Salted Caramel Pretzel Cookies

Introduction
Salted Caramel Pretzel Cookies are a sensational treat that combines the irresistible flavors of sweet, salty, and crunchy in every bite. These cookies are beloved for their perfect harmony of textures and tastes: the rich, buttery dough forms a soft and chewy base, while the crushed pretzels add a delightful crunch, and pockets of gooey caramel lend a melt-in-your-mouth sweetness that’s offset by a hint of salt. The flavor contrast and satisfying texture make these cookies a hit at bake sales, holiday gatherings, or simply as an afternoon indulgence with coffee or milk. Whether you’re a fan of salted caramel or just love a cookie with a twist, these are the ultimate answer to sweet-and-salty cravings, delivering everything you want in a baked treat—warmth, richness, chewiness, and crunch.

The History of Salted Caramel Pretzel Cookies
The roots of salted caramel trace back to France, where French pastry chefs in the late 20th century began combining sea salt with creamy, buttery caramel to elevate the traditional confection. This trend made its way into the mainstream dessert scene in the early 2000s, when salted caramel began appearing in everything from ice cream to cupcakes. Meanwhile, pretzels—a snack with origins in Europe dating back to the 7th century—have long been appreciated for their salty flavor and unique twisted shape. As the popularity of sweet-and-salty combinations surged in recent decades, innovative bakers began experimenting with pretzels in baked goods. The creation of Salted Caramel Pretzel Cookies is a relatively modern innovation, likely originating from the fusion-food movement of the early 2010s. Home bakers and bloggers led the charge, creating recipes that embraced both indulgence and contrast. The combination of soft cookie dough with crunchy pretzels and sweet caramel quickly gained popularity, becoming a favorite among those seeking dynamic flavor experiences.

Ingredients Breakdown
Key ingredients include unsalted butter, brown sugar, granulated sugar, eggs, vanilla extract, all-purpose flour, baking soda, salt, chopped pretzels, soft caramel bits or chopped caramels, and optionally, flaky sea salt for topping.

• Unsalted Butter: Adds moisture, richness, and flavor to the cookies. Using unsalted allows better control over the overall saltiness.
• Brown Sugar: Provides deep molasses flavor and enhances chewiness.
• Granulated Sugar: Balances sweetness and contributes to structure and crisp edges.
• Eggs: Bind the dough and add moisture and richness. One egg is usually sufficient, but some recipes use an extra yolk for additional chew.
• Vanilla Extract: Enhances all other flavors, especially the caramel.
• All-Purpose Flour: Gives structure to the cookies. Use spooned and leveled flour for accurate measurement.
• Baking Soda: Creates lift and tenderness in the dough.
• Salt: Enhances all flavors and balances sweetness.
• Chopped Pretzels: Add crunch, saltiness, and texture contrast. Use salted mini pretzels for maximum flavor.
• Caramel Bits or Chopped Caramels: Provide gooey, melty caramel pockets throughout the cookie. Soft caramels work best and won’t harden after baking.
• Flaky Sea Salt (Optional): A light sprinkle on top enhances the sweet-and-salty profile and adds a gourmet touch.

Step-by-Step Recipe

1. Prepare Ingredients: Let the butter and eggs come to room temperature. Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
2. Mix Wet Ingredients: In a large bowl, cream 1 cup (2 sticks) unsalted butter with 3/4 cup brown sugar and 1/2 cup granulated sugar until light and fluffy, about 2–3 minutes. Add 2 large eggs and 1 teaspoon vanilla extract, beating until fully combined.
3. Add Dry Ingredients: In a separate bowl, whisk together 2 1/4 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt. Gradually add this dry mixture to the wet ingredients, mixing just until incorporated.
4. Fold in Mix-Ins: Gently fold in 1 to 1 1/2 cups chopped pretzels and 1 cup soft caramel bits or chopped soft caramels. Avoid overmixing to maintain texture.
5. Scoop Dough: Use a cookie scoop or tablespoon to portion the dough into balls and place on the prepared baking sheet, leaving space between each.
6. Top and Bake: Optionally press a few extra pretzel pieces or caramel bits into the tops for visual appeal. Sprinkle lightly with flaky sea salt if desired. Bake for 10–12 minutes, or until the edges are golden and the centers are just set.
7. Cool: Let the cookies rest on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. This helps the caramel set and prevents breakage.

Tips for the Perfect Salted Caramel Pretzel Cookie
Use room-temperature butter and eggs for the smoothest dough and even baking. Cream the butter and sugars thoroughly to create air pockets for light texture. Use soft caramel candies, not hard caramels, to ensure gooeyness rather than a tough chew. Chill the dough for at least 30 minutes if time permits—this prevents spreading and deepens the flavor. Fold in pretzels gently at the end to avoid breaking them into tiny crumbs. For added contrast, reserve a few whole pretzels and gently press them into the tops before baking. Avoid overbaking—the cookies should look slightly underdone in the center when you take them out; they’ll finish cooking on the hot tray. For uniform cookies, use a scoop and rotate the pan halfway through baking. Sprinkle flaky sea salt on top right after baking while the cookies are still warm for the best adhesion and flavor impact.

