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Salted Caramel Chocolate Chunk Pretzel Cookies

  • Author: Aimee Newman
  • Prep Time: 90 minutes
  • Cook Time: 8 minutes
  • Total Time: 1 hour 38 minutes
  • Yield: 30 cookies 1x

Description

Gooey, Salted Caramel Chocolate Chunk Pretzel Cookies with touches of burnt caramel. The perfect salty-sweet cookie recipe!


Scale

Ingredients

  • 3/4 cups salted butter
  • 3/4 cups brown sugar
  • 1/4 cup white granulated sugar
  • 1 egg
  • 2 teaspoons vanilla extract
  • 2 cups all purpose flour + 2 tablespoons
  • 2 teaspoons cornstarch
  • 1 teaspoon baking soda
  • 3 ounces dark chocolate, chopped
  • 1/2 cup salted caramel, cut into 1/4 inch bits
  • 1/2 cup crush pretzels
  • extra flakey sea salt for topping

Instructions

In the bowl of a stand mixer fitted with the paddle or a medium sized bowl using a hand mixer, cream together butter, both sugars and vanilla extract until fluffy (3-5 minutes). Add in egg and mix until combined (1-2 minutes). With the mixer running on low, gently pour in flour, cornstarch and baking soda. Stir until JUST barely combined, you do not want to over mix your dough at this point.

Using a spatula, stir in chocolate chunks, caramel bits and pretzels until evenly distributed. Then scoop down using a  1.5 tablespoon cookie scoop for smaller cookies or 3 tablespoon scoop for bigger, bakery style cookies. I like to shape my cookies by rolling, then turning them inside out to bring all the larger chunks to the top of the cookie and then pinching them back into shape (see dough pictures at the top of this post).  Cover in plastic and chill for at least 1 hour, best if you let the dough rest overnight.

Once chilled, remove plastic covering and baked at 350° for 8-9 minutes, or until edges are just golden brown but the middle is still pale and slightly soft. Let cookies rest on the baking sheet for 5 minutes before moving to a cooling rack. Yields roughly 30 cookies (using the 1.5 tbsp scoop). Store at room temperature up to 5 days. Enjoy!



Notes

For chewier cookies, up the butter to 2 full cups (ie two sticks). Make sure to let the cookies rest at least 10 minutes on the baking sheet before moving to a cooling rack.

For a Vegan Friendly version, just follow this Vegan Chocolate Chunk cookies recipe and use the additional add-ins listed above.

Keywords: salt caramel, chocolate chunk cookies, pretzel cookies, burnt caramel