
Salted caramel pretzel chocolate chip cookies are the ultimate sweet and salty cookie for those who love their desserts with a bit of crunch and goo. Every bite brings together chewy caramel, crisp pretzels, puddles of chocolate, and a finishing sparkle of sea salt for a bakery-worthy treat at home. These are my go-to cookies any time a weekend or family movie night calls for something more exciting than classic chocolate chip.
Last winter I baked a double batch for a fundraiser and not a single cookie was left behind The caramel center really does make people swoon
Ingredients
- Butter cold unsalted: for a sturdy dough that bakes up thick slice it straight from the fridge for best results
- Brown sugar: for richness and chew opt for dark brown for deeper flavor if you like
- White sugar: for crisp edges and sweetness use organic if available
- Eggs room temperature: for easy mixing fresh eggs help cookies rise well
- Vanilla extract: for warmth and depth real vanilla makes a difference here
- All-purpose flour: provides the base look for unbleached if possible
- Cornstarch: keeps cookies soft and tender in the center buy in small amounts for freshness
- Baking soda and baking powder: help create lift and spread always check expiration dates for full effect
- Salt: brings out the other flavors fine sea salt is my favorite for even mixing
- Milk chocolate chips: creamy and melt-in-your-mouth try a good brand with real cocoa butter
- Chopped pretzels: for crunch and salty contrast go for salted twist pretzels and chop just before using for maximum crispness
- Soft caramels: for a gooey surprise in each bite Werthers or a similar brand works well
- Coarse sea salt: for that iconic bakery finish Maldon or another flaky variety looks beautiful and tastes wonderful
Instructions
- Preheat the Oven:
- Set your oven to 400 degrees Fahrenheit which helps create a crisp edge while keeping the center tender
- Cream the Butter:
- Slice cold butter and place in a large bowl Beat with a stand mixer fitted with the paddle attachment until it softens but is still slightly cool Scrape the sides so no chunks remain
- Beat in the Sugars:
- Add brown sugar and white sugar Beat the mixture for a full 1 to 2 minutes until fluffy and light in color This step is essential for a soft chewy texture
- Mix in Eggs and Vanilla:
- Add eggs and vanilla extract Beat just until the mixture is combined Over-beating can cause cookies to spread too much
- Combine Dry Ingredients:
- Add flour cornstarch baking soda baking powder and salt Gently mix on low until just blended Stop once no flour streaks remain to avoid tough cookies
- Fold in the Mix-ins:
- Pour in chocolate chips and chopped pretzels Use a spatula to stir them in by hand This prevents overworking the dough and keeps mix-ins intact
- Prepare the Caramel Centers:
- Slice each caramel in half unless they are already bite-sized Set aside and work quickly so they do not melt in your hands
- Shape and Fill the Cookies:
- Measure roughly two heaping tablespoons of dough Press each into a flat disc Place a caramel half in the center Enclose the caramel fully by rolling the dough around it into a ball
- Arrange on Baking Sheets:
- Line baking trays with parchment paper or a silicone mat Nestle nine dough balls per tray leaving space for spreading
- Bake the Cookies:
- Slide cookies into the oven and bake for 8 to 12 minutes Watch for golden edges and set tops Most ovens need about 10 minutes for the ideal soft center
- Add Sea Salt:
- Once out of the oven sprinkle immediately with coarse sea salt The heat helps the salt stick and melts slightly into the tops
- Cool the Cookies:
- Leave cookies on the baking sheet for five minutes to set up and finish cooking in the center Move to a rack to cool completely or indulge while warm for an oozy caramel treat
- Store for Freshness:
- Keep cooled cookies in an airtight container or sealed bag at room temperature They stay fresh for three to four days

I will never forget the year my niece helped crush all the pretzels with a rolling pin We laughed for ages at the mess but the extra crunchy pieces made those cookies extra special
Storage Tips
Keep cookies at room temperature in an airtight container for up to four days For longer storage slip the cookies into freezer bags and freeze They defrost beautifully in about an hour on the counter Warm them in the microwave for ten seconds for a gooey caramel middle like they are fresh from the oven
Ingredient Substitutions
If you need to avoid dairy swap in a plant-based butter stick and dairy-free caramels Dark chocolate chips make an excellent substitution for milk chocolate or try adding peanut butter chips alongside the chocolate for a twist Gluten-free all-purpose flour can be used if needed just be sure to check pretzels for wheat-free certification
Serving Suggestions
Serve these cookies slightly warm for maximum gooey caramel and melty chocolate A small scoop of vanilla ice cream sandwiched between two cookies also turns them into an amazing summer treat They make a brilliant addition to holiday dessert trays or as edible gifts tied up with ribbon
Cultural and Seasonal Context
Chocolate chip cookies are a beloved American classic with endless variations The combination of salty caramel and pretzels nods to festive carnivals and bake sale nostalgia For a seasonal spin add a touch of cinnamon in autumn or swap the pretzels for chopped peppermint candy at the holidays

Enjoy every bite with a cold drink or a scoop of ice cream These cookies are sure to disappear fast so make a double batch if you want any leftovers
Recipe FAQ
- → How can I get gooey centers?
Place a caramel piece in the center of each dough ball before baking. Enjoy warm for extra gooeyness.
- → Can I use dark chocolate chips?
Absolutely! Dark chocolate chips offer a richer flavor that pairs well with the salty pretzels and sweet caramel.
- → What’s the best way to chop pretzels?
Use a sharp knife or place pretzels in a ziplock bag and gently crush them with a rolling pin for even pieces.
- → How do I know when they're done baking?
The cookies are ready when the tops and edges turn golden, usually around 10 minutes. Avoid overbaking for soft centers.
- → How should I store leftovers?
Keep in an airtight container or ziplock bag at room temperature for 3 to 4 days for optimal freshness.
- → Can I freeze the dough?
Yes, portion and shape dough balls with caramel centers and freeze. Bake from frozen, adding a couple extra minutes.