Introduction

Easy Pretzel Caramel Cookies combine sweet, salty, and gooey textures in one irresistible bite. Crunchy pretzels and rich caramel are baked inside soft chocolate chip cookies, making a perfect treat for any occasion.

The image shows a close-up of soft, gooey cookies on a white marbled surface, each cookie filled with melted dark chocolate pieces and drizzled with smooth caramel sauce. One cookie is broken in half, revealing a melty inner layer mixed with small pieces of crushed pretzels on top. The cookie dough is light golden brown with a slightly crispy edge. Whole pretzels with a shiny, salted surface are scattered around the cookies. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 ½ cups (313g) all purpose flour
1 teaspoon baking soda
¾ teaspoon kosher salt
1 cup (227g) unsalted butter, room temperature
1 cup (220g) light brown sugar, packed
½ cup (100g) granulated sugar
2 large eggs, room temperature
1 tablespoon vanilla extract
1 cup mini pretzel twists, crushed, plus more for topping
2 cups (340g) 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

Step 1: In a medium bowl, whisk together the flour, baking soda, and kosher salt. Set aside.
Step 2: In the bowl of a stand mixer fitted with the paddle attachment, beat the butter, light brown sugar, and granulated sugar on medium speed until light and fluffy, about 3 minutes. Scrape down the sides and bottom of the bowl as needed. Add one egg and the vanilla extract, beating until combined, then add the second egg and mix until incorporated.
Step 3: With the mixer on low, add the flour mixture in two additions, mixing until just combined with a few streaks remaining. Remove the bowl and fold in the crushed pretzels and chocolate chips using a rubber spatula. Cover the bowl with plastic wrap and refrigerate the dough for 2 hours.
Step 4: Preheat the oven to 350°F (175°C). Line two large baking sheets with parchment paper. Scoop the chilled dough by 2 ½ tablespoons (about 1.7 oz or 47 g per ball). Flatten each dough ball, place one folded soft caramel in the center, then roll the dough around the caramel to form a smooth ball. Repeat with remaining dough and caramels.
Step 5: Place 4 cookie dough balls per baking sheet and bake for 10 to 12 minutes, or until the edges are light golden brown and the centers appear slightly underbaked. This ensures a soft texture and keeps the caramel melty inside.
Step 6: Immediately after baking, top the cookies with additional chocolate chips, crushed pretzels, small caramel pieces, and a sprinkle of flaky sea salt if desired. Let the cookies sit on the baking sheet for 10 minutes to firm up before transferring to a wire rack to cool completely. Serve slightly warm for the best flavor and texture.

Tips & Variations

Use a kitchen scale to measure your flour accurately. Fluff and spoon the flour into the measuring cup, then level it off to avoid adding too much.
Chilling the dough is crucial to prevent spreading and to keep the caramel inside the cookies.
If cookies spread unevenly, gently reshape them with a biscuit cutter or circular object while still warm for a uniform look.
For extra flavor, try using different types of caramel or swap semisweet chocolate chips for dark or milk chocolate.
Sprinkle flaky sea salt on top to enhance the contrast between sweet and salty flavors.

Storage

Store leftover baked cookies in an airtight container at room temperature for up to 3 days. To reheat, warm them gently in the microwave for 10 to 15 seconds to soften the caramel again. Avoid refrigerating cookies as it can dry them out.

How to Serve

The image shows a close-up of soft chocolate chip cookies on a white marbled surface, each cookie topped with melted chocolate chunks, caramel drizzles, and small broken pieces of pretzels. One cookie in the center is broken in half, revealing a gooey, melted inside with rich dark chocolate and sticky caramel, while the pretzel pieces add a crunchy texture. There are whole pretzels scattered around the cookies, adding contrast with their golden brown color and salt crystals. The cookies have a light golden brown color with slightly crispy edges and soft centers. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular pretzels instead of mini twists?

Yes, you can crush regular pretzels into smaller pieces and use them. Mini twists are preferred for their size, but any crunchy pretzel will add the salty crunch needed for this recipe.

What if I can’t find soft caramels?

If soft caramels are unavailable, you can substitute with regular caramel bits or chewy caramel candies, but be mindful the baking time and melting may vary slightly. Wrapping harder caramels in dough well helps prevent leakage.