Take 5 Cookies

Ingredients

Cookies

• 1 cup butter, softened
• 1¼ cups dark brown sugar
• ½ cup sugar
• 2 eggs
• 2 tsp vanilla
• 3¼ cups flour
• 2 Tbsp cornstarch
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp kosher salt
• 2 cups butter pretzels, slightly crushed

Caramel

• 1½ cups heavy cream (or 1¼ cups cream plus ¼ cup butter)
• 1 cup sugar
• ½ cup brown sugar
• ⅓ cup light corn syrup
• ½–¾ tsp kosher salt
• 1 tsp vanilla
• 2 tsp butter, softened, plus more for the pan

Topping

• Creamy peanut butter
• Milk chocolate chips
• Semi-sweet chocolate chips
• Coconut oil
• Take 5 candy bars, chopped

Directions

Cookies

1. Beat the butter, dark brown sugar, and sugar until creamed. Add the eggs and vanilla and beat until light and fluffy.
2. In a separate bowl, whisk the flour, cornstarch, baking powder, baking soda, and salt. Add to the creamed mixture and mix until combined.
3. Mix in the crushed pretzels and set the dough aside.

Caramel

1. Line an 8-inch square pan with foil, leaving overhang on the sides. Lightly butter the foil.
2. In a 3-quart heavy saucepan over medium heat, combine the cream, sugars, and corn syrup. Stir constantly with a silicone spatula as the sugars dissolve.
3. Once boiling, clip on a candy thermometer without letting it touch the bottom.
4. Cook to 235–240°F. Remove from heat and stir in the salt, vanilla, and butter. If it's too thick, stir in a little cream. Test in ice water.
5. Pour into the pan and cool, uncovered, at least 1 hour.

Stuff and bake

1. Scoop the dough with a ⅓ cup measure and flatten.
2. Place 1 scoop of caramel in the center, fold the edges up around it, and roll into a ball.
3. Refrigerate on a parchment-lined sheet, preferably 2 hours or more.
4. Preheat the oven to 375°F. Bake 6 per parchment-lined tray for 10–11 minutes. Leave the cookies on the trays.

Finish

1. Spread peanut butter on top of each cookie.
2. Melt the chocolate chips with coconut oil in 15-second bursts, stirring each time. Pour into a zip-top bag, snip a corner, and drizzle over each cookie.
3. Top with chopped Take 5 bars. Let set before eating.

Catie's note: Make sure to test your thermometer before cooking the caramel. Boiling water should read 212 degrees.