These Caramel Pretzel Chocolate Chunk Cookies are a symphony of sweet, salty, and crunchy perfection. Each bite delivers a rich, buttery base studded with gooey caramel, chunks of decadent chocolate, and the satisfying crunch of pretzels. Ready in just 22 minutes, they’re the ultimate treat for when you need a quick indulgence that feels gourmet. The contrast of textures and flavors makes them irresistible, whether you’re baking for a crowd or sneaking one fresh from the oven.
With a golden exterior and a soft, chewy center, these cookies are a crowd-pleaser that balance indulgence with a hint of savory surprise. The caramel adds a luscious sweetness, while the pretzels bring a salty crunch that keeps you coming back for more. Perfect for sharing or savoring solo, they’re a delightful twist on a classic cookie that’s sure to become a favorite. In less than half an hour, you can create a batch that’s as impressive as it is delicious.
Delicious Ingredients for Caramel Pretzel Chocolate Chunk Cookies
- 1 cup (226 g) unsalted butter, softened (room temperature preferred)
- 1 cup (200 g) light brown sugar, firmly packed
- ½ cup (100 g) granulated sugar
- 2 large eggs, room temperature preferred
- 2 teaspoons vanilla extract
- 4 cups (450 g) cake flour (all-purpose flour can be substituted)
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon table salt
- 6 oz (170 g) semi-sweet chocolate bar, chopped (or chocolate chips)
- 1 heaping cup (65 g) broken pretzel pieces
- 1 ½ cups (312 g) caramel bits (11 oz bag)
- Sea salt, for topping
Step-by-Step Instructions for Perfect Cookies
- Preheat oven to 350°F (177°C) and line baking sheets with parchment paper. Set aside.
- In a large mixing bowl (or stand mixer with paddle attachment), beat together butter, brown sugar, and granulated sugar until light, fluffy, and well-creamed.
- Add eggs and vanilla extract and stir until thoroughly combined. Set aside.
- In a separate medium-sized bowl, whisk together cake flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, stirring until fully incorporated.
- Fold in chopped chocolate, pretzel pieces, and caramel bits with a spatula until evenly distributed.
- Scoop dough by 3 Tablespoon-sized portions (66g) onto the prepared baking sheet, spacing cookies at least 2” (5cm) apart. For uniform cookies, roll dough balls between your palms until smooth before baking.
- Bake on the center rack for 12 minutes, or until the edges are just beginning to turn light golden brown.
- Sprinkle with sea salt within 1-2 minutes of removing from the oven.
- Allow cookies to cool on the baking sheet before enjoying.
Perfect Pairings: Serving Suggestions
These Caramel Pretzel Chocolate Chunk Cookies are a treat on their own, but they shine even brighter with a glass of cold milk or a warm cup of coffee. For a fun twist, serve them alongside a scoop of vanilla ice cream for an indulgent dessert. They also make a great addition to a cookie platter for parties or gatherings.
Keep Them Fresh: Storage and Reheating Tips
Store your cookies in an airtight container at room temperature for up to 5 days. To keep them extra fresh, place a slice of bread in the container—it helps maintain moisture. If you prefer warm cookies, pop them in the microwave for 10-15 seconds or reheat in a 300°F (150°C) oven for 3-5 minutes.
Mix It Up: Recipe Variations
Feel free to get creative with this recipe! Swap the semi-sweet chocolate for dark or milk chocolate, or use peanut butter chips for a nutty twist. If you’re not a fan of pretzels, try crushed nuts or toffee bits instead. For a gluten-free version, substitute the cake flour with a gluten-free flour blend.
Time-Saving Tricks for Busy Bakers
To save time, prepare the dough ahead of time and refrigerate it for up to 3 days. When ready to bake, simply scoop and bake as directed. You can also freeze the dough balls on a baking sheet, then transfer them to a freezer bag for up to 3 months. Bake directly from frozen, adding 1-2 minutes to the baking time.
Essential Equipment for Cookie Success
For best results, use a stand mixer or electric hand mixer to cream the butter and sugars until light and fluffy. A cookie scoop ensures evenly sized cookies, while parchment paper prevents sticking and makes cleanup a breeze. Don’t forget a sturdy spatula for folding in the mix-ins!
Caramel Pretzel Chocolate Chunk Cookies
Ingredients
- 1 cup unsalted butter softened
- 1 cup light brown sugar firmly packed
- ½ cup granulated sugar
- 2 large eggs room temperature preferred
- 2 teaspoon vanilla extract
- 4 cups cake flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ¾ teaspoon table salt
- 6 oz semi-sweet chocolate bar chopped
- 1 heaping cup broken pretzel pieces
- 1 ½ cups caramel bits 11 oz bag
- Sea salt for topping
Instructions
- Preheat oven to 350F (177C) and line baking sheets with parchment paper. Set aside.
- In a large mixing bowl (or the bowl of a stand mixer fitted with the paddle attachment), use an electric mixer to beat together butter and sugars until light, fluffy and well-creamed.
- Add eggs and vanilla extract and stir together until thoroughly combined. Set aside.
- In a separate, medium-sized mixing bowl whisk together flour, baking powder, baking soda, and salt.
- Gradually add the dry ingredients into the wet, stirring well until all ingredients are incorporated.
- Add chopped chocolate, pretzel pieces, and caramel bits and fold into the dough with a spatula until evenly distributed.
- Drop dough by 3 Tablespoon-sized scoops (66g) onto prepared baking sheet, spacing cookies at least 2” (5cm) apart (for more uniform-looking cookies, roll the dough balls between your palms until smooth before baking).
- Transfer to center rack of 350F (175C) oven and bake for 12 minutes, until edges of cookies are just beginning to turn a light golden brown.
- Sprinkle with sea salt within a minute or two of removing from oven.
- Allow cookies to cool on baking sheet before enjoying.