Salted Caramel Pretzel Chocolate Chip Cookies

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Quick Summary

Salted Caramel Pretzel Chocolate Chip Cookies-chocolate chip cookies with salted caramel, pretzels, and a sprinkling of sea salt. You will love the sweet and salty combo! 

Salted Caramel Pretzel Chocolate Chip Cookies

We bake cookies every Sunday, it is our tradition. I usually do most of the baking and the boys do most of the eating, but we all have a good time in the kitchen. The boys do try to help by making music with the measuring cups and they love whisking the dry ingredients together. Caleb and Maxwell are also my best taste testers. They always come running when it is time to lick the bowl and when the cookies come out of the oven.

Yesterday, we made Salted Caramel Pretzel Chocolate Chip Cookies and the boys loved them! They gave them two thumbs up!

Salted Caramel Pretzel Chocolate Chip Cookie Recipe

I am a sucker for all things sweet and salty. Why choose one when you can have both? These cookies have it ALL!

Salted Caramel Pretzel Chocolate Chip Cookie Recipe

The chocolate chip cookies are pretty much perfection on their own, but they get even better after the salted caramel and pretzels are added in. Oh, and to bring out the salty kick even more I sprinkled the cookies with a little bit of sea salt. Cookie heaven!!!!!

Salted Caramel Pretzel Chocolate Chip Cookie Recipe

I think I have a new favorite cookie…and my boys agree! The chocolate and caramel all over their faces said it all! And the fact that they both devoured two cookies. It was the weekend, we were all splurging:) And trust me, you won’t be able to stop at just one cookie. These Salted Caramel Pretzel Chocolate Chip Cookies are amazing! Bake a batch today!

If you like these Salted Caramel Pretzel Chocolate Chip Cookies, you might also like:

Salted Caramel Pretzel Chocolate Chip Cookie Recipe

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Salted Caramel Pretzel Chocolate Chip Cookies

Chocolate chip cookies with salted caramel, pretzel pieces, an a sprinkling of sea salt. The sweet and salty combo is incredibly delicious!
4.70 from 76 votes



  • Preheat oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.
  • In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  • Using a stand mixer, cream butter and sugars together for about 3 minutes. Add in the eggs and vanilla and mix until combined. With the mixer on low, slowly add in the dry ingredients. Stir in the chocolate chips and chopped pretzels.
  • Form the cookie dough into balls, about 2 tablespoons of dough. Place a caramel piece in the center of the dough ball, making sure the cookie dough completely covers the caramel. This will prevent the caramel from oozing out in the oven. Place on prepared baking sheet, about 2 inches apart. Gently press a pretzel twist on top of each cookie. Sprinkle cookies with sea salt.
  • Bake cookies for 10-12 minutes or until the edges are slightly golden brown. Remove from oven and let cookies cool on the baking sheet for 2-3 minutes. Transfer to a wire cooling rack and cool completely.
  • Note-the cookies will keep in an airtight container for 3-4 days.


Calories: 223kcal, Carbohydrates: 34g, Protein: 3g, Fat: 9g, Saturated Fat: 5g, Cholesterol: 27mg, Sodium: 166mg, Potassium: 66mg, Fiber: 1g, Sugar: 22g, Vitamin A: 213IU, Vitamin C: 1mg, Calcium: 40mg, Iron: 1mg

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I'm Maria and my husband is Josh. We share a love of cooking, baking, and entertaining. We enjoy creating recipes that are simple, fresh, and family friendly. We love sitting around the table with good food, good conversation, and good friends and family! Our kitchen is always open!
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  1. 5 stars
    Just made these cookies and they are beyond delicious. The recipe is really easy and the cookies came out perfect. Thank you so much for sharing! Lots of time to bake now…stay well!

  2. 5 stars
    These cookies are so good! The perfect blend of salty and sweet. I read through the comments before making this and noticed the problem with the caramel. So I did not use soft caramels. Instead, I used dulce de leche from nestle. This can be found in a squeezable bottle in the Hispanic section of a grocery store (I went to Walmart). I refrigerated the bottle before adding it to the recipe. Not only did the cookies turn out perfect. But I was able to drizzle the dulce de leche on top of the cookies after I took them out of the oven. So amazing! I will definitely be making this again.

