Caramel Pretzel Cookies

Caramel Pretzel Cookies

from John
The ball is in your court @crumbl

🤣

Recipe ⬇️

Ingredients

• 1 stick (113g) softened unsalted butter
• 1/2 cup (100g) brown sugar
• 1/2 cup (100g) white sugar
• 1 egg + 1 egg yolk
• 1tsp or a little more! (2-3g) vanilla extract
• 1 1/2 cups (188g) flour
• 1/2 tsp (3g) baking soda
• A small pinch of baking powder
• 1/2 tsp salt (3g)
• Chocolate chips (eye-ball)
• crushed up thin pretzels (eye-ball)
• @werthers soft caramels

METHOD

1. Mix the softened butter and sugar first until sand-like consistency.
2. Add vanilla extract and eggs. Mix.
3. Mix the flour, baking soda, baking powder, and salt in a seperate bowl and then add in to the rest (I like to mix in 1/3 of the mixture at a time)
4. Add in your chocolate chips and pretzel pieces and mix.
5. Form the dough into taller, bigger balls (this gives you that thick, bakery-style look). Note: for the people who want exact measurements, they were about 150-160g each.
6. Fill the inside of the balls with 2-3 pieces of caramel, make sure that they are covered with the dough.
7. Top the cookies with some pretzels and chocolate chips and you can add in some chopped up caramel pieces if you’d like (I did).
8. Freeze the dough balls for around 20-30 minutes.
9. Bake at 350°F for 15 minutes or longer if needed. Note: they might need more than 15 minutes, so BAKE UNTIL GOLDEN BROWN.
10. Let cool on rack or cold plate.

Tip 1: if 15 minutes is over and the cookies aren’t golden brown, put them in for a little longer.
Tip 2: if they’re too tall, not baked enough or too “cake-like”, you can *slightly* bang them onto a counter into them when they come out of the oven. This will collapse the middle, creating the ripples you want.

#cookie #caramelpretzelcookie #foodasmr #cookierecipe #dessert

Ingredients

  • unsalted butter
    1 stick
  • brown sugar
    ½ c
  • white sugar
    ½ c
  • egg + 1 egg yolk
    1
  • vanilla extract
    1 tsp
  • flour
    1 ½ c
  • baking soda
    ½ tsp
  • A small pinch of baking powder
  • salt
    ½ tsp
  • Chocolate chips

    eye-ball

  • Crushed up thin pretzels

    eye-ball

  • Werther's soft caramels

Directions

METHOD

  1. 1

    Mix the softened butter and sugar first until sand-like consistency.

  2. 2

    Add vanilla extract and eggs. Mix.

  3. 3

    Mix the flour, baking soda, baking powder, and salt in a seperate bowl and then add in to the rest (I like to mix in 1/3 of the mixture at a time)

  4. 4

    Add in your chocolate chips and pretzel pieces and mix.

  5. 5

    Form the dough into taller, bigger balls (this gives you that thick, bakery-style look). For the people who want exact measurements, they were about 150-160g each.

  6. 6

    Fill the inside of the balls with 2-3 pieces of caramel, make sure that they are covered with the dough.

  7. 7

    Top the cookies with some pretzels and chocolate chips and you can add in some chopped up caramel pieces if you’d like (I did).

  8. 8

    Freeze the dough balls for around 20-30 minutes.

  9. 9

    Bake at 350°F for 15 minutes or longer if needed. They might need more than 15 minutes, so BAKE UNTIL GOLDEN BROWN.

  10. 10

    Let cool on rack or cold plate.

  11. 11

    Tip 1: if 15 minutes is over and the cookies aren’t golden brown, put them in for a little longer.

  12. 12

    Tip 2: if they’re too tall, not baked enough or too “cake-like”, you can slightly bang them onto a counter when they come out of the oven. This will collapse the middle, creating the ripples you want.

Caramel Pretzel Cookies

Caramel Pretzel Cookies

15 min

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About this Recipe

Craving that perfect balance of sweet and salty? These Caramel Pretzel Cookies are exactly what you need! Inspired by popular bakery treats, this recipe delivers thick, chewy cookies with a delightful crunch from pretzels and a gooey, molten caramel center. Forget the cookie run; you can recreate that bakery magic right in your own kitchen with these homemade sweet and salty cookies.

What makes these bakery-style Caramel Pretzel Cookies truly stand out is the hidden gem of a soft caramel inside each one. Encased within a rich, buttery cookie dough loaded with chocolate chips and crushed pretzels, every bite is an explosion of textures and flavors. We're talking golden-brown edges, a perfectly soft interior, and that irresistible sweet-and-salty combination that keeps you coming back for more of these chocolate pretzel caramel cookies.

Tips for Bakery-Style Perfection

  • Achieve the Perfect Texture: Don't be afraid to bake these gooey caramel cookies until they are truly golden brown. This ensures a beautifully baked exterior while keeping the inside delightfully soft. If your cookies come out a little too tall or cake-like, a gentle bang on the counter right after they emerge from the oven can help create those desired ripples and flatten them slightly.
  • The Caramel Secret: Using soft caramels like Werther's is key for that perfectly gooey, melted center. Make sure to fully encase the caramel pieces within the dough ball to prevent them from oozing out excessively during baking.

Delicious Variations & Serving Ideas

  • Chocolate Choices: Experiment with milk chocolate, dark chocolate, or even white chocolate chips to change up the flavor profile of your Caramel Pretzel Cookies.
  • Add Nuts: A handful of chopped pecans or walnuts would add another layer of crunch and flavor to your pretzel cookies.
  • Serving Suggestions: These cookies are phenomenal on their own, perhaps with a glass of cold milk. They also make a fantastic addition to any dessert platter or a delightful homemade gift for friends and family.

Frequently Asked Questions