These cookies were the brain child of my daughter. I often ask my family for cookie ideas and a few weeks ago she suggested these. She had never had this combination in a cookie but just thought it would be delicious. She wasn’t wrong.
A couple of tips. Kraft makes Caramel Bits. If you are able to find them, use them. Normally my Target carries them but they didn’t have them in stock and I didn’t want to wait to order them online, so I bought the caramel squares. These have to be unwrapped and cut into pieces. Using these doesn’t affect the taste, but it does affect the time it will take you to make these. These cookies are totally worth it, but if you can find the bits, use them. Also, I used mini pretzels and broke them into pieces, but you can use whatever size pretzel you have, just don’t break them up too much that they turn into a powder. You want decent sized pieces to give these cookies a nice crunch.
One last note. The caramel oozes out of these and they become sort of a free form cookie. They will all look different depending on the caramel and pretzel pieces in each cookie. And although they may not be the prettiest most uniform cookies, it will not matter because I promise you they will all be eaten in record time!! Enjoy!!
Chocolate Pretzel Caramel Cookies
- 2 1/4 cups flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 sticks butter, softened
- 1 cup granulated sugar
- 1 cup packed brown sugar
- 2 large eggs, beaten
- 1 tablespoon vanilla
- 1/2 cup unsweetened cocoa
- 1, 11 ounce package of caramel bits or caramel squares cut into small pieces
- 1 & 1/2 cups of smashed pretzel pieces
What to do…
- Preheat oven to 375 degrees Fahrenheit.
- In a bowl stir together flour, salt, and baking soda, set aside.
- In the bowl of a stand mixer, or a large bowl if using a hand mixer, combine butter and both sugars.
- Add in beaten eggs, vanilla and cocoa.
- Gradually stir flour mixture into butter mixture and mix until combined.
- By hand stir in caramel bits and pretzels.
- Drop dough by rounded tablespoonfuls (I use a small cookie scoop) onto parchment paper lined baking sheets.
- Bake 10 minutes.
- Allow cookies to cool on the baking sheet for a few minutes. Then transfer cookies to a wire rack to cool completely.