Name: Recipe "Chocolate Salted Caramel Pretzel Cookies"
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Ingredients: 2.5 cup all-purpose flour; 0.75 cup Dutch process cocoa; 1 tsp baking soda; 0.5 tsp sea salt; 1 cup unsalted butter (room temperature); 1 cup granulated sugar; 1 cup packed brown sugar; 2 large eggs; 1.5 tsp vanilla extract; 1 cup chopped pretzels; 1 cup semi-sweet chocolate chips; 20 caramel candy squares (cut in half); sea salt (for sprinkling)

Continue the meal with Chocolate Turtle Cookies or Chocolate Chip Salted Caramel Cookie Bars.

I’ve been getting so many comments on my Salted Caramel Pretzel Chocolate Chip Cookies that I decided to create a chocolate version. These chocolate salted caramel pretzel cookies swap the vanilla dough for a rich cocoa base, but keep the gooey caramel center and salty pretzel crunch. They might even be better than the original.

Why You’ll Love These Sweet and Salty Cookies

Fudgy chocolate cookie meets soft caramel and crunchy pretzels for a three-in-one texture experience.
No dough chilling required, so you can have warm cookies in under 30 minutes.
A sprinkle of sea salt on top makes every bite a perfect balance of sweet and salty.

Key Ingredients for the Best Salted Caramel Cookies

Dutch process cocoa: Its alkalized flavor gives a deeper, smoother chocolate taste and darker color. If you swap in natural cocoa, the cookies will be less rich and may spread more.
Caramel squares: Use soft, chewy caramels (like Kraft) wrapped inside each cookie. Chop larger pretzels into small pieces so they distribute evenly without poking through the dough.

Kitchen Tools You’ll Need

Electric mixer (hand or stand) for creaming butter and sugar
Baking sheet
Parchment paper or silicone baking mat
Wire cooling rack

Tips for Perfect Chocolate Pretzel Cookies

Wrap the caramel tightly in the dough. If any caramel peeks out while baking, it can burn or turn into a sticky puddle on the pan. Use room temperature butter and eggs so the dough creams evenly and spreads consistently. Pull the cookies from the oven when the edges are set but the centers still look slightly underdone; they’ll continue to firm up on the hot baking sheet.

Swap the semi-sweet chips for dark chocolate chunks or white chocolate chips to change the flavor profile. For a saltier crunch, substitute crushed potato chips for half the pretzels. If you like nuts, add toasted pecans or walnuts along with the pretzels. For a gluten-free version, use a 1:1 gluten-free flour blend in place of all-purpose flour.

How to Serve Chocolate Salted Caramel Pretzel Cookies

Serve these cookies warm with a cold glass of milk for a classic pairing. For extra indulgence, sandwich a scoop of vanilla ice cream between two cookies for an ice cream sandwich. They also go well with a cup of strong coffee or espresso.

How to Store Baked Chocolate Cookies

Keep baked cookies in an airtight container at room temperature for up to 5 days. Layer them with parchment paper to prevent sticking. The caramel will stay soft and the pretzels will remain crunchy for a day or two, though they may soften slightly over time.

To freeze unbaked dough, form the balls (with caramel inside) and place them on a lined tray. Freeze until solid, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding 2-3 minutes to the bake time. Baked cookies can also be frozen for up to 2 months in an airtight container; thaw at room temperature before serving.

Best Ways to Reheat for a Fresh Taste

To refresh baked cookies, warm them in a 300°F oven for 5 minutes or microwave for 10-15 seconds. This softens the caramel and makes the cookies taste freshly baked. Avoid overheating, which can melt the caramel completely.

Frequently Asked Questions About These Cookies

Do I have to use Dutch process cocoa?

It’s preferred for its deep color and mellow flavor. You can substitute natural cocoa powder, but the cookies will be less dark and may spread a bit more because of the difference in acidity.

Can I skip the caramel center?

Yes, you can make plain chocolate pretzel cookies by omitting the caramel. The dough itself is already rich and flavorful with chocolate chips and pretzels.

How do I keep the pretzels crunchy in the cookies?

Store the baked cookies in an airtight container and eat them within a day or two. The pretzels will soften over time as they absorb moisture from the dough and caramel.

Can I use gluten-free flour?

A 1:1 gluten-free baking blend should work. Note that the texture may be slightly more crumbly, and the cookies may spread more. Chill the dough for 30 minutes if needed.

Recipe

Chocolate Salted Caramel Pretzel Cookies

Chocolate cookies with a gooey caramel center, pretzel pieces, and a sprinkling of sea salt. These cookies are sweet and salty perfection! Have a glass of milk close by:

mediumVegetarian

15 min

Prep Time

10 min

Cook Time

25 min

Total Time

Servings

Dessert

Course

American

Cuisine

264 kcal

Calories

Ingredients

Servings

2.5 cup all-purpose flour
0.75 cup Dutch process cocoa
1 tsp baking soda
0.5 tsp sea salt
1 cup unsalted butter, room temperature
1 cup granulated sugar
1 cup packed brown sugar

2 large eggs
1.5 tsp vanilla extract
1 cup chopped pretzels
1 cup semi-sweet chocolate chips
20 caramel candy squares, cut in half
sea salt, for sprinkling

Instructions

1
Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or Silpat baking mat or parchment paper. Set aside.
2
In a medium bowl, whisk together flour, cocoa, baking soda, and sea salt.
3
With a mixer, cream butter and sugars together until smooth. Add in eggs, one at a time. Next, add in vanilla extract and mix until combined.

4
Gradually add flour mixture and beat until just combined. Stir in the pretzel pieces and chocolate chips.
5
Form the cookie dough into balls, about 2 tablespoons of dough. Place a caramel piece in the center of the dough ball, making sure the cookie dough completely covers the caramel. This will prevent the caramel from oozing out in the oven. Place on prepared baking sheet, about 2 inches apart. Sprinkle cookies with sea salt.
6
Bake cookies for 10 minutes. Remove from oven and let cookies cool on the baking sheet for 2-3 minutes. Transfer to a wire cooling rack and cool completely.

Nutrition (per serving)

264kcal

Calorie breakdown

Protein6%17 kcal

Fat33%93 kcal

Carbohydrates61%169 kcal

How this was calculated — 13 of 13 ingredients matched

all-purpose flourFlour, wheat, all-purpose, enriched, bleached2196 kcal

Dutch process cocoaCocoa, dry powder, unsweetened410 kcal

baking sodaLeavening agents, baking soda0 kcal

sea saltSalt, table0 kcal

unsalted butterButter, salted1721 kcal

granulated sugarSugars, granulated924 kcal

packed brown sugarSugars, brown912 kcal

large eggsEgg, whole, raw, fresh3 kcal

vanilla extractVanilla extract22 kcal

chopped pretzelsPretzels, soft811 kcal

semi-sweet chocolate chipsChocolate, dark, 60-69% cacao solids1390 kcal

caramel candy squaresCandies, TWIZZLERS Strawberry Twists Candy70 kcal

sea saltSalt, table0 kcal

Serving size ≈ 63 g · 32 servings

Nutrition information is automatically calculated from USDA FoodData Central, so should only be used as an approximation. Actual values may vary depending on the ingredients, brands, and preparation methods used.

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Keyword: caramel, Chocolate, dessert, nutFree, Oven Baked, sweet and salty, vegetarian

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