Happy Cookie Friday! Today I got another little taste explosion for your tastebuds: Salted Caramel Pretzel Chocolate Chip Cookies. Yeah, the name is quite long, but you have to give all the important information if you want to promote delicious cookies like these here. I want you to start drooling when reading the name of the cookies :P

I have been using this sweet ‘n’ salty combination in quite many bakes lately. Why? Because it is sooooo good! Somehow flaky sea salt sprinkled on top of chocolate cookies makes everything more delicious. Dunno why – maybe because several taste receptors are addressed at the same time? Maybe it’s just a coincidence and chocolate and salt complement each other well… who knows and who cares? It is delicious and that’s all that counts ;)
The dough for these cookies is based on one of my “basic” cookie recipes I use for many different cookies. With this dough, you get nice chunky cookies that are crispy on the outside and still soft inside when baked. To get those perfect cookies the dough has to chill in the fridge for several hours or better overnight. This way the flour absorbs the moisture of the other ingredients and the butter in the dough cools down well. Both ensure getting the perfect texture for cookies like these…

You can adapt this basic dough recipe with many add-ons. I used salted pretzels, chocolate, and caramel pieces but you can basically use anything else you like. Some chopped nuts or dried fruits, different kinds of chocolate or chopped up chocolate candy bars… whatever you like. Just make sure it’s not too much. If you add too much caramel, for example, you will change the texture of the cookies and most likely end up with cookies that spread like crazy when baked. That never looks nice ;P
The add-ons here are well balanced and the combination of chocolate, caramel, and salted pretzels is just delicious. Maybe you should get the ingredients ready now and start making the dough so you can enjoy them ASAP ;))
INGREDIENTS / ZUTATEN
1/2 cup (120g) butter
4.3 oz. (120g) brown sugar
1 medium egg
1/2 tsp. vanilla extract
1 2/3 cups (210g) all-purpose flour
1/2 tsp. baking powder
1/8 tsp. baking soda
1/2 tsp. salt
2.8 oz. (80g) semi-sweet chocolate chips
2.1 oz. (60g) soft caramels, chopped
1.4 oz. (40g) salted pretzels, crushed (plus more for decorations)
flaky sea salt
120g Butter
120g brauner Zucker
1 Ei (M)
1/2 TL Vanille Extrakt
210g Mehl (Type 550)
1/2 TL Backpulver
1/8 TL Natron
1/2 TL Salz
80g Zartbitter-Schokodrops
60g Sahnekaramellbonbon, gehackt
40g kleine Salzbrezeln (plus ein paar für die Dekoration)
Meersalzflocken

DIRECTIONS / ZUBEREITUNG
2. Add the butter and sugar to a large bowl and mix until light and fluffy – it takes about 3-4 minutes. Add the egg and vanilla extract and mix until well combined. Mix the flour with baking powder, baking soda, and salt and add to the bowl – mix until just combined. You should still see some flour here and there. Add the chocolate chips. chopped caramels, and salted pretzel pieces and fold in. Divide the dough into 8-9 portions and press them roughly together but do not shape them into balls. Place on a board, cover and place in the fridge overnight.
2. Preheat the oven to 375°F (190°C). Line a baking sheet with baking parchment. Place the dough portions on the prepared baking sheet with enough space in between, press a whole salted pretzel into the dough and sprinkle with some flaky sea salt. Bake for 15-17 minutes until golden brown on the sides but not too dark on top. Take out of the oven and pull the cookies with the baking parchment onto your working surface too cool down several minutes, then transfer to a wire rack and let cool down completely. In case some of the caramel on the bottom of the cookie is sticking to the baking parchment just let them sit longer so it can harden again.
2. Die Butter mit dem Zucker in eine große Schüssel geben und alles hell und luftig aufschlagen – etwa 3-4 Minuten. Das Ei und den Vanille Extrakt dazugeben und gut unterrühren. Das Mehl mit Backpulver, Natron und Salz vermischen und zur Schüssel dazugeben – hier nur kurz verrühren, man sollte noch ein paar Mehlreste sehen können. Die Schokoladendrops, gehackten Karamellbonbons und die zerbrochenen Salzbrezeln unterheben. Den Teig in 8-9 Portionen aufteilen und etwas zusammenpressen, aber nicht zu Kugeln formen. Die Teigportionen auf ein Blech setzen, abdecken und über Nacht in den Kühlschrank stellen.
2. Den Ofen auf 190°C (375°F) vorheizen. Ein Backblech mit Backpapier auslegen. Die Teigportionen mit genügend Abstand zueinander auf das Blech setzen, jeweils eine Salzbrezel in den Teig drücken und mit ein paar Meersalzflocken bestreuen. Für 15-17 Minuten backen, bis die Cookies an den Rändern goldbraun geworden sind. Aus dem Ofen holen, mit dem Backpapier vom Blech ziehen und kurz auf der Arbeitsfläche abkühlen lassen, dann auf einem Kuchengitter komplett auskühlen lassen. Sollte auf der Unterseite irgendwo ein “Karamell-Leck” sein, einfach etas länger auf dem Backpapier abkühlen lassen, bis sich das Karamell wieder verfestigt hat.

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Here is a version of the recipe you can print easily.
Print
Salted Caramel Pretzel Chocolate Chip Cookies
- Prep Time: 00:15
- Cook Time: 00:17
- Total Time: 09:00
- Yield: 9
- Category: Cookies
- Cuisine: American
Description
Delicious chunky chocolate chip cookies with a good amount of caramel and salted pretzels… great combination!
Ingredients
Instructions
Notes
Enjoy baking!
Keywords: cookies, chocolate chip, salted pretzels, caramel