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Salted Caramel Pretzel Turtle Brownie Cookies

salted caramel pretzel turtle brownie cookies - featured image
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These decadent cookies combine a fudgy brownie base with gooey caramel, crunchy pretzels, toasted pecans, and a sprinkle of flaky sea salt for the ultimate sweet-and-salty treat. Quick and easy to make, they’re perfect for parties, gifting, or a comforting snack at home.

Ingredients

Scale
  • 1 cup (170g) semisweet chocolate chips (melted and cooled)
  • 1/2 cup (115g) unsalted butter (softened)
  • 1/2 cup (100g) granulated sugar
  • 1/2 cup (100g) packed light brown sugar
  • 2 large eggs (room temperature)
  • 1 tsp pure vanilla extract
  • 1 cup (125g) all-purpose flour
  • 1/4 cup (25g) unsweetened cocoa powder
  • 1/2 tsp baking soda
  • 1/4 tsp salt
  • 20 soft caramel candies (unwrapped)
  • 2 tbsp heavy cream
  • 1 cup (120g) chopped pecans (toasted preferred)
  • 1 cup (50g) mini pretzel twists (crushed)
  • Flaky sea salt, for sprinkling

Instructions

  1. Preheat your oven to 350°F (175°C). Line two baking sheets with parchment paper.
  2. Place chocolate chips in a medium heatproof bowl. Microwave in 20-second bursts, stirring between each, until smooth. Let cool slightly.
  3. In a large bowl, cream together butter, granulated sugar, and brown sugar until light and fluffy (about 2 minutes). Add eggs one at a time, mixing well. Stir in vanilla extract and melted chocolate.
  4. In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt. Gradually fold into wet ingredients with a spatula until just combined.
  5. Gently fold half of the crushed pretzels and all the chopped pecans into the dough.
  6. Use a cookie scoop or two spoons to portion dough (about 2 tbsp each) onto prepared sheets, spacing 2 inches apart. Press a small indentation in the center of each cookie for caramel.
  7. Bake for 9-11 minutes, until edges are just set but centers look slightly underbaked.
  8. While cookies bake, combine caramels and heavy cream in a small saucepan over low heat. Stir until melted and smooth (about 3-4 minutes).
  9. As soon as cookies come out of the oven, use the back of a spoon to deepen the center indentations. Spoon about 1 tsp caramel into each. Sprinkle with remaining crushed pretzels and a pinch of flaky sea salt.
  10. Let cookies cool on the baking sheet for 10 minutes, then transfer to wire racks to finish cooling.

Notes

For thicker cookies, chill the dough for 30 minutes before baking. Use room temperature butter and eggs for best results. Don’t overbake—the centers should look slightly underdone. If caramel hardens before topping, gently reheat. For gluten-free, use a 1:1 gluten-free flour blend and gluten-free pretzels. Store cookies in an airtight container for up to 4 days or freeze for up to 2 months.

Nutrition

Keywords: salted caramel, pretzel, turtle, brownie cookies, sweet and salty, easy dessert, holiday cookies, party treats, chocolate caramel cookies

Find it online: https://tempotaste.com/salted-caramel-pretzel-turtle-brownie-cookies-recipe-easy-homemade-treats/