These Brown Butter Caramel Pretzel Chocolate Cookies combine the rich nutty flavor of brown butter with gooey caramel, crunchy pretzels, and melted chocolate. The result? A perfectly balanced sweet and salty cookie with incredible texture. Every bite offers a delightful mix of chewy centers and crispy edges, making these cookies utterly addictive. The use of brown butter elevates the flavor profile, while the pretzel and caramel add texture and depth. A sprinkling of sea salt at the end takes these cookies to the next level.
Why You’ll Love This: You’ll love these cookies for their complex yet balanced flavor profile—sweet, salty, and rich all at once. The brown butter gives the cookies a deep, toasty flavor, while the pretzels add crunch and the caramel melts into pockets of sweetness. The semi-sweet chocolate provides just the right amount of indulgence without being overpowering. They’re a perfect treat for any time you want something both comforting and gourmet.
Perfect Occasion: These cookies are perfect for any occasion—from holiday cookie swaps and weekend baking projects to a simple treat with a cup of coffee or tea. Their unique mix of flavors and textures makes them an ideal option when you want to impress guests or simply indulge in a sweet and salty snack.
Decoration Tips: For an extra special touch, top each cookie with an additional pretzel piece or a sprinkle of chopped chocolate right after baking. Drizzle some melted caramel or chocolate over the cooled cookies for a more elegant look. You can also finish with a sprinkle of flaky sea salt to enhance the sweet and salty contrast.
Ingredients:
- 113 g (8 tbsp) unsalted butter
- 100 g (½ cup) dark brown sugar
- 50 g (¼ cup) granulated sugar
- 1 egg, room temperature
- ½ tsp vanilla extract
- 160 g (1 ⅓ cups) all-purpose flour
- ¾ tsp baking powder
- ¼ tsp baking soda
- ½ tsp salt
- 130 g (¾ cup) semi-sweet chocolate, chopped or chips
- ½ cup chopped pretzels
- Caramel chews, as needed (chopped)
- Extra pretzels and chocolate for topping
- Sea salt for sprinkling (optional)
Instructions:
- Brown the Butter: In a small saucepan, melt the butter over medium heat. Continue cooking, stirring frequently, until the butter turns amber in color and brown specks appear at the bottom. This usually takes about 5-7 minutes. Be careful not to burn it.
- Cool the Butter: Transfer the brown butter to a medium mixing bowl and place it in the freezer for 5 minutes to cool. Ensure you have at least 90 g of butter. If it reduces too much, add water to make up the difference.
- Mix the Wet Ingredients: Once the butter has cooled, whisk in the dark brown sugar and granulated sugar until combined. Add the egg and vanilla extract, whisking until smooth and well incorporated.
- Combine the Dry Ingredients: In a separate bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Gradually fold the dry ingredients into the wet mixture with a rubber spatula until almost fully combined.
- Add Mix-Ins: Fold in the chopped semi-sweet chocolate and chopped pretzels, mixing until no streaks of flour remain.
- Chill the Dough: Cover the dough with plastic wrap and refrigerate for 30 minutes.
- Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Scoop the Dough: Scoop heaping 3-tablespoon portions of dough and roll into balls. If the dough feels too firm after chilling, let it sit at room temperature for 10-20 minutes before scooping.
- Bake the Cookies: Place the dough balls on the prepared baking sheet, spacing them about 2 inches apart. Bake for 10 minutes, then remove the cookies from the oven.
- Add Toppings: Gently press chopped caramel pieces and extra chocolate into the tops of the partially baked cookies.
- Finish Baking: Return the cookies to the oven and bake for an additional 5-10 minutes, or until the edges are golden brown but the centers are still soft. Keep an eye on them to avoid overbaking. (Baking times can vary by oven, so check after 15 minutes.)
- Shape the Cookies: After baking, use a round object like a bowl or cup to swirl around the edges of each cookie to create a perfectly round shape.
- Cool and Serve: Let the cookies cool on the baking sheet for 5 minutes, then transfer them to a wire rack to cool completely. Sprinkle with sea salt if desired and enjoy!
Enjoy these chewy, sweet, and salty Brown Butter Caramel Pretzel Chocolate Cookies!
