Brown Butter Caramel Pretzel Cookies (Print Version)
Rich, chewy brown-butter cookies with caramel bits, pretzel crunch and melted chocolate for a sweet-salty treat.
# List of Ingredients:
→ Dairy & Eggs
01 - 1 cup unsalted butter
02 - 2 large eggs
03 - 2 tablespoons whole milk
→ Sugars
04 - 1 cup light brown sugar, packed
05 - 1/2 cup granulated sugar
→ Dry Ingredients
06 - 2 1/2 cups all-purpose flour
07 - 1 teaspoon baking soda
08 - 1/2 teaspoon baking powder
09 - 1/2 teaspoon fine sea salt
→ Mix-ins
10 - 1 1/4 cups semisweet chocolate chips or chunks
11 - 3/4 cup soft caramel candies, chopped
12 - 1 cup mini salted pretzels, lightly crushed
→ Flavorings
13 - 2 teaspoons pure vanilla extract
14 - Flaky sea salt, for sprinkling
# Step-by-step Instructions:
01 - Place unsalted butter in a medium saucepan over medium heat. Cook, stirring frequently, until fully melted and the milk solids brown and emit a nutty aroma, about 4 to 5 minutes. Transfer immediately into a large mixing bowl and allow to cool for 10 minutes.
02 - Add light brown sugar and granulated sugar to the cooled brown butter. Whisk thoroughly until the mixture is smooth and glossy.
03 - Add eggs, one at a time, mixing thoroughly after each addition. Stir in whole milk and pure vanilla extract until well blended.
04 - In a separate mixing bowl, combine all-purpose flour, baking soda, baking powder, and fine sea salt. Whisk until evenly distributed.
05 - Gradually fold the dry ingredients into the wet mixture, mixing just until a cohesive dough forms. Do not overmix.
06 - Fold in semisweet chocolate chips, chopped caramel candies, and crushed mini salted pretzels until just incorporated.
07 - Cover the dough and refrigerate for at least 30 minutes (up to 24 hours) to enhance flavor and texture.
08 - Preheat oven to 350°F. Line baking sheets with parchment paper.
09 - Scoop 2-tablespoon portions of dough onto prepared sheets, spacing 2 inches apart. Sprinkle each portion with a pinch of flaky sea salt.
10 - Bake for 11 to 13 minutes until edges are golden and centers remain soft. Allow cookies to cool on the baking pan for 5 minutes before transferring to a cooling rack to cool completely.
# Expert Advice:
01 -
- The combination of nutty brown butter and crunchy pretzels delivers a flavor punch you rarely find in a classic cookie.
- Every batch promises a gooey bite from the caramel and melty pools of chocolate—magical for anyone with a sweet tooth.
02 -
- If you walk away for even a minute when browning butter, it can go from fragrant to burnt in a flash.
- Chilling the dough really does matter: don't skip this or the cookies will spread too much.
03 -
- Rub a little butter on your hands before shaping the dough to keep stickiness at bay.
- Pushing a bit of caramel and chocolate onto the tops right before baking guarantees golden puddles and gooey centers.