Salted Caramel Pretzel Chocolate Chip Cookies

Why You’ll Love This Recipe

I love this recipe because it transforms a classic chocolate chip cookie into something extra special. The pretzels add a satisfying crunch, the caramel brings a chewy texture, and the salt enhances every flavor. These cookies are great for sharing, gifting, or simply enjoying with a cup of coffee. They’re fun to make and even more fun to eat!

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

1 cup unsalted butter, softened
3/4 cup brown sugar, packed
1/4 cup granulated sugar
2 teaspoons vanilla extract
2 large eggs
2 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup chocolate chips
1/2 cup crushed pretzels
1/2 cup caramel bits
1/4 cup coarse sea salt for sprinkling

Salted Caramel Pretzel Chocolate Chip Cookies Directions

  1. I preheat the oven to 350°F (175°C) and line baking sheets with parchment paper or silicone baking mats.

  2. In a large bowl, I cream together butter, brown sugar, and granulated sugar until light and fluffy.

  3. I add eggs one at a time, mixing well after each addition, then stir in vanilla extract.

  4. In a separate bowl, I whisk together flour, baking soda, and salt.

  5. I gradually add the dry ingredients to the butter mixture, mixing until just combined.

  6. I gently fold in chocolate chips, crushed pretzels, and caramel bits.

  7. Using a cookie scoop or tablespoon, I drop dough onto the prepared baking sheets, spacing them about 2 inches apart.

  8. I sprinkle each dough mound with a pinch of coarse sea salt before baking.

  9. I bake for 10–12 minutes, until the edges are golden and the centers look set but soft.

  10. I let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.

Servings and Timing

This recipe makes 24 cookies. Prep time is 15 minutes, baking time is 12 minutes, for a total of 27 minutes. Each cookie contains about 200 kcal.

Variations

Sometimes I drizzle melted chocolate or caramel over the cooled cookies for extra decadence. If I want a nutty version, I add chopped pecans or almonds. I’ve also tried replacing the chocolate chips with white chocolate or butterscotch chips for a fun twist. For a chewier texture, I slightly underbake them, and for a crunchier bite, I bake them an extra minute or two.

Storage/Reheating

I store the cookies in an airtight container at room temperature for up to 5 days. For longer storage, I freeze them in a single layer, then transfer to a freezer bag for up to 2 months. To enjoy warm, I pop them in the microwave for about 10 seconds to soften the caramel and chocolate.

FAQs

Can I use store-bought caramel candies?

Yes, I chop soft caramels into small pieces if I don’t have caramel bits.

Can I skip the pretzels?

Yes, but they add a great salty crunch—I sometimes replace them with potato chips.

How do I make them extra chewy?

I slightly underbake and let them finish setting on the baking sheet.

Can I use dark chocolate chips?

Yes, they balance the sweetness beautifully.

Why do I sprinkle salt on top?

It enhances the caramel flavor and balances the cookie’s sweetness.

Can I make the dough ahead of time?

Yes, I refrigerate the dough for up to 48 hours before baking.

Can I freeze the cookie dough?

Yes, I scoop dough balls, freeze them, and bake straight from frozen, adding 1–2 minutes.

What kind of pretzels work best?

I use mini pretzels or pretzel twists crushed into small pieces.

How do I keep the cookies soft?

I store them with a slice of bread in the container to retain moisture.

Can I make them gluten-free?

Yes, I use a gluten-free all-purpose flour blend and gluten-free pretzels.

Conclusion

Salted Caramel Pretzel Chocolate Chip Cookies are one of my favorite ways to enjoy the ultimate balance of flavors—sweet, salty, chewy, and crunchy. They’re a fun twist on a timeless classic that always impresses guests and satisfies every craving. Whether I bake them for an event or just for myself, they never last long on the plate.


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Salted Caramel Pretzel Chocolate Chip Cookies

Salted Caramel Pretzel Chocolate Chip Cookies


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  • Author: Emma
  • Total Time: 27 minutes
  • Yield: 24 cookies
  • Diet: Vegetarian

Description

Salted Caramel Pretzel Chocolate Chip Cookies are the ultimate sweet-and-salty treat, combining gooey caramel, crunchy pretzels, and melty chocolate chips. A sprinkle of sea salt enhances the flavors, creating a perfectly balanced and indulgent cookie experience.


Ingredients

1 cup unsalted butter, softened

3/4 cup brown sugar, packed

1/4 cup granulated sugar

2 tsp vanilla extract

2 large eggs

2 1/4 cups all-purpose flour

1 tsp baking soda

1/2 tsp salt

1 cup chocolate chips

1/2 cup crushed pretzels

1/2 cup caramel bits

1/4 cup coarse sea salt, for sprinkling


Instructions

  1. Preheat oven to 350°F (175°C) and line baking sheets with parchment paper or silicone mats.
  2. In a large bowl, cream together butter, brown sugar, and granulated sugar until light and fluffy.
  3. Add eggs one at a time, mixing well after each addition, then stir in vanilla extract.
  4. In a separate bowl, whisk together flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet mixture, mixing until just combined.
  6. Fold in chocolate chips, crushed pretzels, and caramel bits.
  7. Drop dough onto prepared baking sheets using a scoop or tablespoon, spacing 2 inches apart.
  8. Sprinkle each dough mound with a pinch of coarse sea salt.
  9. Bake for 10–12 minutes, until the edges are golden and the centers are set but soft.
  10. Cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For extra decadence, drizzle melted chocolate or caramel over cooled cookies.

Dark chocolate chips give a richer flavor and balance the sweetness.

Use crushed potato chips instead of pretzels for a different salty crunch.

Underbake slightly for chewy cookies; bake longer for crispier texture.

Store with a slice of bread in the container to keep cookies soft.

  • Prep Time: 15 minutes
  • Cook Time: 12 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Nutrition

  • Serving Size: 1 cookie
  • Calories: 200
  • Sugar: 15g
  • Sodium: 180mg
  • Fat: 10g
  • Saturated Fat: 6g
  • Unsaturated Fat: 3g
  • Trans Fat: 0g
  • Carbohydrates: 26g
  • Fiber: 1g
  • Protein: 3g
  • Cholesterol: 35mg

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