This recipe comes from my friend Nicole, be sure to check out her Instagram page over at @nicole.sewdelicious. Her recipe is also available over on the Trager Grills website, I just make a few small tweaks based on what I had in my pantry.

Ingredients 

• 1 cup Pretzels, broken up
• 1 cup Unsalted Butter
• 1 cup Light Brown Sugar
• 3/4 cup granulated Sugar
• 1 tsp Vanilla extract
• 2 Eggs, Room Temperature
• 3 cups All-Purpose Flour
• 1 tsp Salt
• 1 tsp Baking Soda
• 1/4 tsp Cinnamon
• 1/8 tsp Nutmeg
• 1/8 tsp Allspice
• 1 cup Semisweet Chocolate Chips
• 1 cup Milk Chocolate Chips
• 1/2 cup English Toffee Bits
• 1 Bag Caramel Bits, 11oz

Instructions

Spread pretzels out on a sheet tray or disposable aluminum pan and place on the smoker. Smoke for 25 minutes a 250°F-275°F. Turn and shake the pan halfway through cook time. Remove pretzels from grill and let cool.

Turn the grill temperature up to 375°F and preheat.

Sift together brown and white sugar to remove any clumps.

Place sugar in the bowl of a mixer fitted with a paddle attachment. Add butter to the bowl and cream 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. If you don't have a stand mixer, a hand mixer will also get the job done. That's what I used and it took just a little more work but they still came out great.

With the motor running, slowly add the vanilla extract and the eggs one at a time, making sure the first is incorporated before adding the next until all are incorporated, about 5-7 minutes. Scrape the sides of the bowl halfway through to make sure everything gets mixed.

In a separate medium bowl sift together the flour, baking soda, cinnamon, nutmeg, and allspice. Add in the 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 3” between each cookie. Nicole recommends sticking to the cookie sheet to get the best texture, that will make sure the bottoms get golden brown and leave the tops and center gooey and delicious.

Place cookie sheet directly on the grill grate and bake for 10-12 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.

These cookies are great by themselves but even better with a tall glass of milk or a hot cup of coffee.