Does anyone else love the combination of salty and sweet as much as me? These cookies are the perfect way to satisfy all of your salty and sweet cravings at the same time. A delicious chocolate cookie is met with a luscious salted caramel sauce and topped with a pretzel for an added salty crunch. And that’s not even mentioning that the cookie has the added bonus of chocolate chips!
Even though these cookies have several elements to them, they’re pretty simple and come together rather quickly. You’ll start out by making the salted caramel. Don’t let the words “salted caramel” dissuade you. This caramel recipe only takes four ingredients, and as long as you have your ingredients ready to go and you keep a close eye on your caramel’s color, you’ll end up with a delicious sauce! Trust me, you’ve got this. Plus, the next best thing? Any leftover caramel sauce can be stored in the fridge for all of your snacking/dipping/drenching needs.
Once your caramel is cooling, you can get started on the chocolate cookies. These cookies are nice and chewy in the center, with a crisp outside. They’re the perfect platforms for the salted caramel because they puff up beautifully in the oven, leaving a nice spot for an indent to be made and filled with caramel sauce when they come out. See, it’s like it’s just meant to be.
I found that it’s best to use a 2 tbsp size scoop for the cookies so that there is plenty of room for them to hold the salted caramel and pretzel once they’re baked. If you don’t have a 2 tbsp sized scoop, you can always use a measuring spoon and form the cookies by hand. You’ll want to have a round ½ tsp measuring spoon ready to help you make those indents once they come out of the oven, and you’ll fill each indent with just enough salted caramel that it is almost level with the top of the cookie, but does not drip down the sides of it.
If your caramel has firmed up when you get to this point, you can always pop it into the microwave for about 15 seconds so it is easier to spoon into the indents. Then it’s time for the final touch- a pretzel is gently pressed into the caramel until it slightly oozes out. Behold, the Chocolate Caramel Pretzel Cookie!
These cookies can be stored in an airtight container for several days and are best eaten slightly warm. Keep in mind that the pretzels on top will dry out a bit after a day or so. If you choose to make the caramel a day or two in advance, be sure to store it in the fridge and reheat it slightly before using.
So, have some leftover pretzels you need to put to use? Craving something both salty and sweet? Or just feel like treating yourself? Yep, all sound like good reasons for why you need these cookies in your life. Let’s get baking!
Chocolate Caramel Pretzel Cookies
Author: Marisa Guerra
Salted Caramel Sauce
- ¾ cup sugar
- ½ tsp salt
- ¼ cup water
- ½ cup heavy cream
- Combine the sugar, salt, and water in a nonstick sauce pan and heat over medium high heat for about 6-8 minutes, swirling the pan occasionally, until it turns a light amber brown color.
- Turn the heat down to medium low and carefully pour the heavy cream into the mixture. Stir continuously for about 3 minutes or so until it has thickened slightly.
- Transfer to a heat proof bowl and set aside.
Chocolate Chocolate Chip Cookies (Makes about 20 cookies)
- 2 cups flour
- ¾ cup cocoa powder
- 1 tsp baking soda
- ¼ tsp salt
- ½ cup butter, softened
- 1 ¾ cups sugar
- 2 eggs
- 1 tsp vanilla extract
- ½ cup semi-sweet chocolate chips
- About 20 pretzels
- Preheat oven to 350º F.
- Whisk the flour, cocoa powder, baking soda, and salt together in a large bowl and set aside.
- In a stand mixer fitted with a paddle attachment, cream together the butter and sugar on medium speed until light and fluffy.
- Add eggs one at a time, followed by the vanilla.
- With the mixer on low, slowly add the flour mixture and mix until smooth, scraping down the sides of the bowl as needed.
- Carefully fold in the chocolate chips.
- Using a 2 tbsp scoop, form cookies and place them about 2 inches apart on a parchment covered cookie sheet.
- Bake for 9-10 minutes until cookies are firm around the edges. Immediately make a small round indent with a round ½ tsp measuring spoon on top of each cookie and fill that indent with about a ½ tsp of salted caramel sauce. Gently press a pretzel onto the top of each cookie.
- Let cookies cool on the cookie sheet for about 5 minutes before moving them to a cooling rack. Enjoy!