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.
Save This recipe
Enter your email below to get a link to this recipe emailed straight to you to save later! Plus be signed up for all new recipes.
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?
Don’t forget to leave a rating below and make sure to follow on Pinterest and Instagram for more!
Made these exactly like the recipe says. I had mini pretzel twists, so I broke them into pieces. These are awesome! Will definitely be making them again. They went fast.
Glad to hear it Cindy! Thanks for your comment!
I LOVE these Cookies! But, how do you keep them from sticking to the parchment paper? Prying them off and ending up with bits of paper is no fun. Thx!
I typically use a silicone baking mat, so that’s not usually a problem for me. I would lightly spray your parchment paper with cooking spray and see if that helps! Glad you like the cookies!
Did you use the same amount of crisco that the recipe called for butter?
I prefer butter over shortening for these cookies, but you could use shortening if that’s all you have.
Amber, would love to make this cookie but because of diet I need to substitute vege or canola oil for butter. What would you recommend as a conversion? Thank you.
Hi Valerie,
I haven’t tried it, but as a general rule you’ll want to do 3/4 of the amount called for in the recipe since oil is full fat, whereas butter is maybe 80% fat. So I would do 6 Tbsp oil in place of the 1/2 cup (8 Tbsp) butter. Let me know how it turns out!
Oh my goodness these sound incredible. I really should be studying for finals today, but baking (and eating) is a stress-reliever so this is happening. Running to the store right now.
This made me laugh out loud! I hope you got some studying in while you munched on the cookies! 😉
Cowboy cookies were my favorite cookie, until now. Thank you, Amber, for the recipe. My grandkids love them and so do I. These will certainly be in my regular cookie-making rotation.
That’s wonderful news! Thanks for your review Connie!
Is there a no egg version? My grandson is allergic to eggs!!
I would try this recipe and add the pretzels and caramel bits: http://www.spiceupthecurry.com/eggless-chocolate-chip-cookies/
Hi Amber….
I just have to say I am so glad I had the intuition to make a double batch of these cookies the first time I tried them.
My daughter just relocated to Chicago and to brighten her Christmas season I asked what type of cookie her and her new husband would like mailed… She sent this recipe! I hope there are some left to mail to her… My ships and just walked in the do and devoured three in a row!
Thanks so much for sharing the recipe.. Definitely a keeper and year long cookie to make.
That was supposed to read that my husband just walked in the door and devoured three…..lol.
I am not a good proofreader!
Haha, no worries! So glad you all are enjoying the cookies! Thank your daughter for sending over the recipe for me 😉
Fabulous cookies Amber 🙂
I love the combination of chocolate and pretzels
Pinning
Thanks Winnie! I’m a sweet and salty fan, so these are right up my alley!