Caramel Pretzel Cookies

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These salty, sweet, chewy, crunchy Caramel Pretzel Cookies are filled with crunchy corn flakes and pretzels and generously sprinkled with chewy caramel bits.

I was in a cookie making mood a few nights ago and had already started stirring a batch together when I discovered that I was out of chocolate chips! (Side note: How does that even happen?)

Caramel Pretzel Cookies are salty sweet and irresistible

I scrounged through the pantry and decided to work with what I had on hand. Lo and behold, I’ve found my cookie nirvana. Caramel Pretzel Cookies turned out to be my kryptonite.

I found myself grabbing a cookie to snack on every time I walked through the kitchen all weekend. Remember these Ultimate Salted Chocolate Chip Cookies and these Coconut Lover’s Oatmeal Cookies? I’ll rank these Caramel Pretzel Cookies right up there with both of my favorites.

I’m planning to make these cookies again with my holiday cookie gifts and I can hardly wait. I shared these with friends over the weekend and they were a hit with everyone who tried them. For any fan of salty and sweet treats, these cookies are pure heaven!

Are you already a fan of salty sweet treats? Check out these Salty Sweet Butterscotch Brownies, this Sweet and Salty Chocolate Layer Cake, and this Sweet and Salty Christmas Mix for a snack you won’t be able to resist.

Caramel Pretzel Cookies are the ultimate salty and sweet treat!
Check out all of the Gluten Free Dessert Recipes on this website!
Kitchen Tip: I use these caramel bits, these sheet pans and this cooling rack to make this recipe.

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Caramel Pretzel Cookies are salty sweet and irresistible

Caramel Pretzel Cookies

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Servings: 18 cookies

Ingredients 

  • 1 3/4 cups light brown sugar
  • 1 cup butter melted
  • 1 egg
  • 1 egg yolk
  • 1 tablespoon vanilla
  • 2 cups all-purpose flour *
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1 cup old fashioned rolled oats
  • 1 cup pretzel sticks or twists roughly chopped (see note)
  • 2 cups corn flakes
  • 1 cup caramel bits
  • * Gluten Free Alternative:
  • 1 ¾ cups brown rice flour
  • ½ cup tapioca starch
  • ¼ cup potato starch
  • 1 teaspoon xanthan gum

Instructions

  • Preheat the oven to 325°F. Place the sugar in a large mixing bowl. Add the hot melted butter and stir until smooth. Add the eggs and vanilla and stir to combine. Whisk together the flour, baking soda, salt, and oats; stir the flour mixture into the wet ingredients.
  • Gradually add the pretzels, corn flakes, and caramel bits, stirring to mix everything throughout the dough. Scoop the dough into generous 2-3 tablespoon size balls and place on a parchment-lined baking sheet. Leave a couple inches between each cookie.
  • Bake for 12-14 minutes. Remove from the oven before the edges of the cookies have browned. The cookies should be puffy and cracked across the top. Let cool for 1-2 minutes on the baking sheet and then remove to a wire rack. When the cookies have completely cooled, store in an airtight container. Enjoy!

Notes

COOK’S NOTE: I used straight pretzel sticks for this recipe. Simply chop or break them into thirds. Tiny twist pretzels will work as well, just roughly chop them into bite-size pieces. Gluten-free pretzels work fine in this recipe. As with all gluten-free baking, check your labels and verify ingredients; typically corn flakes are gluten-free.
Do not refrigerate this dough before baking. The dough is very thick and it will be rock-firm once cold. If you do need to chill it before baking all the cookies, let it come to room temperature again before baking.
Tried this recipe?Mention @barefeetkitchen or tag #barefeetkitchen!

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{originally published 12/9/15 – recipe notes and photos updated 8/17/17}
Caramel Pretzel Cookies are a salty sweet treat that no one can resist! get the recipe at barefeetinthekitchen.com

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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Please says

    I am sort of new to baking and have a few questions that may seem silly, as follows for the "sweet & salty caramel pretzel cookies" :

    Is fhe brown sugar packed OR just loosely measured?
    Why use light brown sugar rather than dark brown sugar?
    Why not use 2 eggs rather than 1 egg and 1 egg yolk?
    Why use KOSHER salt?
    Caramel bits, is this like the "Kraft" chewy candy caramels OR something like "Heath" its found in baking aisle?

  2. Mary says

    Brown sugar is almost always packed into the measuring cups in recipes, if it isn't supposed to be packed, you'll typically see that explained in the recipe. Light brown sugar is a milder flavor, you can substitute half dark and half white, if that is what you have on hand. 1 egg, plus a yolk will result in a chewier cookie with a better texture. Kosher salt is my personal preference, you may substitute half the amount of table salt for the Kosher measurements. Last but not least, yes, caramel bits are the chewy little balls of caramel in the baking aisle.

  3. Sandra McCollum says

    Not sure these cookies will make it to their fully baked form because I think I will be eating all the dough. Can’t wait to try these. Pinning for later.

  4. Coleen Thomas says

    Can’t wait to try this recipe!!! But if using Gluten Free version what am I substituting in the original recipe besides the flour? Thank you!!

    • Mary says

      You’ll just need to sub the all purpose flour with the gluten free ingredients and use gluten free pretzels as well. Happy Baking!