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Home » Baking » Caramel Filled Chocolate Chip Pretzel Cookies

Caramel Filled Chocolate Chip Pretzel Cookies

Baking· Sweet & Snacky

20 Oct

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!

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Finished picture of Caramel Filled Chocolate Chip Pretzel Cookies on a board and a plate with pretzels and caramels and chocolate chips.

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!

Picture of 2 sticks of butter cut into cubes on a cutting board with a knife.

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.

Picture of butter and brown sugar and white sugar in a mixing bowl with a paddle attachment.

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.

Pretzels and a knife on a cutting board in whole and chopped states. Bowl with chocolate chips.

Coarsely chop the pretzels or break them up with your hands. Add the chocolate chips and pretzel pieces to the bowl.

Mixed dough for Caramel Filled Chocolate Chip Pretzel Cookies.

Fold in the chocolate chips and pretzel pieces until they are evenly distributed throughout the cookie dough..

Cookie dough with a piece of caramel embedded in the center.

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.

Dough balls of Caramel Filled Chocolate Chip Pretzel Cookies before baking on a silicone baking sheet.
Individual dough ball of Caramel Filled Chocolate Chip Pretzel Cookies before baking on a silicone baking sheet with flaky sea salt on top.

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.

Baked Caramel Filled Chocolate Chip Pretzel Cookie up close.

Remove from the oven and cool on the baking sheet for 5 minutes before removing to a wire cooling rack.

Several baked Caramel Filled Chocolate Chip Pretzel Cookies up close on a wire cooling rack.

These can be cooled completely or served while still warm.

Several baked Caramel Filled Chocolate Chip Pretzel Cookies up close on a plate.

Store in a covered container or a zip top bag for up to 5 days. Enjoy!

Up close Caramel Filled Chocolate Chip Pretzel Cookie broken in half with caramel leaking out.

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

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!
Print Pin Rate
Prep Time: 15 minutes minutes
Cook Time: 10 minutes minutes
Total Time: 25 minutes minutes
Servings: 24 Cookies
Calories: 288kcal

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
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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 *

Calories: 288kcal | Carbohydrates: 42g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 37mg | Sodium: 268mg | Potassium: 99mg | Fiber: 1g | Sugar: 26g | Vitamin A: 263IU | Vitamin C: 0.1mg | Calcium: 47mg | Iron: 1mg
* The information shown is an estimate provided by an online nutrition calculator.
Have you tried this recipe? Post a pic and mention @TheRecipeBandit or tag #therecipebandit!
  • Michelle Mundy

    As a busy working mom with kids on the go, I know how important it is to be able to make simple and delicious meals using everyday ingredients. The recipes shared here are family friendly with easy to understand step by step instructions. Tried and true, from our family to yours. Welcome to The Recipe Bandit! Click here to read more about me.

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About Me

  • Michelle Mundy

    As a busy working mom with kids on the go, I know how important it is to be able to make simple and delicious meals using everyday ingredients. The recipes shared here are family friendly with easy to understand step by step instructions. Tried and true, from our family to yours. Welcome to The Recipe Bandit! Click here to read more about me.

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