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Salted Pretzel Caramel Crunch Cookies

These Salted Pretzel Caramel Crunch Cookies perfectly balance sweet, salty, and crunchy in a soft, buttery cookie loaded with caramel, pretzels, and chocolate chips.
Prep Time15 minutes
Cook Time12 minutes
Total Time27 minutes
Course: Dessert
Cuisine: American
Keyword: Cookies, Crunchy, Easy, Sweet and Salty
Servings: 24 servings

Ingredients

  • 1 cup unsalted butter softened
  • 1 cup brown sugar packed
  • 1/2 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 3 cups all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup caramel bits
  • 1 cup crushed salted pretzels
  • 1/2 cup chocolate chips
  • sea salt for sprinkling

Instructions

  • In a large bowl, use an electric mixer to cream together 1 cup softened unsalted butter, 1 cup packed brown sugar, and 1/2 cup granulated sugar until the mixture is light and fluffy, about 2-3 minutes.
  • Beat in 2 large eggs, one at a time, ensuring each is fully incorporated. Follow with 1 teaspoon vanilla extract.
  • In a separate bowl, whisk together 3 cups all-purpose flour, 1 teaspoon baking soda, and 1/2 teaspoon salt.
  • Gradually add the dry ingredients to the wet mixture, mixing on low speed or folding gently with a spatula until just combined.
  • Gently fold in 1 cup caramel bits, 1 cup crushed salted pretzels, and 1/2 cup chocolate chips.
  • Preheat your oven to 350°F (175°C). Line baking sheets with parchment paper or silicone mats. Using a cookie scoop or spoon, drop rounded tablespoons of dough onto the sheets, spacing them about 2 inches apart.
  • Bake for 10-12 minutes or until the edges are golden and the centers look set but still soft. Remove from oven and immediately sprinkle the tops with a pinch of sea salt. Let cookies cool on the baking sheet for 5 minutes before transferring to a cooling rack.

Equipment

  • Mixing Bowls
  • Electric Mixer or Stand Mixer
  • Measuring cups and spoons
  • Baking Sheets
  • Parchment paper or silicone baking mats
  • Cooling Rack
  • Spatula or Wooden Spoon
  • Cookie scoop or spoon

Notes

  • Prepare dough up to 3 days in advance; store refrigerated and bring to room temperature before baking.
  • Freeze dough balls for up to 3 months and add extra baking time when baking from frozen.
  • Use unsalted butter for better control of salt level in cookies.
  • Do not overmix dough to keep cookies tender and chewy.
  • Reheat baked cookies in a 300°F oven for 5 minutes to refresh crunch.