Chocolate Salted Caramel Pretzel Cookies
User Reviews
4.5
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Prep Time
15 mins
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Cook Time
10 mins
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Course
Dessert, Snacks, Baked Goods
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Cuisine
Canadian, Vegetarian
Chocolate Salted Caramel Pretzel Cookies
Description
The cookie dough is made by combining flour, Dutch-process cocoa powder, baking soda, and sea salt, then creaming together butter, granulated sugar, and brown sugar. Eggs and vanilla extract are added before folding in the dry ingredients, pretzel pieces, and chocolate chips. Each cookie ball is formed around a caramel candy piece, fully encasing it to prevent leakage during baking. The dough balls are baked at 350 degrees Fahrenheit for 10 minutes, producing cookies with a slightly crisp edge and soft, chocolatey interior with gooey caramel centers.
The sprinkled sea salt enhances the sweet, chocolatey, and caramel flavors, balancing the overall taste profile while adding a hint of savory crunch. Cooling briefly on the baking sheet before transferring to a wire rack allows the cookies to set perfectly.
Ingredients
- 2 1/2 cups all-purpose flour
- 3/4 cup Dutch-process cocoa powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt sea salt
- 1 cup butter at room temperature, unsalted
- 1 cup granulated sugar
- 1 cup brown sugar packed
- 2 egg large
- 1 1/2 teaspoons vanilla extract
- 1 cup pretzels chopped
- 1 cup chocolate chips semi-sweet
- caramel candy cut in half (I use Kraft caramels, about 20 squares
- salt for sprinkling on cookies, sea salt
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.
User Reviews
Overall Rating
4.5
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