Caramel-Stuffed Chocolate Chip Pretzel Cookies

A chewy, yet crisp around the edges, chocolate chip cookie packed with the crunch of salty pretzels and stuffed with a sweet chewy caramel in these Caramel-Stuffed Chocolate Chip Pretzel Cookies for a sweet and salty combo that is literally life-changing!

Rated ‘P’ for Perfection

These Caramel-Stuffed Chocolate Chip Pretzel Cookies define cookie perfection in my book, for sure! Chewy, yet crisp around the edges, packed with the crunch of salty pretzels the richness of chocolate chips and stuffed with a sweet chewy caramel, they’re a sweet and salty cookie combo that is literally life-changing!

Sweet and Salty Magic

I adore a sweet and salty dessert. My Salted Pretzel Peanut Butter Chip Bars that are the ultimate gooey, crunchy, sweet and salty bar, my Kitchen Sink Cookies, with their salty bits of pretzel and potato chips, and my Salted Dulce de Leche Brownies with a generous sprinkling of sea salt are just some of my faves.

Well, lately, I’ve been going a little caramel crazy and loving every gooey, chewy bite! I’m a huge fan of chewy candies like caramels, so when I saw they were on sale at the store a few weeks ago, I STOCKED up! I could eat a whole bag by themselves, but warming them inside a sweet and salty chocolate chip cookie sounded way more exciting! And let me tell you, it is!

After I devoured my first one, I took a moment to thank myself for creating these crazy delicious creations by eating another one! I’ll be baking and eating them again and again and again!

Ingredients and Supplies

(see recipe card at the bottom of this post for measurements and details. To learn more about specific baking ingredients and how they function in baking recipes, reference my Complete Guide to Baking Ingredients)

Ingredients:

• Unsalted butter (softened): provides moisture, and richness. It also helps create tenderness and contributes to the chewy texture. If you use salted butter, you might consider using less salt in the recipe as it will affect the sweetness of the cookie.
• Granulated sugar: sweetens, but also contributes to the crispness on the outside of the cookies.
• Light brown sugar: adds moisture and chewiness thanks to the molasses content, plus a richer, deeper sweetness. You can use dark brown sugar instead, but the flavor will be a bit richer.
• Pure vanilla extract: flavor enhancer that helps balance the sweetness, rounds out flavors and deepens the chocolate taste.
• Large eggs: help bind all the ingredients, adds moisture, and helps with structure.
• All-purpose flour: provides structure and body to the cookies.
• Baking soda: the leavening agent that reacts to the acid in the brown sugar to help the cookies rise a bit.
• Whole mini pretzels: add a delicious crunch and a hint of salt to complement the sweetness of the chocolate and the caramel.
• Semi-sweet chocolate chips: add that classic sweet, melty burst of chocolate in every bite.
• Individual wrapped caramels (unwrapped): add that gooey, caramel center that contrasts with the salty pretzels and makes these cookies so irresistible.

Supplies:

• Cookie sheets
• Parchment paper
• Electric mixer

How to Make Caramel-Stuffed Chocolate Chip Pretzel Cookies

• Preheat oven to 375°F. Line cookie sheets with parchment paper and set aside.
• In the bowl of an electric mixer, beat the butter and sugars until smooth.
• Beat in the vanilla and eggs until well combined.

• Add the flour and baking soda and mix until just combined.
• Mix in the whole pretzels on low speed until evenly crushed throughout the dough.

• Stir in the chocolate chips.
• Take heaping tablespoonfuls of dough and slightly flatten in the palm of your hand.
• Place a caramel in the center of the dough and wrap the dough around it being sure to seal the dough completely.

• Place dough sealed side down on prepared baking sheets.

• Garnish with a few more chocolate chips and crushed pretzel pieced, if desired!

• Bake for 12-14 minutes or until cookies are starting to brown and crisp around the edges. Let cool on cookie sheets for at least 10 minutes.

Storage

Store cookies in an airtight container at room temperature. The caramel should stay soft for 3-4 days.

To freeze baked cookies: Let them cool completely, then flash freeze on a baking sheet before transferring to a freezer-safe container or freezer-safe bag to freeze for up to 3 months. Defrost at room temperature, uncovered, for about 15-20 minutes.

To freeze the cookie dough, prepare and stuff each cookie with caramel as directed, making sure the caramel is completely enclosed. Place the dough balls on a parchment-lined baking sheet and freeze until firm, about 1–2 hours. Transfer to a freezer-safe bag or airtight container and freeze for up to 3 months. When ready to enjoy, bake straight from frozen at 375°F, adding 2–3 minutes to the baking time if needed. No thawing necessary!

If you make my Caramel-Stuffed Chocolate Chip Pretzel Cookies, be sure to snap a picture and share it with me on Instagram @thebakermama so I can see. If you’re on Facebook, be sure to join my Friends of The BakerMama group to connect and share all the fun and yummy recipes of mine that you make! 😍 I just love seeing how inspired and creative y’all get with the ideas I share. Enjoy!

xoxo,

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