  3. 5 stars
    Just made these cookies. Everyone that had one loved it. I would recommend to leave the cookie on the cookie sheet to cool for at least 10 minutes. Doing that allows the caramels to set. Will definitely make again!!

  4. 5 stars
    I made these last night and everybody LOVER them! I was wondering can I refrigerate the dough overnight? I like making smaller batches through out the week but also like having the dough pre made ahead of time!

  5. 4 stars
    Made these tonight and followed recipe exactly, short of placing whole pretzel on top of cookie. I also used 1/2c. dark choc chips and 1 c semi sweet. Baked for 11 minutes. (Be sure to let them cool on sheet before removing!) Yum! Next time, I will not put in caramel. These remind me of the Panera Kitchen Sink cookie recipe, which I have made several times.

  6. 2 stars
    I will never ever ever make these cookies again. I had to throw half of them out because they fell apart as I took them off the cookie sheet. The caramel turned them into an ugly blob. They were the most labor intensive cookie ever, with all the peeling and cutting of caramels. No thanks. I followed the recipe to a T and I’m not happy with them at all. Don’t get me wrong, they taste good, but they are ugly AF. There’s no way I can serve them on my holiday cookie tray.

  7. 5 stars
    My friend who bakes thought this would be too ambitious for me, as I never bake anything. However, I WANTED these cookies and no one would take the hint to make them for me, so I forged ahead! I’ve now given several batches to friends who declared them the BEST COOKIES THEY EVER HAD. So I’m a baker now I guess.

  8. Do you suggest freezing them formed raw, then bake them off and add a minute or two? Or bake, then freeze?

    1. Both ways work. If you want fresh cookies, freeze the dough and then bake and add a minute or two.

  9. 5 stars
    Delicious!! This is a great recipe. I cooked mine for 9 minutes and let them sit and rest before removing them from the tray. They were a lovely texture, definitely not crumbly!

  10. 5 stars
    Awesome recipe! I used Kraft caramel nibs, white chocolate chips, nestle sea salt caramel filled chocolate chips and crushed pretzels mixed into dough. Yummy

    1. Hi Lia.. I’m wanting to make these cookies and I, too, thought of the nibs.. How did they work out as far as melting.. ?..I think the caramels will melt and spread inside the cookie and that’s what I’m looking for but I would much rather use the nibs than unwrap and cut a bunch of caramels..!!..thanks..

  11. 5 stars
    I have made this recipe about 5 times and I love it so much. I followed the instructions to a T and it turned out so delicious! The variety of textures is so good!

  12. 5 stars
    I made these for a big family gathering and they were the hit of the party! People who say they fell apart took them off the sheet too soon. They are just fine after cooling a few minutes.

  13. 5 stars
    Cookies were great! I put the caramel halve into the top of the dough ball (not middle) but made sure it was covered thinly by the cookie dough. I didn’t have any caramel leakage or blobs. They came out great!

  14. Any advice for making these at high altitude? I am new to baking in the high altitude and I don’t want to ruin these! I make them every year but we just moved so I am nervous. Anyone have any tips?

  15. Hi, love these cookies but Tjs is out of the caramels. Can I use the Kraft nibs? If so how would you recommend using them?

  16. Hi, I am going to use the Kraft nibs, but can I just dump them in the batter like I do the chocolate chips or should I wrap the dough around them as you recommend with the other caramels?

    P.S these are our go to cookie! My husband and son love them. I just don’t have the bigger caramels on hand.

  17. 5 stars
    Really good ending. Didn’t use the Caramel but they still tasted really good with a good crunch and amazing chewiness. Thanks for the recipe!

  18. 5 stars
    I made these cookies without the caramel and they are an off the charts hit. Several people have told me they are the best cookies they have ever had and asked me to make them for them again. Thanks so much!!

  19. I’m planning on using the salted caramel chips from Trader Joe’s- how much should I use to replace the caramels?

  20. 5 stars
    Made these today and though they don’t brown much, they taste delicious. Had to bake for the full 12 minutes. Didn’t top with half a pretzel. Will definitely make again!

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