White chocolate chunks, caramel bits and pretzels join together to create these chewy, sweet and salty White Chocolate Pretzel Cookies. Sure to be a family favorite!
Lately, I have had a huge sweet and salty craving. Sea Salt Caramels. Chocolate Covered Pretzels. Sea Salt Caramel Popcorn. And these White Chocolate Pretzel Cookies. They are LOADED with the sweet goodness of white chocolate chunks and caramel; along with all the salty crunch of crushed pretzels.
Have I got a cookie for you today! You all know how I love cookies. Nothing tastes better with a glass of milk than a cookie (or two!). And these cookies turned out even better than I expected. So let’s talk about what makes them so awesome.
Number One: They are Chewy. Crispy cookies are good. Pillowy cake cookies are tasty too. But chewy cookies are the BOMB! This White Chocolate Pretzel Cookie dough has twice the amount of brown sugar compared to white sugar, which means your cookies are going to be nice and chewy. All this extra brown sugar also means your cookies are going to have that awesome butterscotch-caramel flavor. MMMMmmmm! And as long as we are on the topic of flavor, let’s move onto the second reason you are going to love these cookies.
Number Two: Caramel. Yes, the brown sugar gives your cookie dough some great caramel flavor, but I wanted these cookies to have real caramel stirred in. That means caramel bits! Have you seen these on the shelf at your grocery store? Usually they are either in the baking aisle, near the chocolate chips or they are in the bagged candy section next to the bags of wrapped caramels. Kraft makes them and they are little round bits of caramel. They are GREAT for making caramel apples (no unwrapping required), perfect for making caramel sauce and a fabulous stir-in for cookies. They melt into the dough, just enough to create delightful little chewy, gooey pockets. Be sure to look for them next time you are shopping!
Number Three: White chocolate. These cookies have chunks of white chocolate in them. You can use white chocolate chips if you want, but I liked the idea of chopping up white chocolate into random-sized pieces, so you get big bites and little bits in every cookie. Plus all these random chocolate chunks make your cookies look more interesting and unique. Use good quality chocolate for this, because as always, good ingredients=good flavor. I used a couple bars of Lindt White Chocolate and then coarsely chopped it with a knife.
Number Four: Pretzels. Here’s where the salty factor comes in. You can use either the little pretzel sticks or the traditional twists here. Just put them in a food storage bag and crush them with your hands until they are coarsely broken. Again, randomness is good.
You mix these four things, along with a few other pantry ingredients, all together in a bowl and you will be rewarded with these White Chocolate Pretzel Cookies that are sure to tame any sweet and salty craving you might have. Happy Baking!
Tips and Tricks for Your Best Baking:
- Use good quality ingredients, especially the chocolate and butter.
- Be sure your butter is softened. If you soften the butter in the microwave and it gets melty, go ahead and mix up the dough, then put the dough in the refrigerator for 15 minutes before baking.
- When adding the flour mixture, mix the dough just until combined. Over mixed dough=tough cookies.
- You can make the dough up to 3 days in advance and keep it covered in the refrigerator. Take it out and let it warm up for 30 minutes before baking.
- Store your cookies in an airtight container for up to a week; if you want to keep them longer, put them in freezer bag and freeze up to 3 months.
Yields 3 dozen cookies
1 hrPrep Time
1 hrTotal Time
- 1 cup butter, softened
- 1 cup brown sugar
- 1/2 cup sugar
- 2 eggs
- 1 teaspoon vanilla
- 2 1/4 cups flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 2 (4.4-oz) white chocolate bars, coarsely chopped
- 1 cup coarsely crushed pretzels
- 1/2 cup caramel bits
- Heat oven to 350 degrees F. Line baking pans with parchment paper; set aside.
- In large bowl, beat butter, brown sugar and sugar on medium speed until creamy. Add eggs and vanilla; mix until blended.
- In medium bowl, stir together flour, salt and baking soda; gradually add to butter mixture, beating just until blended.
- Stir in chopped white chocolate, crushed pretzels and caramel bits. Chill dough 30 minutes.
- Drop rounded, heaping tablespoonfuls of dough onto prepared pans, spacing 2 inches apart.
- Bake at 350 degrees F. for 9-11 minutes, until golden brown. Cool 2 minutes on pan; remove from pan and place on cooling racks to cool completely. Makes 36 cookies.