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Salted Caramel Pretzel Chocolate Chunk Cookies

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These salted caramel pretzel chocolate chunk cookies are the ultimate salty-sweet treat, packed with gooey caramel, melty chocolate, and crunchy pretzels. Quick and easy to make, they’re perfect for any occasion and guaranteed to wow a crowd.

Ingredients

Scale
  • 2 1/4 cups (285g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) brown sugar, packed
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 8 ounces (225g) chocolate chunks, roughly chopped
  • 1 1/2 cups (about 60g) pretzels, roughly chopped
  • 3/4 cup (about 120g) soft caramels, chopped into small pieces
  • Flaky sea salt, for sprinkling

Instructions

  1. Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  2. In a medium bowl, whisk together flour, baking soda, and kosher salt. Set aside.
  3. In a large mixing bowl, beat softened butter with brown sugar and granulated sugar until light and fluffy, about 2-3 minutes on medium speed.
  4. Beat in eggs, one at a time, scraping down the bowl as needed. Add vanilla extract and mix until fully combined.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low just until combined. Do not over-mix.
  6. Gently fold in chocolate chunks, chopped pretzels, and chopped soft caramels until evenly distributed.
  7. Scoop dough into heaping tablespoon-sized balls (about 2 tablespoons each) and place on prepared baking sheets, leaving at least 2 inches between each cookie.
  8. Press a few extra chocolate chunks and pretzel bits onto the tops if desired. Sprinkle each dough ball with a small pinch of flaky sea salt.
  9. Bake for 10-12 minutes, until edges are golden and centers look just set but still soft.
  10. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For extra gooey cookies, add a few caramel bits on top of each dough ball before baking. If the dough feels sticky, chill for 15 minutes before scooping. To make gluten-free, use a 1:1 gluten-free flour blend and gluten-free pretzels. For dairy-free, use plant-based butter, dairy-free chocolate, and vegan caramels. Store cookies in an airtight container at room temperature for up to 4 days, or freeze for up to 2 months.

Nutrition

Keywords: salted caramel, pretzel cookies, chocolate chunk cookies, easy cookie recipe, salty sweet dessert, party cookies, holiday cookies, homemade cookies

Find it online: https://bitematrix.com/salted-caramel-pretzel-chocolate-chunk-cookies-best-easy-bake-recipe/