Chocolate Salted Caramel Pretzel Cookies

Name: Chocolate Salted Caramel Pretzel Cookies
Prep time: 15 min
Cook time: 10 min
Yield: 1 serving
Ingredients: 2 1/2 cups all-purpose flour; 3/4 cup Dutch process cocoa; 1 teaspoon baking soda; 1/2 teaspoon sea salt; 1 cup unsalted butter; 1 cup granulated sugar; 1 cup packed brown sugar; 2 large eggs; 1 1/2 teaspoons vanilla extract; 1 cup chopped pretzels; 1 cup semi-sweet chocolate chips; About 20 caramel candy squares; sea salt

User Reviews

4.5

90 reviews

Excellent

Prep Time
15 mins
Cook Time
15 mins
Course
Dessert, Snacks, Baked Goods
Cuisine
Canadian, Vegetarian

Chocolate Salted Caramel Pretzel Cookies

Iris Warren

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Chocolate cookies with a gooey caramel center, pretzel pieces, and a sprinkling of sea salt. These cookies are sweet and salty perfection! Have a glass of milk close by:)

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Ingredients

2 1/2 cups all-purpose flour
3/4 cup Dutch process cocoa
1 teaspoon baking soda
1/2 teaspoon sea salt
1 cup unsalted butter at room temperature
1 cup granulated sugar
1 cup packed brown sugar
2 large eggs
1 1/2 teaspoons vanilla extract
1 cup chopped pretzels
1 cup semi-sweet chocolate chips
About 20 caramel candy squares cut in half (I use Kraft caramels)
sea salt for sprinkling on cookies

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Instructions

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or Silpat baking mat or parchment paper. Set aside.
In a medium bowl, whisk together flour, cocoa, baking soda, and sea salt.
With a mixer, cream butter and sugars together until smooth. Add in eggs, one at a time. Next, add in vanilla extract and mix until combined.
Gradually add flour mixture and beat until just combined. Stir in the pretzel pieces and chocolate chips.
Form the cookie dough into balls, about 2 tablespoons of dough. Place a caramel piece in the center of the dough ball, making sure the cookie dough completely covers the caramel. This will prevent the caramel from oozing out in the oven. Place on prepared baking sheet, about 2 inches apart. Sprinkle cookies with sea salt.
Bake cookies for 10 minutes. Remove from oven and let cookies cool on the baking sheet for 2-3 minutes. Transfer to a wire cooling rack and cool completely.