Chocolate Chip Pretzel Cookies
Soft and buttery Chocolate Chip Pretzel Cookies are stuffed with a gooey caramel center and loaded with chocolate chips and crunchy pretzels. You don't need to chill the dough and these are the perfect cookie all year round!
Servings: 20 cookies
Ingredients
- 2 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 3/4 cup butter salted
- 1/4 cup granulated sugar
- 1 1/4 cups brown sugar light or dark brown
- 2 whole eggs
- 1 1/2 teaspoons vanilla extract
- 1 cup semi-sweet chocolate chips
- 3/4 cup pretzels; roughly chopped plus more to top cookies
- 12 caramel candies cut in half
Instructions
- Preheat oven to 350 degrees F. Line a Baking sheet with parchment paper or coat with nonstick spray.
- In a medium mixing bowl, whisk together the flour, baking powder, and baking soda.
- In a large mixing bowl with an electric mixer, cream together the butter and sugars until light and fluffy. Be sure to scrape down the sides of the bowl with a rubber spatula. About 2-3 minutes.
- Add in eggs and vanilla extract and continue to beat just until incorporated.
- Slowly add in the dry ingredients and reduce the mixer speed. Beat together until combined and then add in the chocolate chips and pretzel pieces. Mix together until cookie dough has formed.
- Scoop the cookie dough into balls with a mini ice cream scoop (equivalent to 2 tablespoons). Stuff each cookie dough ball with half of a caramel candy and be sure to cover it with dough by rolling the cookie. Be sure the caramel candy is not visible- otherwise it will easily melt through.
- Top each cookie dough ball with a whole pretzel twist (optional). Then place the cookies on prepared baking sheets, be sure they are at least 2 inches apart. Bake for 9-11 minutes or until they are a light golden brown. Sprinkle with sea salt if desired. Let cool for a few minutes, then carefully transfer to a cooling wrack. The caramel inside will be very hot. Enjoy!
Notes
Recipe Notes:
- Place cookies in an airtight container or cover plate tightly with plastic wrap. Store at room temperature for up to 1 week.
- To freeze cookies, bake your cookies in smaller batches and freeze the remaining cookie dough. Freeze by placing the cookie dough balls on a baking sheet and flash freeze for 30 minutes or until hardened. Transfer the cookie dough balls to a large freezer bag or airtight container and store in the freezer for up to 6 months.
- You can use shape or size of pretzel. It doesn’t really matter since the pretzels will be chopped up and topping the cookie with a pretzel is optional. Pretzel sticks, pretzel crisps, or pretzel squares will all be great options as long as they are hard, crunchy, and salty.
- It’s important that your eggs and butter are at room temperature. They incorporate with the other ingredients so much better then when they are cold. This will also help your cookies stay tender and soft.
- If you are not able to find caramel candy for the filling, you can use Milk Duds, Rolos, mini Carmelo bars, and Dove chocolate and caramel candies.