Take 5 Cookies

Inspired by one of my favorite bars, these Take 5 Cookies are packed full of chocolate, caramel, peanut butter, and pretzels. They're crispy on the outside and slightly chewy in the center. YUM!!

I'm not typically a candy lover, but when I bit into a Take 5 candy bar, I knew it was speaking to me with its sweet and salty taste. All at once, I knew I had to try and recreate the taste of a Take 5 candy into a cookie, and these Take 5 Cookies are the result.

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Jump to:

• The ingredient list:
• Kitchen tools and equipment needed:
• Why salted butter?
• Can salted butter remain on the counter?
• Can these cookies be frozen?
• How to store these sweet and salty cookies:
• Photo instructions for making Take 5 Cookies:
• Additional cookie recipes you'll also love:
• Printable Recipe Card
• Take 5 Cookies

The ingredient list:

• butter (I always use salted, but feel free to use unsalted)
• granulated sugar
• brown sugar
• eggs
• pure vanilla extract
• all-purpose flour
• baking soda
• kosher salt
• semi-sweet chocolate chips
• peanut butter chips
• caramel chips
• pretzels, broken into pieces

Kitchen tools and equipment needed:

• stand mixer or hand mixer
• measuring cups and spoons
• mixing bowls
• baking sheets
• parchment paper
• cooling rack
• large zip-top bag (for crushing pretzels)
• cookie scoop
• kitchen timer

Why salted butter?

I'm sure you've heard that it's best to bake using unsalted butter so you can control the sodium levels in your home-baked goods.

And while this is well and good (especially if you have issues with sodium in your diet), my theory is that an ingredient has to taste good BEFORE it's added into the mix. And let's face it, salted butter tastes better than unsalted butter… by a landslide.

That said, if you know for a fact that the salted butter you purchase is highly salted, then yes, please use unsalted butter for baking.

But, I find that standard grocery store butter isn't overly salted and that the tiny bit of extra salt added to the mix only enhances the flavor of baked goods, not overpower it.

Can salted butter remain on the counter?

Yes, it can, which is another good reason I use salted butter instead of unsalted butter.

However, even though it's safe to leave salted butter on the counter, it's best not to leave it unrefrigerated for a prolonged period of time because it may become rancid.

Bacteria growth in salted butter is low because the sodium aids in stabilizing the butter, making it acceptable to leave out on the kitchen counter.

Since most baking recipes call for softened butter, I like to have my butter ready and waiting for me instead of the other way around.

Can these cookies be frozen?

Just like any good cookie worth its weight, YES, Take 5 Cookies can be frozen in airtight freezer containers for up to 6 months.

How to store these sweet and salty cookies:

Store them in an airtight container at room temperature and they'll remain fresh for up to 2 weeks (but they certainly won't last that long).

Photo instructions for making Take 5 Cookies:

• Using a stand mixer or a hand mixer and a large bowl, cream together the softened butter, granulated sugar, and packed brown sugar. Scraping down the sides periodically. *Note - cream the mixture for at least 5 minutes for a lighter cookie.
• Meanwhile, crush the pretzels in a zip-top bag and set aside.
• Add 2 eggs (one at a time) beating well between each addition, and then add in the pure vanilla extract.

• Once mixed add the all-purpose flour and baking soda and mix until just combined. Do not overmix.
• Add the peanut butter chips, semi-sweet chocolate chips, caramel chips, and crushed pretzels to the cookie batter, and mix just until combined, scraping down the sides as needed.

• Using a small cookie scoop (or two tablespoons) drop the cookie batter onto parchment-lined baking sheets and bake in a preheated 350-degree oven for 12-14 minutes, rotating the baking sheets halfway through the process.
• Remove the cookies to a wire rack to cool completely.

Additional cookie recipes you'll also love:

*Irish Cream Butter Cookies (pictured below)

These deliciously flavored Irish cream butter cookies taste a lot like shortbread cookies, but with an unexpected twist. They’re ever so slightly crunchy on the outside, soft on the inside, and then topped with a chocolate-covered espresso bean. What could be better?!!

*Cookie Archives (not pictured)

The entire collection of my cookie recipes all in one place.

*Vintage Rocks Cookies (pictured below)

This vintage cookie recipe dates back to the 1930s. Vintage Rocks Cookies are fast and easy to make and don’t require any special equipment. A large bowl and a spoon will work wonderfully well. After all, if it was good enough for grandma…

*Christmas Cookies Recipe Roundup (not pictured)

What would Christmas be without the smell of homemade cookies baking in the oven? I, personally, don’t want to find out! This colossal Christmas cookies recipe roundup will keep your house smelling delicious every day of the month… and then some!!

*Apple Oatmeal Cookies with White Chocolate and Pecans (pictured below)

Celebrate one of autumn’s most popular fruits with these deliciously soft and chewy Apple Oatmeal Cookies with White Chocolate & Pecans. You’ll be glad you did!

Printable Recipe Card

I sincerely hope you've enjoyed today's kicked up chocolate chip cookies recipe as much as I've enjoyed bringing it to you!