Rollercoaster Cookies: A Whirlwind of Flavors and Fun

Introduction:

Get ready for a wild ride of flavors with Rollercoaster Cookies! These cookies are as fun as a rollercoaster, with layers of surprising tastes and textures that will make each bite feel like a thrilling adventure. Packed with everything from gooey chocolate chips to crunchy nuts, chewy caramel bits, and a hint of sea salt, these cookies offer an exciting twist on the classic cookie recipe. Perfect for parties, baking with kids, or whenever you’re craving something playful and delicious, Rollercoaster Cookies are sure to become your new favorite treat!

 Ingredients:

For about 20 cookies:

• 1 cup (225g) unsalted butter, softened
• 3/4 cup (150g) brown sugar
• 1/4 cup (50g) granulated sugar
• 1 large egg
• 1 tsp vanilla extract
• 2 cups (250g) all-purpose flour
• 1/2 tsp baking soda
• 1/2 tsp salt
• 1 cup (170g) chocolate chips (milk or dark)
• 1/2 cup (80g) caramel bits or chopped caramel pieces
• 1/2 cup (60g) chopped nuts (pecans, walnuts, or almonds)
• 1/2 cup (50g) mini pretzels, roughly broken
• A pinch of sea salt (optional, for sprinkling on top)

 Preparation Method:

1. Prepare the dough:
   • Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
   • In a large bowl, cream the softened butter with the brown sugar and granulated sugar until smooth and fluffy (about 2–3 minutes).
   • Beat in the egg and vanilla extract until fully incorporated.
2. Combine the dry ingredients:
   • In a separate bowl, whisk together the flour, baking soda, and salt.
   • Gradually add the dry ingredients to the wet ingredients, mixing until the dough comes together.
3. Add the fun ingredients:
   • Gently fold in the chocolate chips, caramel bits, chopped nuts, and broken pretzels. This is where the fun begins – feel free to experiment with different types of nuts or add more chocolate for an extra indulgent cookie!
4. Shape and bake:
   • Using a tablespoon or cookie scoop, drop rounded balls of dough onto the prepared baking sheet, leaving about 2 inches of space between each cookie.
   • If you like, sprinkle a pinch of sea salt on top of each cookie for an added salty-sweet contrast.
   • Bake for 10–12 minutes, or until the edges are golden but the centers are still soft. Let the cookies cool on the sheet for a few minutes before transferring them to a wire rack to cool completely.

 Serving and Storage Tips:

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