Save These salted caramel pretzel chocolate chip cookies are the perfect sweet and salty treat. Each cookie combines gooey caramel, crunchy pretzel pieces, and creamy milk chocolate chips all finished with a touch of sea salt on top for the ultimate dessert experience.
When I first baked these for my family, the aroma from the oven had everyone waiting eagerly by the kitchen. Watching the caramel melt inside each cookie and hearing the crunch of pretzels in every bite makes these a regular favorite for weekend treats.
Ingredients
- Dairy: 1 cup butter (cold, unsalted, two sticks)
- Sugars: 1 cup brown sugar (packed), 1/2 cup white sugar
- Eggs: 2 large eggs
- Flavorings: 1 tsp vanilla extract
- Dry Ingredients: 2 1/2 cups all-purpose 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
- Mix-ins: 1 1/2 cups milk chocolate chips, 1 1/2 cups chopped pretzels, 15 soft caramels (cut in half)
- Topping: 1 TBS coarse sea salt
Instructions
- Prepare oven:
- Preheat the oven to 400°F (200°C).
- Beat butter:
- Cut the butter into slices and place in a large mixing bowl. Beat with a stand mixer until it starts to smooth.
- Add sugars:
- Add brown sugar and white sugar, then beat for about 1-2 minutes until smooth.
- Mix wet ingredients:
- Add eggs and vanilla extract, beat until just incorporated.
- Add dry ingredients:
- Mix in flour, cornstarch, baking soda, baking powder, and salt on low speed until combined.
- Fold in mix-ins:
- Stir in chocolate chips and chopped pretzels.
- Prepare caramels:
- Cut each caramel in half if large, or use whole caramels if smaller.
- Form cookies:
- Measure out 2 heaping tablespoons of dough, flatten, and place a caramel piece in the middle. Roll dough around caramel.
- Arrange on sheet:
- Place 9 cookies per sheet lined with parchment paper or silicone liner.
- Bake:
- Bake for 8-12 minutes, or until tops and bottoms are golden (about 10 minutes).
- Add salt:
- Sprinkle tops of cookies with coarse sea salt.
- Cool:
- Let cookies rest on the pan 5 minutes before transferring to cooling rack, or enjoy warm.
- Store:
- Store in airtight container or ziplock bag for 3 to 4 days.
Save Sharing these cookies with my kids has become a fun tradition. They love helping shape the dough around the caramel pieces, and sampling the warm, gooey cookies right off the rack.
Required Tools
Stand mixer, mixing bowl, baking sheets, and parchment paper or silicone liner are needed for the best results.
Nutritional Information
Each cookie contains approximately 219 calories, 9 g total fat, 32 g carbohydrates, and 3 g protein.
Serving Suggestions
Enjoy these cookies warm for a gooey center, or with a glass of cold milk for a classic pairing.
Save These cookies are sure to impress at any gathering. Treat yourself to the perfect sweet and salty bite every time!
Recipe Questions & Answers
- → How do I get gooey caramel centers?
Wrap dough around caramel pieces before baking and enjoy cookies warm for the best gooey middle.
- → Can I use dark chocolate chips instead?
Yes, substituting with dark chocolate chips adds a richer flavor and reduces overall sweetness.
- → What’s the best way to store these cookies?
Keep them in an airtight container or ziplock bag. They stay fresh for up to 4 days at room temperature.
- → Are these suitable for vegetarians?
Yes, as long as all ingredients, including caramels and pretzels, are labeled vegetarian-friendly.
- → Can I make them gluten-free?
Substitute with gluten-free flour and pretzels for a similar texture, adjusting baking time if needed.
- → Why should I use cold butter?
Using cold butter helps cookies retain thickness and creates a chewy texture with crisp edges.