Salted Caramel Pretzel Cookies are the perfect combination of salty and sweet. Brown sugar cookies are filled with pretzel pieces and caramel chips.
I decided to use all brown sugar, instead of my typical half granulated/half brown sugar mix, to make these salted caramel pretzel cookies. This small change intensifies that caramel flavor and produces a softer, chewier cookie.
Inside these cookies are Ghirardelli Caramel Baking Chips and pretzel pieces. These two mix-ins perfectly complement each other.
If you’re a salty/sweet fan, you’ll love these cookies.
Caramel baking chips are an important part of this recipe. If you can’t find them in store (I’ve found them at Publix, Kroger, and Walmart), you can also find them on Amazon. If not, white chocolate chips are a great substitution.
You’ll also need room temperature butter and eggs, brown sugar, vanilla extract, all-purpose flour, salt, baking soda, and pretzel pieces.
Any type of pretzel you have on hand will work – I recommend smaller pretzels like twists, broken into bite size pieces.
Your pretzel pieces will mostly bake into your cookies, so I recommend adding a few extra crushed pieces on top of each cookie. This not only adds visual appeal, but your pretzels on top will keep their crunchy texture.
Tips for baking cookies
Room temperature ingredients will help your cookies have a consistent, creamy, and even dough. When beaten, the eggs and butter form an emulsion, which traps air in the dough, which bakes up into a soft and fluffy cookie.
Properly measuring flour is an issue I see frequently. If you have issues with your cookies not spreading, or turning out extra thick and tall, you probably measured too much flour into your cookie dough.
To properly measure flour, use a spoon to add flour to your measuring cup, then level off with a knife. By scooping flour directly from a container with your measuring cup, you’re compacting the dough into the cup. This can add up to 25% more flour to your dough.
Using parchment paper helps prevent your cookies from spreading too much while baking. A greased baking pan will guarantee your cookies spread more than they should, so I always suggest parchment paper (or a reusable baking mat) instead.
Salted Caramel Pretzel Cookies
- 1 cup unsalted butter room temperature
- 1 1/2 cups brown sugar
- 1 teaspoon vanilla extract
- 2 large eggs
- 3 cups all purpose flour
- 3/4 teaspoon salt
- 1 teaspoon baking soda
- 1 cup crushed pretzels
- 1 cup caramel chips
- In a large bowl, cream together butter and sugar. Add eggs and vanilla extract, beat until fluffy.
- In a separate bowl, whisk (or sift) together the flour, salt, and baking soda.
- Gradually stir dry ingredients into butter mixture until just combined. Then, add crushed pretzels and caramel chips and stir until just combined.
- Cover bowl or wrap dough in wax paper. Chill for at 1 hour (up to 24 hours) in the refrigerator. Refrigerating will help the flavors meld and also create a firmer dough to roll into balls.
- Preheat oven to 350 degrees.
- Remove dough from refrigerator and allow to sit at room temperature for 10 minutes. Scoop dough using a 1.5 tablespoon scoop or shape by hand into 1.5 inch balls.
- Place cookie dough balls 2 inches apart onto a parchment lined baking sheet. Bake for 10-12 minutes, or until lightly browned around edges. Allow to cool for 5 minutes before removing to a wire rack to cool completely.
- Your cookies will keep for 5-7 days in a sealed container. To help keep cookies fresh, you can place a slice of bread in the container with the cookies. Replace the bread slice as needed.
- You can keep raw cookie dough in the refrigerator for 3 days. Cookie dough balls (and baked cookies) freeze well, up to 3 months in a sealed plastic container or freezer bag. Allow frozen balls to thaw for up to 10 minutes on the baking sheet before baking, or add 1-2 minutes to the baking time.