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Salted Pretzel Praline Cookies – it’s holiday cookies season! Homemade chocolate chip cookies made with praline covered pretzels pieces and pecans. The dough is mixed with chocolate chips and chocolate chunks to create the perfect chocolate chip cookie. Each cookie is slightly crisp on the edges but soft and gooey in the center with just a little salty pretzel crunch, sweet pralines, and milk chocolate throughout.
As if you couldn’t tell, I’m pretty happy the holiday season is here. I know I go on and on about this every season, but it really is a magical time of year. Thanksgiving is quickly approaching with Christmas to follow, I love it!
I drove past an Anthropologie store just yesterday and I couldn’t help but smile! It’s so fun!
With so much entertaining and gifting moments ahead, I’m focusing on recipes to share. Family, friends, neighbors, the hard-working UPS guy dropping off packages left and right (Santa’s elves), and everyone in between! Nothing gives off welcoming, cozy holiday vibes more than a thoughtfully put-together delicious cookie box. I’ve been planning mine for weeks. And today’s cookies are special enough to include in my 2024 box!
My inspiration for this cookie was simple, the chestnut praline latte that year after year is one of the most popular holiday drinks ordered at Starbucks.
Chestnuts are hard to source, but pretzels can actually be even better. Especially when mixed into yummy big cookies!
Details
Ingredients
- salted butter
- dark brown sugar
- heavy cream
- bourbon (this is optional, but I think it’s a great flavor addition)
- vanilla extract
- mini salted pretzel twist
- raw pecans
- granulated sugar
- eggs
- flour
- baking powder and baking soda
- semi-sweet chocolate chips
- dark chocolate chunks
- flaky sea salt
Special Tools
Nothing new here, an electric mixer (stand mixer or hand mixer), a couple mixing bowls, and a pot to make the praline sauce in!
Steps
Step 1: make the pralines
To be honest, this is just an easier version of caramel or butterscotch sauce. It’s a mix of salted butter, dark brown sugar, heavy cream, bourbon (if you’d like), and vanilla.
Everything but the vanilla simmers on the stove until the sauce bubbles and thickens. Then remove from the heat and mix in the vanilla.
Step 2: bake the pralines
Now arrange the pretzels and pecans on a baking sheet. Pour the sauce over and bake until the praline sauce is baked onto the pretzels.
Let the mix cool, then can give it a rough chop, chop.
Step 3: to make the cookies
For this cookie dough, beat the butter with brown sugar and granulated sugar. Add vanilla, 1 whole egg, and 1 egg yolk.
Mix in the flour, baking powder, baking soda, and salt. Nothing new or crazy here.
Step 4: the mix-ins
Next, take the praline-covered pretzels, chocolate chips, and chocolate chunks and add them to the dough.
Use a spatula to mix everything gently into the dough. You don’t want to over mix or you’ll risk breaking the praline into fine pieces. Just give this dough a gentle stir.
Step 5: bake
Scoop the cookie dough into 1/4 cup size balls and arrange on a baking sheet. These will be big cookies!
Bake for around 12-15 minutes! Until the edges are just setting.
You can eat these warm or let them cool for later. They’ll be delicious at all temps!
A couple of notes
It’s important to note that these cookies do spread, so be careful when cooking the dough! They’re meant to have slightly crisp edges and perfectly soft, gooey centers, just like in the photos.
If you want a bit of a thicker cookie, simply omit the additional egg yolk and use only 1 egg. This will give you a thicker cookie without as much spreading.
To get the pretzels to really pop, my trick is to add in a few just before the cookies finish baking completely. This way, each cookie has a bit of the pretzel right on top.
I’m excited to include these on my Thanksgiving menu, and in this year’s 2024 Christmas cookie box. They’re perfect for packing up and gifting to friends for the holidays!
Looking for other holiday cookies? Here are my favorites:
Easy Vanilla Bean Christmas Lights Cookies
Easy Hot Chocolate Lace Cookies
Lastly, if you make these Pretzel Praline Cookies, 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 Pretzel Praline Cookies
Servings: 20 cookies
Calories Per Serving: 236 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
Praline Pretels
- 2 tablespoons salted butter
- 1/2 cup dark brown sugar
- 3 tablespoons heavy creamy
- 1 teaspoon vanilla extract
- 2 cups mini pretzel twists
- 1/3 cup raw pecans
- flaky salt
Cookies
- 2 sticks (1 cup) salted butter at room temperature
- 1 cup dark brown sugar
- 1/4 cup granulated sugar
- 1 large egg, plus 1 egg yolk
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup dark chocolate chunks
Instructions
- 1. Preheat the oven to 350° F. Line a baking sheet with parchment paper. 2. To make the pralines: arrange the pretzels and pecans in an even layer on the baking sheet. 3. Add the butter, brown sugar, and cream to a pot set over medium heat. Let the butter melt. Bring to a boil and cook, stirring constantly, until the sugar has melted and the mixture is bubbling and thickened, about 4-5 minutes. Remove from the heat, stir in the vanilla. Pour the praline sauce over the pretzels/pecans, tossing to coat. Bake for 10 minutes, until the praline sauce is baked onto the pretzels. Sprinkle with salt. Let cool, then roughly chop. 4. To make the cookies. In a bowl, beat together the butter, brown sugar, granulated sugar, and vanilla until combined. Beat in the egg and egg yolk. Add the flour, baking soda, baking powder, and salt. 5. Fold in the pretzels, pecans, chocolate chips, and chunks.6. Roll the dough into 1/4 cup size balls. Place 3 inches apart on the prepared baking sheet.7. Bake for 8 minutes, then rotate the pan and bake another 3-5 minutes. Remove from the oven and let the cookies cool on the baking sheet. They will continue to cook slightly as they sit on the baking sheet.8. Eat warm or let cool and store in an airtight container for up to 4 days.
