Salted Caramel Pretzel Chocolate Chip Cookies Recipe

I’m excited to share my salted caramel pretzel chocolate chip cookies, loaded with crunchy pretzels, melty chocolate chips and a gooey caramel center topped with a pinch of sea salt, and they might be the standout of my sweet and salty baked goods.

I love a cookie that does something unexpected. These Salted Caramel Pretzel Chocolate Chip Cookies look harmless but every bite hides a gooey center and a little crunch.

I toss in semisweet chocolate chips and fold in coarsely chopped pretzels so texture keeps you guessing. If you’ve ever wondered What To Do With Pretzels, this is it.

They sit right beside my other Sweet And Salty Baked Goods picks, the kind that make you say just one more and then reach for another. I cant promise restraint, only that you’ll be curious by the first bite.

Ingredients

• Flour: mostly carbs and some protein, gives structure and chew, not much fiber.
• Butter: adds rich fat for chew and flavor, mostly saturated so use sparingly.
• Brown sugar: adds moisture and deep caramel sweetness, mostly simple carbs and calories.
• Chocolate chips: sweet chocolate hits, adds sugar and fat, a little antioxidant from cocoa.
• Pretzels: crunchy, salty contrast, mostly refined carbs with a little iron from flour.
• Caramels: gooey pockets of sugar and fat, intense sweet, not really nutritious.
• Eggs: binders that add protein and tenderness, help structure and keep cookies chewy.
• Flaky sea salt: tiny mineral boost, heightens sweetness and balances all the flavors.

Ingredient Quantities

• 2 1/4 cups (280 g) all purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon fine sea salt
• 1/2 teaspoon cornstarch
• 3/4 cup (170 g) unsalted butter, melted and cooled
• 1/2 cup (100 g) granulated sugar
• 1 cup (220 g) packed light brown sugar
• 1 large egg + 1 large egg yolk
• 2 teaspoons vanilla extract
• 1 1/2 cups (255 g) semisweet chocolate chips
• 1 cup (about 85 g) pretzels, coarsely chopped
• 24 soft caramel squares, unwrapped
• Flaky sea salt for sprinkling, about 1 teaspoon

How to Make this

1. Preheat oven to 350°F 175°C and line baking sheets with parchment paper or silicone mats; unwrap the 24 soft caramel squares and pop them in the freezer while you make the dough for about 10 minutes so they dont ooze out when you bake.

2. In a medium bowl whisk together 2 1/4 cups all purpose flour, 1 teaspoon baking soda, 1/2 teaspoon fine sea salt and 1/2 teaspoon cornstarch until evenly combined.

3. In a large bowl mix 3/4 cup melted and cooled unsalted butter, 1/2 cup granulated sugar and 1 cup packed light brown sugar until mostly smooth; add 1 large egg and 1 large egg yolk plus 2 teaspoons vanilla extract and beat until glossy.

4. Fold the dry ingredients into the wet just until combined dont overmix or the cookies will be tough.

5. Stir in 1 1/2 cups semisweet chocolate chips and 1 cup coarsely chopped pretzels, reserving a few tablespoons of pretzel pieces for topping if you want.

6. Portion the dough into about 24 equal pieces using a tablespoon or small ice cream scoop, flatten each piece into a round, press a chilled caramel square in the center and wrap the dough completely around it sealing the edges so caramel doesnt leak.

7. Place assembled dough balls on the prepared trays, chill them in the fridge for at least 30 minutes to prevent excessive spreading; if short on time you can freeze for 10 to 15 minutes instead.

8. Bake the chilled cookies at 350°F 175°C for about 10 to 12 minutes until edges are golden and centers still look a little soft, rotate the pan halfway if your oven runs hot on one side.

9. Right out of the oven press a couple extra chocolate chips or pretzel bits on top if you like and sprinkle about 1 teaspoon flaky sea salt over the warm cookies to finish them off.

10. Let the cookies cool on the baking sheet for 5 to 10 minutes so the caramel firms up a bit, then transfer to a wire rack; serve warm for gooey centers or cool completely for firmer caramel, store in an airtight container up to 3 days.

Equipment Needed

1. Oven (set to 350°F / 175°C)
2. 2 baking sheets plus parchment paper or silicone mats
3. Medium bowl and large bowl
4. Measuring cups and spoons
5. Whisk and rubber spatula (or wooden spoon)
6. Tablespoon measure or small ice cream scoop for portioning
7. Small sharp knife or bench scraper to chop pretzels
8. Wire cooling rack
9. Fridge or freezer to chill dough and caramel squares

FAQ

Salted Caramel Pretzel Chocolate Chip Cookies Recipe Substitutions and Variations

• All purpose flour: Swap cup for cup with a 1-to-1 gluten free flour blend (like Bob’s Red Mill). Cookies may turn out a bit more tender and cakier, but use the same 2 1/4 cups.
• Unsalted butter, melted and cooled: Brown the butter instead for deeper toffee notes, use the same 3/4 cup and let it cool so the dough doesn’t go greasy.
• Soft caramel squares: Use about 1 cup thick caramel sauce or dulce de leche, chilled so you can portion it into 24 small dollops before baking. You can also use 24 unwrapped Rolos chopped roughly for similar pockets.
• Pretzels: Swap for 1 cup chopped roasted nuts (peanuts or almonds) or 1 cup crushed potato chips for the same salty crunch and texture.

Pro Tips

1) Chill the caramels and the dough like the recipe says, but go one step further: freeze the unwrapped caramels for 15 minutes so they wont melt into puddles while you wrap them. When you seal the dough around the caramel press the seam on the bottom and pinch tightly with your fingers, you can wet your finger a tiny bit if the dough wont stick, just dont add extra flour.

2) If you want deeper, nuttier flavor brown the butter first, then let it cool completely before mixing it with the sugars. Browning boosts flavor big time, but if the butter is even a little warm the dough gets runny and the caramels will leak, so be patient and cool it down.

3) Make the cookie sizes uniform so they bake the same. Use a small ice cream scoop or weigh portions, and chill the scooped balls on the tray for at least 30 minutes (or pop them in the freezer for 10 to 15 min) right before baking so they keep their height and dont spread into flat pancakes.

4) Finish and store like a pro: press a few extra chips or pretzel bits onto the hot cookies and sprinkle flaky sea salt while theyre warm, it makes them look and taste bakery-level. Let them cool on the sheet for 5 to 10 minutes so the caramel firms, then transfer to a rack; you can freeze baked cookies individually and reheat 8 to 10 seconds in the microwave for a revived gooey center.