Easy White Chocolate Caramel Pretzel Cookies
Chewy, sweet-and-salty cookies loaded with creamy white chocolate, gooey caramel, and crunchy pretzels—no chill time needed and ready in under 30 minutes.
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Servings:
Calories: 120kcal
Ingredients
Main Ingredients
- 0.5 cup unsalted butter softened
- 0.5 cup light brown sugar packed
- 0.25 cup granulated sugar
- 1 large egg at room temperature
- 1 tsp vanilla extract
- 1.5 cup all-purpose flour spooned and leveled
- 0.5 tsp baking soda
- 0.5 tsp fine sea salt
- 1.25 cup white chocolate chips
- 1.25 cup pretzels coarsely crushed
- 0.75 cup caramel bits or soft caramels chopped
- 0.25 tsp flaky sea salt optional, for finishing
Instructions
Preparation Steps
- Preheat oven to 350°F. Line 2 baking sheets with parchment paper.
- In a large bowl, beat softened butter, brown sugar, and granulated sugar until light and creamy, about 2 minutes.
- Beat in the egg and vanilla until smooth, scraping the bowl as needed.
- In a separate bowl, whisk flour, baking soda, and fine sea salt. Add dry ingredients to the wet and mix just until combined.
- Fold in white chocolate chips, crushed pretzels, and caramel bits until evenly distributed.
- Scoop dough into 1.5 tbsp mounds and place 2 inches apart on prepared sheets.
- Bake 10 to 12 minutes, until edges are set and centers look slightly soft. If desired, press a few extra chips or pretzel pieces on top and sprinkle with flaky sea salt.
- Cool on the sheet for 5 minutes, then transfer to a rack to cool completely. Use parchment to prevent caramel from sticking.
Notes
Tip: If any caramel melts out, gently nudge warm edges back with a spoon. Store cookies airtight at room temperature for up to 4 days or freeze dough balls for up to 2 months.