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Salted Caramel Pretzel Brown Butter Cookies

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These Salted Caramel Pretzel Brown Butter Cookies combine the nutty richness of brown butter with gooey caramel, crunchy pretzels, and pools of melty chocolate for the ultimate sweet-and-salty treat. Perfect for bake sales, celebrations, or a cozy night in, these bakery-style cookies are easy to make and always a crowd-pleaser.

Ingredients

Scale
  • 1 cup (227g) unsalted butter (for browning)
  • 1 cup (200g) packed light brown sugar
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons pure vanilla extract
  • 2 1/2 cups (315g) all-purpose flour (spooned and leveled)
  • 1 teaspoon baking soda
  • 3/4 teaspoon kosher salt
  • 1 1/2 cups (255g) semi-sweet chocolate chips or chopped chocolate
  • 3/4 cup (55g) mini pretzels, roughly chopped
  • 15–18 soft caramel candies, chopped into small chunks
  • Flaky sea salt, for topping

Instructions

  1. Place 1 cup unsalted butter in a medium saucepan over medium heat. Stir constantly as it melts, foams, and then begins to brown (about 5-8 minutes). Once the butter turns deep golden with little brown specks and smells nutty, remove from heat.
  2. Pour the browned butter into a large mixing bowl and let it cool for 10 minutes.
  3. Add 1 cup brown sugar and 1/2 cup granulated sugar to the cooled butter. Use an electric mixer or whisk to beat until creamy and well combined (about 2 minutes).
  4. Beat in 2 large eggs, one at a time, mixing well after each. Add 2 teaspoons vanilla extract and mix until smooth and glossy.
  5. In a separate bowl, whisk together 2 1/2 cups flour, 1 teaspoon baking soda, and 3/4 teaspoon kosher salt.
  6. Add the dry mix to the wet ingredients. Beat on low or stir by hand until just combined—stop as soon as no flour streaks remain.
  7. Gently fold in 1 1/2 cups chocolate chips, 3/4 cup chopped pretzels, and the chopped caramels. Save a handful of chocolate and pretzels for pressing on top later.
  8. Cover and refrigerate the dough for at least 30 minutes (up to 48 hours).
  9. Preheat oven to 350°F (180°C). Line baking sheets with parchment paper or silicone mats.
  10. Scoop dough into 2-tablespoon balls (about 40g each) and arrange 2 inches apart. Press reserved chocolate, pretzel pieces, and some flaked salt on top.
  11. Bake for 11-13 minutes, until edges are golden and centers look just set. Don’t overbake—cookies will firm up as they cool.
  12. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack. Handle with care as caramel may be gooey.

Notes

Don’t skip browning the butter for deep flavor. Chill the dough for thick, chewy cookies. For gooier centers, bake at the lower end of the time range. Use parchment or silicone mats to prevent caramel from sticking. Freeze unbaked dough balls for fresh cookies anytime—just add 2 minutes to bake time. Easily adapted for gluten-free or dairy-free diets.

Nutrition

Keywords: salted caramel, pretzel cookies, brown butter, chocolate chip cookies, sweet and salty, easy cookie recipe, bakery style cookies, caramel cookies, dessert, American cookies

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