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White Chocolate Chip Caramel Pretzel Cookies
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5 from 1 vote

White Chocolate Chip Caramel Pretzel Cookies

Course Cookies
Prep Time 1 hour
Cook Time 12 minutes
Total Time 1 hour 12 minutes
Servings 2 dozen
Author Holly

Ingredients

  • 1 cup butter
  • 1 ¼ cups brown sugar
  • 1/2 cup granulated sugar
  • 1 egg
  • 1 egg yolk
  • 1 teaspoon pure vanilla extract
  • 2 cups flour
  • 1 cup rolled oats not quick cooking
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground cinnamon
  • 1 cup white chocolate chips
  • 1 cup pretzels coarsely chopped (measure first, then chop)
  • ¾ cup caramel bits Kraft
  • Sea salt optional

Instructions

  • In a medium saucepan melt the butter over medium-low heat until melted. Remove from the heat and stir in both sugars and mix until smooth. Chill the mixture for 10 minutes.
  • Remove from the refrigerator and using a wooden spoon or hand mixer, stir in the egg, egg yolk, and vanilla.
  • Add the flour, oats, baking soda, salt, and cinnamon and mix together.
  • Stir in the white chocolate chips, pretzels and caramel bits.
  • Roll by hand into 24 medium-size balls or use a scoop. Sprinkle with sea salt (if desired) and place on cookie sheets lined with parchment paper or a silpat liner. Put cookie sheets in the fridge and chill for 30 minutes.
  • Preheat the oven to 325 degrees F. Remove the cookies from the refrigerator and bake for 11 to 14 minutes.

Notes

I love to freeze these dough balls and take them straight from the freezer and bake them. When I bake them frozen, I end up cooking them about 14 to 15 minutes. When I bake these after just being chilled for 30 minutes, I bake them for 11 to 12 minutes because I like them to be more on the gooey/soft side. If you want them to be slightly crispy on the outside then bake them 14 minutes (like I did for the cookies pictures, but really meant to cook them only 12 minutes, didn’t hear the timer -- lol!).
If you don’t have dark brown sugar, you can use light brown sugar and these will still be delicious. The dark brown sugar just gives these cookies a little bit richer, deeper flavor. I always keep a bag of dark brown sugar on hand just because I have a few cookies recipes that I use the dark brown sugar in.