Caramel Pretzel Chocolate Chip Cookies
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If you’re craving a cookie that is thick, chewy, sweet and salty, this Caramel Pretzel Chocolate Chip Cookies recipe is sure to satisfy your cravings! Loaded with creamy caramel pieces, crunchy pretzels and semi-sweet chocolate chips, this decadent cookie is the definition of a sweet-meets-salty delicious treat.
More caramel? 16 Caramel Apple Recipes and 16 Chocolate & Caramel Gooey Decadent Desserts That Rule and these super gooey Caramel Peanut Butter Rice Krispies!
What are Caramel Pretzel Chocolate Chip Cookies?
Caramel Pretzel Chocolate Chip Cookies are thick and chewy cookies packed with chocolate chips, crunchy pretzels, and gooey caramel! Each bite of yumminess is an experience you won’t soon forget.
The sweet and salty combination of flavors make these glorious caramel and pretzel filled chocolate chip cookie recipe the ultimate treat. Chocolate, caramel and pretzels together by themselves are so delish, but add them in cookies? Now we’re talking, plus this recipe couldn’t be easier!
No chilling the dough or bringing the butter or eggs to room temperature is necessary!
With just the right combination of salty and sweet, these delectable treats are sure to please anyone with a sweet tooth.
Caramel Pretzel Chocolate Chip Cookies Ingredients
Caramel Pretzel Chocolate Chip Cookies Recipe
No chilling the dough or bringing the butter or eggs to room temperature is necessary for this recipe, so make and bake away! You can have these in your cookie paws in less than 30 minutes!
- unsalted butter, straight from fridge
- brown sugar
- granulated sugar
- egg
- vanilla extract
- all-purpose flour
- baking soda
- salt
- mini pretzels
, some broken up and some whole to place on top - Kraft caramel bits or caramel chopped into quarters
- semisweet chocolate chips
, some broken up and some whole to place on top
or 
chopped into quarters
How to Make Caramel Pretzel Chocolate Chip Cookies
- Preheat the oven to 350°F and line 2 baking sheets with parchment paper.
- In another large bowl, using an electric mixer at medium speed, beat together the butter, and sugars until smooth and mixed together well, with no butter chunks left.
- Add the egg and vanilla and mix on low speed until mixed in.
- Add the flour, baking soda and salt into the mixture and mix together until just incorporated. Do not overmix dough.
- Add caramel chunks/bits, chocolate chips and broken pretzels and mix together – again no overmixing, just until incorporated.
- Using a small or large ice cream scoop or heaping tablespoon, drop the dough onto the prepared baking sheets, 6 to 8 per pan, depending on size you are making. Add some extra pretzels, chocolate chips and caramels on top if desired before baking by gently pressing them into the cookies.
- Bake the cookies, 1 sheet at a time, until the bottoms and edges are lightly browned and the tops feel firm when lightly touched.
- Cookie dough portions: (2 tablespoons of cookie dough) – Medium sized cookies bake 8-10 minutes, (1/4 cup cookie dough) – Large cookies bake 10-13 minutes.
- Let the cookies cool for 5 minutes on the baking sheets, then transfer the cookies to wire racks to cool completely.
- Makes 12 -30 cookies depending on size.
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Baking Tips
- No chilling the dough or bringing the butter or eggs to room temperature is necessary! That means quicker cookies into your mouth! YESSSS!
- Do not overmix cookie batter. This leads to adding excess air to the dough, causing the cookies to rise and then fall flat in the oven, thus flat, dense-like cookies.
- Measure the flour correctly so you get the best texture for these cookies being soft, chewy and thick! Fluff up the flour, Lightly spoon the flour into your dry-cup measurement, without packing it down, then scrape off the excess with a straight edge by using the handle of a spoon or knife.
- Don’t overbake cookies, remember the cookies will continue baking after you pull them from the oven. When the edges and tops are starting to get slightly golden brown and the tops feel firm when lightly touched, they are baked and ready to be cooled on the baking sheet for 5 minutes before transferring to a baking rack.
How to Store Caramel Pretzel Chocolate Chip Cookies
- Room Temperature: These cookies will last for about three days at room temperature in an airtight container.
- Fridge: Can also store in fridge for up to a week in an airtight container as well.
- Freezer: They’ll last for up to six months in the freezer.
Now that you know how easy it is to make this Caramel Pretzel Chocolate Chip Cookie recipe, it’s time to whip up a batch!
Enjoy making and eating these sweet and salty treats, and don’t forget to share the recipe with your friends and family. They will be wanting!
More Pretzel or Caramel Desserts You’ll Love
- Strawberry Pretzel Layered Dessert
- M&M Pretzel Cookies
- Sweet & Salty Chocolate Peanut Butter Pretzel Bars
- Heavenly Strawberry Pretzel Dessert
- Reese’s Peanut Butter Pretzel Pie
- Salted Caramel White Chocolate Cookies
- Salted Caramel Pretzel & Peanut Brownies
- Best Ever Samoa Chocolate Chip Cookies
- No Bake Peanut Butter Pretzel Bars
- Best Ever Butterscotch Chocolate Chip Cookies (with Sea Salt)
Caramel Pretzel Chocolate Chip Cookies
Ingredients
Caramel Pretzel Chocolate Chip Cookies Recipe
- ½ cup unsalted butter cold or room temperature
- ¼ cup firmly packed light brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour measured correctly
- 1 teaspoon baking soda
- ½ teaspoon salt
- 1 cup Kraft caramel bits or caramels chopped into quarters. add more for tops
- 1 cup semisweet chocolate chips add more for tops
- 1 ½ cups cup mini pretzels broken up and whole, add more for tops
Instructions
How to Make Caramel Pretzel Chocolate Chip Cookies
- Preheat the oven to 350°F and line 2 baking sheets with parchment paper.
- In a large bowl, using an electric mixer at medium speed, beat together the butter, and sugars until smooth and mixed together well so there are no butter chunks left in the mixture.
- Add the egg and vanilla and mix on medium speed until mixed in.
- Add the flour, baking soda and salt into the mixture and mix together until just incorporated. Do not overmix dough.
- Add caramel chunks/bits, chocolate chips and broken pretzels and mix together - again no overmixing, just until incorporated.
- Using a small or large ice cream scoop or heaping tablespoon, drop the dough onto the prepared baking sheets, 6 to 8 per pan, depending on size you are making. Add some extra pretzels, chocolate chips and caramels on top if desired before baking by gently pressing them into the cookies.
- Bake the cookies, 1 sheet at a time, until the bottoms and edges are lightly browned and the tops feel firm when lightly touched.
- Cookie dough portions: (2 tablespoons of cookie dough) - Medium sized cookies bake 8-10 minutes, (1/4 cup cookie dough) - Large cookies bake 10-13 minutes.
- Let the cookies cool for 5 minutes on the baking sheets, then transfer the cookies to wire racks to cool completely.
- Makes 12 -30 cookies depending on size.
