Go Back
–+ servings
Salted Caramel Pretzel Chocolate Chip Cookies

Salted Caramel Pretzel Chocolate Chip Cookies You’ll Crave

These Salted Caramel Pretzel Chocolate Chip Cookies deliver a sweet and salty twist that will leave everyone wanting more.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Cooling Time 5 minutes
Total Time 30 minutes
Servings: 12 cookies
Course: Cookies
Cuisine: American
Calories: 180
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 1 cup Butter Provides richness and moisture; substitute margarine for a dairy-free version.
  • 1 cup Brown Sugar Adds sweetness and depth of flavor; coconut sugar can be used for a slightly different taste.
  • 1/2 cup White Sugar Sweetens and aids in browning; no direct substitution necessary.
  • 2 large Eggs Binds ingredients together; substitute with 1/4 cup unsweetened applesauce for a vegan option.
  • 1 tsp Vanilla Extract Enhances flavor; use pure vanilla for best results.
  • 2 1/2 cups All-Purpose Flour Provides cookie structure; substitute gluten-free flour blend for a gluten-free option.
  • 1 tbsp Cornstarch Keeps the cookies soft and chewy; substitute with an additional tablespoon of flour if unavailable.
  • 1 tsp Baking Soda Helps cookies rise; no substitution recommended.
  • 1 tsp Baking Powder Provides additional lift; no substitution recommended.
  • 1/2 tsp Salt Enhances flavors; adjust for taste preferences.
For the Sweetness
  • 1 1/2 cups Milk Chocolate Chips Adds sweetness and creaminess; substitute with dark chocolate for a richer flavor.
  • 15 pieces Soft Caramels Adds gooey filling; use any equivalent soft caramel candies.
For the Crunch
  • 1 1/2 cups Chopped Pretzels Introduces salty crunch; substitute with crushed potato chips for a different texture.
  • 1 tbsp Coarse Sea Salt Topping for added flavor; Himalayan pink salt can be used as a replacement.

Equipment

  • Oven
  • Mixing bowl
  • Baking sheet
  • Parchment paper
  • spoon

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Beat 1 cup of cold, unsalted butter until smooth and creamy, about 1-2 minutes.
  3. Add 1 cup of packed brown sugar and 1/2 cup of white sugar, beating until fluffy.
  4. Mix in 2 large eggs and 1 tsp of vanilla extract until just incorporated.
  5. Blend in 2 1/2 cups of all-purpose flour, 1 tbsp of cornstarch, 1 tsp of baking soda, 1 tsp of baking powder, and 1/2 tsp of salt.
  6. Gently fold in 1 1/2 cups of milk chocolate chips and 1 1/2 cups of chopped pretzels.
  7. Scoop out 2-tablespoon portions of dough, flatten slightly, and place half a caramel in the center, wrapping the dough around it.
  8. Place cookie balls on the prepared baking sheet, spacing them 2 inches apart.
  9. Bake for 8-12 minutes until golden brown around the edges.
  10. Immediately sprinkle with coarse sea salt and let cool on the baking sheet for 5 minutes.

Nutrition

Serving: 1cookieCalories: 180kcalCarbohydrates: 25gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 30mgSodium: 150mgPotassium: 50mgFiber: 1gSugar: 12gVitamin A: 200IUCalcium: 30mgIron: 0.5mg

Notes

Store cookies in an airtight container for up to 3-4 days or freeze them for up to 3 months.

Tried this recipe?

Let us know how it was!