You know you’ve found your true life match when you can share a bag of Chex Mix and not fight over who gets which pieces. I always skip the pretzels in Chex Mix and head straight for the pumpernickel chips. They are THE BEST. I feel lucky that my husband loves me enough to leave the pumpernickel chips to me and take the pretzels for himself. It’s not that I don’t like pretzels… there’s really nothing not to like about them, right? It’s just that they bore me so much, I’d rather not eat them. Pretzels do nothing to excite me. Of course, there is one giant UNLESS with that statement… Pretzels do nothing to excite me UNLESS they are covered in chocolate. Then they go from completely bland to the perfect combination of salty sweet heaven. Especially if that chocolate is dark. And especially especially if they are in cookies. Because you know, chocolate-covered pretzels in Chex Mix would be totally weird.
When I dreamt up these cookies, I knew I wanted to top them with chocolate-covered, sea salt-sprinkled pretzels. But then I decided to toss in some extra crumbled pretzels and chocolate, along with some caramel bits for what I consider the perfect salty and sweet cookie ever.
Chocolate-Covered Pretzel and Caramel Cookies (makes about 3 dozen cookies):
Print this recipe!
- 4 oz. melting chocolate (I used Ghirardelli Dark Melting Wafers)
- Sea salt for sprinkling
- 1 cup (2 sticks) butter, room temperature
- 3/4 cup granulated sugar
- 3/4 cup packed light brown sugar
- 2 large eggs
- 1 1/2 tsp vanilla extract
- 3 cups all-purpose flour
- 2 1/2 tsp baking powder
- 1/4 tsp salt
- 1 C crumbled pretzels, plus 36 whole mini pretzels
- 1/2 C mini chocolate chips
- 1/2 C caramel bits (I used the caramel bits from Kraft)
Pre-heat oven to 350 degrees
I was so, so psyched to have found these Ghirardelli Dark Melting Wafers at my grocery store. I absolutely hate melting chocolate chips and these wafers melted down so easily and were perfect for dipping. I mean, there’s even a picture of a chocolate-covered pretzel on the bag!
You should probably start by covering the pretzels in chocolate so they have time to harden… Even though it won’t take long!
In a double broiler (or a heat-proof bowl sitting over a pot of gently simmering water), melt the chocolate wafters. Stir with a wooden spoon to melt evenly.
Dunk whole pretzels into the chocolate and remove with a fork. Place on a parchment-lined baking sheet. Immediately sprinkle pretzels with sea salt and then allow chocolate to harden.
Now, let’s start making the cookies! In the bowl of a stand mixer (or a large bowl with a hand mixer), cream together the butter and sugars until light and fluffy. Add eggs and vanilla and beat until smooth.
In a separate medium bowl, whisk together flour, baking powder and salt.
With mixer on low, gradually beat in the flour mixture until just combined (taking care not to overmix). Then, gently stir in the crumbled pretzels, mini chocolate chips, and caramel bits.
Chill the dough in the fridge for 10-20 minutes to prevent spreading when baking.
On a parchment paper-lined baking sheet, drop the cookie dough by rounded tablespoon. I used a cookie scoop (which is one of my new favorite tools… Not sure why I haven’t always had one).
Bake cookies at 350 degrees for 10-12 minutes. Remove from oven and immediately press pretzel into cookie. Let cool for a few minutes on baking sheet before moving to wire rack to cool completely
I mean, these cookies are kind of absurd. They’re kind of like kitchen sink cookies, but all the fillings just went together so well.
Those little caramel bits? They are basically little balls of salty sweetness, so they played along really well with the pretzels.
So yeah, we should probably talk about those pretzels. ZOMG. I ate about 50 million of them on their own. And then another 20 million of them on the cookies. Yes, that means I ate approximately 70 million chocolate-covered pretzels and I feel no shame.
Yes, I also know that it was rather excessive to sprinkle sea salt on top of a pretzel, which is already fully loaded with salt. But I really felt like the pretzel needed that final sprinkle of salt over the chocolate. AND I WAS RIGHT.
Also, I want you to know that I really think the dark chocolate made these. Sure, you could try them with milk chocolate, but I don’t think you’ll be nearly as happy. Salt with a rich dark chocolate is just deep and complex and like nothing else on this Earth.
I sadly don’t have any of these Chocolate-Covered Pretzel and Caramel Cookies left and that’s making me so jealous of my past self right now. SO jealous. I at least need to whip up a batch of those pretzels again ASAP.
On a side note, please excuse any quirks you see in blog design in the coming days. WANM is FINALLY going through a much-needed redesign and will be launched (fingers crossed!) next week. I’m beyond excited about that, but since things like image size are changing (hooray!), things may look a little rough here. I think it will all be worth it in the end!
Are you a pretzel fan or really only when they’re covered in chocolate or filled with peanut butter?