Caramel Pretzel Chocolate Chip Cookies Recipe

I love this recipe because it perfectly balances sweet and salty flavors with the delightful combo of chocolate chips, pretzels, and caramel bits. Plus, the sea salt on top gives these cookies that extra punch of flavor I crave after a long day.

I adore how well-balanced the sweet and salty flavors are in these Caramel Pretzel Chocolate Chip Cookies. They are made with the creamiest butter, a hint of vanilla extract, and an abundance of semisweet chocolate chips.

If that’s not enough, the equally abundant crushed pretzels add a perfect little crunch. In my opinion, caramel bits are what take these cookies over the top.

They add an unbeatable texture and flavor combination—chewy, salty, and sweet.

Ingredients

Provides structure and texture; the main source of carbohydrates.

Butter, unsalted: Imparts a deep taste and moistness; holds the fats that make a cake tender.

Sugar in granular form: Imparts sweetness; assists in yielding a soft yet crisp consistency.

Brown sugar: Sweetness, a bit of molasses; keeps cookies soft.

Extract of vanilla: Bolsters flavor; gives an aromatic, sweet essence.

Nutritional benefits of semisweet/milk chocolate chips: Provide a lot of sweetness and creaminess; and are very rich in antioxidants.

Pretzel dust: Adds flavor and crunch to this healthy snack.

Bits of caramel: Provide chewiness and contribute a sweet, buttery flavor.

Ingredient Quantities

• 2 1/4 cups all-purpose flour
• 1/2 teaspoon baking soda
• 1 cup unsalted butter, room temperature
• 1/2 cup granulated sugar
• 1 cup packed light-brown sugar
• 1 teaspoon salt
• 2 teaspoons pure vanilla extract
• 2 large eggs
• 2 cups semisweet and/or milk chocolate chips
• 1 cup crushed pretzels
• 1/2 cup caramel bits or chopped soft caramels
• Extra pretzels for topping (optional)
• Sea salt for sprinkling (optional)

Instructions

1. Your oven should be preheated to 350°F (175°C), and you need to line two baking sheets with parchment paper.

2. In a bowl of medium size, combine the flour and baking soda. Whisk these ingredients together until well blended. Set this mixture aside.

3. In a sizable mixing bowl, combine the butter, granulated sugar, and brown sugar and beat together until the mixture is smooth and creamy.

4. Incorporate the salt, vanilla extract, and eggs with the butter mixture. Beat until completely mixed.

5. Slowly incorporate the dry ingredients into the wet ingredients, mixing until they are almost combined. Do not overwork the batter.

6. In the dough, fold in the evenly distributed chocolate chips, crushed pretzels, and caramel bits.

7. Using a cookie scoop, or two tablespoons, drop the dough onto the prepared baking sheets. Place the dough mounds about 2 inches apart to allow for spreading.

8. If you wish, you can press extra pretzels into the tops of the cookies for a little more crunch and sprinkle them with sea salt for a not-so-salty, sweet, sweet-and-salty flavor.

9. Cook for 10-12 minutes, or until the cookies are golden brown around the edges and just set in the centers.

10. Let the cookies cool on the baking sheets for around 5 minutes before moving them to a wire rack to finish cooling. Then eat and enjoy!

Equipment Needed

1. Oven
2. Baking sheets (2)
3. Parchment paper
4. Medium-sized mixing bowl
5. Sizable mixing bowl
6. Whisk
7. Hand mixer or stand mixer
8. Cookie scoop or two tablespoons
9. Wire rack

FAQ

• Can I use salted butter instead of unsalted?Indeed, but to prevent the cookies from being overly salty, decrease the amount of added salt in the recipe by half.
• What can I substitute for caramel bits?Chopped soft caramels or a thick enough swirl of caramel sauce will work, but it is essential that whatever form of caramel is used holds up in the dough.
• How do I store these cookies?Keep in a sealed container at room temperature for as long as a week, or place in the freezer for up to three months.
• Can I use dark chocolate chips instead?Certainly! A more intense flavor will come from the dark chocolate, which pairs nicely with the caramel and pretzels.
• Do I need to chill the dough?If you’re short on time, you can skip chilling the dough. It takes at least an hour to enhance the flavors and prevent spreading, but we know you’re busy. Don’t worry. They’ll still taste good.
• What’s the best way to crush the pretzels?Put pretzels in a ziplock bag and use a rolling pin to lightly smash them into small pieces, making sure they aren’t crushed too finely.

Substitutions and Variations

1 cup unsalted butter, room temperature: Substitute with 1 cup coconut oil or 1 cup vegan butter for a dairy-free version.
1 cup packed light-brown sugar

Substitute with 1 cup coconut sugar for a different flavor profile.
2 large eggs: For a vegetarian alternative, use 1/2 cup unsweetened applesauce or 1/2 cup yogurt.
2 cups semisweet and/or milk chocolate chips: For a richer taste, substitute with 2 cups of dark chocolate chips or chopped dark chocolate.
1/2 cup caramel bits or chopped soft caramels: For a crunchier texture, substitute with 1/2 cup toffee bits.

Pro Tips

1. Chill the Dough For even better texture and flavor, chill your cookie dough in the refrigerator for at least 30 minutes before baking. This helps prevent the cookies from spreading too much while baking and enhances the flavor.

2. Butter Consistency Ensure that your butter is at the right temperature by letting it sit at room temperature for about an hour. It should be soft, but not oily or melted, to cream properly with the sugars.

3. Pretzel Crunch Lightly toast the crushed pretzels in the oven for a few minutes before incorporating them into the dough. This enhances their crunchiness and adds a deeper flavor.

4. Caramel Melting If using soft caramels instead of bits, slightly freeze them before chopping. This makes them easier to cut and helps them keep their shape without overly melting into the cookies.

5. Sea Salt Finish Sprinkle a pinch of sea salt immediately after the cookies come out of the oven. This enhances the salty-sweet contrast and adds a flavor dimension to each bite.