Kitchen Scale – This relatively inexpensive tool takes the variability out of baking and ensures you use the same amount of every ingredient every single time. You end up using fewer dishes, too, so you have less to clean up. (We would argue that this belongs in the “essentials” category for all baking!)
Medium Cookie Scoop – Speed up the scooping process and end up with cookies all the same size with this handy tool. This is a game-changer when it comes to cookies! We use this size (#40) for most of our cookie recipes.
Kitchenaid Stand Mixer – Everything you bake will come together more quickly and more easily with this splurge tool. Not sure how to live without this one. It is more powerful than a hand-held mixer and having your doughs and batters mix without needing to stand and hold a mixer is such a gift when you are baking.
Serving Your Sweet and Salty Cookies
We recommend baking some of these up for your kids and greeting them with warm cookies after school or at any other time! It speaks love, care, and a sense of home that they will always remember!
These are also great as a gift to anyone at any time. Package them up in a cellophane bag tied with a bow, or in a decorative box. Or create a box filled with this and several other types of cookies. We do this all the time at the holidays, but why limit our cookie gifting to one time of year?
Here are some more great cookie options to fill your gift boxes, your kitchen table, and your hearts!
- Dark Chocolate Pecan Cookies
- Strawberry Marshmallow Cookies
- Grandpa’s Oatmeal Cookies
- Soft Cinnamon Almond Cookies
Enjoy!
Sweet and Salty Cookies
Ingredients
- 2-2/3 ounces (1/3 cup) unsalted butter at room temperature
- 3-3/4 ounces (1/2 cup) packed light brown sugar
- 2-1/3 ounces (1/3 cup) granulated sugar
- 1 whole large egg at room temperature
- 1 teaspoon pure vanilla extract
- 6-3/4 ounces (1-1/2 cups) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 ounces (1/3 cup) roughly chopped caramel bits
- 2 ounces (1/3 cup) mini chocolate chips
- 1/2 ounce (1/3 cup) broken salted pretzels
- 1-2/3 ounces (1/3 cup) roughly chopped unsalted dry roasted peanuts
Instructions
- Prep: Preheat your oven to 375 degrees F. Prepare two baking sheets by lining them with parchment paper or by spraying them with baking spray.
- Mix: In a large bowl or in the bowl of a stand mixer fitted with the paddle attachment, mix the butter and sugars together on low speed until light and fluffy, about 4 minutes. Add the egg and vanilla, then mix again on low speed until smooth.In a separate small bowl, whisk together the flour, baking soda, and salt. Add the flour to the butter and mix again just until flour is incorporated. Stir in caramel bits, mini chocolate chips, pretzels, and peanuts.
- Bake: Scoop 1 to 1-1/2 inch dough balls (use a #40 medium cookie scoop with a 1-1/2 tablespoon capacity) and place them 2 inches apart on your prepared pans. Bake for 9 minutes or until lightly brown on bottom and edges. Cool on the pans for 2 minutes before transferring the cookies to a cooling rack. Cool completely before storing.
Notes
- Feel free to sub in other mix-ins! Try to keep the amount of mix-ins the same so that your cookies bake well and don’t fall apart. Also, remember that if you choose different mix-ins, your cookies may end up tasting different than ours.
- You can freeze cookie dough balls and store them for up to a month in the freezer. Bake from frozen as directed. You may need another minute or two of baking time, but be sure to check early and add time only when necessary.
- Baked cookies freeze well, too. Store them in a sealed container in the freezer for up to a month. Thaw at room temperature.
- Once baked and cooled, these cookies can be stored in an airtight container at room temperature for up to a week.
