Chocolate Salted Caramel Pretzel Cookies
Indulging in a delightful treat that balances sweet and salty is one of life’s little pleasures. If you’re a fan of textures and flavors colliding in perfect harmony, then these Chocolate Salted Caramel Pretzel Cookies are about to become your new favorite. Imagine biting into a soft, chewy chocolate cookie that is studded with crunchy pretzels and filled with gooey caramel. It’s truly a match made in dessert heaven!
Get ready to whip up a batch that will not only satisfy your sweet tooth but also impress your friends and family. These cookies are perfect for a cozy night in, a festive gathering, or just because you deserve a treat!
What Sets This Recipe Apart
These Chocolate Salted Caramel Pretzel Cookies are a unique blend of flavors and textures that make them stand out from regular chocolate chip cookies. The use of Dutch process cocoa gives them a deeper chocolate flavor, while the addition of pretzels introduces a satisfying crunch and a hint of saltiness. The surprise of melted caramel in each bite elevates these cookies from ordinary to extraordinary. The sprinkling of sea salt on top ties everything together, making them irresistible.
Ingredient Breakdown
- 2 1/2 cups all-purpose flour: The base of our cookies, providing the necessary structure.
- 3/4 cup Dutch process cocoa: Adds a rich chocolate flavor and a beautiful dark color.
- 1 teaspoon baking soda: Helps the cookies rise and become fluffy.
- 1/2 teaspoon sea salt: Enhances the flavors and balances the sweetness.
- 1 cup unsalted butter at room temperature: Provides moisture and richness.
- 1 cup granulated sugar: Sweetens the cookies and helps with texture.
- 1 cup packed brown sugar: Adds moisture and a hint of caramel flavor.
- 2 large eggs: Binds the ingredients together and adds richness.
- 1 1/2 teaspoons vanilla extract: For a warm, inviting flavor.
- 1 cup chopped pretzels: Adds crunch and saltiness.
- 1 cup semi-sweet chocolate chips: Provides gooey chocolate goodness in every bite.
- About 20 caramel candy squares, cut in half: The star of the show, adding a delicious gooey center.
- Sea salt for sprinkling: A finishing touch that enhances the overall flavor.
Gear Up: What to Grab
- Baking sheets: For placing the cookies while they bake.
- Parchment paper: To line the baking sheets for easy cleanup.
- Mixing bowls: For combining all the ingredients.
- Electric mixer: Makes creaming the butter and sugars easier.
- Measuring cups and spoons: To ensure accurate measurements of ingredients.
- Spoon or cookie scoop: For portioning out the cookie dough.
- Cooling rack: For letting the cookies cool properly after baking.
Stepwise Method: Chocolate Salted Caramel Pretzel Cookies
Step 1: Preheat Your Oven
Begin by preheating your oven to 350°F (175°C). This ensures that your cookies bake evenly.
Step 2: Prepare Baking Sheets
Line two baking sheets with parchment paper. This will prevent the cookies from sticking and make cleanup a breeze.
Step 3: Mix Dry Ingredients
In a medium mixing bowl, whisk together the all-purpose flour, Dutch process cocoa, baking soda, and sea salt. Set this aside as you prepare the wet ingredients.
Step 4: Cream Butter and Sugars
In a large mixing bowl, use an electric mixer to cream together the unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This usually takes about 2-3 minutes.
Step 5: Add Eggs and Vanilla
Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then, mix in the vanilla extract until combined.
Step 6: Combine Wet and Dry Ingredients
Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix!
Step 7: Fold in Pretzels and Chocolate Chips
Using a spatula, gently fold in the chopped pretzels and semi-sweet chocolate chips until evenly distributed throughout the dough.
Step 8: Assemble the Cookies
Using a spoon or cookie scoop, portion out the dough onto the prepared baking sheets, leaving enough space between each mound for spreading.
Step 9: Add Caramel
Press a half piece of caramel candy into the center of each cookie dough mound.
Step 10: Bake
Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still soft. They will continue to cook a bit after being removed from the oven.
Step 11: Sprinkle with Sea Salt
As soon as they come out of the oven, sprinkle the cookies with a pinch of sea salt to enhance the flavors.
