Salted Caramel Pretzel Cookies
Salted Caramel Pretzel Cookies
Ingredients
- 1 stick unsalted butter, softened, 113g
- 1/2 cup brown sugar, 100g
- 1/2 cup white sugar, 100g
- 1 egg
- 1 egg yolk
- 1 teaspoon vanilla extract, or a little more, 2-3g
- 1 1/2 cups all-purpose flour, 188g
- 1/2 teaspoon baking soda, 3g
- small pinch baking powder
- 1/2 teaspoon salt, 3g
- as needed chocolate chips
- as needed thin pretzels, crushed
- as needed Werther's soft caramels, unwrapped
Instructions
- 1
In a large mixing bowl, combine the softened unsalted butter, brown sugar, and white sugar. Mix with an electric mixer until it reaches a sand-like consistency.
⏱️ 3 min
- 2
Add the vanilla extract, the whole egg, and the egg yolk to the butter and sugar mixture. Mix thoroughly with the electric mixer until well combined.
⏱️ 2 min
- 3
In a separate medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.
⏱️ 2 min
- 4
Gradually add the dry ingredient mixture into the wet mixture. You can add it in 1/3 increments, mixing until just combined after each addition, or add it all at once as shown in some demonstrations. Finish mixing with a spatula to ensure everything is incorporated without overmixing.
⏱️ 3 min
- 5
Fold in a generous amount of chocolate chips and crushed thin pretzels into the dough using a spatula until they are evenly distributed.
⏱️ 3 min
- 6
Form the dough into taller, larger balls to achieve a thick, bakery-style cookie. Each dough ball should weigh approximately 150-160g for precise measurements.
⏱️ 5 min
- 7
Take 2-3 unwrapped Werther's soft caramels and place them into the center of each dough ball. Ensure the caramel pieces are completely covered by the dough, reshaping the balls as needed.
⏱️ 4 min
- 8
Place the caramel-filled dough balls on a baking sheet lined with parchment paper. Top each cookie with additional crushed pretzels and chocolate chips. Optionally, add some chopped caramel pieces on top for extra flavor and texture.
⏱️ 3 min
- 9
Freeze the prepared dough balls on the baking sheet for approximately 20-30 minutes. This helps them hold their shape and prevents excessive spreading during baking.
⏱️ 30 min
- 10
Preheat your oven to 350°F (175°C) while the dough balls are freezing.
⏱️ 5 min•🌡️ 350
- 11
Bake the frozen dough balls in the preheated oven at 350°F (175°C) for 15 minutes. Continue baking for a few more minutes if needed, until the cookies are golden brown around the edges and set in the center.
⏱️ 15 min•🌡️ 350
- 12
Once out of the oven, if the cookies appear too tall, not baked enough, or too 'cake-like', you can *slightly* bang the baking sheet onto a counter. This will help collapse the middle and create the desired ripples for a bakery-style cookie.
⏱️ 1 min
- 13
Immediately after baking, sprinkle a small amount of salt over the warm cookies.
⏱️ 1 min
- 14
Allow the cookies to cool completely on a wire rack or a cold plate before serving. This allows them to set and the caramel to firm up slightly.
⏱️ 10 min
Kitchen Tools
Nutrition Facts (per serving)
Salted Caramel Pretzel Cookies
- 1 stick unsalted butter, softened, 113g
- 1/2 cup brown sugar, 100g
- 1/2 cup white sugar, 100g
- 1 egg
- 1 egg yolk
- 1 teaspoon vanilla extract, or a little more, 2-3g
- 1 1/2 cups all-purpose flour, 188g
- 1/2 teaspoon baking soda, 3g
- small pinch baking powder
- 1/2 teaspoon salt, 3g
- as needed chocolate chips
- as needed thin pretzels, crushed
- as needed Werther's soft caramels, unwrapped
Instructions
- 1
In a large mixing bowl, combine the softened unsalted butter, brown sugar, and white sugar. Mix with an electric mixer until it reaches a sand-like consistency.
⏱️ 3 min - 2
Add the vanilla extract, the whole egg, and the egg yolk to the butter and sugar mixture. Mix thoroughly with the electric mixer until well combined.
⏱️ 2 min - 3
In a separate medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt.
⏱️ 2 min - 4
Gradually add the dry ingredient mixture into the wet mixture. You can add it in 1/3 increments, mixing until just combined after each addition, or add it all at once as shown in some demonstrations. Finish mixing with a spatula to ensure everything is incorporated without overmixing.
⏱️ 3 min - 5
Fold in a generous amount of chocolate chips and crushed thin pretzels into the dough using a spatula until they are evenly distributed.
⏱️ 3 min - 6
Form the dough into taller, larger balls to achieve a thick, bakery-style cookie. Each dough ball should weigh approximately 150-160g for precise measurements.
⏱️ 5 min - 7
Take 2-3 unwrapped Werther's soft caramels and place them into the center of each dough ball. Ensure the caramel pieces are completely covered by the dough, reshaping the balls as needed.
⏱️ 4 min - 8
Place the caramel-filled dough balls on a baking sheet lined with parchment paper. Top each cookie with additional crushed pretzels and chocolate chips. Optionally, add some chopped caramel pieces on top for extra flavor and texture.
⏱️ 3 min - 9
Freeze the prepared dough balls on the baking sheet for approximately 20-30 minutes. This helps them hold their shape and prevents excessive spreading during baking.
⏱️ 30 min - 10
Preheat your oven to 350°F (175°C) while the dough balls are freezing.
⏱️ 5 min•🌡️ 350 - 11
Bake the frozen dough balls in the preheated oven at 350°F (175°C) for 15 minutes. Continue baking for a few more minutes if needed, until the cookies are golden brown around the edges and set in the center.
⏱️ 15 min•🌡️ 350 - 12
Once out of the oven, if the cookies appear too tall, not baked enough, or too 'cake-like', you can *slightly* bang the baking sheet onto a counter. This will help collapse the middle and create the desired ripples for a bakery-style cookie.
⏱️ 1 min - 13
Immediately after baking, sprinkle a small amount of salt over the warm cookies.
⏱️ 1 min - 14
Allow the cookies to cool completely on a wire rack or a cold plate before serving. This allows them to set and the caramel to firm up slightly.
⏱️ 10 min