Get ready to fall in love with these jumbo chocolate chip cookies! They’re the ultimate sweet and salty treat, packed with gooey caramel pieces and crunchy pretzels.

These cookies are perfect for sharing (or keeping all to yourself!) and will surely be a hit at any gathering. It’s just the best combination of sweet, salty, and chocolate!

Jumbo Chocolate Chip Cookies with Caramel and Pretzels

The perfect chocolate chip cookie is made even better with gooey caramel pieces and salty crushed pretzels.

Prep Time 20

Cook Time 15

Serving Size large cookies

Ingredients

3/4 cup salted butter (softened)
3/4 cup granulated sugar
3/4 cup packed brown sugar
2 large eggs
1 1/2 teaspoons vanilla extract
2 1/4 cups plus 2 tablespoons all purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
1 12 oz package chocolate chips or chunks
1 11 oz bag caramels (chopped into 4 pieces each)
1 1/2 cups crushed pretzels

Instructions

Preheat the oven. Preheat oven to 350°F (175°C) with the rack in the center. Then, prepare 2 cookie sheets with parchment paper or cooking spray.
Mix the wet ingredients. Beat the butter and sugars with an electric mixer at medium speed until they become light and fluffy, which should take about 3-5 minutes. Then, add the eggs and vanilla extract and mix until they're well combined, making sure to scrape down the sides of the bowl if needed.
Combine dry ingredients. In a separate mixing bowl, combine the flour, baking soda, and salt. Then, add this to the butter mixture slowly, one cup at a time. Make sure to scrape down the bowl and mix in the chocolate chips, caramel pieces, and crushed pretzels.
Scoop and bake. Scoop 1/4 cup of cookie dough onto the prepared cookie sheets, with 6 cookies on each sheet. (You may need to bake in batches.) Cook at 350°F (175°C) for 14-17 minutes or until the edges turn golden brown. Let them cool on wire racks.

Notes

To make classic chocolate chip cookies, exclude the pretzels and caramel and increase the chocolate chips to 1 1/2 bags.

As these are larger additions, I prefer to make the cookies jumbo-sized using a 1/4 cup cookie scoop. However, you can make them any size you like, remember to adjust the baking time.

Make sure your butter and eggs are at room temperature before starting to help them mix more easily, creating a better dough. Make sure the butter is softened so that when you mix it with the sugars, it becomes fluffy.

Cut the caramels into small, uniform pieces to prevent them from sticking together, and make sure they melt evenly throughout the cookie. If it’s easier, you can use caramel bits or caramel M&Ms.

For a regular-sized cookie, scoop 1 tablespoon of cookie dough for each and bake for 10-13 minutes.

Gently and slowly stir when adding the chocolate chunks, caramel, and pretzel sticks.

More Tips:

Remember to crush the pretzels into small pieces, not too finely, so they add crunch without getting lost in the dough.

When adding the dry ingredients to the wet mixture, mix just until combined. Overmixing can make the cookies tough.

If you have time, chill the cookie dough for 30 minutes before baking. This helps the cookies hold their shape and prevents spreading. You can also bake 2 sheets at a time and switch halfway through baking.

Line your baking sheets with parchment paper to prevent sticking and make cleanup easier.

Keep a close eye on the cookies in the oven. They should be golden around the edges but soft in the center when you take them out. They’ll continue to firm up as they cool.

These cookies freeze well, fully baked, or freeze the individual balls of dough and add 1 minute to the baking time.

Let the cookies cool completely on a wire rack. This helps them set properly and enhances their chewy texture.

Serving Suggestions

These cookies are best served with cold milk, hot coffee, vanilla ice cream, hot chocolate, fresh berries, whipped cream, caramel sauce, or tea (such as Earl Grey or English Breakfast).

Key Ingredients and Tools

Here are some important tools and ingredients that will help you make these cookies perfectly.

Softened butter: Softening the butter helps it blend more easily with the sugars, creating a better texture for your cookies.
Electric mixer: This tool is essential for creaming the butter and sugars together until light and fluffy, which is key for the cookie’s texture.
Parchment paper: Parchment paper on your baking sheets prevents the cookies from sticking and makes cleanup easier.
Caramels: Chop them into small pieces; you can find these in the candy aisle. Look for individually wrapped caramels for easy chopping.
Crushed pretzels: These add a salty crunch to the cookies. You can crush them using a rolling pin and a plastic bag.

With these tips, you’ll definitely bake delicious cookies with perfect texture and flavor.

Here are a few simple swaps you can make for this recipe:

Salted butter: You can use unsalted butter and add an extra 1/4 teaspoon of salt.
Granulated sugar: Try replacing it with coconut sugar for a deeper flavor.
Brown sugar: Use an equal amount of granulated sugar mixed with 1 tablespoon of molasses.
All-purpose flour: Whole wheat flour is a good alternative for a denser texture.
Chocolate chips: Replace it with chopped dark chocolate or white chocolate chips.
Caramels: You can use butterscotch chips or omit them for a simpler cookie.

These substitutions will alter the recipe’s outcome, but you can try them to suit your preferences or dietary needs.

Storage Instructions

Keep the cookies in a sealed container at room temperature. Put a piece of bread in the container to keep it soft for longer. The bread will soak up any extra moisture. The cookies will stay fresh for about 4 days.

To freeze the dough, make balls and put them on a baking sheet. Freeze them until they’re solid, then move them to a freezer bag or container. You can keep them in the freezer for up to 3 months.

When baking the frozen dough, put the dough balls on a baking sheet and add 1-2 extra minutes to the baking time. You can bake them directly from the freezer; just add a minute or two to the baking time.

To freeze the baked cookies, let them cool completely first. Put them in a single layer on a baking sheet and freeze until solid. Then, transfer the frozen cookies to a freezer-safe bag or container.

They can be stored in the freezer for up to 3 months. To serve, let the cookies thaw at room temperature for a few hours.

Enjoy baking these jumbo chocolate chip cookies with caramel and pretzels at home. They will surely be a hit with family and friends and the perfect treat for any occasion.

Don’t forget to share your creations and let us know how they turned out.

Irresistible Chocolate Chip Cookies with Caramel and Pretzels: Step-by-Step Guide