Description
These Salted Caramel Pretzel Chocolate Chip Cookies are a delightful combination of sweet and salty, chewy and crunchy. Indulge in the rich flavors of chocolate, pretzels, and gooey salted caramel in every bite!
Ingredients
Scale
- 1 cup unsalted butter, at room temperature
- 3/4 cup granulated sugar
- 3/4 cup brown sugar
- 2 large eggs, at room temperature
- 1 teaspoon vanilla extract
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup semi-sweet chocolate chips
- 1 cup milk chocolate chips
- 1/2 cup dark chocolate chunks (optional)
- 1 cup mini pretzel twists, roughly crushed
- 1/2 cup thick salted caramel sauce
Instructions
- Prepare Your Ingredients: First things first, get everything ready. Bring your butter and eggs to room temperature. Roughly crush your pretzels – you're looking for a mix of sizes, not a fine powder. Measure out all your other ingredients so you're not scrambling mid-process. Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper or silicone baking mats.
- Cream Butter and Sugars: In a large mixing bowl, using an electric mixer (stand or hand-held), cream together the room temperature unsalted butter, granulated sugar, and brown sugar on medium speed until the mixture is light, pale, and fluffy. This usually takes about 2-3 minutes.
- Add Eggs and Vanilla: Beat in the eggs, one at a time, mixing well after each addition until fully incorporated. Stir in the vanilla extract until just combined.
- Combine Dry Ingredients: In a separate medium bowl, whisk together the all-purpose flour, baking soda, and a pinch of salt.
- Gradually Add Dry to Wet: With the mixer on low speed, slowly add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix at this stage.
- Fold in the Mix-ins: Gently fold in the chocolate chips and about two-thirds of your crushed pretzels.
- Incorporate the Salted Caramel: Dollop small spoonfuls of your thick salted caramel throughout the dough. Using a spatula, gently fold and swirl the caramel into the dough.
- Chill the Dough (Optional but Recommended): Cover the bowl with plastic wrap and chill the dough in the refrigerator for at least 30 minutes, or up to 2 hours.
- Scoop and Bake: Drop rounded tablespoons or use a cookie scoop of dough onto your prepared baking sheets, leaving about 2 inches between each cookie.
- Bake to Perfection: Bake for 10-12 minutes, or until the edges are lightly golden brown and set, but the centers still look slightly soft and gooey.
- Cool: Let the cookies cool on the baking sheets for 5-10 minutes before transferring them to a wire rack to cool completely.
- Prep Time: 15 mins
- Cook Time: 12 mins
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 200
- Sugar: 15 g
- Sodium: 150 mg
- Fat: 10 g
- Saturated Fat: 6 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 2 g
- Cholesterol: 30 mg
Keywords: For distinct caramel pockets, ensure your salted caramel is thick. Save some crushed pretzels to sprinkle on top before baking for added crunch. Chill the dough for at least 30 minutes for better flavor and texture.