Caramel Pretzel Chocolate Chip Cookies are the ultimate salty sweet combo! Crushed pretzels, Caramel M&M’s and semi-sweet chocolate chips all nestled together in buttery cookie dough. Perfect variation on a classic chocolate chip cookie recipe!
Caramel Pretzel Chocolate Chip Cookies- The perfect salty sweet treat!
Every once in a while I just feel the need to switch up my regular, old chocolate chip cookies and get a little crazy.
This recipe is the perfect opportunity to do just that! No crazy ingredients or steps, no chilling, just plain good cookies with a little twist.
We haven’t even talked about how festive these cookies can be, too! Here, I picked up the Valentine’s Day bag of Caramel M&M’s. All those reds, whites and pinks! M&M’s always have coordinating holiday colors for nearly every holiday. Easter, 4th of July, Halloween, Christmas.. These will be your go-to cookie!
How to make Caramel Pretzel Chocolate Chip Cookies
First thing you’ll want to do is cream some butter and sugar until well combined. Add in a couple of eggs and vanilla.
Turn your mixer up as high as it will go and cream those eggs into the butter and sugar mixture. The mixture will become light in color and extremely fluffy.
Scrape down the sides of the bowl then add in the dry ingredients. The dry ingredients include flour, baking soda and salt. Mix until well combined.
Now it is time to release a little pent up anger. 😉 Let’s smash some pretzels! I used pretzel dipping sticks, which are thicker than a normal pretzel but not quite as thick as a pretzel rod. They are about 4 inches in length. I tossed my pretzels into a large zip top bag and let my rolling pin do the work.
If you only have the thin pretzel sticks, just break them into fourths.
Add the crushed pretzels, Caramel M&M’s, and some semi-sweet chocolate chips to the cookie dough. Fold the add-ins into the dough. I usually just ‘knead’ everything together by hand.
Scoop the dough into balls (about the size of a golf ball). Arrange on a cookie sheet, allowing room for slight spreading.
Bake at 350° for 9-11 minutes or until the tops are no longer glossy and the edges are just starting to brown.
Allow the cookies to cool on the pan for 5 minutes before transferring to a cooling rack.
How many Caramel Pretzel Chocolate Chip Cookies does this recipe make? Can I halve the recipe?
This recipe will make about 3 dozen 2 inch cookies. You are more than welcome to halve the recipe, halving the 3/4 measurements gets a little tricky though. You’ll want to measure out 1/4 cup + 1/8 cup to equal half of 3/4 cup. Same philosophy for 3/4 tsp= 1/4 tsp + 1/8 tsp.
How do you store chocolate chip cookies? How long will they keep for?
The best way to store your cookies is in an air tight container or zip top bag. They will stay fresh for up to 3 days. If you are planning on storing these and not eating them all straight out of the oven, it is important to not over bake them! Or they will get hard and not delicious.
Caramel Pretzel Chocolate Chip Cookie recipe ingredients
Here’s what you need to make these Caramel Pretzel Chocolate Chip Cookies:
–1 cup butter, softened
–3/4 cup granulated sugar
–1 cup brown sugar
–2 eggs
–1 tsp vanilla
–2 3/4 cups flour
–3/4 tsp salt
–3/4 tsp baking soda
–1 cup crushed pretzels
–1 10 oz bag Caramel M&M’s
–3/4 cup semi-sweet chocolate chips
Caramel Pretzel Chocolate Chip Cookies
Caramel Pretzel Chocolate Chip Cookies are the ultimate salty sweet combo! Crushed pretzels, Caramel M&M’s and semi-sweet chocolate chips all nestled together in buttery cookie dough. Perfect variation on a classic chocolate chip cookie recipe!
Course: Cookies, Dessert
Cuisine: American
Keyword: caramel pretzel chocolate chip cookies
Servings: 13
Calories: 424 kcal
Ingredients
- 1 cup butter
- 3/4 cup granulated sugar
- 1 cup brown sugar
- 2 eggs
- 1 tsp vanilla
- 2 3/4 cups flour
- 3/4 tsp salt
- 3/4 tsp baking soda
- 1 cup crushed pretzels
- 1 10 oz bag Caramel M&M’s
- 3/4 cup semi-sweet chocolate chips
Instructions
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Preheat the oven to 350°.
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Cream together the butter, both sugars, eggs and vanilla.
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In a separate bowl, sift together the flour, salt and baking soda.
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Mix the dry ingredients with the creamed mixture. Mix well.
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Fold the crushed pretzels, Caramel M&M’s and chocolate chips into the cookie cough.
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Scoop onto an ungreased cookie sheet.
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Bake at 350° for 9-11 minutes or until the tops are no longer glossy.
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Cool on the pan. Store in an airtight container for up to 3 days.
Nutrition Facts
Caramel Pretzel Chocolate Chip Cookies
Amount Per Serving
Calories 424 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 11g 55%
Cholesterol 63mg 21%
Sodium 425mg 18%
Potassium 131mg 4%
Total Carbohydrates 58g 19%
Dietary Fiber 1g 4%
Sugars 32g
Protein 5g 10%
Vitamin A 9.6%
Calcium 3.4%
Iron 13.6%
* Percent Daily Values are based on a 2000 calorie diet.
Step-by-Step Directions for making Caramel Pretzel Chocolate Chip Cookies
- Preheat the oven to 350°.
- Cream together the butter, both sugars, eggs and vanilla.
- In a separate bowl, sift together the flour, salt and baking soda.
- Mix the dry ingredients with the creamed mixture. Mix well.
- Fold the crushed pretzels, Caramel M&M’s and chocolate chips into the cookie cough.
- Scoop onto an ungreased cookie sheet.
- Bake at 350° for 9-11 minutes or until the tops are no longer glossy.
- Cool on the pan. Store in an airtight container for up to 3 days.
How do you soften butter?
I like to soften butter by using the defrost function on my microwave. If you need the full 1/2 cup cube of butter, you can leave it in the paper wrapper, otherwise, place the amount of butter you need in a glass or porcelain bowl. I use the lowest defrost setting on my microwave and just let it run for 20 seconds. Check the butter and see how soft it is by pressing it with a rubber scraper. If it is still not soft to the touch, meaning it doesn’t indent when you press into it, let it warm for another 5-10 seconds. Watch it closely! Butter softens very quickly.
Can you freeze Thumbprint Cookies?
Yes, you can freeze Jam Thumbprint Cookies in an airtight container for up to 1 month. Make sure you first let them sit on the countertop for 2-3 hours before stacking them in the airtight container, so that the jam has enough time to set. Store each layer with a piece of parchment paper in between so that the cookies will not stick together and maintain their prettiness when defrosted.
