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Salted Caramel Pretzel Cookies
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5 from 4 votes

Caramel Pretzel Cookies

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.
Course: Dessert
Cuisine: American
Servings: 36 cookies
Calories: 161kcal


  • 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


  • 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.


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