Salted Caramel Pretzel Chocolate Chip Cookies
User Reviews
4.7
Salted Caramel Pretzel Chocolate Chip Cookies
Description
The dough mixes all-purpose flour with baking powder, baking soda, and sea salt, combined into a rich batter creamed with butter and both granulated and brown sugars. Eggs and vanilla extract add moisture and flavor. The inclusion of chocolate chips and chopped pretzels integrates sweet and salty notes throughout the dough. Each cookie is formed around a halved caramel candy, thoroughly enclosed to avoid caramel oozing during baking.
Cookies are arranged on a lined baking sheet with a pretzel twist pressed lightly on top, then sprinkled with extra sea salt. Baking at 350°F for 10-12 minutes achieves a slightly golden edge and soft center. Cooling briefly on the baking sheet ensures the cookies set properly before transfer. This recipe creates a rich, indulgent cookie with layered textures and complementary flavors of sweet caramel, chocolate, and salty pretzels.
Ingredients
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt sea salt
- 1 cup unsalted butter at room temperature
- 1/2 cup granulated sugar
- 1 1/2 cups brown sugar
- 2 egg large
- 2 teaspoons vanilla extract
- 1 1/2 cups chocolate chips
- 1 cup pretzels chopped
- 18-20 caramels cut in half (I like to use Trader Joe's Fleur de Sel Caramels)
- pretzel twists about 36, for pressing on cookies
- sea salt extra, for sprinkling on cookies
Instructions
- Preheat oven to 350 degrees F. Line a large baking sheet with a Silpat baking mat or parchment paper and set aside.
- In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
- Using a stand mixer, cream butter and sugars together for about 3 minutes. Add in the eggs and vanilla and mix until combined. With the mixer on low, slowly add in the dry ingredients. Stir in the chocolate chips and chopped pretzels.
- 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. Gently press a pretzel twist on top of each cookie. Sprinkle cookies with sea salt.
- Bake cookies for 10-12 minutes or until the edges are slightly golden brown. Remove from oven and let cookies cool on the baking sheet for 2-3 minutes. Transfer to a wire cooling rack and cool completely.
- Note-the cookies will keep in an airtight container for 3-4 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 32cookies
Amount Per Serving
Calories 223 kcal
% Daily Value*
| Calories | 223kcal | 11% |
| Carbohydrates | 34g | 11% |
| Protein | 3g | 6% |
| Fat | 9g | 14% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 27mg | 9% |
| Sodium | 166mg | 7% |
| Potassium | 66mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 22g | 44% |
| Vitamin A | 213IU | 4% |
| Vitamin C | 1mg | 1% |
| Calcium | 40mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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