Salted Caramel Pretzel Cookies (Print Version)

Gooey, sweet and salty cookies bursting with chocolate, pretzels, and caramel, topped with a sprinkle of sea salt.

# Components:

→ Dairy

01 - 1 cup unsalted butter, cold and cut into pieces

→ Sugars

02 - 1 cup packed light brown sugar
03 - 1/2 cup granulated sugar

→ Eggs

04 - 2 large eggs

→ Flavorings

05 - 1 teaspoon vanilla extract

→ Dry Ingredients

06 - 2 1/2 cups all-purpose flour
07 - 1 tablespoon cornstarch
08 - 1 teaspoon baking soda
09 - 1 teaspoon baking powder
10 - 1/2 teaspoon fine salt

→ Mix-ins

11 - 1 1/2 cups milk chocolate chips
12 - 1 1/2 cups chopped pretzels
13 - 15 soft caramels, each cut in half

→ Topping

14 - 1 tablespoon coarse sea salt

# Preparation Steps:

01 - Set the oven to 400°F (200°C) and allow it to come to temperature.
02 - Cut the cold butter into slices and place in a large mixing bowl. Beat with a stand mixer using the paddle attachment until the butter begins to smooth.
03 - Add brown sugar and granulated sugar to the bowl. Beat for 1 to 2 minutes until fully combined and creamy.
04 - Mix in the eggs and vanilla extract, blending until just combined. Scrape the bowl as needed.
05 - Add all-purpose flour, cornstarch, baking soda, baking powder, and salt. Mix on low speed until the wet and dry ingredients are thoroughly combined.
06 - Fold chocolate chips and chopped pretzels into the dough until evenly distributed.
07 - Cut each soft caramel in half if large or keep whole if the pieces are small.
08 - Scoop 2 heaping tablespoons of dough per cookie. Flatten each portion, place a caramel piece in the center, then wrap dough around the caramel to seal.
09 - Place up to 9 cookies per baking sheet lined with parchment paper or silicone liner, spacing evenly.
10 - Bake for 8 to 12 minutes until tops and bottoms are golden, typically about 10 minutes.
11 - Immediately sprinkle each cookie with coarse sea salt while still warm.
12 - Let cookies rest on the baking sheet for 5 minutes before transferring to a cooling rack to cool completely or enjoy warm.
13 - Store cooled cookies in an airtight container or ziplock bag for up to 4 days.

# Expert Advice:

01 -
  • Ready in just about 25 minutes
  • Perfect balance of sweet and salty
  • Fun texture from gooey caramel and crunchy pretzels
  • Ideal for gatherings and gifting since they stay soft for days
  • Even my pickiest eater begged for seconds after the first bite
02 -
  • High in both flavor and texture with every bite
  • Perfect for potlucks bake sales or freezer stashing
  • Pairs beautifully with cold milk or coffee
  • Homemade caramel always makes the house smell amazing
03 -
  • Use cold butter to help cookies maintain a thick chewy texture throughout baking
  • Chop pretzels fresh to keep them crispy rather than soft These little details make such a difference
  • Do not overbake Most magic happens when cookies are just beginning to turn golden on the edges and the centers still look soft

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