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Brown Butter Salted Caramel Pretzel Cookies

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These brown butter salted caramel pretzel cookies combine nutty brown butter, gooey caramel, crunchy pretzels, and a sprinkle of flaky sea salt for the ultimate sweet-salty treat. They’re chewy, easy to make, and perfect for any occasion.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, browned
  • 1 cup (200g) brown sugar, packed
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 1/4 cups (280g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 cup (about 150g) soft caramel candies, chopped
  • 1 1/2 cups (60g) pretzel twists, roughly crushed
  • Flaky sea salt (like Maldon), for sprinkling

Instructions

  1. Place unsalted butter in a medium saucepan over medium heat. Stir often as it melts, foams, and turns golden brown with nutty bits at the bottom. Once it smells toasted and is deep amber, remove from heat. Pour into a heatproof bowl and let cool for 15-20 minutes.
  2. In a separate bowl, whisk together all-purpose flour, baking soda, and fine sea salt.
  3. In a large mixing bowl, combine cooled brown butter, brown sugar, and granulated sugar. Beat until creamy and slightly lightened, about 2 minutes. Add eggs one at a time, beating well after each. Stir in vanilla extract.
  4. Gradually add the dry ingredients to the wet mixture, stirring on low until just combined. Do not overmix.
  5. Gently fold in chopped caramel candies and crushed pretzels. If desired, add chocolate chips or nuts at this stage. Save a few caramel pieces and pretzels for topping.
  6. Cover the bowl with plastic wrap and refrigerate for at least 30 minutes (up to 24 hours). For a quick chill, freeze dough balls for 15 minutes.
  7. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper. Scoop dough by rounded tablespoons (about 1.5 tbsp or 30g each), spacing 2 inches apart. Top with extra caramel bits and pretzels if desired.
  8. Bake for 10-12 minutes, until edges are golden and centers are still soft. Sprinkle with flaky sea salt immediately after baking.
  9. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For best results, chill the dough for at least 30 minutes to prevent spreading. Tuck caramel bits into the center of dough balls for gooey centers. Sprinkle with flaky salt right after baking for maximum flavor. Cookies freeze well; reheat for 10-15 seconds to revive gooey caramel. For gluten-free, use a 1:1 gluten-free flour blend and gluten-free pretzels.

Nutrition

Keywords: brown butter, salted caramel, pretzel cookies, sweet and salty, easy cookies, homemade cookies, dessert, bake sale, chewy cookies

Find it online: https://bitematrix.com/brown-butter-salted-caramel-pretzel-cookies-easy-homemade-recipe/