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The BEST Salted Caramel Pretzel Snickerdoodles for your holiday cookie baking. Homemade snickerdoodle cookies, made with browned butter, plenty of chocolate-covered caramel chunks, pretzels pieces, and a small pinch of flaky sea salt. Each cookie dough ball is rolled through cinnamon sugar for that classic snickerdoodle finish before baking to perfection. There’s nothing not to love about these sweet Christmas cookies. Each bite is slightly crisp on the edges but soft and gooey in the center…with just a little pretzelly crunch.
The minute Thanksgiving was over, I received message after message about holiday dinner menus, entertaining ideas, and most of all…Christmas cookies! I couldn’t believe the number of messages from those of you inquiring about holiday cookies. Questions like, “when will you be sharing your 2019 Christmas Cookie Box?” “What’s your favorite Christmas cookie?” “What’s the best cookie to gift?” “What are the best boxes to use?” …and so many more.
I have to say, I’m pretty happy you all are so excited to bake this season because I am too! So much so that I’m stressing about the fact that I really do not have enough days leading up to Christmas to share everything. It’s a good problem to have, but I have SO much I want to share with you. Fingers crossed I can get you all everything you need by the 24th.
So, I’m officially kicking the holiday baking season off with these snickerdoodles. These are decadent in all the best ways. And yes, you do need to make them this December, preferably several times!
My snickerdoodle story.
I didn’t grow up eating snickerdoodles, but instead grew up eating mom’s chocolate chip cookies. Even at Christmas time, she’d opt for chocolate chip cookies over anything holiday-themed. I didn’t know other cookies existed. But then I grew up, and I made snickerdoodles, and wow, they are so GOOD.
But here’s the thing. I love a crisp on the edges, doughy in the center, chocolate chip cookie more. So much more.
Which brings me to this cookie. It’s a snickerdoodle on the outside, but a chocolate chip cookie on the inside. And it’s all done up with extra special touches like pretzel crumbs and chocolate-covered caramels.
Delicious!
To make the best snickerdoodles…
One, brown half of your butter, but leave the other half at room temp. This gives you the flavor of browned butter but leaves you with a cookie that has great texture too. Shocker, I know, I added brown butter. But the browned butter really does add so much to cookies. It’s worth the extra step.
Two, tap that baking sheet on your counter midway through baking, then finish cooking. When the cookies have completely finished baking, remove them from the oven, and tap the baking sheet once more. You guys, this step is KEY. It will ensure you have the least cakey snickerdoodle cookie. Instead you’ll get a cookie with crisp edges and a gooey center. Tapping the baking pan on the counter deflates the center of the cookie, pushing the edges out. I used this same method for my pumpkin cookies and I now do it whenever I bake any cookies…because it works.
It’s a method I learned from the New York Times and you need to do it too.
The “special” Christmas touches.
…chocolate-covered caramel chunks, you can use regular chunk chunks of course, but these are better. I use Dove milk chocolate caramels.
…cinnamon sugar, roll the dough balls through the mix to your liking.
…smashed pretzels on the outside, only just a few for the slightest salty, crunch with every sweet bite.
…a little pinch of flaky sea salt, simply because it makes everything better.
What I love about these cookies is that they’re easy to make, require no chilling, and take less than an hour…simple.
But my favorite part? These are just perfectly crisp on the edges, but soft and gooey in the center. The best kind of cookie. I’m not normally such a decadent cookie person, but as I always say, I like to really do it up for the holidays. They only come once a year, so let’s just have fun and enjoy every minute of the season. It’s cheesy, but they do only come once a year!
Let’s bake cookies on a Tuesday night and enjoy them while watching your favorite holiday movie. Then take the leftovers to work and make everyone’s day. You should do this.
‘Tis the season for giving after all!
PS. if you’re looking for a snowman version try these cute little eggnog frosted chai snickerdoodle snowmen!
If you make these salted caramel pretzel snickerdoodles, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Salted Caramel Pretzel Snickerdoodles
Servings: 24 cookies
Calories Per Serving: 217 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch the How-To Reel
Ingredients
- 2 sticks (1 cup) salted butter, at room temperature
- 3/4 cup dark brown sugar
- 1/4 cup granulated sugar
- 2 large eggs, at room temperature
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon kosher salt
- 1 1/2 cups chopped chocolate covered caramels or chocolate chunks
- 1/3 cup cinnamon sugar
- 1 cup mini pretzel twists crushed
- flaky sea salt, for sprinkling
Instructions
- 1. Add 1 stick butter to a small saucepan set over medium heat. Cook until the butter begins to brown, about 3-4 minutes. Remove from the heat and transfer to a heatproof bowl. Stick in the freezer to chill, 10-15 minutes, but no longer.2. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.3. In a large mixing bowl, beat together the remaining 1 stick butter, the cooled browned butter, brown sugar, and granulated sugar until combined. Beat in the eggs, 1 at a time, until combined. Add the vanilla, beating until creamy. Add the flour, baking soda, and salt. Fold in the chocolate caramels.4. Roll the dough into rounded 1 tablespoon size balls and then roll through the cinnamon sugar. Place 3 inches apart on the prepared baking sheet. Gently push a few crushed pretzel pieces into each dough ball (see above photo). 5. Transfer to the oven and bake for 7 minutes. Remove the pan from the oven and tap the baking sheet on the counter 2 times to flatten them down. Return to the oven and bake another 1-3 minutes or until the cookies are just beginning to set on the edges, but still doughy in the center. Remove from the oven and tap the baking sheet on the counter 1-2 times to flatten them down again. Let the cookies cool on the baking sheet. They will continue to cook slightly as they sit on the baking sheet. Sprinkle with flaky salt. Eat warm (highly recommended) or let cool and store in an airtight container for up to 4 days.
