Salted Caramel Chocolate Pretzel Cookies

Author of stella coast

Grace

This salted caramel chocolate pretzel cookie recipe is the perfect combination of sweet and salty – just what your sweet tooth needs.

Why You’ll Fall In Love With These Cookies

These salted caramel chocolate pretzel cookies take the classic chocolate chip cookie to the next level. This recipe is as simple as a basic chocolate chip cookie recipe and you won’t have to spend all day in the kitchen perfecting them. Combining the sweetness of the caramel and chocolate with the saltiness of the pretzels creates the perfect treat. The chewy texture of the soft cookies with a hint of caramel stickiness topped with the crunch of the pretzels makes for a unique texture that compliments the flavors very nicely. I’ve always loved baking cookies with family and these days I like creating new recipes with new flavors and this one is certainly a winner.

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What You’ll Need

• A stand mixer makes baking so much easier. I love my KitchenAid stand mixer, but an electric hand mixer will work just fine!
• Using a sifter for the dry ingredients will separate any lumps in the flour. It will also allow you to mix more evenly.

How to Make Salted Caramel Chocolate Pretzel Cookies

• Start by rounding up your ingredients:
  • Butter
  • Egg
  • Brown sugar and granulated sugar
  • Vanilla
  • Flour
  • Baking soda
  • Cornstarch
  • Salt
  • Pretzels
  • Chocolate
  • Caramel

• Whisk your dry ingredients together.
• Combine your wet ingredients together and mix with a stand mixer.

• Add the dry ingredients to the wet slowly so it can combine properly. And stir in your chocolate chips and pretzels.
• Once you shape your cookies and place them on a cookie sheet, chop up your caramel candies and stick them into the cookie dough balls. I highly suggest freezing your caramels for 30 minutes to an hour before chopping them up otherwise they will be too sticky and impossible to work with.

• Bake for 9-12 minutes at 375°F. They might not look completely done when you pull them out but will set within five to ten minutes. Sprinkle with course sea salt and serve!

Salted Caramel Chocolate Pretzel Cookie Baking Tips

Don’t overcook the cookies! I’ve made this mistake in the past because they don’t look done immediately. They will take a few minutes to set and turn more golden brown. A good rule of thumb is the check for a nice gold ring around the edge of the cookies.

Freeze the caramel candies. Caramel is sticky and very tricky to cut up into pieces when they’re at room temperature, so popping them in the freezer for about an hour before cutting them will give you the best result.

Salted Caramel Chocolate Pretzel Cookies

Recipe by GraceCourse: DessertCuisine: CookiesDifficulty: Easy

Servings

16

servings

Prep time

15

minutes

Cooking time

12

minutes

Total time

30

minutes

The best chocolate chip cookie recipe out there, with a twist. These sweet and salty caramel chocolate pretzel cookies are a crowd favorite.

Ingredients

• 3/4 cup (1 and 1/2 sticks) softened butter

• 1 egg

• 1/4 cup granulated sugar

• 1 cup brown sugar

• 1-1/2 teaspoons pure vanilla extract

• 2 cups all purpose flour

• 1 teaspoon baking soda

• 2 teaspoons cornstarch

• 1/4 teaspoon salt

• 1 cup semi-sweet or milk chocolate chips

• 1 cup chopped up pretzels

• 8-10 soft caramel candies, frozen

• sea salt to sprinkle on top

Directions

• Preheat oven to 375°F. Put caramel candies in the freezer while you prep the cookie dough.
• While the oven is pre-heating, mix dry ingredients (flour, baking soda, cornstarch, and salt) in a bowl.
• In a stand mixer bowl, add softened butter, brown sugar, and sugar and mix until smooth. Add in egg and vanilla and mix until creamy.
• Add in dry ingredient mixture to wet ingredients in the mixer bowl a little bit at a time through a sifter. Mix until well combined.
• Stir in chocolate chips and pretzel bits with a wooden spoon. Take caramel candies out of the freezer and chop them into small, chocolate-chip-sized pieces.
• Line a cookie sheet with parchment paper or grease with butter. Scoop 1-1/2 inch cookie dough balls and place on the sheet. Take your caramel candy pieces and stick them into the cookie dough balls. I did about four pieces per cookie.
• Bake cookies at 375°F for 9-12 minutes. They are done when the edges are golden. Sprinkle with sea-salt and enjoy!