This variation of the classic chocolate chip cookie is one worth trying. These Chocolate Chip Cookies With Caramel and Pretzels are the perfect combo of sweet and salty. One try and you will be hooked!
What Makes The Chocolate Chip Cookies With Caramel So Good?
Take food you already love, chocolate chip cookies, then add in 2 more foods you love just as well. I mean, can you go wrong? I don't think so!
These cookies are the perfect blend of sweet and salty all inside a classic chewy chocolate chip cookie.
They are pretty easy to make. There is nothing out of the ordinary on these cookies. Mix the chocolate chip cookies, and add in the caramel and pretzels at the same time as the chocolate, done!
They are a general crowd-pleaser. Most people love these cookies, like, love them!!
- All-purpose flour
- Baking soda
- Brown Sugar
- Granulated Sugar
- Chocolate Chips- I prefer dark chocolate, but you can certainly use any variety you like!
- Pretzles- I just used the sticks and broke them up into about ½ inch pieces.
- Caramel- Caramel bits are best, or you can cut down regular caramels as I did.
- Flake salt- I added this at the end right before baking.
Making The Pretzel Chocolate Chip Cookies
- In a small bowl, combine the flour, baking soda, and salt. Set it aside.
- Cream your butter, brown sugar, and granulated sugar together until it is light and fluffy.
- Add in your eggs and vanilla. Now, at this point in the recipe, you want to be careful not to overmix. The cookies will get tough, so be mindful only to mix the batter until it combines.
- Next in is the flour mixture, again, mix to combine, don't overdo it.
- Last in is the chocolate chips, pretzel bits, and caramels. Mix to combine.
- Scoop your cookies onto a parchment baking sheet. I used this portion scoop, which I think it the perfect size!
- I like to top with some flake sea salt. This is optional of course, but really good!
- Bake until the cookies are a very light golden brown just around the edges. Well, we like them nice and soft. If you like them crispy, bake them until the whole thing is a golden brown.
- Remove from the oven. I like to give them just a minute or 2 before removing them from the pan.
- These are amazing warm, but just as good when they have cooled. Our family highly recommends dunking them in milk, it is our favorite way.
Notes On Making These Chocolate Chip Cookies
My biggest tip for making these cookies is not to overmix. I know I mentioned this above, but let me mention it again.
You will get much better results by being mindful of how much you mix it. Now, make sure you mix the butter and sugar really well. Mix until they are light and fluffy. But, once the eggs are added, that is when you need to be mindful.
Another note is to make sure your caramel is in small pieces before adding it in. While most of us love caramel and you might think a big chunk is going to be great in the cookie, it actually winds up being a little much.
Those caramel chunks need to be smaller to be best in the cookies.
So, caramel bits are ideal. I think they are so great to use in baked goods.
Unfortunately, we only had the regular caramels. My solution cut each caramel into quarters. It was a pain but worked. If you find yourself in the same situation, this is a good option.
FAQ Chocolate Chip Cookies With Pretzels and Caramel
They are good at room temp for2-3 days. The only thing is, the caramel gets pretty hard after day2. If that doesn't bother you, you can easily get 3 days out of them!
You can! But, let me say, I don't like it as well as making the dough fresh. Normally I freeze most of my cookie dough and bake them in partial batches, but with this one, I prefer to bake it all at once.
You can. If you are planning on that, I would use the pretzel twists instead of rods like I used.
Other Cookie Recipes
- Carrot Cake Cookies
- Dark Chocolate and Rye Cookies
- Strawberry Sugar Cookie Bars
- Caramel Pecan Bars
- Raspberry Shortbread Bites
- Lemon Cookies with Lemon Drizzle
Chocolate chip cookies with caramel and pretzels
- 2 ¾ cup all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 2 sticks butter (1 cup), softened
- ⅔ cup granulated sugar
- 1 ¼ cup brown sugar
- 1 ½ teaspoon vanilla
- 2 eggs
- 2 cups chocolate chips
- 1 cup caramel bits
- 1 ½ cups pretzel bits I used pretzel rods, and broke them into about ½-1 inch pieces.
- flake salt optional
- Preheat oven to 350 degrees. Line 3 baking sheets with parchment paper. set aside.In a small bowl, mix the flour, baking soda and salt. Set aside.In your mixing bowl add butter and sugars. Cream until they are light. Mine took about 2 minutes on medium.Add in eggs and vanilla. Mix only until combined. Scrape down bowl.Add in dry ingredients. Combine to combine and scrape bowl.Last is the chocolate chips, pretzels and caramel bits. Again, mix to combine. Now, I like to use the portion scoops, or cookie scoops, for consistent sizes. You can use with a small or medium, My boys wanted the medium, so that is what I used for the shoot.Scoop onto your parchment lined baking sheet. I only baked about 8 per sheet. They spread a little more then my regular cookies because of the caramel. Bake for about 8-10 minutes depending on the actual heat of your oven. I like to bake until my edges are VERY lightly browned. I love a soft cookie though, if you like them crispy, bake a little longer.With these cookies, you will want to let them cool just a bit before serving. That caramel can burn your mouth- ask me how I know. Now, grab yourself a big cold glass of milk and enjoy these. You deserve it!