These soft and gooey white chocolate cookies with caramel and salted pretzels are my new favorite dessert! All you need is 30 minutes and a few simple ingredients to make these deliciously flavorful cookies.

For the best cookies to bake this season, check out my articles on Cowboy Cookies, Cherry Garcia Cookies, Easy Sugar Cookies, and Gingerbread Sugar Cookies.

It’s been a minute since I came up with a new cookie recipe. And boy, was it worth the wait! Although they may seem complicated at first glance, these cookies were super easy to put together and were complete in just 30 minutes! Serve them to Santa Claus or keep them for yourself, I won’t say!

This is how you do it

Ready to do a quick inventory of your pantry to see if you can bake these delicious cookies in the next 30 minutes? Go ahead, I’ll wait.

Ready? Let’s go!

1. First, preheat your oven to 375 degrees, then very lightly grease a baking sheet OR line it with parchment paper or a baking mat.
2. Next, get out a medium bowl and whisk together the flour, baking soda, baking powder, and salt.
3. Take out another larger bowl and cream the sugars and butter together.
4. Add eggs and vanilla and mix.
5. Add the dry ingredients to the wet ingredients and mix until all the ingredients are just combined.
6. To the batter, add a single cup of white chocolate chips along with the crushed pretzels and caramel pieces.
7. Using a large cookie scoop or tablespoon, scoop the cookie dough into mounds on the baking sheet and arrange them at least 2 to 3 inches apart. Next, press the reserved white chocolate chips and whole pretzels (optional) on top of the cookie mounds.
8. Place the cookies in the oven and bake for 9-11 minutes or until they begin to brown just around the edges. Let the cookies cool completely on the baking sheet for 5-10 minutes before transferring them to a wire rack to cool completely.
9. Repeat steps 7 and 8 until all of the cookie dough is baked.

Why this recipe works

A twist on the same old– If you’re looking for a new way to mix up the same old chocolate chip cookie, give this a try! White chocolate chips, caramel and pretzels make an unexpected (but delicious) cookie!

Great combination of flavors – If you like the sweet and salty combo, this white chocolate cookie and caramel pretzel is for you. A great combination of flavors in every bite!

Texture, texture, texture – From the chewy caramel to the crunchy pretzel, and the crunchy/chewy texture of white chocolate and crunchy pretzels and the crunchy/chewy texture of cookie dough, these cookies will light up every taste bud and pleasure center in your brain.

easy ingredients – You probably have just about everything you need for these cookies in your pantry or fridge. And, if you have to take a quick trip to the grocery store first, you’ll find just about anything in the bakery aisle or the dairy section.

Ideas for personalizing this recipe

• Replace the white chocolate chips with milk, semi-sweet or dark chocolate. All are delicious!
• You can use any type of pretzel you have on hand. If you like the look of mini twists on top but only have pretzel rods (for example) and don’t think a piece of pretzel rod will look good on top (I’m okay here), skip this part.
• To mix together chocolate chips – use any type you like (regular, mini, chunk) and any flavor. Just make sure the final amount you use is 1 ½ cups.
• If you want to make the tops of your cookies more cheerful for the holidays, add colorful M&M candy on top. (Red and green for Christmas, blue for Hannukah, pastel for Easter, etc.)

Expert advice

• These white chocolate chip cookies store in an airtight container up to 1 week, if they can last that long in your home (I know they don’t in mine!)
• You can also freeze these cookies up to 5 months. The pretzels will be softer than crispy when thawed.
• Don’t skimp on with REAL butter (not margarine) and remember that “room temperature” should always be firm and slightly cool to the touch, not hot and soft.
• I I would like to add an extra pretzel or half a pretzel on top of my cookies, but adding pretzels to the top is optional.
• kraft made Caramel splits, and you can find them with the chocolate chips in most grocery stores.
• To keep these cookies soft and chewy while storing them at room temperature, I have add a slice of bread to the container too much. The bread absorbs any excess moisture and keeps the cookies moist for up to three days.

More delicious recipes

Did you make these cookies? FANTASTIC! Please rate the recipe below!

This is an archived article and the information in the article may be out of date. Please look at the history’s timestamp to see when it was last updated.

Bobby Schaffer, owner of Lost Larson

http://www.lostlarson.com

Event:

http://www.graincollaborative.com/neighbourhood-loaves

• Launch of the Artisan Grain Collaborative (AGC) Neighboring breads to support businesses in the grain supply chain while addressing bread shortages for emergency feeding programs.
• 20 bakery partners in five states have collectively supplied more than 15,000 Neighboring breads since its creation in March 2020.

• It’s simple: buy a loaf of bread and you’ll help feed Midwestern people in need!
• Supporters buy Neighboring breads online at participating bakeries.
• The breads are made by local bakeries with at least 50% organic grain grown and ground locally, which means the purchases are also supporting local businesses (farmers, millers, etc.) during this pandemic.
• Baked breads are distributed to participating pantries and community food organizations.

Neighboring breads can be purchased at the following participating bakeries:

Illinois

Three Twigs Bakery – Springfield, IL

Chicago area

Bootleg Batard – Chicago, IL

Floriole Café & Bakery – Chicago, IL

Pruned – Evanston, Illinois

Lost Larson – Chicago, Illinois

Petal Moon Pastry – Chicago, IL

Perennial Bakers – Oak Park, IL

Publican Quality Bread – Chicago, IL

For a list of other participating Midwestern bakeries, please visit the website here.

Recipe:

White chocolate sourdough and hazelnut cookies

2 sticks of butter, golden

½ stick of butter

1 cup – brown sugar

¾ cup – granulated sugar

2 eggs

½ cup – ripe sourdough starter

1 tbsp – vanilla

1 ¼ cups – bread flour

1 cup – whole wheat flour

1 teaspoon – baking soda

1 teaspoon – salt

1 cup – toasted hazelnuts, chopped

½ cup – white chocolate, chopped

Directions:

Mix the brown butter with the whole butter until it is completely melted.

Mix the butter and sugars on low speed until they are cold enough to set the eggs.

Stir in eggs on low speed until smooth and shiny. Mix the starter and the vanilla until no traces of the starter remain.

Stir in the dry ingredients. Followed by hazelnuts and chocolate (making sure the dough is cold enough that it does not melt the chocolate).

Mix the dough by hand until everything is well incorporated. Take it right away or wait at room temperature until it has the shape of a spoon.

Preheat the oven to 350.

Place about 1 tablespoon of dough on an ungreased baking sheet, or about 6 cookies per baking sheet.

Bake for 14 minutes or until chocolate begins to caramelize — cool and eat!

Suggest a correction

Suggest a correction