Table of contents
- Salted Caramel Pretzel Chocolate Chip Cookies
- Why You’ll Love These Cookies
- Ingredients & Substitutions
- How to Make Salted Caramel Pretzel Chocolate Chip Cookies
- How to Get Perfectly Round Cookies
- Recipe Troubleshooting & FAQ
- Watch How to Make These Caramel Pretzel Chocolate Chip Cookies:
Salted Caramel Pretzel Chocolate Chip Cookies
I’ve shared many easy cookie recipes and written cookbooks that include cookie chapters, so I know what makes a great cookie. This salted caramel pretzel chocolate chip cookie is a standout: it balances crisp edges and chewy centers with salty pretzels, rich chocolate, and soft caramel in every bite. Brown butter deepens the flavor, and the texture—crispy, chewy, and tender—makes these cookies irresistible.
Why You’ll Love These Cookies
- Flavor. Packed with salted caramel, chocolate chunks, and chopped pretzels, and made with brown butter for extra depth.
- Texture. Crispy edges and chewy centers make these cookies satisfyingly balanced.
- Easy to make. A one-bowl recipe that doesn’t require a mixer—quick and straightforward.
- Yield. Makes 18 cookies—just the right amount to share or save for later.
Ingredients & Substitutions
- Butter: Unsalted is preferred; if using salted butter, reduce added salt to 1/8 teaspoon.
- Dark brown sugar: Offers extra moisture and molasses flavor; light brown sugar can be used as a substitute.
- Granulated sugar: Balances sweetness and helps with texture.
- Egg: One large egg keeps the cookies chewy.
- Vanilla: Vanilla bean paste adds flavor, but vanilla extract works well too.
- Dark chocolate: I use 70% dark chocolate; semisweet is a fine alternative.
- Soft caramels: Use soft, rollable caramels so they melt well in the cookie. Hard caramels don’t work as reliably.
- All-purpose flour: Only 1 cup is needed for this recipe.
- Baking soda: Provides lift and helps with browning.
- Salt: Essential to balance flavors—don’t skip it.
How to Make Salted Caramel Pretzel Chocolate Chip Cookies
These cookies come together easily. Below is a clear, step-by-step process to follow.
How to Get Perfectly Round Cookies
Cookies with lots of mix-ins can spread unevenly. For perfectly round cookies, right after they come out of the oven gently swirl a round cutter or the rim of a small bowl around each warm cookie to tuck in any uneven edges and reshape it before the cookie sets. To use this method effectively, bake only 5–6 cookies at a time so you have room to work around each one.
Recipe Troubleshooting & FAQ
Do I have to chill the cookie dough?
Yes. Chill the dough for at least 30 minutes. Brown butter makes the dough feel oily at room temperature; chilling firms the butter and prevents excessive spreading so the cookies hold their shape.
Why are the recipe measurements in grams?
Grams are more accurate for baking and reflect how the recipe was developed. If you prefer volume measurements, the recipe card includes a unit toggle to convert to US customary measurements.
Watch How to Make These Caramel Pretzel Chocolate Chip Cookies:
@mikebakesnyc Salted caramel pretzel chocolate chip cookies 🤤 need I say more? Recipe link in bio! #saltedcaramelpretzel #chocolatechipcookies
♬ It’s A Wrap – Sped Up – Mariah Carey
Remember to tag me @mikebakesnyc on Instagram and leave a rating and review if you try these cookies. Happy baking!
Print Recipe
Salted Caramel Pretzel Chocolate Chip Cookies
Ingredients
- 113 g unsalted butter *see Notes*
- 110 g dark brown sugar
- 50 g granulated sugar
- 1 large egg (≈ 50g)
- 1 teaspoon vanilla bean paste
- 125 g all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon fine sea salt
- 40 g crushed pretzels plus more for topping
- 100 g 70% cacao dark chocolate chopped & divided
- 63 g soft caramels (approx. 9 caramels cut in half)
- flaky sea salt optional
Instructions
-
Cube the butter and place it in a light-colored skillet. Melt over medium heat, stirring constantly until the butter foams and then begins to brown. When you see lightly browned specks and smell a nutty aroma, remove immediately from heat. Pour into a heatproof bowl and let cool about 10 minutes. You should have about 7 tablespoons (98 g) of brown butter.
-
Whisk the warm brown butter with the brown sugar and granulated sugar until combined. Add the egg and vanilla and whisk until smooth.
-
Stir in the flour, baking soda, and salt until just combined—do not overmix. Fold in the crushed pretzels and most of the chopped chocolate, reserving some chocolate for topping.
-
Use a 1½-tablespoon spring-loaded scoop to portion dough onto a lined baking sheet. Press caramel pieces and remaining chocolate chunks into the top of each dough ball. Loosely cover and chill in the refrigerator for 30–60 minutes. (About 3–4 g of caramel per cookie.)
-
Preheat the oven to 350°F (180°C). Line a baking sheet with parchment paper.
-
Bake the cookies 10–12 minutes, until the edges are lightly browned and the centers still look soft. Remove from the oven and press a whole pretzel into the melted caramel on each cookie. Sprinkle with flaky sea salt, cool on the sheet for 5 minutes, then transfer to a wire rack to cool completely.