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Sprinkles For Breakfast

Share your Sweet Side

double chocolate caramel pretzel cookies

In a rational sense, I understand why human beings need emotions. I understand that they were critical for survival in the primitive years, and that today, they are important in our personal development. But, that doesn't mean I like them.

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Sometimes, emotions are the worst. I especially hate when you try to ignore them by pushing them way back into your subconscious and then they all come spilling out at once.

It's like, I ignored you for a REASON. I don't want to deal with you. And now here you are taking over everything I am trying to do today.

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This is what happened to me yesterday...and let me tell you a lot of emotions + a lot of things on my to do list is not a good combination. But days like these happen, and you just have to keep going. I guess one day maybe I will try to work through those suppressed emotions, but today I am deciding to focus my energy on National Pretzel Day.

That's right, there is an entire National Holiday dedicated to Pretzels and I have brought you the perfect cookie to celebrate! These cookies and soft and chewy and loaded with goodies.

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Double Chocolate Caramel Pretzel Cookies

Double Chocolate Caramel Pretzel Cookies | Sprinkles For Breakfast


  • 2 1/4 cups flour
  • 1 teaspoon salt
  • 1 teaspoon baking soda
  • 1 cup unsalted butter, room temperature
  • 1 cup sugar
  • 1 cup brown sugar
  • 1/2 cup cocoa powder
  • 2 eggs
  • 1 tablespoon vanilla
  • 1 C chocolate chips
  • 1 C caramels
  • 3/4 cup pretzels, roughly chopped
  • 25 mini pretzels


  1. Preheat oven to 350 degrees and prepare a cookie sheet with parchment paper.
  2. In a medium bowl, whisk together flour, salt and baking soda. Set aside.
  3. In a mixer fitted with a paddle attachment, combine butter, sugar, and brown sugar. Mix at high speed until light and fluffy.
  4. Add cocoa powder. Mix until combined.
  5. Add eggs and vanilla extract. Mix until combined.
  6. Add dry ingredients. Mix on a low speed until just combined.
  7. Stir in chocolate chips, caramels and crushed pretzels.
  8. With a small ice cream scooper, scoop out a dough ball. Crack a mini pretzel in half and lightly push it into the dough ball.
  9. Bake for 9-11 minutes. and leave on the cookie sheet to cool.

*Makes 25 cookies

*Makes about 24 cookies

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meet the author

Lindsay Nathanson - Baker and Author

I might be the only person in the history of the world that has ever been grounded from baking. That's right. When I was a teen, it wasn't the computer, or the phone or the tv that got taken away. For me, it was the unsalted butter.

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