Caramel Pretzel Cookies

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Caramel Pretzel Cookies are soft chewy cookies stuffed with gooey caramel and loaded with lots of salty, crunchy pretzels. This is a glorious combination of sweet, salty with contrasting textures.

Caramel Pretzel Cookies

I have to give my husband credit for these amazing cookies. A couple of weeks ago, he was picking up groceries at the store and he brought home some bakery cookies.

Now, if you’ve ever lived the life of a food blogger, especially a food blogger who is obsessed with desserts, you will know that there is never a shortage of baked goods around the house.

We are constantly up over our ears in cake, cookies, muffins, cheesecake, and brownies.

Why did my husband bring home cookies from the grocery? Especially since, in my not-so-humble opinion, most grocery stores tend to have sub-par cookies.

He brought them home because these cookies weren’t just the average chocolate chip cookie, there were Caramel Pretzel Cookies. Just the name sounds pretty amazing, right?

Salted Caramel Pretzel Cookies

Caramel Pretzel Cookies

The cookies he brought home were good, but truly not amazing. However, I was convinced that these flavors could be made into one awesome cookie.

I started with my favorite cookie base. I added crushed pretzels and stuffed each ball of dough with a Rolo.

And then I waited for the cookie dough to chill, my least favorite part of cookie baking, but arguably the most important.

Caramel Cookies with Salty Pretzels

Salted Caramel Pretzel Cookies

When these cookies finally came out of the oven, they were the softest, most fantastically gooey, caramelly, cookies with a fabulous salty crunch for contrast.

I don’t know if those descriptors are all real words, but that was a sentence from my heart. These are awesome cookies!

Caramel Stuffed Pretzel Cookies
  1. Cream butter and sugars together in a large bowl. Beat in egg and vanilla.
  2. In a separate bowl combine flour, cornstarch, baking soda, and salt. Add to butter mixture.
  3. Stir until combined. Stir in crushed pretzels. Using about a tablespoon of dough, roll each ball around a Rolo, completely sealing the candy inside the dough
  4. Chill the cookie dough balls for at least 2 hrs or up to a couple of days if you don’t want to eat them right away.
  5. Preheat oven to 350 and grease cookie sheet. Bake for 8-11 minutes until edges are lightly brown. Do not over-bake. The centers may still look doughy.
  6. Allow to cool on the cookie sheet for 5 minutes and then cool completely on wire rack.
Caramel Pretzel Cookies

If you want to read some tips on how to make soft, puffy cookies, start by reading my post on the best ever chocolate chip cookies.

The basic recipe is very similar to these cookies. I also recommend eating these cookies within 24 hours of baking them, or else the pretzels become slightly stale.

They are still great on later days, but they are the best while the pretzel still have their crunch. Nothing else too complicated. Happy Baking!!

Salted Caramel Pretzel Cookies

Caramel Pretzel Cookies

5 from 3 votes
Soft and chewy cookies stuffed with gooey caramel and loaded with lots of salty, crunchy pretzels. This is a glorious combination of sweet, salty with contrasting textures.
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Course: Dessert
Cuisine: American
Servings: 36 cookies

Ingredients 

  • 1 1/2 cups butter softened
  • 1 cup white sugar
  • 1 cup packed brown sugar
  • 2 eggs room temperature
  • 1 T vanilla
  • 4 cups all purpose flour
  • 2 T cornstarch
  • 2 tsp baking soda
  • 1 tsp salt
  • 3 cups crushed pretzels
  • 36 Rolo candies

Instructions

  • Cream butter and sugars together in a large bolwl. Beat in egg and vanilla.
  • In a separate bowl combine flour, cornstarch, baking soda and salt. Add to butter mixture.
  • Stir until combined. Stir in crushed pretzels. Using a couple of tablespoon of dough, roll each ball around a Rolo, completely sealing the candy inside the dough
  • Chill the cookie dough balls for at least 2 hrs or up to a couple of days if you don't want to eat them right away.
  • Preheat oven to 350 and grease cookie sheet. Bake for 8-11 minutes until edges are lightly brown. Do not over-bake. The centers may still look doughy.
  • Allow to cool on the cookie sheet for 5 minutes and then cool completely on wire rack.

Nutrition

Calories: 161kcal · Carbohydrates: 32g · Protein: 3g · Fat: 2g · Saturated Fat: 1g · Trans Fat: 1g · Cholesterol: 11mg · Sodium: 237mg · Potassium: 61mg · Fiber: 1g · Sugar: 16g · Vitamin A: 37IU · Vitamin C: 1mg · Calcium: 30mg · Iron: 1mg
Tried this recipe?Mention @chocolatewithgrace or tag #chocolatewithgrace!

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{originally published 8/11/14 – recipe notes and photos updated 2/16/21}

Salted Caramel Pretzel Cupcakes

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Andes Mint Cookies

Andes Mint Cookies. Soft baked and spread with mints. They're amazing straight from the oven.

And for another great sweet and salty treat, try these Snack Lover’s Rice Krispie Treats by Glorious Treats

Caramel Stuffed Pretzel Cookies

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  1. Ashlyn @ Belle of the Kitchen says

    These look amazingly good! I love the combination of salty and sweet. And your husband’s choice of frozen yogurt sounds just like my husband’s! My husband usually gets some off the wall flavor and tops it with gummy worms/bears and lots of sprinkles. Men, go figure. 😉

  2. Mary Frances says

    Oh my lanta, Rolos and pretzels? You hit this one out of the park! Yeah, I know how you feel, whenever anyone buys desserts from the store, I’m like, but what about the dozens of cookies and cupcakes on the counter?? 😉 You two make an awesome pair (I’ve never understood the gummy bears on ice cream thang though …) and I’m so glad you remade this! These cookies look amazing!

  3. Renel says

    5 stars
    FYI- I just made these, followed your recipe exactly and came out with double the amount- 6 dozen! Maybe yous are really huge, but I rolled mine around the Rolo to about the size of a golf ball.

  4. Vicki says

    I’m curious how you refrigerate after rolling the dough around the rollos? I would think you would refrigerate the dough then put around the rolos, so do you put them on a cookie sheet and refrigerate for 2 hours? I’m a bit confused. I’m in the middle of making these now, I’m sure they will be great!

  5. Marianne Griffin says

    Hi – I made these today and must have done something wrong. I followed the recipe to a tee but had so much dough that I could have made 6 dozen cookies or more! The dough was so dry that it took almost 2 tbsp. to cover the Rolo. I’m baking them tomorrow so I don’t know yet how they’ll turn out once they’re baked.

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