Salted Caramel Pretzel Brownie Mix Cookies
These easy 5-ingredient cookies combine fudgy brownie mix, gooey caramel, and crunchy pretzels for the ultimate sweet-and-salty treat. Perfect for busy bakers, parties, or a quick dessert fix.
- Prep Time: 10 minutes
- Cook Time: 11 minutes
- Total Time: 21 minutes
- Yield: 18 cookies 1x
- Category: Dessert
- Cuisine: American
Ingredients
Scale
- 1 box (18-20 oz) brownie mix
- 2 large eggs, room temperature
- 1/3 cup (80 ml) vegetable oil
- 1 cup mini pretzels, roughly crushed
- 15–18 soft caramel candies (about 1 cup), unwrapped and chopped
Instructions
- Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper or a silicone baking mat. Unwrap and chop caramels into small pieces. Crush pretzels by hand or in a zip-top bag.
- In a large mixing bowl, combine brownie mix, eggs, and vegetable oil. Stir with a wooden spoon or spatula until just combined. The dough will be thick and sticky.
- Fold in crushed pretzels and chopped caramels until evenly distributed. Do not overmix.
- Using a medium cookie scoop or two spoons, drop heaping tablespoons of dough onto the prepared baking sheet, spacing about 2 inches apart. Optionally, press extra pretzel pieces on top.
- Bake for 9-11 minutes, until edges are set but centers look slightly soft. Watch for caramel bubbling near the edges.
- Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. Sprinkle with flaky sea salt if desired.
Notes
For thicker cookies, chill the dough for 15-20 minutes before baking. Start checking cookies at 9 minutes to avoid overbaking. Use parchment or silicone mats to prevent sticking from melted caramel. Enjoy cookies the day they’re made for the crispiest pretzels. Store in an airtight container for up to 3 days or freeze for longer storage.
Nutrition
- Serving Size: 1 cookie
- Calories: 160
- Sugar: 15
- Sodium: 130
- Fat: 7
- Saturated Fat: 1.5
- Carbohydrates: 24
- Protein: 2
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