If you’re a fan of the ultimate flavor contrast—sweet and salty—then this cookie recipe is for you. These Salted Caramel Pretzel Chocolate Chip Cookies strike the perfect balance between rich chocolate, buttery caramel, and crispy pretzels, all wrapped in a chewy, golden-brown cookie. The addition of sea salt enhances every bite, making them a standout treat that’s sure to impress.
Whether you’re baking for a special occasion, a holiday gathering, or simply craving something indulgent, this recipe will become a staple in your kitchen. Read on for a detailed breakdown of ingredients, step-by-step instructions, expert tips, and delicious variations.
Ingredients for Salted Caramel Pretzel Chocolate Chip Cookies
To achieve the perfect texture and flavor, you’ll need the following ingredients:
Dry Ingredients:
- 2 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1/2 teaspoon salt
Wet Ingredients:
- 1 cup unsalted butter, softened
- 1 cup brown sugar (light or dark, packed)
- 1/2 cup granulated sugar
- 2 large eggs
- 2 teaspoons pure vanilla extract
Add-ins:
- 1 1/2 cups semi-sweet chocolate chips
- 3/4 cup crushed pretzels
- 3/4 cup caramel bits or soft caramel candies, chopped
- Flaky sea salt (for sprinkling)
Step-by-Step Instructions
1. Prepare the Dough
Begin by preheating your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
In a medium-sized bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar until light and fluffy. This should take about 2-3 minutes using a hand mixer or stand mixer.
2. Add the Eggs and Vanilla
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Mix in the vanilla extract.
3. Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, mixing just until combined. Avoid overmixing, as this can result in dense cookies.
4. Fold in the Chocolate Chips, Pretzels, and Caramel
Using a rubber spatula or wooden spoon, gently fold in the chocolate chips, crushed pretzels, and caramel pieces. The dough should be thick and packed with mix-ins.
5. Scoop and Chill
For best results, scoop tablespoon-sized portions of dough onto the prepared baking sheets, spacing them about 2 inches apart. Refrigerate the dough balls for at least 30 minutes to prevent excessive spreading during baking.
6. Bake to Perfection
Bake for 10-12 minutes, or until the edges are golden brown while the centers remain slightly soft. Remove from the oven and immediately sprinkle each cookie with flaky sea salt.
7. Cool and Enjoy
Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy warm or store for later!
Tips for the Best Salted Caramel Pretzel Chocolate Chip Cookies
- Use room-temperature butter for better creaming with sugar.
- Do not overmix the dough after adding the flour to keep the cookies soft.
- Chilling the dough helps control spreading and intensifies the flavors.
- Sprinkle with sea salt immediately after baking to ensure it adheres to the cookies.
- For extra gooey caramel, press a caramel piece into the top of each cookie before baking.
Variations to Try
1. Dark Chocolate Lovers
Swap semi-sweet chocolate chips for dark chocolate chunks for a more intense cocoa flavor.
2. Nutty Crunch
Add 1/2 cup of chopped pecans or almonds for extra texture.
3. Peanut Butter Bliss
Drizzle melted peanut butter over the cooled cookies or add peanut butter chips.
4. White Chocolate Delight
Replace semi-sweet chocolate with white chocolate for a sweeter contrast.
5. Gluten-Free Option
Use a 1:1 gluten-free flour blend to accommodate dietary needs.
Storing and Freezing
Storing:
- Keep cookies in an airtight container at room temperature for up to 5 days.
- For extra freshness, store with a slice of bread to maintain softness.
Freezing:
- Dough: Freeze scooped dough balls on a baking sheet, then transfer to a freezer bag. Bake from frozen, adding 1-2 minutes to the baking time.
- Baked Cookies: Freeze in an airtight container for up to 3 months. Thaw at room temperature before serving.
Serving Suggestions
These cookies pair wonderfully with:
- A cold glass of milk
- Hot coffee or cocoa
- Vanilla or caramel ice cream
- A drizzle of warm caramel sauce
Whether enjoyed as a cozy treat or served at a gathering, these Salted Caramel Pretzel Chocolate Chip Cookies will always be a crowd-pleaser.
Final Thoughts
If you love the combination of sweet and salty flavors, these Salted Caramel Pretzel Chocolate Chip Cookies are a must-try. With their chewy centers, crispy edges, and layers of flavor, they deliver pure indulgence in every bite. Give this recipe a try and let us know how they turn out!
Salted Caramel Pretzel Chocolate Chip Cookies
Description
salted caramel cookies, chocolate chip cookies, pretzel cookies, sweet and salty cookies, easy dessert recipe
Ingredients
For the Cookie Dough:
Mix-ins:
Instructions
Preheat & Prep
- Preheat your oven to 175°C (350°F) and line two baking sheets with parchment paper. Set aside.
Mix Dry Ingredients
- In a medium-sized bowl, whisk together the sifted flour, baking soda, and salt. Set aside.
Cream Butter & Sugars
- In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together using an electric mixer until light and fluffy (about 2-3 minutes).
Add Eggs & Vanilla
- Mix in the eggs one at a time, ensuring each is fully incorporated. Stir in the vanilla extract.
Combine Wet & Dry Ingredients
- Gradually add the dry ingredient mixture to the wet ingredients, mixing until just combined. Avoid over-mixing.
Fold in Mix-ins
- Gently fold in the chocolate chips, crushed pretzels, and caramel pieces using a spatula.
Scoop & Shape
- Using a cookie scoop or tablespoon, drop dough balls onto the prepared baking sheets, spacing them about 2 inches apart.
Bake
- Bake for 10-12 minutes, or until the edges are golden brown and the centers are slightly underbaked.
Add Sea Salt & Cool
- Remove from the oven and immediately sprinkle flaky sea salt on top. Let cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack.
Enjoy!
- Once cooled, enjoy these chewy, sweet, and salty cookies with a glass of milk or your favorite hot beverage!
Nutrition Facts
Servings 24
- Amount Per Serving
- Calories 250.99kcal
- % Daily Value *
- Total Fat 11.03g17%
- Saturated Fat 6.37g32%
- Cholesterol 36.18mg13%
- Sodium 190.39mg8%
- Potassium 88.51mg3%
- Total Carbohydrate 36.1g13%
- Dietary Fiber 1.09g5%
- Sugars 17.56g
- Protein 3.42g7%
- Vitamin A 71.96 IU
- Vitamin C 0.21 mg
- Calcium 23.44 mg
- Iron 1.38 mg
- Vitamin D 0.08 IU
- Vitamin E 0.37 IU
- Vitamin K 1.46 mcg
- Thiamin 0.15 mg
- Riboflavin 0.13 mg
- Niacin 1.31 mg
- Vitamin B6 0.02 mg
- Folate 22.71 mcg
- Vitamin B12 0.06 mcg
- Phosphorus 52.06 mg
- Magnesium 15.99 mg
- Zinc 0.39 mg
* Nutrition information is provided as a courtesy and is an estimate based on available ingredients and serving sizes. Variations in ingredients and portion sizes may affect the actual values. Always consult a nutritionist or healthcare provider for specific dietary advice.
Note
- Storage: Store cookies in an airtight container at room temperature for up to 5 days. For longer storage, freeze for up to 3 months.
- Caramel Tip: Use soft caramel candies rather than hard caramels to ensure a gooey texture.
- Pretzel Variations: Substitute crushed pretzels with salted peanuts for a different crunch.
- Make-Ahead Tip: The cookie dough can be prepared in advance and refrigerated for up to 48 hours before baking.
