Chocolate Caramel Pretzel Cookies
Chocolate cookie dough with pieces of pretzels and chocolate chips throughout.
Servings Prep Time
18cookies 20minutes
Cook Time
Servings Prep Time
18cookies 20minutes
Cook Time
  • 3/4cup Dutch-process cocoawe used King Arthur Flour’s Bensdorp Dutch-Process Cocoa
  • 2 1/2cups all purpose flour
  • 1 teaspoon sea salt
  • 1teaspoon baking soda
  • 2sticks salted butter
  • 1cup brown sugarpacked
  • 1cup granulated sugar
  • 2extra large eggs
  • 1 1/2teaspoons vanilla
  • 1cup chopped pretzelsnot too fine, this will create pretzel dust
  • 1cup semi-sweet chocolate chips
  • 9 Kraft Caramelsunwrapped and cut in half
  • extra sea saltoptional, for the top of the cookies (to taste)
  1. Preheat oven to 350 degrees F and line baking sheets with parchment paper.
  2. Whisk the cocoa, flour, sea salt and baking soda together in a medium size mixing bowl. Set aside.
  3. Using a stand or hand mixer, beat the butter and sugars together in a large mixing bowl. Beat until creamy. Add in the eggs one at a time, beating after each addition. Add in the vanilla and mix until just combined.
  4. Add the flour mixture to the wet mixture. Add it in gradually (we added it in five separate additions). Beating between additions. Beat until just combined each time.
  5. Gently fold in the chopped pretzels and chocolate chips.
  6. Roll the cookie dough into balls. The balls should be about 1 1/2 teaspoons of cookie dough. Place on baking sheet. Press half of a caramel into each ball. You will want the cookie dough completely covering the caramel.
  7. Optional: sprinkle the tops of the cookies with a little bit of sea salt.
  8. Bake cookies for 11-13 minutes. Remove from oven and let cool on the baking sheet for a few minutes. Transfer to a wire cookie rack to finish cooling.
Recipe Notes

We found that flattening the halves of the Kraft Caramels allowed for a more equal distribution of caramel. ┬áIf you don’t flatten them, there will be more caramel in the center of the cookies.