Caramel Stuffed Pretzel Chocolate Chip Cookies: The Jack and Rose of All Cookies

I’m not sure if you remember, but, a few months ago, we talked about BFFs. There are a few people/things in life that go hand in hand, always. For example, Ree and Hyacinth, peanut butter and jelly, ice cream and the beach, leggings and boots, bananas and bread. The list goes on. Well, today is a day to feature another infamous duo: salty and sweet. Come on…don’t tell me you’ve never caught yourself holding a chocolate bar in one hand with a bag of potato chips in the other. I won’t judge.

But, really, salty and sweet go beyond BFF status. Instead, you can really just consider them to be a power couple, Jack and Rose style. They are those two entities that are great apart, but even better together. Unlike bitter or sour, these flavors will always stand together to be there for you in your times of need. And, with the stressful joyous holiday season coming around the corner, we all need a bit of comfort in our lives. Hence, this week’s creation: Caramel Stuffed Pretzel Chocolate Chip Cookies. Jumbo sized, of course. Like, 4 ounces of jumbo. Trust me, these will satisfy every craving you’ll ever have. And, because they’re so big…you only need to eat one (or two)! That makes them a nutritious choice…I swear. Anyway, let’s get on to reuniting the long lost pals.

You’ll begin as you would with any of my other cookie recipes; by using the creaming method. Once the butter and sugars become friends, add in the eggs…one at a time of course, and the vanilla.



Then, in a separate bowl, mix all of your dry ingredients together. You want these cookies to look pretty puffy, so you’ll be using a combination of leaveners here. 


Next, is the most important part. Flash back to that fateful day when Jack met Rose, hanging off the back of the boat, waiting to be rescued. It was fate, I tell you, fate. (We won’t talk about how ridiculous it was that ONE of those star-crossed lovers let the OTHER freeze to death while she lounged on the big ass door all by herself…) Tragic death aside, let’s just consider Rose to be the salty and Jack to be the sweet. It’s time for the stars to align. Throw those pretzels and chocolate chips in there!


Now, here’s the tough part. The chilling. Now, it won’t be as tough as the chilling poor Jack experienced, but you may wince just a bit when I tell you that this dough will need to hang out in your fridge for at least two hours. This will let the butter firm back up, so that you can get a puffier cookie later. In the meantime… just pop in Titanic…once it’s done, you’ll be ready for the next step: the stuffing.

Using a 3 tablespoon scoop, or a scale that will help you weigh 3 ounce cookies, portion out your dough. With each mound, create a flat circle in your hand and place a caramel piece in the middle. Wrap the dough around the caramel, and place it on a piece of parchment paper. 



Once your cookies are formed, they can be baked at 325 degrees for about 18-19 minutes. Yes, that’s a long time! But, these are large cookies! Once the edges of your cookies are golden brown, take them out and sprinkle a bit of rock salt on them to marry the couple officially. 

And there you have it folks: the cookie that represents all them power couples out there. Seriously though, I know that I said this was my favorite cookie I had ever made… well I retract that statement. We have a new winner. 




Next week, we are recognizing a meal that never gets any love: breakfast. Not just any breakfast, but Thanksgiving breakfast. 

Until then, stay tuned and stay hungry!

Caramel Stuffed Pretzel Chocolate Chip Cookies
Yields 12
A perfect marriage of salty and sweet, in a jumbo package!
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  1. 1 cup butter, softened
  2. 1 cup brown sugar
  3. 1/3 cup granulated sugar
  4. 1 egg + 1 yolk
  5. 2 2/3 teaspoons vanilla
  6. 2 2/3 cup flour
  7. 2 2/3 teaspoons cornstarch
  8. 1 ½ teaspoons baking soda
  9. 2/3 teaspoon salt
  10. 1 cup chocolate
  11. 1 ¼ cup broken pretzel pieces
  12. 12 soft caramels
  13. 3 tablespoons course sea salt (optional)
  1. Cream butter and sugars on medium until smooth, about 3 minutes.
  2. Add eggs, one at a time, and vanilla. Mix until combined.
  3. In a separate bowl, mix together dry ingredients.
  4. Slowly add dry ingredients to wet ingredients.
  5. Hand mix in chocolate and pretzels.
  6. Refrigerate 2 hrs.
  7. Let dough sit at room temperature for 15 minutes
  8. Roll cookies into balls – 3 tablespoons each
  9. Flatten the ball in your hand to place a caramel in the middle. Wrap the dough back around the caramel.
  10. Bake at 325 degree for 18-19 minutes, or until golden brown around the edges.
  11. Sprinkle course sea salt over the top to serve.
The Bread and Breakfast

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