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Caramel Pretzel Chocolate Chip Cookies

by Michael Price


for 12 servings

  • 2 cups (250 g) all-purpose flour
  • 1 tablespoon baking soda
  • 1 teaspoon salt
  • 1 cup (230 g) butter, softened
  • 1 cup (220 g) brown sugar, packed
  • ½ cup (100 g) granulated sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 2 cups (225 g) pretzel twist, crushed
  • 1 ½ cups (265 g) chocolate chip
  • 1 ½ cups (200 g) caramel candy, unwrapped


  1. Preheat oven to 400°F (200°C).
  2. In a medium bowl, whisk together the flour, baking soda, and salt. Set aside.
  3. In a large bowl, beat together butter, brown sugar, granulated sugar, and vanilla extract until smooth.
  4. Add the eggs one at a time, beating as you go.
  5. Add the flour mixture a bit at a time while beating, until it forms a smooth dough.
  6. Add pretzels to a zipper bag and crush with a rolling pin.
  7. Fold in the chocolate chips and crushed pretzels until evenly combined.
  8. Press a caramel flat and place in the middle of a ball of dough, roughly two tablespoons.
  9. Fold dough around the caramel, using a bit more to seal if necessary. Place on a well-greased or parchment-lined baking sheet.
  10. Bake for 8-10 minutes, then remove from oven.
  11. While still warm, press a single pretzel into the top of each cookie. Serve with a cold glass of milk or on their own!
  12. Enjoy!
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