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
Did you make this?
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I’m going to be making these today. I LOVE the caramel bits. I found them a couple of weeks ago, for the specific use of putting them in my apple pie, and/or apple crisp recipes. I forgot i had pinned this recipe months ago. So glad to have ‘re-found’ it, so i’ll have another use for the bits. 🙂
If I want to use Xylitol or Pure Stevia, do you have any suggestions on how I should adjust the recipe? Also, have you used other flours, by chance?
Hi! You know, I have never baked with xylitol. Stevia should work just fine. I found this conversion chart: http://www.stevia.net/conversion.html. I haven’t used any other flours either.
My mom and I made these. We followed the directions exactly. I have to say they were a big disappointment. They were very dry.
I am so sorry you had a bad experience with this recipe Brandie! There are two things that I could think of where you may have gone wrong. When baking, it’s an unwritten rule to pre-stir the flour before measuring. If you were to take one cup of flour straight out of your bag or container & weigh it, & then stir up the remaining flour in your bag or container (incorporating air into the flour) & measure a new cup of that same flour, it would weigh less than it did when you measured the first cup straight from the container. The reason for this is that the flour settles when it is stored. So if you did not stir your flour up, which I didn’t suggest in the directions of this particular recipe, then you may have had a more dry, dense product than what I was able to achieve. The second area that might have caused the cookies to dry out is if they were over-baked. Again, I am sorry for your bad experience. I hope this may have helped you determine what went wrong & you can maybe give them a try again sometime.
I’m new to baking and did not know this about flour. So glad I read through all the comments to find this gem of knowledge! Thanks!!
Yes! So important! Glad it could help!
I actually came to ask if they were supposed to be such a thick and dry batter. Mine is probably because I didn’t stir the flour. Do you have any suggestions on how to “fix” it?
I made these tonight and they came out awesome! I couldn’t find caramel bits, so I bought regular Kraft caramels and quartered them. Then, I rounded them a little with my finger tips. Thanks Amber!!
Yay! Way to go for cutting up the caramels & rounding them! I probably would have left them square if I couldn’t find the bits. But I am glad everything worked out & you liked them!!!
You answered my question, I have caramels on hand and didn’t want to buy bits if I didn’t have to, thanks Lori, and I probably won’t round them either, doubt my kiddos will care!
I want to try these, they look delicious. What are caramel bits?
You can see the bag of them in the picture with my recipe. They are made by Kraft & can be found in the aisle next to the chocolate chips. They are little round balls of caramel. They don’t melt like crazy, which is good, so you still get that chewy caramel throughout the cookie.
Hi! These sound delicious! Do they freeze well? I’m trying to get ready for my son’s graduation party! 🙂
I haven’t tried freezing them yet, but I don’t see why not. Maybe take them out of the oven a minute early just to be safe.
Thanks Amber! One more question, do you think I could use butterscotch chips instead of the Carmel bits? I couldn’t find them.
For sure! Any chip you can think of can go into these kinds of bars. Sorry you couldn’t find the caramel bits! I wonder if they only have them on the shelves during Christmas in your area? I can typically find the every time I go to Walmart. Well, good luck and enjoy!
I made these today and I have to say they are delicious! (and that’s kind of a rare thing for me to say about a chocolate chip cookie recipe- I almost never love new ones). They are so tasty. I got a lot of compliments when I brought them to a potluck.
Thanks for sharing! It’s going in my permanent recipe book to use again and again.
Thank you so much for your comment JulieAnn!!! Not only am I thrilled that you love them, but to hear they made it into your permanent recipe book makes my heart so happy! This is why I blog! I love to hear success stories, because nothing is better than knowing people are trying & loving your recipes 🙂
Hi Amber–I just blogged about these yummy cookies. Thanks for sharing such great recipes. I would love for you to come and take a peek.
http://cgharris.blogspot.com/2013/08/chocolate-chip-cookies-with-pretzles.html
I used butter-flavored Crisco.. And OH MAN. I’m going to gain 40 lbs from making the too often!!!!! YUMMMMM!!
Was your butter too soft? If your butter is melty instead of soft it can effect the texture of the cookie once it is baked. You can also try lowering the temperature of your oven (325*F) and see if that helps.
I made these yesterday. My cookies turned out a bit hard. I made really large cookies (20 instead of 24)and only cooked them until they were barely brown. Do you think I overcooked them? I can’t think of anything else. The concept is delicious. I like the idea of using peanut butter chips also.