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Salted Caramel Pretzel Cowboy Cookies

salted caramel pretzel cowboy cookies - featured image
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Chunky, chewy bakery-style cookies loaded with gooey caramel bits, salty pretzels, chocolate chips, oats, and coconut. These sweet-and-salty treats are easy to make, crowd-pleasing, and perfect for sharing at parties or bake sales.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, browned and cooled
  • 1 cup (200g) light brown sugar, packed
  • 1/2 cup (100g) granulated sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups (200g) old-fashioned rolled oats
  • 1 cup (80g) sweetened shredded coconut, lightly toasted (optional)
  • 1 cup (180g) semi-sweet chocolate chips
  • 3/4 cup (150g) caramel bits
  • 1 1/2 cups (60g) salted mini pretzels, gently crushed
  • 1/2 cup (60g) pecans or walnuts, roughly chopped (optional)
  • Flaky sea salt, for sprinkling

Instructions

  1. Brown the Butter: In a medium saucepan, melt butter over medium heat, stirring constantly until it foams and brown bits form. Remove from heat when golden and fragrant. Pour into a bowl and let cool for 10-15 minutes.
  2. Preheat Oven & Prep Pans: Preheat oven to 350°F (175°C). Line two baking sheets with parchment paper or silicone mats.
  3. Mix Wet Ingredients: In a large mixing bowl, cream together browned butter, brown sugar, and granulated sugar until smooth and slightly fluffy (about 2 minutes). Beat in eggs one at a time, then stir in vanilla extract.
  4. Combine Dry Ingredients: In a separate bowl, whisk together flour, baking soda, and salt.
  5. Add Dry to Wet: Gradually add dry ingredients to wet mixture, mixing until just combined.
  6. Stir in the Mix-Ins: Fold in oats, coconut, chocolate chips, caramel bits, crushed pretzels, and nuts (if using). Reserve a handful of chocolate chips and pretzels for topping if desired.
  7. Scoop & Shape: Use a 3-tablespoon cookie scoop or two spoons to drop mounds of dough onto prepared sheets, spacing about 2 inches apart. Press extra chips, caramel bits, and pretzel pieces on top. Sprinkle lightly with flaky sea salt.
  8. Bake: Bake for 10-12 minutes, until edges are golden brown but centers are still soft. Rotate pans halfway through if needed.
  9. Cool: Let cookies cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
  10. Serve & Enjoy: Once cooled, serve immediately or store in an airtight container.

Notes

For best results, use browned butter and don’t over-mix the dough. Chunky mix-ins are key—crush pretzels by hand for texture. Sprinkle cookies with flaky sea salt before baking for a flavor boost. If caramel sticks, let cookies cool longer on the sheet and loosen gently. Cookies can be customized with different mix-ins or made gluten-free with a 1:1 flour blend.

Nutrition

Keywords: cowboy cookies, salted caramel, pretzel cookies, chunky cookies, chewy cookies, bake sale, party cookies, easy cookie recipe, sweet and salty cookies

Find it online: https://bitefuljoy.com/salted-caramel-pretzel-cowboy-cookies-easy-chunky-and-chewy-recipe/