Caramel Pretzel Chocolate Chip Cookies are packed with pretzels, caramel bits, and chocolate chips for a perfect salty-sweet cookie.
This post has been updated, so if you found it on Pinterest and the photos look different, you’re still in the right place. I updated the images and refreshed the content. I had been blogging for only a year when this recipe first went live, and these cookies have been a favorite ever since.
Who doesn’t love the contrast of salty and sweet? I always try to balance flavors—sometimes I reach for something salty after a sweet breakfast or a bit of chocolate after a savory meal. Combining salty and sweet in one bite is irresistible, and these cookies deliver that blissful contrast perfectly.
These Caramel Pretzel Chocolate Chip Cookies sit high on the salty-sweet list. I love the large chunks of pretzel, the pockets of caramel bits, and the melty semi-sweet chocolate chips. These aren’t delicate cookies—they’re thick, chunky, and full of texture and flavor.
I hadn’t made these in a while because I’m often testing new recipes, but they’re worth revisiting. They’re easy to make and always popular—perfect to bake again and again.
Give the classic chocolate chip cookie a twist by adding caramel bits and broken pretzels. The crunchy pretzels, chewy caramel, and chocolate chips combine for a cookie everyone will love.
Caramel Pretzel Chocolate Chip Cookies
Ingredients
- ½ cup (113 g) unsalted butter, (1 stick) room temperature
- ¼ cup (50 g) plus 2 Tbsp granulated sugar
- ¼ cup (50 g) plus 2 Tbsp brown sugar, gently packed
- ½ tsp vanilla extract
- 1 large egg
- ½ tsp salt
- ½ tsp baking soda
- 1 ½ cups (180 g) all-purpose flour (stir, spoon, & level)
- ¾ cup (32 g) stick pretzels, broken into thirds
- ½ cup (85 g) caramel bits
- ½ cup (85 g) semi-sweet chocolate chips
Instructions
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In a stand mixer, cream the butter with both sugars until light and fluffy. Add the vanilla and egg, mixing until incorporated. Scrape the bowl as needed.
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Whisk together the salt, baking soda, and flour. Gradually add the dry ingredients to the wet mixture and mix until combined.
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Fold in the broken pretzels, caramel bits, and chocolate chips using a spatula.
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Spoon cookie dough onto a baking sheet lined with parchment paper, spacing the cookies apart.
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Bake at 350°F (177°C) for 11–12 minutes, until edges are set and centers are set but still soft. Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack.
Notes
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