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A stack of caramel pretzel chocolate chip cookies showing the middle of the cookie
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5 from 7 votes

Salted Caramel Pretzel Chocolate Chip Cookies

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!
Prep Time15 mins
Cook Time10 mins
Servings: 30 cookies
Calories: 219kcal


  • 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.


Calories: 219kcal | Carbohydrates: 32g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 30mg | Sodium: 444mg | Potassium: 60mg | Fiber: 1g | Sugar: 20g | Vitamin A: 229IU | Vitamin C: 1mg | Calcium: 37mg | Iron: 1mg