Salted Caramel Pretzel Chocolate Chip Cookies
Indulging in a batch of fresh-baked cookies is one of life’s simple pleasures, and when you can combine the sweet allure of chocolate, the comforting crunch of pretzels, and the luxurious taste of salted caramel, you create a treat that is utterly irresistible. These Salted Caramel Pretzel Chocolate Chip Cookies are not just an ordinary cookie; they are a celebration of flavors and textures that will have your family and friends asking for seconds (and thirds!).
Imagine biting into a soft, chewy cookie, only to encounter pockets of melted chocolate chips and gooey caramel, perfectly balanced by the salty crunch of pretzels. What’s not to love? With a straightforward method and accessible ingredients, you can whip up a batch of these cookies in no time. Let’s dive into why you should make them and how you can get started!
Top Reasons to Make Salted Caramel Pretzel Chocolate Chip Cookies
- Flavor Explosion: The combination of sweet chocolate, salty pretzels, and rich caramel creates an incredible flavor contrast that will delight your taste buds.
- Textural Delight: The crispy pretzel pieces add a satisfying crunch to the soft and chewy cookie base.
- Easy to Make: With a simple list of ingredients and straightforward steps, these cookies are perfect for bakers of all skill levels.
- Perfect for Sharing: Batch these cookies for parties, holidays, or just a cozy night in; they’re sure to impress!
Shopping List
- 3 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon sea salt
- 1 cup unsalted butter, at room temperature
- 1/2 cup granulated sugar
- 1 1/2 cups brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 1/2 cups chocolate chips
- 1 cup chopped pretzels
- 18-20 caramels, cut in half (I recommend Trader Joe’s Fleur de Sel Caramels)
- About 36 pretzel twists for pressing on cookies
- Extra sea salt for sprinkling on cookies
What You’ll Need (Gear)
- Mixing Bowls: To combine your dry and wet ingredients.
- Measuring Cups and Spoons: For accurate ingredient measurements.
- Baking Sheet: To bake your cookies. Line with parchment paper for easy cleanup.
- Cookie Scoop: To portion out your cookie dough evenly.
- Oven: Preheated to ensure your cookies bake evenly.
Stepwise Method: Salted Caramel Pretzel Chocolate Chip Cookies
Step 1: Preheat the Oven
Preheat your oven to 350°F (175°C). This ensures that your cookies bake perfectly right from the start.
Step 2: Mix Dry Ingredients
In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and sea salt. This will help evenly distribute the leavening agents.
Step 3: 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.
Step 4: Add Eggs and Vanilla
Beat in the eggs, one at a time, followed by the vanilla extract. Mix until fully incorporated.
Step 5: Combine Wet and Dry Ingredients
Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix!
Step 6: Fold in Chocolate Chips and Pretzels
Gently fold in the chocolate chips and chopped pretzels until evenly distributed throughout the dough.
Step 7: Prepare for Caramel
Scoop out a tablespoon of dough and flatten it slightly in your hand. Place half a caramel in the center and wrap the dough around it, rolling it into a ball. Repeat with the remaining dough.
Step 8: Place on Baking Sheet
Place cookie dough balls on a parchment-lined baking sheet, leaving enough space between each cookie. Gently press a pretzel twist on top of each cookie.
Step 9: Bake the Cookies
Bake in the preheated oven for 10-12 minutes, or until the edges are golden but the centers are still soft. Remove from the oven.
Step 10: Sprinkle with Sea Salt
Immediately sprinkle a pinch of extra sea salt on top of each cookie while they’re still warm.
Step 11: Cool and Enjoy!
Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely. Enjoy your Salted Caramel Pretzel Chocolate Chip Cookies warm or at room temperature!
Smart Substitutions
- Gluten-Free Flour: Use a 1:1 gluten-free flour blend to make these cookies gluten-free.
- Dairy-Free Butter: Swap the unsalted butter for a dairy-free alternative to make them dairy-free.
- Brown Sugar Substitute: Use coconut sugar for a less refined option while maintaining the sweetness.
- Vegan Option: Replace eggs with flax eggs (1 tablespoon ground flaxseed + 2.5 tablespoons water for each egg).
Watch Outs & How to Fix
- Overmixing the Dough: This can lead to tough cookies. Mix until just combined for the best texture.
- Too Flat Cookies: If your cookies spread too much, check if your butter was too soft or if you need to chill the dough before baking.
- Burnt Cookies: Keep a close eye on baking time. Every oven is different, so checking a minute early can save your cookies!
- Caramel Leakage: If caramels ooze out during baking, try chilling the dough before baking to help them hold their shape.
Storage & Reheat Guide
Store your Salted Caramel Pretzel Chocolate Chip Cookies in an airtight container at room temperature for up to a week. If you want to keep them for longer, consider freezing the cookies. To freeze, place them in a single layer in a freezer-safe bag or container, separating layers with parchment paper. To reheat, simply warm them in the microwave for about 10-15 seconds or in a preheated oven at 350°F (175°C) for a few minutes until warmed through.
Common Qs About Salted Caramel Pretzel Chocolate Chip Cookies
Can I use different types of chocolate chips?
Absolutely! Feel free to use milk chocolate, dark chocolate, or even white chocolate chips, depending on your preference. Each will give a unique flavor to your cookies.
What if I can’t find Fleur de Sel Caramels?
No worries! You can use any soft caramel candy. Just ensure they are cut into halves for the right amount of gooeyness.
Can I make the dough ahead of time?
Yes! You can prepare the dough and chill it in the refrigerator for up to 3 days before baking. Just let it sit at room temperature for a few minutes before scooping and baking.
How do I know when the cookies are done baking?
Look for golden edges and soft centers. They will continue to cook slightly as they cool on the baking sheet, so don’t worry if they look a little underbaked when you take them out!
Make It Tonight
There’s no better time than now to indulge in a batch of Salted Caramel Pretzel Chocolate Chip Cookies. With the perfect blend of flavors and textures, they’re sure to become a favorite in your household. Whether you’re baking for a special occasion or simply treating yourself after a long day, these cookies will satisfy your cravings and bring a smile to your face. Gather your ingredients, preheat that oven, and get ready for a delightful baking adventure!
Enjoy the process, savor the aroma wafting through your kitchen, and of course, relish every gooey bite of these incredible cookies. Happy baking!
Salted Caramel Pretzel Chocolate Chip Cookies
Ingredients
Equipment
Method
- Preheat your oven to 350°F (175°C). This ensures that your cookies bake perfectly right from the start.
- In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and sea salt.
- 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.
- Beat in the eggs, one at a time, followed by the vanilla extract. Mix until fully incorporated.
- Gradually add the dry ingredients to the wet mixture, mixing until just combined. Be careful not to overmix!
- Gently fold in the chocolate chips and chopped pretzels until evenly distributed throughout the dough.
- Scoop out a tablespoon of dough and flatten it slightly in your hand. Place half a caramel in the center and wrap the dough around it, rolling it into a ball.
- Place cookie dough balls on a parchment-lined baking sheet, leaving enough space between each cookie. Gently press a pretzel twist on top of each cookie.
- Bake in the preheated oven for 10-12 minutes, or until the edges are golden but the centers are still soft. Remove from the oven.
- Immediately sprinkle a pinch of extra sea salt on top of each cookie while they're still warm.
- Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Store cookies in an airtight container at room temperature for up to a week.
- For longer storage, freeze cookies in a single layer separated by parchment paper.
- To reheat, warm in the microwave for 10-15 seconds or bake at 350°F for a few minutes.
