If you’re into cookies that are salty, sweet, soft, and crunchy all at once—these are the ultimate treat. Packed with gooey chocolate, pretzels, and finished with flaky sea salt, they deliver major bakery-style energy with minimal effort.
These Salted Caramel Pretzel Crunch Cookies start with Betty Crocker™ Soft Baked Chocolate Caramel Cookie Mix and get loaded with chopped chocolate and crushed pretzels. They’re basically kitchen sink cookies—meaning the more mix-ins, the better. No frosting needed here: we top the dough with extra chocolate and pretzels before baking and finish with a sprinkle of sea salt for that perfect sweet-meets-salty bite. They’re soft, chewy, crunchy, and absolutely packed with flavor.
Salted Caramel Pretzel Crunch Cookies
- Prep Time 25 min
- Total 1 hr 25 min
- Servings 10
- Ingredients 8
Ingredients
- 1 pouch Betty Crocker™ Soft Baked Chocolate Caramel Cookie Mix
- 1/2 cup salted butter, softened (not melted)
- 2 eggs
- 1 tablespoon milk
- 2 tablespoons caramel sauce
- 1/2 cup roughly chopped pretzels, plus extra for topping
- 1/2 cup roughly chopped semisweet or bittersweet chocolate bar, plus extra for topping
- Flaky sea salt, for garnish
Instructions
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Step1
In a large bowl, combine the cookie mix, softened butter, eggs, and milk. Mix until fully combined. Fold in the 1/2 cup chopped pretzels and 1/2 cup chopped chocolate. Drizzle caramel sauce over the dough (do not stir in).
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Step2
Using a large (3-tablespoon) cookie scoop, drop the dough into 10 equal portions onto a parchment-lined cookie sheet. Press additional chocolate chunks and pretzel pieces into the tops of the dough balls. Chill the dough 15 to 20 minutes. Meanwhile, heat the oven to 350°F.
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Step3
Bake about 14 minutes, or until edges are set and centers are slightly soft.
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Step4
Remove from the oven and immediately sprinkle with flaky sea salt. Let cool on the pan for 5 minutes before transferring to a wire cooling rack to cool completely.
