These Chocolate Caramel Pretzel 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 smooth salted caramel sauce and topped with a pretzel for an added salty crunch.
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 1/2 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!
A FEW NOTES BEFORE WE GET STARTED.
Room Temperature Ingredients:
Butter: It’s important that your butter is softened. In a pinch, you can put your butter in the microwave for about 5 seconds on each side, but watch closely to make sure it is just softening and not melting.
Eggs: You want to make sure that your eggs are at room temperature to ensure that they are properly incorporated into your batter. If you forget to leave them out before you start baking, place them in a bowl of warm water for about 15 minutes until they become room temperature.
Measuring Your Ingredients: I strongly encourage that you use a kitchen scale to measure your ingredients and ensure that you have the most accurate measurements possible.
However, if you don’t have a scale on hand and will be using cup measurements, make sure to use the “spoon and sweep” method when measuring to avoid packing in too much of any dry ingredient.
Oven Temperature: Make sure to preheat your oven for at least 15 minutes before you start baking.
I recommend purchasing an oven thermometer to get to know your oven so you can adjust your baking temperatures accordingly. Some ovens run slightly warmer or colder so its important to know yours to make sure your baked goods come out right.
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!
A delicious chocolate cookie is met with a smooth salted caramel sauce and topped with a pretzel for an added salty crunch.
Prep Time:35 minutes
Cook Time:10 minutes
Total Time:45 minutes
Salted Caramel Sauce
148 grams (3/4 cup) sugar
1/2 tsp salt
56 grams (1/4 cup) water
113 grams (1/2 cup) heavy cream
Chocolate Chocolate Chip Cookies
270 grams (2 1/4 cups) flour
21 grams (1/4 cup) cocoa powder, sifted
1 tsp baking soda
1/4 tsp salt
4 oz (1/2 cup) butter, softened
248 grams (1 1/4 cups) sugar
4 oz bittersweet chocolate, melted
2 eggs, room temperature
1 tsp vanilla extract
84 grams (1/2 cup) semi-sweet chocolate chips
About 20 pretzels
Salted Caramel Sauce
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
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, sugar, and melted chocolate on medium speed until light and fluffy. Scrape down the sides of the bowl.
Add eggs one at a time, followed by the vanilla extract.
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 into balls and place them about 2 inches apart on a parchment lined cookie sheet.
Bake for 9-10 minutes until cookies are firm around the edges. Immediately make a small round indent with a round 1/2 tsp measuring spoon on top of each cookie and fill that indent with about a 1/2 tsp of salted caramel sauce. Gently press a pretzel onto the top of each cookie and into the caramel.
Let cookies cool on the cookie sheet for about 5 minutes before moving them to a cooling rack. Enjoy!
I recommend using a 2 tbsp sized scoop to form the cookies and a 1/2 tsp sized measuring spoon to make the indent in the cookies once they are baked.
Leftover cookies can be stored in an airtight container for up to one week but are best when enjoyed within the first few days.
Cookie dough can be made ahead, scooped and placed in a ziploc bag to be frozen for up to two months. Once you’re ready to bake, let the dough sit at room temperature for about 15 minutes and bake. You’ll need to add on an extra 5 minutes or so to the original baking time.
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