Homemade cookies are always a treat but these Caramel Filled Chocolate Chip Pretzel Cookies are on a whole different level. Salty and sweet with a caramel filled center, they are decadent and delicious!
Caramel Filled Chocolate Chip Pretzel Cookies are packed with salty pretzel pieces, sweet chocolate chips and soft gooey caramel. Sprinkle a little flaky sea salt on top if you want – they seriously rival the cookies at those fancy cookie shops but they won’t break the bank!
We don’t make a lot of cookies so when we do, they are usually something special. These do not disappoint!
Quick & Easy VIDEO : Making Caramel Stuffed Chocolate Chip Pretzel Cookies
How to make Caramel Filled Chocolate Chip Pretzel Cookies
The first time I made these cookies I took some to my friends and neighbors to taste test. This has become pretty common practice around here. Usually my testers offer their opinions, or what they might like better and then I take that info and make changes and try again. This time was different.
A week after the first run I was asked when I was going to make more of these cookies. Then I was asked if I had done this post yet because they were willing to make their own!
It turns out that these are a favorite of everyone that has tried them. To me, that makes this cookie pretty close to perfect!
Preheat the oven to 400 degrees F with the rack in the middle position. Spray 2-3 baking sheets with cooking spray or line with silicone baking mats. Set aside.
Cut the sticks of cold butter into small cubes. Place the butter cubes into the bowl of a stand mixer. Using the paddle attachment, beat the butter on medium-low speed until soft and creamy.
Add sugars to the bowl. Cream together for 1-2 minutes until well blended. Scrape the sides of the bowl occasionally.
Add eggs and vanilla extract and beat until they are incorporated into the mix. Scrape the bowl again.
In a small bowl combine the flour, baking powder, baking soda salt and cornstarch.
Reduce the speed of the mixer to low and slowly add the flour mixture into the mixing bowl. Continue adding until all of the flour has been worked in.
Coarsely chop the pretzels or break them up with your hands. Add the chocolate chips and pretzel pieces to the bowl.
Fold in the chocolate chips and pretzel pieces until they are evenly distributed throughout the cookie dough..
Using a medium sized cookie scoop or a spoon, make each cookie about 2 heaping tablespoons.
Push a caramel into the middle of each cookie and seal the caramel inside with dough. Form into a ball.
Place 8 cookie balls onto each baking sheet. Generously sprinkle with flaky sea salt if desired and bake for 10-12 minutes until cookies are golden brown. Cooking multiple baking sheets at once may take a little longer.
Remove from the oven and cool on the baking sheet for 5 minutes before removing to a wire cooling rack.
These can be cooled completely or served while still warm.
Store in a covered container or a zip top bag for up to 5 days. Enjoy!
Other Sweet Bites You May Like
Soft & Chewy Chocolate Chip M&M Cookies – deliciously crispy edges and chocolate in every bite!
Fudgy Salted Cookie Bars – a great balance of gooey chocolate and the perfect hint of flaky sea salt!
Butterscotch Ranger Cookies – a little bit of everything when you want something a little out of the ordinary.
Brown Sugar Candy – decadent and rich little bites of heaven.
Pizookie – warm, melty goodness!
Caramel Filled Chocolate Chip Pretzel Cookies
Ingredients
- 2 sticks butter (1 cup) cold, cut into small cubes
- 1/2 cup granulated sugar
- 1 cup brown sugar packed
- 2 large eggs
- 1 tsp vanilla extract
- 2 1/2 cups AP flour
- 1 tsp baking soda
- 1 tsp baking powder
- 1/2 tsp salt
- 1 tbsp cornstarch
- 1 1/2 cups chocolate chips
- 1 1/2 cups coarsely chopped pretzels
- 24 small soft caramels unwrapped
- coarse sea salt if desired
Instructions
- Preheat the oven to 400 degrees F with the rack in the middle position. Spray 2-3 baking sheets with cooking spray or line with silicone baking mats. Set aside.
- Place the butter cubes into the bowl of a stand mixer. Using the paddle attachment, beat the butter on medium-low speed until soft and creamy.
- Add sugars to the bowl. Cream together for 1-2 minutes until well blended.
- Add eggs and vanilla extract and beat until they are incorporated into the mix.
- In a small bowl combine the flour, baking powder, baking soda salt and cornstarch.
- Reduce the speed of the mixer to low and slowly add the flour mixture into the mixing bowl. Continue adding until all of the flour has been worked in.
- Fold in the chocolate chips and pretzel pieces until evenly distributed.
- Using a medium sized cookie scoop or a spoon, make each cookie about 2 heaping tablespoons.
- Push a caramel into the middle of each cookie and seal the caramel inside with dough. Form into a ball.
- Place 8 cookie balls onto each baking sheet. Generously sprinkle with flaky sea salt if desired and bake for 10-12 minutes until cookies are golden brown. Cooking multiple baking sheets at once may take a little longer.
- Remove from the oven and cool on the baking sheet for 5 minutes before removing to a wire cooling rack.
- Store in a covered container or a zip top bag for up to 5 days. Enjoy!
Nutrition *
* The information shown is an estimate provided by an online nutrition calculator.
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