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Today I want to share with you a new recipe for Salted Caramel Pretzel Cookies. They’re salty and sweet, with a rich brown sugar flavor as the base. A great cookie year round, but definitely a fall favorite.
For these salted caramel pretzel cookies, I decided to use all brown sugar, instead of my typical half granulated/half brown sugar mix. This small change intensifies that caramel flavor and produces a softer, chewier cookie. They also bake up a little more caramel colored than a standard cookie.
Inside these cookies are Ghirardelli Caramel Baking Chips (affiliate link*) that I found at the grocery store. I had to buy them when I saw them, not yet having a plan in mind. They don’t disappoint!
The pretzels infuse a light salty flavor to each cookie, without having to literally dust each cookie with sea salt. They also add a nice crunch, although admittedly the pretzels do soften a bit once baked inside the cookie.
If you would like more pretzel crunch, I would suggest setting aside a handful of extra pieces to decorate the tops of your cookies. You can add these just before baking, and they will keep their crunchy texture through the baking process.
Looking for more fall favorite cookie ideas? I’m loving this recipe for Soft Pumpkin Sugar Cookies. They are so soft and perfectly fall.
What is your favorite fall flavor?
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 for a full 3 minutes, mixture will look 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.
- 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.
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