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Chocolate-Covered Pretzel and Caramel Cookies

Even if you're not the biggest pretzel fan (raises hand), you will absolutely love these Chocolate-Covered Pretzel Cookies with Caramel! Packed with chocolate, pretzels, and caramel bits, these cookies are fully loaded.
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Course: Dessert
Cuisine: American
Keyword: caramel, cookies, pretzels
Prep Time: 25 minutes
Cook Time: 10 minutes
Dough Chill Time: 20 minutes
Total Time: 35 minutes
Makes: 3 dozen cookies
Author: Sues

Ingredients

  • 4 oz. milk or dark melting chocolate (I used Ghirardelli Dark Melting Wafers)
  • 36 whole mini pretzels, plus 1 cup crumbled pretzels
  • Sea salt, for sprinkling
  • 1 cup (2 sticks) unsalted butter, room temperature
  • ¾ cup granulated sugar
  • ¾ cup packed light brown sugar
  • 2 large eggs
  • 1 ½ tsp vanilla extract
  • 3 cups all-purpose flour
  • 2 ½ tsp baking powder
  • ¼ tsp salt
  • ½ cup mini chocolate chips
  • ½ cup caramel bits (I used Kraft Caramel Bits)

Instructions

  • Pre-heat oven to 350 degrees and line two baking sheets with parchment paper.
  • In a double broiler (or a heat-proof bowl sitting over a pot of gently simmering water), melt chocolate wafters. Stir with a wooden spoon to melt evenly.
  • Dunk whole mini pretzels into the chocolate and remove with a fork. Place on prepared baking sheet. Immediately sprinkle pretzels with sea salt and then allow chocolate to harden.
  • In the bowl of a stand mixer (or a large bowl with a hand mixer), cream together 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 over-mix). Then, gently stir in the crumbled pretzels, mini chocolate chips, and caramel bits.
  • Chill the dough in the fridge for about 20 minutes to prevent spreading when baking.
  • On second prepared baking sheet, drop the cookie dough by rounded tablespoon. Bake cookies for 10-12 minutes, until just turning golden at edges. Remove from oven and immediately press chocolate-covered pretzel into cookie. Let cool for a few minutes on baking sheet before moving to wire rack to cool completely
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