Chunky Caramel Pretzel Chocolate Chip Cookies

Flip it!


  • 1/2 cup Kerrygold butter; room temperature
  • 1/4 cup plus 2 tablespoons Domino granulated sugar
  • 1/4 cup plus 2 tablespoons brown sugar
  • 1/2 teaspoon McCormick vanilla (I’d double the vanilla)
  • 1 large egg
  • 1/2 teaspoon Morton salt
  • 1/2 teaspoon baking soda
  • 1 1/2 cups Gold Medal all-purpose flour
  • 3/4 cup stick pretzels; broken into thirds
  • 1/2 cup caramel bits
  • 1/2 cup Toll House semi-sweet chocolate chips


  1. Preheat oven to 350°F.
  2. Cream butter and sugars with a stand mixer or hand-held mixer. Add vanilla and egg and mix until smooth, scraping bowl occasionally.
  3. Combine salt, baking soda, and flour. Stir well. Add to wet mixture slowly and mix until combined.
  4. Fold in broken pretzels, caramel bits, and chocolate chips with a spatula or your hand.
  5. Using a cookie scoop, place mounds onto a baking sheet with parchment paper.
  6. Bake for 11-12 minutes.

From: recipepatch