Salted Caramel Pretzel Chocolate Chip Cookies

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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!

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Salted Caramel Pretzel Chocolate Chip Cookie Recipe

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!
4.95 from 17 votes
Prep Time
15 minutes


  • 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


  1. Preheat oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.
  2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
  3. 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.
  4. 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.
  5. 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.
  6. Note-the cookies will keep in an airtight container for 3-4 days.

Maria Lichty

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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CommentsLeave a reply

  1. I really like sweet salty, Carmel and chocolate! Can’t wait to try these. Keep the recipes coming. I also love hearing about what you and your boys do.

  2. Thank you so much for this recipe! I just made these this afternoon and they are amazing; perfect balance of salty and sweet. This recipe is definitely a keeper and I will come back to it again and again.

  3. First of all, these ingredients – caramel, chocolate, pretzels – sound like they make an absolutely delicious cookie! I am however struggling with a problem: I have to convert the amount of each ingredient into grams since I live in Europe and measuring cups are very unusual over here. Supposed 1 cup of flour will be about 125 grams, 1 cup of sugar about 200 grams, according to this the total amount of sugars (400 g) in this recipe seems fairly high – and there is even more sugar in chocolate and caramel. Could you please confirm the amount of sugar? Thanks a lot – looking forward to making these soon!

  4. I made these last Saturday with my daughter. They are amazing! Cookies are my favorite kind of treat, and these are  my new favorite cookie 🙂 

  5. Great recipe! These are delicious and easy to make. I think my husband’s co-workers are going to appreciate me very much, haha. I’m not near a Trader Joe’s so I used the new soft variety of Werther’s Originals caramels.

  6. Ever since I saw this post I’ve been wanting to make these – finally did today and they’re delicious! Looking forward to taking them to a dinner party!

  7. Hello, I was thinking about making the dough for these cookies and freezing them for later. Would that make the pretzels soggy at all or affect their crispness?

  8. These cookies were indeed yummy. I did however have a problem with the caramels sinking to the very bottom. The second time I made them I put the caramel on the top of the unbaked cookies and just pushed slightly into the dough and that worked better for me.

  9. These were amazing!  I did them over as cookies, and the second time as cookie bars topped with brownie batter!  They were amazing!

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