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caramel pretzel chocolate chip cookies

Caramel Pretzel Chocolate Chip Cookies

Rachel Riesgraf
Soft, buttery and chewy chocolate chip cookies mixed with salty, crunchy pretzels and stuffed with soft, gooey caramels. This cookie is the perfect balance of sweet and salty, and it's such a fun twist on the classic chocolate chip cookie!
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Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Dessert
Servings 2 dozen

Ingredients
  

  • 1 cup unsalted butter, room temperature
  • ¾ cup granulated sugar
  • ¾ cup brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 ¾ cups all-purpose flour, spoon and level
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 2 cups semi-sweet chocolate chips
  • 1 ½ cups lightly crushed mini pretzel twists, plus more whole mini pretzel twists for pressing into the top of the cookies (optional)
  • About 24 soft caramels (I used Werther's Originals Soft Caramels)

Instructions
 

  • Preheat the oven to 350 degrees F. Line baking sheets with parchment paper.
  • Add the butter, brown sugar, and granulated sugar to a large bowl. Beat with an electric mixer on medium-high for 2 minutes.
  • Add the eggs and vanilla to the butter and sugar mixture and beat on low until just combined.
  • In a medium bowl, whisk together the flour, baking soda, and salt. Add the flour mixture to the wet ingredients. Use a sturdy spoon to mix together until just combined. Fold in the chocolate chips and crushed pretzels.
  • Roll 3 tablespoons of dough into a ball, then press a caramel into the center of the ball and roll around in your hands to completely seal the caramel in the dough. Place on the parchment lined baking sheet, then lightly press a pretzel into the top of the dough ball. Repeat with remaining dough.
  • Bake for 10-11 minutes, until the cookies start to set around the edges, but still look doughy and pale in the center. Remove from the oven. The cookies will cook more as they sit.
  • Let the cookies cool for 2 minutes then transfer to a clean sheet of parchment paper.
  • Serve warm (the best!) or store in an air-tight container for up to one week.
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