These Salted Caramel Chocolate Chip Cookies are stuffed with chewy caramel, crunch pretzel bits, and creamy chocolate chips!
These salted caramel chocolate chips cookies are like the grown-up version of traditional chocolate chip cookies! They have such a pleasing combination of flavors and textures.
Start by mixing together the softened butter and shortening.
Why use shortening when making salted caramel chocolate chip cookies?
I like using a combination of shortening and butter when I make these cookies. The shortening helps the cookies rise more and gives them a light texture. It also prevents the cookies from spreading too much. On the other hand, butter brings flavor and helps make the cookies crispy.
Add the granualted sugar and brown sugar. Beat for 2-3 minutes.
Next, add the eggs and vanilla extract. Beat for 1-2 minutes.
In a separate bowl, combine the flour, baking soda, and salt. Add to the mixing bowl and stir until combined.
Why mix the dry ingredients in a separate bowl?
This salted caramel chocolate chip cookies recipe says to mix the dry ingredients in a separate bowl before adding them to the mixing bowl. While this isn’t absolutely necessary, mixing the dry ingredients together in a separate bowl is important because it disperses the leavening ingredients such as baking soda throughout the flour. This makes for evenly leavened cookies.
Finally, add the semi-sweet chocolate chips, caramel bits, and chopped pretzels. Mix until combined.
Can I skip the pretzels in these cookies?
The pretzels give the cookies added crunch and salt. But yes, you can skip the chopped pretzel pieces if you prefer. If you do so, you can add more chocolate chips or caramel bits to make up for the difference.
Use a two tablespoon size dough scoop to form balls of salted caramel chocolate chip cookie dough.
Why use a dough scoop when making cookies?
I grew up making cookies using a spoon to make the balls of dough, and of course, that method still works. But nowadays, I always use a dough scoop. First of all, you get evenly sized cookies which makes them easier to line up on a platter for storage, stack in a cellophane bag for gifts, or put into a container for storage. More importantly, having balls of dough that are the same size means that they will be done baking at the same time.
Place the cookie dough balls on a parchment covered baking sheet.
Bake the cookies at 350˚F for 8-10 minutes. Remove them from the oven and sprinkle with sea salt.
Cool the salted caramel chocolate chip cookies on wire rack and then store them in an airtight container at room temperature for 2-3 days or in the freezer for up to two months.
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Salted Caramel Chocolate Chip Cookies
- ⅓ cup butter softened
- ¼ cup shortening
- ½ cup (100 grams) granulated sugar
- ½ cups (110 grams) packed, light brown sugar
- 1 large eggs
- 1 teaspoon vanilla
- 1 ¾ cups (210 grams) all-purpose flour spoon into measuring cups and level with the back of a knife
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (85 grams) semi-sweet chocolate chips
- ½ cup caramel bits
- ⅓ cup chopped pretzels
- ½ tablespoon sea salt
- Preheat the oven to 350˚F.
- Use a mixer to combine the butter and shortening.
- Add the brown sugar and granulated sugar. Beat for 2-3 minutes.
- Next, add the egg and vanilla. Beat for 1-2 minutes.
- In a separate bowl, combine the flour, baking soda, and salt. Add to the mixing bowl and stir to combine.
- Stir in the chocolate chips, caramel bits, and chopped pretzels.
- Use a #40 dough scoop (about two tablespoons) to scoop nine balls of dough onto a parchment-covered baking sheet with at least two inches between balls of dough.
- Bake at 350˚F for 8-10 minutes.
- Remove from the oven and immediately sprinkle with sea salt.
- Repeat with the remaining cookie dough.