This post was originally published on November 15, 2024
Hi Tieghan,
Would I be able to freeze the dough? Thinking of making the dough ahead of time and baking closer to the day Im giving out my cookie boxes.. If so, would there be an adjustment to baking temperature or baking time?
Thanks in advance!
Hey Sara,
Totally, that would work nicely for you! Just thaw the dough and bake as directed:) I hope you love this recipe! xT
These cookies are AMAZING! I am not typically a very successful baker, but I followed the instructions exactly, and they turned out perfect. Chewy in the middle, and the bites with the pecan and pretzel pralines are so delicious.
Hi Sarah,
Happy Sunday!! Thanks a bunch for making this recipe and your comment, I’m so glad it turned out well for you! xx
T how much bourbon? Thxs
Hi Brandi,
Just a couple tablespoons. I hope you love this recipe! xx
Just made these today for Thanksgiving and these cookies are insane! So delicious! They will get eaten up quickly I’m sure.
Hi Rachel,
Happy Thanksgiving! Thanks so much for giving this recipe a try, I’m so glad it was enjoyed! Have a great weekend! xT
New favorite cookie and recipe. I can’t stop eating them. Help!
Hi Aaron,
Lol so glad to hear you have been enjoying these cookies, thanks so much for making them! Happy Thanksgiving! xT
These were delicious & a hit between my husband and toddler! I definitely don’t think I did the correct “tossing” needed for the praline since a lot of mine cooped into some pretzels, so I tried to just crumble it on top, then ended up with some burnt praline after baking (likely due to oven temperature difference). But those pieces were able to be broken off! Will definitely make these again 🙂
Hi Jordan,
Happy Sunday!! Thanks a bunch for making these cookies, I’m so glad to hear they were enjoyed:) xxT
I made these today and they are delicious! The praline really makes them so special and unique. I’ll definitely make these again. Thank you for sharing this recipe! ♥️
Hi Erin,
Wonderful! Thank you so much for making this recipe and your comment! So glad to hear it was enjoyed! Happy Sunday! xx
I bake and cook a new recipe of yours weekly for my husband and I and he said this was his absolute favourite so far!! They were amazing and belong in bakery for sure. Thank you for sharing!
Aww, thanks so much, Mackenzie! I appreciate you making so many recipes and so glad to hear this was a hit! Happy Thanksgiving! xx
Just saw these on insta stories, they look fab! Curious to know how you developed this recipe? Based on your recipe intro on Instagram, doesn’t seem like you were familiar with the word praline? Did you do any research on the flavor profiles (or pronunciation?) especially if they are better than the Starbucks drink like you describe, I’m surprised you wouldn’t have learned the pronunciation when ordering the beverage!
Hey Diana! Hmm I wasn’t aware I was saying it wrong but I do have a hard time saying certain words so I must have just messed this up a bit!
I did do some research around praline and read that it is really just a brown sugar sauce made from butter and cream. Very similar to butterscotch sauce actually!
Mine might not be exact but it does taste so delicious! Let me know if you have other questions. I hope you love the cookies and happy thanksgiving!! xx
I just made these. They are delicious but mine did not spread at all. They are super thick. Any suggestions for the next time.
Thanks so much, Michele! I’m so glad you enjoyed this recipe and appreciate you making it! Next time, bang your baking sheet on the counter for a flatter cookie. Have the best day! xx
Can I make them smaller?
Hey Cheryl,
Totally, just reduce your bake time:) I hope you love these cookies, please let me know if you give them a try! xT
This looks terrific. I do have one question. Step 5 says to fold in pretzels and pecans, but they’re listed as if they are separate ingredients. Do you mean fold in the praline mixture? Thanks for clarifying!
Hi Tricia,
Yes, that is correct:) I hope you love this recipe, please let me know if you have any other questions! xx
These look great! I was considering making these and bringing them to work, but try to avoid anything containing nuts due to coworker allergies. For the pralines, would you just omit the 1/3 cup pecans and make the recipe as is otherwise? Or add an extra 1/3 cup pretzels? Thanks for your help.
Hi Casey,
Thanks so much!! I would add 1/3 cup extra pretzels. I hope this helps, let me know how the cookies turn out! xx
Can confirm that these turned out great with the added pretzels! Thanks for your help.
Thanks so much, Casey!
You make such a big deal about how much you love NY. Why would you fly from Colorado to NY for two nights, fly back to Colorado for one night, and then back to NY for one night. Why not just stay in NY the whole time? You make a big deal about it in your stories. Makes no sense.
You have mentioned several times recently about a holiday cookie box. Can you share more info about this? Do you make up boxes for family and friends? Do you mail the boxes? If so, what is the best way to ensure the cookies are safe while in transit. I am interested to know more about this tradition of yours.
Hi Fran,
You can read all about my holiday cookie boxes from these past years here:
https://fett-weg.today/2023-christmas-cookie-box/%3C/a%3E%3Cbr /> https://fett-weg.today/2022-christmas-cookie-box/%3C/a%3E%3Cbr /> https://fett-weg.today/2021-holiday-cookie-box/%3C/a%3E%3Cbr /> https://fett-weg.today/2020-holiday-cookie-box/%3C/a%3E%3Cbr /> I will of course be sharing a new box this year as well! I hope this helps, have a great Friday! xT