Caramel Pretzel Chocolate Chip Cookies
If you're craving a cookie that is thick, chewy, sweet and salty, this Caramel Pretzel Chocolate Chip Cookie 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.
Servings: 12 Servings
Calories:
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.