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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
I am planning on pre-making the dough for these and the Easy Slice ‘n’ Bake Vanilla Bean Sugar Cookies tomorrow so I can put them in the oven on Christmas for fresh cookies. Would you recommend freezing the dough until I’m ready to make them?
Hi Emily,
Yes, I would go ahead and freeze your dough. Please let me know if you have any other questions! Merry Christmas! xT
Perhaps the best cookie ever?????!!!!
Hi Emma,
Perfect!! Love to hear this recipe was enjoyed, I appreciate you making it and your comment! xT
Totally loved these cookies! Only change I made was substituting hazelnut liquor for the bourbon mainly because the hazelnut was out on the counter and I had forgotten to put that away and pull out the bourbon. Then I was totally indulgent and added the hazelnut to both the pralines and the cookie dough.
I will try it again with the bourbon, but I think the hazelnut liquor gave it another dimension. Or maybe I will make different batches. I do have to reserve half my cookie batter and add more flour as my husband likes his cookies poofier.
Everyone in the family loved them!
Hi there,
Awesome! Thanks so much for giving this recipe a try, so glad to hear it was a hit!🎄🎁☃️ xxT
Hi! I love the idea of the bourbon in the praline, but I don’t see it in the actual recipe. How much do you recommend?
Hi Heather,
You can add a couple tablespoons:) I hope you love this recipe, please let me know if you give it a try! xx
My boyfriend just said these are the best cookies he’s ever had. They’re SO good- amazing recipe! I love the slight variation from a regular chocolate chip cookie.
Hey Dayton,
Happy Friday!! Love to hear this recipe turned out well for you, thanks for making it and your comment! XxT
Can the batter be made ahead of time and stored in fridge for baking later?
Hi Stephanie,
Sure, that would be just fine for you to do. I hope you love this recipe, please let me know if you give it a try! xx
I enjoyed baking these cookies for my holiday work party. It wasn’t too complicated, but it was a fun process with a great outcome! Thanks for this fabulous recipe!
Hey Jules,
Happy Thursday! Thanks a bunch for making these cookies, I’m so glad to hear they were enjoyed! xx
I can’t wait to make these !!!!
But I would rather make them gluten free if you have can suggest how much gluten free flour to use instead ?!
Hi Christina,
You can use an equal amount of gluten free flour, that should work nicely for you! I hope you love this recipe! xxT
I wish I could give these more than 5 stars. These are the best cookies I think I’ve ever had!!! Wowwwwww!
I’m a new baker/cook and have been making my way through so many of your recipes and I’ve been eyeing this one since you posted. Completely over sharing here, but I’ve had a hard year and about 2 months ago I decided to start cooking to get myself to do something other than sit and be sad or doom scroll on my phone. A friend shared your white chicken chili recipe with me one day and I never looked back. It’s now become my favorite thing to do! I love the peace I have while cooking and the pride I feel when it turns out just as good as it looks in your picture. It’s brought me so much joy and serenity in a time when it feels hard to find. Thank you for this.
Hey Elise,
Wonderful!! Love to hear this recipe was a winner, thanks for making it and your feedback! Thanks so much for your kind message and trying so many recipes. Here’s to a great year ahead:) Happy Holidays! XxT
These look amazing! Can I use a food processor to beat everything together?
Hi Augusta,
So sorry, I would not recommend using a food processor. I would do a stand mixer, hand held mixer, or just mix well by hand. I hope this helps! xx
Hi Tieghan! My family loves your recipes! We have a serious nut allergy in the house can we omit the pecans?
Hey Deb,
Thanks so much! Sure, I don’t see why that wouldn’t work for you. I hope you love these cookies! xx
I like how it calls for 3 Tablespoons of Heavy Creamy 🙂
Lol I hope you love these cookies, Katrina!! Happy Holidays! xx
Just made these tonight and they were sooooooo yummy, but mine didn’t spread much. Did I do something wrong?!
Hi Jessica,
Thanks so much for trying these cookies! Did you try tapping your baking sheet? That’s usually how I get a flatter cookie. I hope this helps! xx
Hi! I didn’t see how much bourbon to add? thank you, baking these now!
Hey Olivia,
The bourbon is optional, but you can just add a splash or two. I hope you love this recipe! Happy Holidays! xx
A friend made these and sent me the recipe – they were amazing! In the pictures it shows a whole pretzel on each one. Did you just reserve some of the praline pretzels and place one on top of the cookies before baking? Do you have to press it in? Thanks!!
Hey Emily,
So glad to hear this recipe was enjoyed! Yes, I just pulled a couple whole pretzels to press into the top of some of the cookies. I hope you love this recipe! xx