Go Back
For Caramel Chocolate Pretzel Cookies, you'll need to gather these ingredients: - 1 cup unsalted butter, softened to room temperature - 1 cup packed brown sugar - 1/2 cup granulated sugar - 2 large eggs, at room temperature - 2 teaspoons pure vanilla extract - 3 cups all-purpose flour - 1 teaspoon baking soda - 1/2 teaspoon fine sea salt - 1 cup semi-sweet chocolate chips - 1 cup mini pretzels, roughly chopped - 1/2 cup caramel bits - Sea salt flakes, for finishing Each ingredient plays a key role in creating the perfect balance of flavors. The unsalted butter provides a rich base. Brown and granulated sugars give sweetness and a nice texture. Eggs help bind everything together, while vanilla adds warmth. All-purpose flour forms the cookie structure. Baking soda helps the cookies rise and stay soft. Fine sea salt enhances the sweetness, making the cookies taste even better. The semi-sweet chocolate chips add a gooey, chocolatey bite. Mini pretzels bring crunch and saltiness. Caramel bits melt into the dough, providing sweet pockets of flavor. Finally, a sprinkle of sea salt flakes on top rounds out the taste, giving a final touch to these delicious cookies. Gathering these ingredients will set you up for cookie success! - Set temperature to 350°F (175°C). - Prepare baking sheet with parchment paper. Start by preheating your oven. This step is key for even baking. Lining your baking sheet with parchment paper helps the cookies not to stick. - In a large bowl, combine butter, brown sugar, and granulated sugar. - Use an electric mixer on medium speed for 3-4 minutes. Now, cream the softened butter with both sugars. Mix until it is light and fluffy. This will give your cookies a great texture. - Add eggs one at a time. - Mix well after each egg. - Then, add vanilla extract and combine. Next, add the eggs to the bowl one by one. Make sure to mix well after each egg. Then, pour in the vanilla extract. This adds a nice flavor to your cookies. - In another bowl, whisk together flour, baking soda, and sea salt. - Gradually add this dry mix to the wet mix. In a separate bowl, whisk the flour, baking soda, and fine sea salt. Slowly add this dry mix to the wet ingredients. Be careful not to overmix. This prevents tough cookies. - Gently fold in chocolate chips, pretzels, and caramel bits. Now, it's time for fun! Fold in the chocolate chips, chopped pretzels, and caramel bits. Use a spatula to mix everything evenly. - Use a tablespoon or cookie scoop to drop dough. - Leave about 2 inches of space between each ball. Next, scoop rounded balls of dough onto your baking sheet. Make sure to space them out to allow for spreading while baking. - Sprinkle a pinch of sea salt flakes on top of each dough ball. Before baking, add a small pinch of sea salt to each dough ball. This helps balance the sweet and salty flavors. - Let cookies cool on the baking sheet for 5 minutes. - Then transfer cookies to a wire rack to cool completely. Once baked, remove the cookies from the oven. Let them cool on the baking sheet for about 5 minutes. Then, move them to a wire rack to finish cooling. Enjoy the sweet and salty goodness! To get the best cookie texture, follow these steps: - Use room-temperature butter for easy mixing. - Cream butter and sugars until light and fluffy. - Measure flour accurately to avoid dense cookies. - Don’t overmix the dough once you add flour. - Let the cookies cool on a wire rack for the best texture. Many home bakers make these common mistakes: - Overmixing can lead to tough cookies. - Baking too long makes cookies hard instead of soft. - Not spacing the dough balls can cause cookies to merge. - Forgetting to sprinkle sea salt can dull the flavor. Make your cookies look as good as they taste: - Stack them high on a pretty plate. - Drizzle extra melted caramel on top for flair. - Add mini pretzels and chocolate chips as a garnish. - Serve them warm for a cozy treat experience. {{image_4}} You can easily make a nut-free version of these cookies. If you want to swap out the pretzels, try using potato chips for crunch. They will give a nice salty touch, too. For add-ins, use sunflower seeds or pumpkin seeds. They add texture without nuts. To make your cookies even tastier, add different flavor extracts. Almond or peppermint extract can give a unique twist. You could also mix in a little cinnamon or nutmeg for warmth. These spices will enhance the sweet and salty mix of the cookies. If you're looking for a healthier option, consider using low-sugar chocolate chips. You can also swap all-purpose flour with a gluten-free blend. This way, you keep the flavor without the gluten. Reducing the sugar in the recipe helps make the cookies lighter. To keep your Caramel Chocolate Pretzel Cookies fresh, store them in an airtight container. Line the bottom with parchment paper. This step helps absorb any moisture. Place a layer of cookies in the container. You can use wax paper between layers to prevent sticking. Store them at room temperature for the best texture and taste. If you want to enjoy these cookies later, freezing works well. First, let the cookies cool completely. Next, place them in a single layer on a baking sheet. Freeze them for about an hour. After they are firm, transfer the cookies to a freezer-safe bag. Squeeze out excess air and seal tightly. To enjoy, thaw the cookies in the fridge overnight or at room temperature for a few hours. When stored correctly, these cookies last about one week at room temperature. If you freeze them, they can last up to three months. Always check for any signs of freezer burn before eating. Proper storage keeps your cookies tasting fresh and delicious! Yes, you can use other types of chocolate. Dark chocolate, milk chocolate, or white chocolate work well too. Each type gives a different taste. If you love a richer flavor, dark chocolate is great. For a sweeter treat, use milk chocolate. Experiment and find your favorite mix! These cookies take about 10 to 12 minutes to bake. Keep an eye on the edges. They should turn lightly golden. The centers look a bit soft, but that is okay. They will firm up as they cool. If you don’t have caramel bits, use soft caramel candies. Cut them into small pieces. You can also try toffee bits for a crunchy twist. Each option adds a unique flavor. Just make sure the size is right for even melting. You’ve learned how to make delicious cookies with a unique mix of flavors. We’ve covered each ingredient and the steps to make them perfect. I shared tips to avoid common mistakes and ideas for variations. With the right storage, your cookies will stay fresh longer. Remember, baking is about having fun and experimenting. Try new flavors and adjust as you go. Enjoy baking and sharing these tasty treats!

