Last Updated on December 2, 2025 by Michelle Mundy
Caramel Filled Chocolate Chip Pretzel Cookies are salty and sweet with a caramel filled center. Decadent and delicious!
Caramel Filled Chocolate Chip Pretzel Cookies are packed full of 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!
What You’ll Need to make Caramel Stuffed Chocolate Chip Pretzel Cookies
- Butter – We use regular salted butter, but unsalted butter may also be used. The butter needs to be cold.
- Sugar – Regular, white granulated sugar.
- Brown Sugar – Packed. We use light brown sugar. You can also use dark brown sugar for a deeper, richer flavor.
- Eggs – We use eggs at room temperature for fluffier cookies. We use large eggs, any color, white or brown.
- Vanilla Extract – Adds flavor and enhances other flavors. Also contributes to making the cookies moist.
- Flour – We prefer to use all purpose flour for best results.
- Pantry Staples – Baking soda, baking powder, salt, cornstarch.
- Chocolate Chips – We prefer semisweet or milk chocolate chips to balance the sweetness of the dough.
- Pretzels – Any type of salted pretzels, coarsely chopped.
- Caramels – Prepackaged, unwrapped soft caramels, or Homemade Soft Caramels.
- Coarse Sea Salt – The perfect finish to these cookies.
Quick & Easy VIDEO: Making Caramel Stuffed Chocolate Chip Pretzel Cookies
How to make Caramel Filled Chocolate Chip Pretzel Cookies
These cookies were an instant hit with our tasting tribe, a group of trusted friends and neighbors that offer their opinions and suggestions whenever we make something new.
They loved them just the way they were and they didn’t even want anything changed. 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 the cookie balls with flaky sea salt if desired.
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 cookies can be cooled completely or they can be served while they are 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 to create something a little out of the ordinary.
Old Fashioned Brown Sugar Candy – A modern version of an old fashioned classic. Decadent and rich!
Rolo Turtles – These little bites of sweet and salty with a pecan half on top are perfection in one bite.
Caramel Filled Chocolate Chip Pretzel Cookies
Ingredients
Method
- 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
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