Ultimate Traeger Cookie
We’ve found the ultimate chocolate chip cookie recipe! It’s complex flavors are simply delightful! You just have to try the Ultimate Traeger Cookie today.
1 Cup broken pretzels
1 Cup light brown sugar, packed
3/4 Cup granulated sugar
1 Cup unsalted high-quality butter, softened
1 Teaspoon vanilla bean paste
2 eggs, room temperature
3 Cup all-purpose flour
1 Teaspoon baking soda
1/2 Teaspoon apple pie spice
1 Teaspoon Jacobsen Salt Co. Cherrywood Smoked Salt
1 Cup semisweet chocolate chips
1 Cup milk chocolate chips
1/2 Cup English toffee bits
1 (11 oz) bag caramel bits
When ready to cook, set Traeger temperature to 275°F and preheat, lid closed for 15 minutes.
Spread pretzel pieces out on a sheet tray and place directly on the grill grate. Smoke for 25 minutes. Remove pretzels from grill and let cool.
Turn Traeger temperature up to 375°F and preheat, lid closed for 15 minutes.
Place sugar in the bowl of a mixer fitted with a paddle attachment. Add butter to the bowl and mix together on medium speed for about 5 minutes. Scrape down the sides of the bowl halfway through. The mixture should be light in color and fluffy.
With the motor running, add vanilla paste and eggs one at a time, making sure the first is incorporated before adding the next until both are incorporated, about 5 to 7 minutes. Scrape the sides of the bowl halfway through.
In a separate medium bowl, sift together the flour, baking soda and apple pie seasoning. Add in the Jacobsen smoked salt.
Working in batches, slowly add all the dry ingredients to the egg mixture with the motor running on a low speed using caution not to overwork. Add the remaining ingredients to the mixer and mix until just combined.
Remove the dough from the mixing bowl and portion using a scoop to ensure they are all the same size. Roll dough into balls and place on a parchment lined cookie sheet spaced three inches apart.
Place cookie sheet directly on the grill grate and bake for 10 to 12 minutes rotating the pan halfway through cook time.
Cookie edges should be light golden brown with a soft, gooey center. Transfer cookies to a cooling rack for 10 minutes.
Enjoy warm or store in an airtight container for up to five days. Enjoy!
Recipe and photo from Traeger.