These salted caramel pretzel chocolate chip cookies are the perfect sweet and salty cookie. They are loaded with pretzels, chocolate chips, and stuffed with gooey caramel in the middle, all topped with a little sea salt!
This week we made these salted caramel pretzel chocolate chip cookies and everyone loved them! My oldest even helped me make them by helping me scoop the dough and stuff it full of the caramel.
These cookies are thick, chewy, and so delicious. Packed full of chocolate chips, salty crunchy pretzels, and gooey caramel and topped with sea salt.
I love the combination of sweet and salty together, like our sweet and salty popcorn balls, or our peanut butter pretzel bites. And these salted caramel pretzel chocolate chip cookies are the perfect way to enjoy sweet and salty.
The cookies are loaded with sweet chocolate chips and caramel, and salty pretzel and sea salt. There is something about the sweet ans salty combo that everyone (including me 😉 ) just loves!
How to make Salted Caramel Pretzel Chocolate Chip Cookies?
These cookies start with basic cookie ingredients, butter, brown sugar, white sugar, eggs, vanilla extract, flour, cornstarch (keeps the cookies extra soft), baking soda, baking powder, and salt. Then you’ll need chocolate chips, pretzels (chopped up) and store bought soft caramels. You can use Kraft Caramels, or Trader Joe’s Fleur de Sel Caramels, or Werther’s Chewy Caramels, Mrs Calls, etc.
First you’ll cream together your butter and sugars. I use cold butter straight from the fridge for this recipe, which helps keep the cookies thicker, and you don’t have to remember to set it out to warm to room temperature either.
Add in the eggs and vanilla extract and stir till just combined. Then add in all your dry ingredients, and stir it together till you have a nice soft dough. You want your dough soft, but not too sticky, so add in a tablespoon or two of flour extra if you need to for your dough.
Then you’ll add in your chocolate chips, and pretzel pieces. You’ll want about 1 1/2 cups of each, which also keeps the cookies nice and thick. Scoop the batter into balls that are about 2 tablespoons, or 2 heaping tablespoons. I made about 30 cookies from this recipe, so you can kind of figure out the size I made.
Then with each cookie ball, press it a little flat and put in your caramel. I cut each of the caramels in half that I used, but if your caramels aren’t big you don’t have to cut them in half. Just make sure they’re small enough you can wrap your cookie dough all around the caramel. Then place the cookie dough balls onto a cookie sheet, lined with parchment or a silicone liner is best, but greasing one with nonstick spray works too. Place 9 cookies on each tray.
Then bake in the preheated oven for 8-12 minutes (mine usually take 10) until the sides of the cookies start to turn golden and the tops are set. The cookies will keep baking on the cookie sheet, so let them cool on the sheet for 10 minutes, then remove them to a cooling rack to cool, or enjoy them right away, nice and warm!
These cookies are best enjoyed warm fresh from the oven, because as you bite into them you can enjoy the gooey melty caramel in the middle. But the cookies stay good stored in a ziplock bag, or other airtight container for 3 to 4 days. So you can zap them in the microwave for 10-20 seconds to enjoy them warm like they’re fresh out of the oven.
These salted caramel pretzel cookies are a dream come true. They’re thick, and chewy, and stuffed full of melty chocolate chips, crunchy pretzel pieces, with a gooey melty caramel right in the middle. You won’t be able to stop at just one!
Looking for more cookie recipes?
- Toffee Chocolate Chip Cookies
- Brown Butter Chocolate Chip Cookies
- Orange Zest Chocolate Chip Cookies
- Chocolate Chip Rolo Cookies
- Sea Salt Chocolate Chip Cookies
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Salted Caramel Pretzel Chocolate Chip Cookies
- 1 cup butter (cold, unsalted, two sticks)
- 1 cup brown sugar (packed)
- 1/2 cup white sugar
- 2 large eggs
- 1 tsp vanilla extract
- 2 1/2 cups flour (add more 1 TBS at a time if dough is too sticky, or if cookies come out too flat)
- 1 TBS cornstarch
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 1/2 cups milk chocolate chips
- 1 1/2 cups chopped pretzels
- 15 soft caramels cut in half
- 1 TBS coarse sea salt
- Preheat the oven to 400 degrees Fahrenheit.
- Cut your butter into slices.
- Place butter slices into a large mixing bowl and beat with mixer (stand mixer is preferred if you have it - use the paddle attachment) until it starts to smooth.
- Add in the sugars and beat for about 1-2 minutes until smooth.
- Add in the eggs and vanilla extract and beat until just incorporated.
- Dump in the flour, cornstarch, baking soda, baking powder, and salt.
- Mix on low speed until the wet and dry ingredients are combined.
- Pour in the chocolate chips and pretzel pieces and fold them into the dough.
- Cut your caramels each in half if they are big enough, or use the whole caramel if they are smaller
- Measure out the batter to be 2 heaping tablespoons.
- Press the dough flat and stick a caramel piece in the middle. Roll the cookie dough around the caramel.
- Place 9 cookies per cookie sheet lined with parchment paper or a silicone liner.
- Place in the oven to bake for about 8-12 minutes, or until the cookie top and bottom are golden. (Mine usually take 10 minutes)
- Sprinkle the tops of the cookies with coarse sea salt.
- Allow the cookies to rest on the pan for about 5 minutes.
- Remove to a cooling rack to cool completely, or enjoy warm.
- Store cookies in an airtight container, or ziplock bag for 3 to 4 days.