Can I freeze the cookie dough balls before baking?

Yes, you can freeze the cookie dough balls for this recipe. Make sure to store them in an airtight container or freezer bag to prevent freezer burn. When you’re ready to bake, simply place the frozen dough balls on a baking sheet and add a couple of extra minutes to the baking time. Freezing the dough helps preserve freshness and lets you enjoy freshly baked cookies anytime.

What type of caramel works best for chocolate chip caramel pretzel cookies?

Soft caramels such as Kraft or Werther’s are ideal for this recipe. They melt evenly while baking, creating gooey pockets inside the cookies. Hard caramels are not recommended as they won’t soften properly during baking. You can also use caramel bits designed for baking to keep the texture consistent.

Can I make these cookies gluten-free by using almond flour?

Almond flour hasn’t been tested with this recipe, but you can try substituting it 1:1 for the all-purpose flour. Keep in mind that almond flour lacks gluten, so the texture will be different and the cookies might be softer or more crumbly. For best results, you might want to use a gluten-free flour blend that includes binding agents.

What can I substitute for pretzels if I don’t like salty snacks in my cookies?

If pretzels aren’t your preference, you can swap them with chopped nuts or potato chips to keep a similar salty crunch. If you want to skip the salty element altogether, simply add an extra half cup of chocolate chips or even some white chocolate chunks for more sweetness-focused flavor.

Why does the recipe include cornstarch, and can I leave it out?

Cornstarch is added to make the cookies softer and more tender by limiting gluten formation. If you don’t have cornstarch, you can leave it out and replace it with an extra tablespoon of flour. The cookies will still turn out delicious, but they might be slightly less soft and a bit chewier.

Chocolate Chip Caramel Pretzel Cookies Recipe With Salted Flavor

Ingredients

– 1 cup cold unsalted butter (two sticks)

– 1 cup packed brown sugar

– 1/2 cup white sugar

– 2 large eggs

– 1 teaspoon vanilla extract

– 2 1/2 cups all-purpose flour (add 1 tablespoon more if dough is too sticky or cookies come out flat)

– 1 tablespoon cornstarch

– 1 teaspoon baking soda

– 1 teaspoon baking powder

– 1/2 teaspoon salt

– 1 1/2 cups milk chocolate chips

– 1 1/2 cups chopped pretzels

– 15 soft caramels, cut in half

– 1 tablespoon coarse sea salt

– 1 cup unsalted butter

– 2 large eggs

– 2.5 cups all-purpose flour

– 1.5 cups pretzels

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Instructions

1-Preheat the oven: Set to 400°F (204°C). Line baking sheets with parchment or silicone mats. High heat gives golden bottoms fast.

2-Prep the butter: Slice the cold butter into a large bowl. Beat until smooth, about 1 minute.

3-Add sugars: Mix in 1 cup packed brown sugar and 1/2 cup white sugar. Beat 1-2 minutes till creamy.

4-Incorporate wet: Add 2 large eggs and 1 tsp vanilla. Mix just until combined.

5-Dry ingredients: Add 2 1/2 cups flour, 1 tbsp cornstarch, 1 tsp baking soda, 1 tsp baking powder, 1/2 tsp salt. Mix low speed till dough forms.

6-Fold mix-ins: Gently stir in 1 1/2 cups milk chocolate chips and 1 1/2 cups chopped pretzels.

7-Portion dough: Scoop 2 heaping tbsp portions. Flatten slightly, add half soft caramel in center, roll around to seal.

8-Arrange: Place 9 per sheet, spaced apart.

9-Bake: 8-12 minutes (about 10) till tops and bottoms golden.

10-Finish: Sprinkle 1 tbsp coarse sea salt right away. Rest on pan 5 minutes, then wire rack. Enjoy warm!

Notes

🧊 Use cold butter to keep cookies thick and prevent spreading.
🌽 Cornstarch helps keep cookies soft but can be substituted with an extra tablespoon of flour if desired.
🥨 Pretzels can be replaced with potato chips or nuts for similar sweet-and-salty flavor, or add extra chocolate chips.

Author: Brandi Oshea
Prep Time: 15 minutes
Baking Time: 10 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American
Diet: Vegetarian

Nutrition

Serving Size: 1 cookie
Calories: 220 kcal
Sugar: 18 g
Sodium: 150 mg
Fat: 12 g
Saturated Fat: 7 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 26 g
Fiber: 1 g
Protein: 2 g
Cholesterol: 20 mg