Caramel Pretzel Cookies

These salty, sweet, chewy, crunchy Caramel Pretzel Cookies are filled with crunchy corn flakes and pretzels and generously sprinkled with chewy caramel bits.

I was in a cookie making mood a few nights ago and had already started stirring a batch together when I discovered that I was out of chocolate chips! (Side note: How does that even happen?)

Caramel Pretzel Cookies are salty sweet and irresistible - 1

I scrounged through the pantry and decided to work with what I had on hand. Lo and behold, I’ve found my cookie nirvana. Caramel Pretzel Cookies turned out to be my kryptonite.

I found myself grabbing a cookie to snack on every time I walked through the kitchen all weekend. Remember these Ultimate Salted Chocolate Chip Cookies and these Coconut Lover’s Oatmeal Cookies ? I’ll rank these Caramel Pretzel Cookies right up there with both of my favorites.

I’m planning to make these cookies again with my holiday cookie gifts and I can hardly wait. I shared these with friends over the weekend and they were a hit with everyone who tried them. For any fan of salty and sweet treats, these cookies are pure heaven!

Are you already a fan of salty sweet treats? Check out these Salty Sweet Butterscotch Brownies , this Sweet and Salty Chocolate Layer Cake , and this Sweet and Salty Christmas Mix for a snack you won’t be able to resist.

Crunchy, sweet and salty old fashioned Haystacks bring my Grandmother’s kitchen to mind every time I make them.

Caramel Pretzel Cookies are the ultimate salty and sweet treat! - 4

Check out all of the Gluten Free Dessert Recipes on this website!

Kitchen Tip: I use these caramel bits , these sheet pans and this cooling rack to make this recipe.

Ingredients1x2x3x

▢ 1¾ cups light brown sugar
▢ 1 cup butter melted
▢ 1 egg
▢ 1 egg yolk
▢ 1 tablespoon vanilla
▢ 2 cups all-purpose flour*
▢ ½ teaspoon baking soda
▢ ½ teaspoon kosher salt
▢ 1 cup old fashioned rolled oats
▢ 1 cup pretzel sticks or twists roughly chopped (see note)
▢ 2 cups corn flakes
▢ 1 cup caramel bits

*Gluten-Free Alternative

▢ 1¾ cups brown rice flour
▢ ½ cup tapioca starch
▢ ¼ cup potato starch
▢ 1 teaspoon xanthan gum

Instructions

Preheat the oven to 325°F. Place the sugar in a large mixing bowl. Add the hot melted butter and stir until smooth. Add the eggs and vanilla and stir to combine. Whisk together the flour, baking soda, salt, and oats; stir the flour mixture into the wet ingredients.
Gradually add the pretzels, corn flakes, and caramel bits, stirring to mix everything throughout the dough. Scoop the dough into generous 2-3 tablespoon size balls and place on a parchment-lined baking sheet. Leave a couple inches between each cookie.
Bake for 12-14 minutes. Remove from the oven before the edges of the cookies have browned. The cookies should be puffy and cracked across the top. Cool for 1-2 minutes on the baking sheet and then remove to a wire rack. When the cookies have completely cooled, store in an airtight container. Enjoy!

Notes

Nutrition

Nutrition information is automatically calculated, so should only be used as an approximation.

{originally published 12/9/12 – recipe notes and photos updated 6/10/22}