Variations and Customizations
Customize Salted Caramel Pretzel Cookies with your favorite add-ins or dietary needs. Swap milk caramels for dark or sea salt caramel varieties. Add chocolate chips—semi-sweet, dark, or white—for an extra indulgent twist. For a peanut butter version, add 1/2 cup peanut butter to the dough and reduce the butter slightly. Use gluten-free pretzels and a 1:1 gluten-free flour blend to make them celiac-friendly. For a nutty touch, mix in chopped pecans or walnuts. Replace vanilla extract with almond or maple extract for a different flavor profile. Turn them into cookie bars by pressing the dough into a parchment-lined pan and baking for 20–25 minutes. For a holiday spin, mix in crushed peppermint or drizzle the cooled cookies with melted chocolate. Vegan versions are possible using plant-based butter, egg substitutes, and vegan-friendly caramel.

Health Considerations and Nutritional Value
Salted Caramel Pretzel Cookies are rich in calories, sugar, and fat, and are best enjoyed in moderation. A single cookie (depending on size) may contain between 180–250 calories, 10–14g of fat, and 15–25g of sugar. They’re high in refined carbohydrates from flour, sugar, and caramel, and contain sodium from the pretzels and added salt. To reduce sugar, use reduced-sugar caramels and slightly lower the amount of granulated sugar. Whole wheat flour can be used to add fiber, though it may affect texture. Substituting with natural sweeteners like coconut sugar can reduce the glycemic index. For those with allergies, the recipe contains gluten, dairy, and possibly soy (depending on caramel and pretzel brands), so be sure to read labels or use allergen-free substitutes. These cookies are not suitable for low-carb, ketogenic, or diabetic diets unless significantly modified. They are, however, a satisfying treat when enjoyed as part of a balanced diet and active lifestyle.

FAQ
Can I make these cookies ahead of time? Yes, the dough can be prepared in advance and stored in the fridge for up to 48 hours, or frozen for up to 3 months. Thaw frozen dough balls in the fridge before baking.
Why are my cookies spreading too much? This can happen if the butter is too warm or if the dough wasn’t chilled. Chill the dough before baking and make sure your butter is softened, not melted.
How do I keep the caramel from oozing out? Use soft caramel bits designed for baking or freeze chopped caramel before mixing into the dough. You can also partially encase the caramel within the dough to help it stay inside.
Can I use store-bought caramel sauce instead of caramels? It’s not recommended, as caramel sauce will melt and spread too much during baking. Stick to soft, solid caramel candies.
Do these cookies stay soft? Yes, the brown sugar and caramel help retain moisture. Store in an airtight container at room temperature for up to 5 days to keep them soft and chewy.
Can I make them smaller or larger? Absolutely. Just adjust the baking time accordingly—smaller cookies may bake in 8–10 minutes, while larger ones could take 13–15 minutes.

Salted Caramel Pretzel Cookies

Salted Caramel Pretzel Cookies are the ultimate sweet-and-salty dessert, blending chewy cookie dough, crunchy pretzels, and gooey caramel for a decadent treat with irresistible texture and flavor. Rich, customizable, and perfect for any occasion, they deliver a gourmet bakery experience right from your home oven.

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Prep Time 35 minutes mins

Cook Time 12 minutes mins

Servings 36

Ingredients

  

• 1 cup unsalted butter
• 1 cup white granulated sugar
• 1 ½ cups light brown sugar packed
• 1 teaspoon fine sea salt
• 2 large eggs at room temperature
• 1 ½ teaspoons pure vanilla extract
• 2 ½ cups all-purpose flour
• 1 teaspoon baking soda
• 10 oz caramel baking chips
• 1 cup salted pretzel pieces roughly chopped
• Flaky sea salt for topping

Instructions

 

• Melt the butter in a medium saucepan over medium heat, stirring frequently, until it begins to foam and then turns a golden brown color—this process usually takes about 6 to 8 minutes. Keep a close eye on it to avoid burning, as burnt butter can negatively affect the flavor of the cookies. Once browned, remove the pan from the heat and let the butter cool for about 15 minutes.
• In the bowl of a stand mixer fitted with the paddle attachment, or in a large mixing bowl using an electric hand mixer or even a wooden spoon, combine the granulated sugar, brown sugar, fine sea salt, and the cooled browned butter. Mix until the mixture is smooth and well blended.
• Add the eggs and vanilla extract to the bowl and mix until fully incorporated.
• In a separate bowl, whisk together the all-purpose flour and baking soda. Gradually add the dry ingredients to the butter-sugar mixture, mixing just until the dough comes together—do not overmix. Gently fold in the caramel baking chips and chopped pretzel pieces. If mixing by hand, you may find that the chips don’t incorporate easily because of the melted butter; one helpful trick is to transfer the dough to a large zip-top bag and form it into a log, which helps press the chips evenly into the dough as it chills.
• Refrigerate the dough for at least 2 hours. For best results, chill overnight or up to 24 hours.
• When ready to bake, preheat the oven to 350°F and line two baking sheets with parchment paper.
• Allow the chilled dough to sit at room temperature while the oven heats up, as it will be quite firm straight from the refrigerator. Use a medium cookie scoop (about 1.5 tablespoons of dough) to portion the dough onto the prepared baking sheets. For an extra decorative and flavorful touch, press a few pretzel pieces or a mini pretzel twist onto the tops of the dough balls before baking.
• Bake the cookies for 12 to 13 minutes, or until the edges begin to turn golden brown. The centers will still look slightly underdone—this is ideal for a soft and chewy texture. As soon as the cookies come out of the oven, sprinkle each one lightly with flaky sea salt. Let the cookies rest on the baking sheets for 2 to 3 minutes before transferring them to a wire rack to cool completely.