Sweet and Salty: Salted Caramel Pretzel Cookie Recipe

These Salted Caramel Pretzel Cookies combine the sweet and rich flavors of salted caramel with the crunch of pretzels for a unique and delightful treat. Remember not to crush your pretzels too much or you won’t be able to taste them!

My cookies pictured below also have red sugar sprinkles because I made them for a Christmas cookie exchange party.

Salted Caramel Pretzel Cookie Recipe

This recipe typically yields approximately 3 to 4 dozen cookies, depending on the size of each cookie. If you prefer smaller cookies, you may get closer to 4 dozen, while larger cookies may result in around 3 dozen. Adjust the size of the cookie dough scoops to achieve your desired yield.

Warning: Do not use Nestle Toll House Caramel Morsels or the whole thing will taste like butterscotch. Find a different caramel chip brand.

Ingredients:

• 1 cup unsalted butter, softened
• 1 cup granulated sugar
• 1 cup brown sugar, packed
• 2 large eggs
• 1 teaspoon vanilla extract
• 3 cups all-purpose flour (if you use self-rising flour, omit the baking powder and salt)
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup caramel chips or caramel chunks
• Sea salt for sprinkling
• 1 cup crushed pretzels

Put pretzels in a plastic bag and crush them with a rolling pin. (I actually used a drinking glass and rolled it over them) Crush them a bit less than the ones you see below. I found if you crush them too much, they just blend into the cookie, and you can’t taste the pretzel parts.

Instructions:

1. Preheat the Oven:
   • Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or tinfoil for easy cleanup.
2. Mix Butter and Sugars:
   • In a large bowl, mix together the softened butter, granulated sugar, and brown sugar until light and fluffy.
3. Add Eggs and Vanilla:
   • Beat in the eggs one at a time, then add the vanilla extract and mix until well combined.
4. Combine Dry Ingredients:
   • In a separate bowl, whisk together the flour, baking soda, baking powder, and salt.
5. Mix Wet and Dry Ingredients:
   • Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6. Fold in Pretzels and Caramel:
   • Gently fold in the crushed pretzels and caramel chips or chunks until evenly distributed in the cookie dough.
7. Scoop and Bake:
   • Drop rounded tablespoons of dough onto the prepared baking sheets, leaving enough space between each cookie.
8. Bake:
   • Bake in the preheated oven for 10-12 minutes or until the edges are set.
9. Sprinkle with Sea Salt:
   • As soon as the cookies come out of the oven, sprinkle a pinch of sea salt on top of each cookie for a delightful salty contrast.
10. Cool and Enjoy:
    • Allow the cookies to cool on the baking sheets for a few minutes before transferring them to a container.

And then enjoy your salty sweet, delicious cookie treat!