Chocolate Caramel Pretzel Cookies

A lot of different things are happening with this cookie. We whip up a simple double chocolate cookie batter. That’s cool. We’ve done this before. We grab a caramel candy (not too hard, not to soft), cut it in half and shove in the middle of the dough, covering completely. We’re also using dark cocoa powder, because I can’t live without it. Lastly we reach for a petite pretzel…you know the ones, that you get from the lunch-bag pretzel bags…and you shove it on top of the cookie. Quick stint in the oven, a dusting of sea salt flakes and bam…you’ve made a delicious, gorgeous cookie that dazzles and it was so easy?!?! Right?!?!

I have seen this recipe about…on Pinterest, Half Baked Harvest had a similar cookie (it’s a skillet cookie…I die) but what really got me, was when Maria from Two Peas & Their Pod posted the recipe + photos of these cookies and I could think of nothing else (go look at her pictures right now — they’re gorg’). And so, here we are. I changed a couple of things from her recipe… First, I absolutely love the combination of oil and butter in a cookie, so I threw in some sunflower seed oil for half of the fat. Second, bread flour. Need I say more? I can’t live without it in a cookie. I also really like the way a solid pretzel looks thrown on top…so I highly recommend you troll the chip aisle for the small, mini lunchbox-size pretzels that come in the little lunchbox-size bags.

OK…I’m really encouraging you to make these. If you can’t be bothered with my bread flour/veggie oil shenanigans then head to Maria’s site for her version. End of story. These cookies are happening whether you like it or not.

Let’s get our bake on!

Chocolate Caramel Pretzel Cookies

Makes 2 Dozen Hella Big Cookies

INGREDIENTS

  • 1/2 cup unsalted butter, room temperature
  • ½ cup sunflower seed oil or other neutral oil
  • 1 cup granulated sugar
  • 1 cup brown sugar, packed
  • 2 large eggs, room temperature
  • 1 tablespoon real vanilla extract
  • 1 1/2 cups all-purpose flour
  • 1 cup bread flour
  • 3/4 cup unsweetened cocoa powder (I use the extra dark kind (LOVE))
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 teaspoon sea salt
  • 1 1/2 cup semi-sweet or dark chocolate chips
  • 12 caramel candy squares, cut in half (I use Kraft caramels)
  • 24 pretzels (the little ones)
  • Sea salt flakes, for sprinkling on cookies

INSTRUCTIONS

  1. Preheat your oven to 375 degrees F and place a rack in the top third of your oven. Cover a baking sheet with parchment paper.
  2. In an electric mixer fitted with the paddle attachment, add the butter, oil, granulated sugar and brown sugar and mix on medium until well blended and no butter chunks are visible. With the mixer on low, add in the eggs, one at a time, making sure they’re completely blended before adding the next. Lastly, add in the vanilla and mix for 1 more minute. Take the bowl out of the mixer and set aside.
  3. In a medium bowl, whisk together the all-purpose flour, bread flour, unsweetened cocoa powder, baking soda, baking powder and sea salt. Add to the butter mixture and mix until just barely blended. Fold in the chocolate chips. Gently roll two tablespoons of dough into a sphere. Press 1 caramel halve in the middle, taking care to make sure it is completely covered with dough. Place one petite pretzel on top of the dough, slightly pressing down to make it adhere to the dough. Place the dough balls on a baking sheet about 2-3 inches apart.
  4. Bake on the top rack of the oven for 10-11 minutes. Let cool on the baking sheet for 10 minutes before removing to a rack to finish cooling. I mean seriously, how good are these cookies?
  5. Be sure to tag @displacedhousewife #displacedhousewife so I can see your cookies!!

On My Mind

  • Seriously, the only thing on my mind is this. Please read it. I mean. I can’t. It’s too much. I’ll just be over here crying-laughing into my collagen peptide smoothie. You’re welcome.
  • Ummm…last episode of Big Little Lies is on Sunday. Who else is already sad?!?!
  • I hope you follow Maria from Two Peas & Their Pod. She is the sweetest and I love her recipes!!! Thank you Maria for an AMAZING cookie recipe!!! xoxo
  • Sending you all heaps of love and light!!!

R xo

11 Comments

  • Mary Ann | The Beach House Kitchen 2017/04/03 at 1:35 AM

    Oh, that melty caramel in the middle of that cookie! These look decadent Rebecca! I missed these on Maria’s blog! So glad you shared them!

    Reply
  • Karen @ Seasonal Cravings 2017/04/02 at 12:47 PM

    I’ve never used sunflower seed oil in a cookie but it sounds like a good idea. Love those cute little pretzels on top and we have them in our pantry now. Maybe this will be our Sunday afternoon activity!

    Reply
    • Rebecca Firth 2017/04/02 at 3:31 PM

      Hi Karen!! I loveee sunflower seed oil…it’s so neutral…you get the softened in texture without adding flavor. I love the Trader Joe’s one. You could also sub in another Oil if you don’t have the other handy. I hope you love them!! xox

      Reply
  • Laura | Tutti Dolci 2017/03/31 at 8:53 PM

    Gimme all the cookies! :) My Friday needs that stack!

    Reply
    • Rebecca Firth 2017/04/02 at 3:32 PM

      Always, right?!? Our cookie jar is empty this morning and it makes me veryyyy nervous!! xo

      Reply
  • amisha 2017/03/31 at 3:34 AM

    Gorgeous cookies! Love the caramelly center! anything with caramel and sea salt has to be amazing!!! And the pretzel makes for such a pretty looking cookie!

    Reply
    • Rebecca Firth 2017/04/02 at 3:34 PM

      I agree!! Anything salted with caramel and I’m on board!! xo

      Reply
  • Maria 2017/03/30 at 10:41 PM

    Glad you liked the cookies!! xo

    Reply
  • Josh 2017/03/30 at 10:31 PM

    This looks great!! I can’t wait to test the recipe.

    Reply

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