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Easy White Chocolate Caramel Pretzel Cookies

Easy White Chocolate Caramel Pretzel Cookies

Soft and chewy white chocolate caramel pretzel cookies with the perfect sweet-salty crunch and pockets of gooey caramel. No chilling required and ready in about half an hour.
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Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Servings: 24
Calories: 120kcal

Ingredients
 

Main Ingredients

  • 2.5 cups all-purpose flour
  • 1 teaspoon baking soda
  • 0.5 teaspoon baking powder
  • 0.75 teaspoon fine sea salt
  • 1 cup unsalted butter, softened about 2 sticks
  • 0.75 cup granulated sugar
  • 0.75 cup light brown sugar, packed
  • 2 large eggs room temperature if possible
  • 2 teaspoons vanilla extract
  • 1.5 cups white chocolate chips
  • 1 cup caramel bits or soft caramels chopped small
  • 1.5 cups mini pretzels, lightly crushed crush to pea-size pieces, not powder
  • 0.5 teaspoon flaky sea salt for topping, optional

Instructions

Preparation Steps

  • Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
  • In a medium bowl, whisk together flour, baking soda, baking powder, and fine sea salt until evenly combined.
  • In a large bowl, beat softened butter, granulated sugar, and brown sugar on medium speed until light and creamy, about 2 to 3 minutes.
  • Beat in eggs one at a time, then mix in vanilla extract until smooth, scraping the bowl as needed.
  • Add dry ingredients to the wet ingredients and mix on low just until a soft dough forms. Do not overmix.
  • Fold in white chocolate chips, caramel bits, and about 1.0 cup of the crushed pretzels, reserving the remaining pretzels for topping.
  • Scoop dough into 2.0 tablespoon portions and arrange 2.0 inches apart on the prepared sheets. Gently press a few extra pretzel pieces on top and sprinkle with a pinch of flaky sea salt if using.
  • Bake until edges are set and lightly golden but centers are still soft, about 10 to 12 minutes. Rotate pans halfway for even baking.
  • Cool on the sheet for 5 minutes to set, then transfer cookies to a wire rack to cool completely.
  • Optional: For extra gooey spots, press a few caramel bits into the tops right after baking, then let them melt slightly as the cookies cool.

Notes

For thicker cookies, chill portioned dough for 20 minutes before baking. Store in an airtight container at room temperature for up to 4 days or freeze scooped dough for up to 2 months; bake from frozen adding 1 to 2 minutes.