Notes
Cinnamon Sugar: mix 1/3 cup sugar with 1 tablespoon ground cinnamon. Store in an airtight container.
Caramels: I use Dove milk chocolate caramels.
Freezing: the cookie dough balls can be frozen for up to 3 months. Thaw, then bake as directed.
This post was originally published on December 3, 2019
These are probably the best cookies I have ever made. And I like to bake. I don’t think I cooled my butter enough (My dough was pretty soft) so I chilled my dough before baking so they came out perfect. Thanks!!
Thank you Emily! That is so great to hear! xTieghan
Super tasty! I used the tapping tip but mine didn’t really flatten, they stayed pretty round. Any tips on how to get them looking more like yours?
Hey Laura! Try taking them out at 6 minutes, tapping, then again at 8 minutes and tapping the pan twice! I think that may work well. Please let me know if you have any other questions. I am so glad you love this recipe! Thank you!! xTieghan
Absolutely delicious! I made these for some friends and they were obsessed. One even told me it was one of the best cookies she had ever eaten.
Wow that is so great! Thank you for trying these Gaby! xTieghan
I am such a sucker for a HBH dessert!!!!
These cookies are THE BOMB. I followed the recipe to a T 🙂 and used Tieghan’s suggestion on the Dove caramel chocolates.
This was our NYE dessert/New Year’s Day breakfast with coffee (twofer!). So good, and so easy.
Thank you SO much! I am so glad this turned out so well for you! xTieghan
I just made these amazing cookies a couple nights ago for Hanukkah and Christmas (my husband’s Jewish and I’m Catholic so we celebrate both 🙂 and they were such a big hit! I doubled the recipe which yielded about 58 cookies. I missed the note about using Dove caramels so folded semi-sweet chocolate chips into the dough and pressed a caramel-filled Hershey’s kiss in the center of the cookie in the last round of baking. I also sprinkled Maldon sea salt flakes to finish them off and served each cookie with a scoop of vanilla ice cream. Not sure the tapping flattened the cookies enough but there were still chewy and delicious! I’ve been following your Instagram for a while and have always admired your recipes — so glad I was finally able to execute one of them. Will be sure to post on Instagram and tag you. Happy Holidays to you and your family!
This is so amazing to hear! Thank you so much for trying this recipe, Vanessa! I am really glad it turned out so well! xTieghan
These turned out absolutely amazing! The browned butter is key. So unbelievably delicious! I followed your recipe to a T and they look exactly like the pictures! Can’t wait to share them with family for Christmas! Thanks for the recipe. 🙂
Yes! So glad this turned out so well for you Sarah! Thank you! xTieghan
OMG! We just finished making these….they are so delicious! I know they will be a hit tomorrow at Christmas Eve ?. Every recipe I have made of yours is sooo good! Thanks!
Thank you Meghan!! I am so glad this turned out so well for you! xTieghan
Hey Tieghan, I love these cookies, but I’m having trouble browning the butter. I use Kroeger brand salted butter, room temperature, and every time I brown the butter, the melted butter turns grainy before it turns deep golden/light brown. Any suggestions? Thanks!
Hi! When you say it is grainy, what do you mean? Is it burning? Does it smell nutty? Can you give me some detail? Hoping I can help!!
It might just be the quality of your butter too. I always use Land O’Lakes or Vermont Creamery. Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan
Just made these and WOW. The recipe was super easy and they are SO delicious. Gooey, soft with the perfect amount of salt and crunch. Definitely my new go-to annual Christmas cookie recipe!
Thank you so much! I am so glad you enjoyed them! xTieghan
Yummy. I’m diabetic so I used half whole wheat flour and half the chocolate/caramel pieces.
I am glad you could make it work for you! Thank you so much Stephanie! xTieghan
These are excellent cookies! I made them for a Christmas Cookie exchange and I personally think these were the best cookie there 🙂 I used Rolo’s cut into fourths and they worked perfectly. These will definitely be in my holiday cookie rotation for life. Thanks for the great recipe!
Thank you Sarah! I am so glad these cookies turned out so well for you!! xTieghan
Hey Tieghan- Why does my browned butter get grainy looking? Using medium heat, its taking 7-8 minutes to brown (with grains). I’m using room temp Kroeger brand salted butter.
Thanks!
HI! WHEN YOU say it is grainy, what do you mean? Is it burning? Does it smell nutty? Can you give me some detail? Hoping I can help!!
It might just be the quality of your butter too. I always use Land O’Lakes or Vermont Creamery. Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan
These are absolutely delicious! Don’t forget a sprinkle of sea salt on the top!!
Yes!! I am so glad you loved these Erin!! xTieghan
My neighbor made these and I HAD to have the recipe! Quick question tho on freezing: do you add the pretzels to the dough you intend to freeze? Thanks!!
HI! Yes, I would add the pretzel before freezing. Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan
Hi! I’m excited to try this recipe! I love all of the recipes of yours I’ve tried so far.
p.s. I think this one might be miscategorized as a cupcake!
I hope you love this recipe!! Thank you so much! xTieghan