These caramel stuffed pretzel chocolate chip cookies are too good not to make. They really are the king of the biscuit tin. Chocolate chip cookies stuffed with creamy caramel and topped with salted pretzels. What’s not to love?
Taking a chocolate chip cookie and stuffing it with deliciousness is kinda one of my favourite things! Just take a look in the archives:
- Nutella Melting Middle Cookies
- Mars Bar Stuffed Cookies
- Peanut Butter Stuffed Chocolate Cookies
- Oreo Cookie Bombs
I mean, what’s better than taking an already mouthwatering cookie and filling it with something to make it extra special? That’s where these caramel stuffed pretzel chocolate chip cookies come in, they’re sweet, they’re salty, they’re crispy and chewy at the same time. They’re everything you want and more! Just don’t make the same mistake I did and fill them with Werther’s Originals. Those babies do not like melting, the first incarnation of these cookies were not good. I still ate them, but you know…
I really think the little chunks of crushed pretzel in the dough makes these cookies extra, extra special. The added crunch and little salty morsels elevate them to godlike status, the cookies of the gods. That has a nice ring to it, screw your Ambrosia, caramel stuffed pretzel chocolate chip cookies are where it’s at!
As with most of my cookie dough, this can be frozen for baking at a later date. Just make your cookies up to the end of step 3 but don’t press the pretzel into the top of your cookies. Place your balls of dough on a lined baking sheet and freeze for 1 hour. You can then transfer them to a freezer bag and freeze for up to 3 months. Bake from frozen but make sure to add an extra 2-3 minutes to your cooking timePrint
- 350g plain flour
- 1 1/2tsp baking powder
- 1/2tsp baking soda
- 1tsp sea salt
- 225g butter
- 100g caster sugar
- 300g light brown sugar
- 2 large, free range eggs
- 1tsp vanilla extract
- 250g chocolate chunks
- 100g chopped pretzels (plus extra whole pretzels to decorate)
- 15 caramel sweets, chopped in half
Preheat oven to 175C . Line a large baking sheet with baking paper.
In the bowl of an electric mixer, cream butter and both sugars together for around 5 minutes. Add the eggs, one at a time followed by the vanilla and mix until fully incorporated. Turn the mixer to its lowest setting and add the flour, baking powder, soda and salt, mix until combined then stir through the chocolate chips and pretzels by hand.
Using around 2 tablespoons of dough roll the cookies into balls. Press a caramel piece into the middle of each ball and make sure it’s fully covered by the dough. Place on your prepared baking sheet leaving about 2 inches between each cookie. Gently press a pretzel on top of each cookie and sprinkle with a little extra salt.
Bake cookies for 12-14 minutes or until the edges are slightly golden brown. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes before transferring to a wire cooling rack.
Keep your cookies in an airtight tin for up to 5 days, if they last that long.