Caramel Pretzel Chocolate Chip Cookies + Video
Caramel Pretzel Chocolate Chip Cookies are loaded with pretzels, caramel bits, and chocolate chips, for a salty-sweet cookie treat.
This post has been in major need of updating, so if you’re coming from Pinterest and the pictures look different, you’re still in the right place! I just updated them. I had only been blogging for one year when this post went live, but these Caramel Pretzel Chocolate Chip Cookies have been a popular one ever since.
Who doesn’t love that salty/sweet combination? I always have my balance of salty and sweet with any meal. I even sneak a salty chip after a sweet breakfast, or a piece of chocolate after a savory lunch or dinner just so I have that equality of flavors in my mouth. But there is just something about putting the sweet and salty two together that makes everyone go crazy.
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These Caramel Pretzel Chocolate Chip Cookies are right up there in the salty-sweet category. I love the CHUNKS of pretzels, caramel bits, and chocolate chips. These are no wimpy cookies. They’re thick, chunky, sweet, and salty!
I actually haven’t had these cookies in a while because when you’re always trying new recipes to share, you don’t get to enjoy your old favorites as often, but these are definitely worth making over and over again!
Spruce up the good old chocolate chip cookie with some caramel bits and pretzel pieces. You won’t regret it!
Caramel Pretzel Chocolate Chip Cookies
Ingredients
- ½ cup (113 g) unsalted butter, (1 stick) room temperature
- ¼ cup (50 g) plus 2 Tbsp granulated sugar
- ¼ cup (50 g) plus 2 Tbsp brown sugar, gently packed
- ½ tsp vanilla extract
- 1 large egg
- ½ tsp salt
- ½ tsp baking soda
- 1 ½ cups (180 g) all-purpose flour, (stir, spoon, & level)
- ¾ cup (32 g) stick pretzels, broken into thirds
- ½ cup (85 g) Kraft Caramel Bits
- ½ cup (85 g) semi-sweet chocolate chips
Instructions
- In a stand mixer, cream butter with sugars. Add vanilla and egg. Incorporate and scrape bowl.
- Combine salt, baking soda, and flour. Gradually add to wet mixture. Mix until combined.
- Fold in broken pretzels, caramel bits, and chocolate chips with a spatula.
- Spoon onto a baking sheet with parchment paper.
- Bake at 350 degrees Fahrenheit for 11-12 minutes.
Video
Notes
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I made these cookies today, and added recipe for 50 cookies, very soft,fluffy and chewy,I will be making them again.
I’m asked for this recipe every time I make it. And I’m always asked to bring these cookies to any get together. I was recently asked if the dough can be frozen & wasn’t sure. I’m thinking no, due to the pretzels? Do you know?
I’m so glad to hear you’re loving this recipe Jill! You can freeze the dough and it will bake up just fine (add a few extra minutes if baking from frozen). But yes, it does make the pretzels soft. If you’re ok with that trade-off, then freeze away.
I’m a teacher and my room mom made these! I had to share them with my coworkers because we all loved them so much. We finally just asked for the recipe and she gave me this link. I’m making them soon to take on a trip with us. Do you know how long these stay fresh (wanting to bake them before we leave for the trip)? Wondering if I could freeze them for a few days?
Hi Julie! So glad you could get the recipe and that you enjoyed it. These cookies will be best eaten within 3-5 days. You can freeze them, it will just soften the pretzels some, but that happens the longer they are stored regardless. The caramel bits also tend to get more firm and chewy the longer they are stored as well. Hope this helps!
Its 2020 and this bored grandmother made these wonderful cookies! Perfect recipe. My first batch used kraft caramel. They never softened (not sure if they were fresh) so second batch we used butterscotch chips. The cookie recipe will be my favorite from now own! Thank you!
Butterscotch chips sounds tasty too! Glad you liked this recipe!
I have made these twice now and they are amazing. I will be using the dough recipe for all my drop cookies. The dough is perfect. The cookies rise just enough without being puffy and they don’t spread too much – just right. I might cut the salt down just a touch for other cookies, but the salt is fine for these since they are salty/sweet.
Awesome! I’m so glad you like it. Thanks for sharing your experience with the recipe.