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!!
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I’m not typically a candy lover, but once 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.
**Please Note – The printable recipe card with detailed instructions, complete ingredient measurements, and nutritional information for making Take 5 Cookies is available at the end of this post. OR you can hit the “jump to recipe” button (found above) to be taken directly to the recipe.
The ingredient list:
**Note – The following lists of ingredients plus kitchen tools and equipment contain affiliate links (highlighted in blue) for your consideration and shopping convenience. #CommissionsEarned
- butter (I always use salted, but feel free to use unsalted)
- granulated sugar
- brown sugar
- 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
Kick your bakeware up a notch:
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).
How to make 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!
*Take 5 Cookies (pictured below) THIS IS THE PLACE!!
Below is the printable recipe card along with the exact ingredient measurements and nutritional information for making today’s easy and delicious drop cookies inspired by the Take 5 candy bar.
If you’ve made this recipe, or are excited to make this recipe, I’d appreciate it if you’d take a moment to leave it a star rating in the recipe card, along with a comment if you’re so inclined. I thank you most sincerely! 🙂
- 1 cup (2 sticks) butter, softened (I use salted butter)
- 3/4 cup granulated sugar
- 3/4 cup packed brown sugar
- 2 eggs, at room temperature
- 1 teaspoon pure vanilla extract
- 2¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon kosher salt
- 3/4 cup semi-sweet chocolate chips
- 3/4 cup peanut butter chips
- 3/4 cup caramel chips
- 3/4 cup pretzel pieces (smashed in a zip-top bag)
- Preheat oven to 350-degrees.
- In a large bowl with a hand mixer, or a stand mixer (and the paddle attachment), cream together the butter, granulated sugar, and brown sugar until light and fluffy (approximately 5 minutes).
- Add the eggs (one at a time), beating well after each addition, along with the vanilla extract, scraping down the sides of the bowl as needed.
- Add in the all-purpose flour, baking soda, and salt to the bowl and beat just until combined, being careful not to over mix.
- Add in the chocolate chips, peanut butter chips, caramel chips, and pretzel pieces, and blend until just combined, scraping down the sides of the bowl as needed.
- Use a small cookie scoop (or two tablespoons) to dollop the cookie dough evenly onto parchment-lined baking sheets.
- Bake in a preheated oven for 12-14 minutes, rotating the cookie sheets halfway through the baking process until lightly golden brown.
- Cool the cookies on a wire rack and continue the same process with the remaining cookie batter.
Kitchen tools and equipment needed:
Hand mixer or stand mixer, measuring cups and spoons, cookie scoop, spatula, quart zip-top bag, small cookie scoop, baking sheets, parchment paper, cooling racks.
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Serving Size1 cookie
Amount Per Serving Calories 92Total Fat 2gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 1gCholesterol 8mgSodium 111mgCarbohydrates 17gFiber 1gSugar 11gProtein 2g
The nutritional information and calorie count provided is intended as a guideline only and has been provided by third-party software.
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I sincerely hope you’ve enjoyed today’s kicked up chocolate chip cookies recipe as much as I’ve enjoyed bringing it to you!
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Until we eat again, I hope you have a delicious day!
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