Treat yourself to these scrumptious Pretzel Cookies! They're easy to make, and each bite is loaded with chocolate chips, caramel, pretzels, and sea salt ... the perfect blend of sweet and salty flavors!
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If you're looking for an unforgettable cookie recipe, you have to try these amazing Salted Caramel Pretzel Cookies! This easy recipe is packed with gooey chocolate chips, chewy caramel bits, and crunchy pretzel pieces. A small pretzel and a pinch of sea salt on top are the perfect finishing touches.
You are going to love this cookie! These decadent treats are thick, chewy, and the combination of sweet and salty flavors is mouthwateringly delicious. Plus, they're just so darn cute with those mini pretzels on top!
It’s impossible to stop at one of these wonderful cookies, and with their petite size, you don't need to! Make them during the holiday season (they make an unexpected and irresistible Christmas Cookie, and great gift, too), or enjoy them anytime of year.
Ready to start baking? Then keep reading for all the details!
These Caramel Pretzel Cookies are made with basic, easy to find ingredients! Here's what you'll need:
- Pretzels - Of course, you'll need some pretzels! You'll crush some of the pretzel into small pieces for the dough, and you'll use the rest on top. Small pretzels are a must, because they need to fit on top of the cookies ... these Rold Gold Tiny Twists are my favorite!
- Chocolate - Sweet, gooey chocolate chips are a wonderful counterpart to the salty pretzels. I used semi-sweet chocolate chips, but other varieties would work, too.
- Caramel - You'll also need some caramel. These Kraft Caramel Bits are made for baking and work perfectly! They won't get hard when baked, like other caramel candies do. If you can't find them, other Caramel Baking Chips may also be used.
- Dough - The dough is made from a combination of unsalted butter, dark brown and granulated sugars, vanilla extract, an egg, baking powder, and all-purpose flour. Make sure to use unsalted butter, otherwise your cookies may turn out too salty.
- Salt - I recommend using two kinds of salt for this recipe: kosher salt for the dough, and sea salt for topping the cookies, like Maldon Sea Salt Flakes. Don't skip the salt on top ... it makes these cookies extra delicious!
You'll Also Need
This cookie dough is pretty thick, so I recommend using a stand mixer to prepare it. If you don't have one, you can use a hand mixer, but you may need to mix the pretzels, chocolate chips, and caramel bits in by hand. You'll also need a couple sheet pans (these heavy-duty baking sheets are my favorite!) and a wire baking rack to cool the cookies.
How to Make Pretzel Cookies
These Chocolate Chip Caramel Pretzel Cookies are an irresistible and easy to make treat! You'll find a detailed recipe card below, but here's an overview of the steps:
- Make dough. Start by mixing together the butter and sugars. Mix in the egg, vanilla extract, and kosher salt next. Then whisk together the flour and baking powder, and add it the other ingredients in two batches.
- Mix in chocolate, caramel, and pretzels. Once the dough is ready, blend in the pretzel pieces, chocolate chips, and caramel bits, mixing just until they're fully incorporated.
- Top with pretzels + salt. Shape the cookies by rolling a tablespoon of dough into a ball. Place it on a baking sheet, then flatten slightly and top with a pretzel and a pinch of sea salt flakes. Repeat this process with the remaining dough, spacing the cookies a couple inches apart on the baking sheet.
- Bake. Once the cookies are ready, bake them until they're lightly browned on the bottom and edges. Cool the cookies for about five minutes on the baking sheet, then transfer them to a wire baking rack to cool completely.
And that's all there is to it ... time to enjoy your thick and chewy Pretzel Cookies! You are going to love this decadent treat.
Tip: I don't recommend making the cookie dough in advance and refrigerating it before baking. The pretzels will soften up, and the dough will lose some of its moisture. Bake your cookies as soon as the dough is ready.
Replacing the chocolate chips and caramel bits with different flavors of chips (like Peanut Butter Chips, Cinnamon Chips, Butterscotch Morsels, or White Chocolate Chips) is an easy way to customize this recipe! Toffee Bits and M&Ms would also be delish! If you do make a substitution, just make sure to keep the amounts called for in the recipe card the same.
Store leftover cookies in an airtight container at room temperature. They'll taste best when enjoyed within a few days, but will stay fresh for about a week. You may also freeze the cookies for one to two months.
Looking for more delicious cookie ideas? Try one of these recipes next:
- Candy Bar Cookies
- White Chocolate Cranberry Cookies
- Ginger Spice Cookies
- Pecan Fingers
- Poppy Seed Kiss Cookies
- Peppermint Thumbprint Cookies
- Curry Shortbread Cookies
- Fruit Pizza Cookies
- White Chocolate Macadamia Nut Cookie Cake
- Coffee Cookies
- nonstick cooking spray
- 12 tablespoons unsalted butter, at room temp
- ¾ cup dark brown sugar (lightly packed)
- ½ cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 teaspoon kosher salt
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1 cup caramel bits
- ¾ cup chocolate chips
- ½ cup pretzel pieces
- 30 small pretzels
- Maldon sea salt flakes (or other flaky sea salt)
- Preheat oven to 375 degrees. Lightly spray a couple baking sheets with cooking spray (or line with parchment paper); set aside.
- Using a stand mixer, beat together butter and sugars until well mixed.
- Mix egg, vanilla, and kosher salt into butter mixture.
- Whisk together flour and baking powder, then blend into butter mixture in two batches.
- Add caramel bits, chocolate chips, and pretzel pieces. Mix just until thoroughly combined.
- Roll one tablespoon of dough into a ball. Place on baking sheet, then flatten slightly and top with a whole pretzel. (The cookie should be just about the same size as the pretzel.) Top with a pinch of sea salt flakes. Repeat with remaining dough, spacing cookies 2-inches apart on baking sheet.
- Bake cookies for 12 to 14 minutes or until lightly browned on edges and bottom.
- Let cookies cool for a couple minutes on the baking sheet, then transfer to a wire rack to cool completely.
- Store cookies in an airtight container. Enjoy!
What is your favorite sweet salty treat?