5.0 from 6 votes
Caramel Pretzel Chocolate Chunk Cookies
Stuffed with gooey caramel bits, crunch pretzel pieces, and melty chocolate, these caramel pretzel chocolate chunk cookies are full of texture. They are the perfect blend of salty and sweet!Recipe includes a how-to video!
Prep Time
10 mins
Cook Time
10 mins
Total Time
22 mins
Servings: 22 cookies
Calories: 325 kcal
Course:
Dessert , Baked Goods
Cuisine:
American
Ingredients
- 1 cup unsalted butter softened
- 1 cup light brown sugar firmly packed
- ½ cup granulated sugar
- 2 large eggs room temperature preferred
- 2 teaspoon vanilla extract
- 4 cups cake flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon table salt
- 6 oz semi-sweet chocolate bar chopped
- 1 heaping cup broken pretzel pieces
- 1 ½ cups caramel bits 11 oz bag
- sea salt for topping
Instructions
- Preheat oven to 350F (177C) and line baking sheets with parchment paper. Set aside.
- In a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment), use an electric mixer to beat together butter and sugars until light, fluffy and well-creamed.
- Add eggs and vanilla extract and stir together until thoroughly combined. Set aside.
- In a separate, medium-sized mixing bowl whisk together flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients into the wet, stirring well until all ingredients are incorporated.
- Add chopped chocolate, pretzel pieces, and caramel bits and fold into the dough with a spatula until evenly distributed.
- Drop dough by 3 Tablespoon-sized scoops (66g) onto prepared baking sheet, spacing cookies at least 2” (5cm) apart (for more uniform-looking cookies, roll the dough balls between your palms until smooth before baking).
- Transfer to center rack of 350F (175C) oven and bake for 12 minutes, until edges of cookies are just beginning to turn a light golden brown.
- Sprinkle with sea salt within a minute or two of removing from oven.
- Allow cookies to cool on baking sheet before enjoying.
Cup of Yum
Notes
- I like the finer, melt-in-your-mouth texture the cake flour lends to the cookie. If you want to use all-purpose flour instead, you’ll need 3 ⅔ cups (450g) all-purpose flour.
- Store in an airtight container at room temperature for up to 5 days.
Nutrition Information
Serving
1cookie
Calories
325kcal
(16%)
Carbohydrates
47g
(16%)
Protein
5g
(10%)
Fat
13g
(20%)
Saturated Fat
8g
(40%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.3g
Cholesterol
39mg
(13%)
Sodium
177mg
(7%)
Potassium
123mg
(4%)
Fiber
1g
(4%)
Sugar
28g
(56%)
Vitamin A
291IU
(6%)
Vitamin C
0.1mg
(0%)
Calcium
64mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 22cookies
Amount Per Serving
Calories 325
% Daily Value*
| Serving | 1cookie | |
| Calories | 325kcal | 16% |
| Carbohydrates | 47g | 16% |
| Protein | 5g | 10% |
| Fat | 13g | 20% |
| Saturated Fat | 8g | 40% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 39mg | 13% |
| Sodium | 177mg | 7% |
| Potassium | 123mg | 3% |
| Fiber | 1g | 4% |
| Sugar | 28g | 56% |
| Vitamin A | 291IU | 6% |
| Vitamin C | 0.1mg | 0% |
| Calcium | 64mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.