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!
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!
I am a sucker for all things sweet and salty. Why choose one when you can have both? These cookies have it ALL!
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!!!!!
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 Cashew Banana Bread
- Salted Caramel Rice Krispies Treats
- Salted Caramel Butterscotch Blondies
- No Churn Salted Caramel Toffee Pretzel Ice Cream
- Salted Caramel Sauce
Salted Caramel Pretzel Chocolate Chip Cookies
Ingredients
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1 cup unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1 1/2 cups brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups chocolate chips
- 1 cup chopped pretzels
- 18-20 caramels cut in half (I like to use Trader Joe’s Fleur de Sel Caramels)
- Pretzel twists for pressing on cookies about 36
- Extra sea salt for sprinkling on cookies
Instructions
- 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.
Nutrition
Have you tried this recipe?
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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!
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.
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!!
Glad you liked the cookies!
Can these be frozen as well?
Yes!
Can these be made with gluten free all purpose flour? (Please say yes lol!)
Yes, I like Cup4Cup. Use gf pretzels too!
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!
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.
Do these cookies freeze well?
Yes, you can freeze them!
these cookies where amazing, but you might need a glass of milk on the side they where awsome.
Too much flour. Not enough caramel. They’re soft or chewy how I prefer.
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.
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.