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A rich soft chocolate cookie with chocolate chips, pretzel bits and stuffed with smooth caramel. A fantastic sweet and salty combination loaded into a cookie. Holy macaroni! The combination of sweet to salty is out of this world. It’s cookie season again with volleyball and I was craving some salty with sweet. Looking around the pantry, I found some chocolate of course and then an unfinished bag of pretzels. An idea began to brew… but with an outrageous Becky idea, I knew it needed just a touch of something more. Caramel. When in doubt, caramel. Salted caramel embodies the sweet with the salt so it was a no brainer to include caramel with it. I almost made a regular chocolate chip cookie and added the pretzels and caramel, (maybe an idea for another time) but I decided an extra chocolatey cookies would be best. And I wasn’t wrong. The “Cookie Monsters” RAVED about them and half came back for another cookie. The soft rich chocolate cookie scattered with chocolate chips and pretzel bits with a soft caramel center. It’s oh so heavenly and sinful all at the same time. It’s any chocolate lover’s dream. You can easily change this cookie to your liking. I stuck to just milk chocolate and semi-sweet chocolate chips but if you are a dark chocolate lover, you can easily make the batter, chocolate chips or both dark chocolate. If you are looking for less chocolate, you can do a regular chocolate chip batter instead. You can also omit caramel but I don’t recommend it. Caramel can be of any variety. You can make your own or buy some from the stores. I used Werther’s soft caramels. I also think Rolo’s or Milk Duds would work well too. 🙂 They are simple to make and this recipe makes a ton for any party occasion. In a large bowl, cream together the butter and sugar. With this particular cookie, you’ll want to soften the butter to where it’s almost melting. This will help blend the butter completely together with the sugars. Add both granulated sugar and brown sugar. Finally, add eggs and vanilla extract and combine. Then, set aside. Next, we will combine all our dry ingredients. You want to combine them in a separate bowl for a couple of reasons. It helps all ingredients to blend evenly and it allows you to get rid of any clumps in the cocoa powder and flour. There will be no parts of the cookie that has more of one ingredient than the other. In a small/medium-size bowl, combine flour, cocoa powder, salt, baking soda, baking powder. Whisk together. I use the whisk to help break all the clumps and gives you a finely sifted mixture. Now, it’s time to blend both together. Slowly add the dry mixture to the wet mixture as you are mixing. Your dough will be thick and sticky. Lastly, stir in the chocolate chips. Chill for 2 hours. This is an important step to allow everything to absorb together. After chilling for 2 hours, heat your oven to 350F and line baking pan with parchment paper. In a small bowl, crush 1 cup of pretzels into pieces. Stir them into the batter. Take 1 tablespoon of cookie dough and wrap it around the caramels. (I cut my Werther’s Soft caramels in half) Roll dough into a ball and place on the baking sheet. Cook for 10 minutes. You don’t want to overcook these. They will come out super soft right out the oven. (They’ll keep shape but too soft to pick up) Let them set on the baking sheet for 5-10 minutes before placing them on a cooling rack. At this point, you should be able to pick them up with your hand or spatula and the cookie should stay together. Enjoy a few before sharing, then stash yourself some away for later. You’ll thank me later. 🙂 The dough can be stored in the freezer for up to 6 months and in the fridge for up to 3-5 days. (I did not experiment yet with adding the pretzels in and then freezing it to see how the pretzels hold up, but I’ll let you know soon. ) Fresh baked cookies can sit room temperature for up to 2 weeks. A soft rich chocolate cookie with chocolate chips and pretzel bits with a salted caramel filling. The greatest combination of sweet and salty in a cookie. Preheat oven to 350F. Line baking pan with parchment paper. Set aside. In a large bowl, cream butter and sugars together until fluffy. Add in eggs and vanilla and combine. In a separate bowl, whisk together flour, baking soda, baking powder, salt, and cocoa powder. Slowly add dry ingredients to wet until combined. Stir in chocolate chips and crushed pretzels. Chill dough for an hour or overnight for best results. Scoop 1 tablespoon of dough out. Take piece of caramel (I cut my caramel in half) and place it in the middle of dough and roll dough around caramel. Roll dough into ball and place on baking pan. Bake for 10-12 minutes. Allow to cool for 2-3 minutes on pan before transferring to cooling rack. Need more delicious recipes? Go here Feel like spicing up date night? Go here Visiting New Orleans? Go here Got the travel bug? Go here Starting a bucket list? Go here Feeling crafty? Go here Share with friends!
Chocolate Caramel Pretzel Cookies
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Chocolate Salted Caramel Pretzel Cookies
Ingredients
Instructions
Chocolate Caramel Pretzel Cookies
Prep Time 10 minutes
Cook Time 10 minutes
chill time 2 hours
Total Time 20 minutes
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