Step 12: Cool and Enjoy
Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a cooling rack to cool completely. Enjoy your delicious Chocolate Salted Caramel Pretzel Cookies with a glass of milk or a cup of coffee!
Substitutions by Category
- Flour: Whole wheat flour can be used for a healthier option, though it may alter the texture slightly.
- Cocoa: Unsweetened cocoa powder can be swapped for Dutch process cocoa if needed.
- Butter: Coconut oil or vegan butter can be used for a dairy-free alternative.
- Granulated Sugar: Coconut sugar or a sugar substitute can work as a healthier alternative.
- Pretzels: Gluten-free pretzels can be used for a gluten-free version of these cookies.
Slip-Ups to Skip
- Don’t skip the chilling time for the dough; if the dough is too warm, the cookies may spread too much while baking.
- Be sure to use room temperature butter for the best creaming results.
- Do not overbake the cookies. They should look slightly underbaked in the center for a chewy texture.
- Make sure to use fresh baking soda for the best rise.
Refrigerate, Freeze, Reheat
If you have leftover cookies (though they are unlikely to last long!), you can store them in an airtight container at room temperature for up to one week. For longer storage, freeze the cookies in a single layer on a baking sheet, then transfer them to a freezer bag for up to three months. To reheat, simply pop them in the microwave for about 10-15 seconds or warm them in a preheated oven at 350°F (175°C) for a few minutes until just warmed through.
Questions People Ask
Can I make the dough ahead of time?
Absolutely! You can prepare the dough in advance and refrigerate it for up to 24 hours before baking. Just allow it to sit at room temperature for about 10-15 minutes before scooping and baking.
What if I don’t have Dutch process cocoa?
Regular unsweetened cocoa powder can be used in place of Dutch process cocoa, but the flavor and color may be slightly different. You can also add a pinch of baking powder to the batter to compensate for the acidity difference.
Can I use different types of chocolate?
Yes! Feel free to use milk chocolate, dark chocolate, or even white chocolate chips based on your preference!
How do I know when the cookies are done baking?
The cookies should have set edges and a slightly soft center. They will continue to firm up as they cool, so avoid overbaking them for the best texture.
Bring It to the Table
Once you’ve baked these delightful Chocolate Salted Caramel Pretzel Cookies, you’ll want to share them with everyone! They make for a wonderful dessert at gatherings, a sweet treat for your family, or just a special reward for yourself after a long day. Their unique combination of flavors and textures is sure to have everyone coming back for seconds (and thirds!).
So gather your ingredients, roll up your sleeves, and get ready to immerse yourself in the blissful experience of baking and enjoying these amazing cookies. You won’t regret it!
Chocolate Salted Caramel Pretzel Cookies
Ingredients
Equipment
Method
- Begin by preheating your oven to 350°F (175°C). This ensures that your cookies bake evenly.
- Line two baking sheets with parchment paper. This will prevent the cookies from sticking and make cleanup a breeze.
- In a medium mixing bowl, whisk together the all-purpose flour, Dutch process cocoa, baking soda, and sea salt. Set this aside as you prepare the wet ingredients.
- In a large mixing bowl, use an electric mixer to cream together the unsalted butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This usually takes about 2-3 minutes.
- Beat in the eggs one at a time, ensuring each is fully incorporated before adding the next. Then, mix in the vanilla extract until combined.
- Gradually add the dry ingredient mixture to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix!
- Using a spatula, gently fold in the chopped pretzels and semi-sweet chocolate chips until evenly distributed throughout the dough.
- Using a spoon or cookie scoop, portion out the dough onto the prepared baking sheets, leaving enough space between each mound for spreading.
- Press a half piece of caramel candy into the center of each cookie dough mound.
- Bake in the preheated oven for 10-12 minutes, or until the edges are set but the centers are still soft. They will continue to cook a bit after being removed from the oven.
- As soon as they come out of the oven, sprinkle the cookies with a pinch of sea salt to enhance the flavors.
- Allow the cookies to cool on the baking sheets for about 5 minutes before transferring them to a cooling rack to cool completely.
Notes
- Chill the dough if it's too warm to prevent spreading.
- Use room temperature butter for the best creaming results.
- Avoid overbaking for a chewy texture.
- Store leftovers in an airtight container for up to a week.