Caramel Chocolate Pretzel Cookies

Indulge in the ultimate dessert with these Caramel Chocolate Pretzel Cookies! Combining sweet and salty, this recipe is easy to follow and yields 24 delicious cookies. With gooey chocolate, crunchy pretzels, and a touch of caramel, each bite is a delight. Perfect for sharing or enjoying on your own, these cookies are sure to impress. Click to explore the full recipe and elevate your baking game today!
Print Recipe Pin Recipe

Ingredients
  

1 cup unsalted butter, softened to room temperature

1 cup packed brown sugar

1/2 cup granulated sugar

2 large eggs, at room temperature

2 teaspoons pure vanilla extract

3 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon fine sea salt

1 cup semi-sweet chocolate chips

1 cup mini pretzels, roughly chopped

1/2 cup caramel bits

Sea salt flakes, for finishing

Instructions
 

Preheat Oven: Preheat your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.

    Cream the Butters and Sugars: In a large mixing bowl, combine the softened butter, packed brown sugar, and granulated sugar. Use an electric mixer on medium speed to cream the mixture together until it is light and fluffy, about 3-4 minutes.

      Incorporate the Eggs and Vanilla: Add the eggs to the creamed mixture one at a time, ensuring each egg is fully mixed in before adding the next. Then, mix in the pure vanilla extract until well combined.

        Combine Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking soda, and fine sea salt. Gradually add this dry mixture to the wet ingredients, mixing on low speed just until combined. Be careful not to overmix.

          Add the Flavor Elements: Gently fold in the semi-sweet chocolate chips, chopped mini pretzels, and caramel bits using a spatula, ensuring they are evenly distributed throughout the cookie dough.

            Form Cookie Dough Balls: Using a tablespoon or a cookie scoop, drop rounded balls of dough onto the prepared baking sheet, leaving about 2 inches of space between each ball for spreading as they bake.

              Finish with Sea Salt: Sprinkle a pinch of sea salt flakes over each cookie dough ball to enhance the salty-sweet flavor contrast.

                Bake the Cookies: Place the baking sheet in the preheated oven and bake for 10-12 minutes. The edges should turn lightly golden, while the centers may still appear slightly underbaked – this is desirable as they will set while cooling.

                  Cool and Enjoy: Once baked, remove the cookies from the oven and let them cool on the baking sheet for 5 minutes. Then, carefully transfer the cookies to a wire rack to cool completely.

                    Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 24 cookies

                      - Presentation Tips: Arrange your cookies in a decorative stack on a serving plate. For an indulgent touch, drizzle some extra melted caramel over the top, and consider garnishing with additional mini pretzels or chocolate chips for a visually appealing finish. Enjoy your sweet and salty treat!