Easy Pretzel Caramel Cookies
These Pretzel Caramel Cookies are a fun twist on the classic chocolate chip cookie!! They are loaded with salty pretzels, luscious chocolate chips and, stuffed with soft caramel in the middle. Deliciously soft and gooey, with slightly crisp edges and chewy centers, they are topped with extra caramel and flaky sea salt fresh from the oven making them the perfect blend of salty sweet!!
Ingredients
- 2 ½ (313g) cups All purpose flour
- 1 teaspoon Baking soda
- ¾ teaspoon Kosher salt
- 1 (227g) cup Unsalted butter room temperature
- 1 (220g) cup Light brown sugar packed
- ½ (100g) cup Granulated sugar
- 2 large Eggs room temperature
- 1 tablespoon Vanilla extract
- 1 cup Mini pretzel twists crushed, plus more for topping
- 2 (340g) cups Semisweet chocolate chips plus more for topping
- 27 Soft caramels (Werther's preferred) 1 to stuff each cookie, plus more for topping
- flaky sea salt optional, for topping
Instructions
- In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.2 ½ (313g) cups All purpose flour, 1 teaspoon Baking soda, ¾ teaspoon Kosher salt
- In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and both sugars on medium speed until light and fluffy, approximately 3 minutes. (Alternatively you can do this in a large bowl with an electric hand mixer). Scrape the sides and bottom of the bowl with a rubber spatula. Beat in one egg and vanilla extract until combined. Beat in remaining egg.1 (227g) cup Unsalted butter, 1 (220g) cup Light brown sugar, ½ (100g) cup Granulated sugar, 2 large Eggs, 1 tablespoon Vanilla extract
- With the mixer on low, add the flour mixture in 2 additions, mixing until just combined and only a few streaks remain. Remove the mixing bowl from the stand mixer and fold in the pretzels and chocolate chips using a rubber spatula. Cover bowl with plastic wrap and refrigerate for 2 hours.1 cup Mini pretzel twists, 2 (340g) cups Semisweet chocolate chips
- Line 2 large baking sheets with parchment paper and set aside. Preheat the oven to 350 degrees F. Remove the chilled dough from the fridge and scoop the dough by 2 ½ tablespoons. If you have a kitchen scale, the dough balls should weigh 1.7 oz or 47 g. Flatten the cookie dough ball with your hand and press 1 folded soft caramel in the center. Roll the cookie dough into a smooth ball. Repeat for the rest of the cookie dough balls.27 Soft caramels (Werther's preferred)
- Place 4 cookie dough balls per baking sheet and bake for 10 to 12 minutes. The edges should be a light golden brown and the middle slightly under done. They will continue to harden as they cool. Top cookies with chocolate chips, crushed pretzels, small caramel pieces, and flaky sea salt.flaky sea salt
- Allow cookies to sit on the cookie sheet for 10 minutes before transferring to a wire cooling rack to cool completely. They are best serves slightly warm.
Notes
Properly measure your flour!! I highly recommend using a kitchen scale to measure your dry ingredients, especially the flour. Do not use a measuring cup and directly scoop up your flour. This will lead to too much flour in the recipe. Instead, use the spoon and level method which involves fluffing your flour first, then spooning it into your measuring cup and leveling it off with the back of a butterknife.
Chill the dough: It is important that the cookies chill prior to baking. If they baked right away and not chilled they will spread and the caramel will melt out.
Reshape or "scoot" the cookies. Due to the the amount of add-ins, the cookies may spread and lose their shape while baking. If this happens, use a biscuit cutter or any other circular object that is larger than your cookies and place it around or on top of your cookie. Gently "scoot" the biscuit cutter in a circular motion until your cookies are the perfect circle. You want to do this as soon as the cookies come out of the oven as the cookies will continue to harden as they cool.
Allow the cookies to cool on the baking sheet 10 to 15 minutes after baking. Because we are slightly underbaking these caramel cookies, the extra time on the cookie sheet allows the cookies to continue to bake a little while longer before moving them to the cooling rack. If a little caramel has escaped from the bottom of your cookies, no need to worry. Just give them a few extra minutes on the baking sheet while they cool. This will help keep the caramel inside.
Storage: Store any leftover baked cookies in an airtight container at room temperature for 3 days.
Nutrition
Serving: 1cookieCalories: 348kcalCarbohydrates: 54gProtein: 4.5gFat: 13.4gSaturated Fat: 7.8gCholesterol: 31mgSodium: 493mgPotassium: 78mgFiber: 1.9gSugar: 24.6gCalcium: 28mgIron: 2mg
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