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Brown Butter Salted Caramel Pretzel Chocolate Chip Cookies

brown butter salted caramel pretzel chocolate chip cookies - featured image
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These chewy cookies combine nutty brown butter, gooey caramel, crunchy pretzels, and melty chocolate chips for the ultimate salty-sweet treat. Perfect for parties, bake sales, or whenever you crave a decadent, crowd-pleasing cookie.

Ingredients

Scale
  • 1 cup (227g) unsalted butter, browned
  • 1 cup (200g) packed light brown sugar
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 1/2 cups (315g) all-purpose flour, sifted
  • 1 teaspoon baking soda
  • 1 teaspoon fine sea salt
  • 1 1/2 cups (255g) semisweet chocolate chips or chopped chocolate bars
  • 1 cup (60g) mini pretzels, roughly chopped
  • 16 soft caramel candies, chopped
  • Flaky sea salt, for topping

Instructions

  1. Add 1 cup unsalted butter to a medium saucepan over medium heat. Stir constantly as it melts, foams, and sizzles. Watch for golden brown specks and a nutty aroma. Once browned, pour into a large bowl and let cool for 10 minutes.
  2. Add brown sugar and granulated sugar to the browned butter. Whisk until smooth. Add eggs and vanilla, mixing until glossy.
  3. In a separate bowl, whisk together flour, baking soda, and salt. Gradually add to the wet mixture, stirring until just combined. Do not overmix.
  4. Gently fold in chocolate chips, chopped pretzels, and chopped caramel candies. Save a few chocolate chips and pretzels for pressing on top if desired.
  5. Cover and refrigerate the dough for at least 30 minutes (up to 48 hours for extra flavor).
  6. Preheat oven to 350°F (175°C). Line baking sheets with parchment paper or silicone baking mats.
  7. Scoop dough into balls (about 1.5 tablespoons each) and place 2 inches apart on prepared sheets. Press extra caramel bits or pretzels on top if desired.
  8. Bake for 10-12 minutes, until edges are golden but centers are just set. Do not overbake.
  9. Immediately sprinkle each cookie with flaky sea salt while hot.
  10. Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Notes

For extra gooey cookies, underbake by 1 minute and let them finish on the hot pan. Chill dough for thicker cookies. Tuck caramel pieces into the center of dough balls to minimize caramel melting out. Swap mix-ins as desired, keeping total add-ins around 2 1/2 cups. Use gluten-free flour and pretzels for a gluten-free version.

Nutrition

Keywords: brown butter, salted caramel, pretzel, chocolate chip cookies, chewy cookies, easy cookie recipe, sweet and salty, dessert, American cookies

Find it online: https://magnetmeal.com/brown-butter-salted-caramel-pretzel-chocolate-chip-cookies-easy-recipe-for-the-best-chewy-cookies/