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Soft Chocolate Caramel Pretzel Cookies
Prep Time
15 mins
Cook Time
12 mins
Total Time
27 mins
These Chocolate Caramel Pretzel Cookies are super soft and chewy. Crunchy pretzels, gooey caramels and tenderly melting chocolate inside.
Servings: 12 Cookies
Author: Sabine Venier
  • 1/2 cup butter
  • 1/2 cup brown sugar
  • 1/8 cup granulated white sugar
  • 1 vanilla bean substitute with 1 tsp vanilla extract
  • 1 egg
  • 1 3/4 cup all-purpose flour
  • 1/2 tsp baking powder
  • 1/3 tsp salt
  • 1.5 oz white chocolate
  • 1 oz milk chocolate
  • 2.75 oz caramels
  • 1.5 oz salted pretzels
  1. Preheat oven to 350°F (175°C).
  2. Microwave butter until 2/3 melted. Then stir until it's completely liquid. (Please also read the instructions above and follow my advice step by step.)
  3. Combine flour, baking powder, and salt in a small bowl and set aside.
  4. Chop chocolates, caramels, and pretzels and set aside.
  5. Stir butter and both sugars with a handheld mixer or a stand mixer with a paddle attachment for about 1 minute just until well combined.
  6. Add egg and vanilla* and mix for about 30 seconds just until combined.
  7. Add flour mixture and mix again just until combined. Don't overmix at any step or your cookies will dry out.
  8. Add chopped chocolates, caramels, and pretzels and work it into the cookie dough with a spatula.
  9. Roll 12 equal sized balls out of the dough and place them onto a parchment paper layered baking sheet and bake them for about 11-12 minutes.
  10. Take your cookies out of the oven when they have just lost their shiny surface and look pale and puffed. Let cool for about 5 minutes until they get firm enough to move them, then transfer to a cooling rack and let cool completely or enjoy them still warm.
  11. These Chocolate Caramel Pretzel Cookies will stay fresh in an airtight container for up to 4 days.

*First, cut off the straight end of the vanilla bean. Then place the tip of your sharp knife below the curled end and cut the vanilla bean through the middle of the bean lengthwise. Although you don't need to cut it all the way through, it's ok when you do so. Then open the vanilla bean and scrape out the flavorful seeds with the back of your knife. Just use the seeds.