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The BEST Salted Caramel Pretzel Snickerdoodles for your holiday cookie baking. Homemade snickerdoodle cookies, made with browned butter, plenty of chocolate-covered caramel chunks, pretzels pieces, and a small pinch of flaky sea salt. Each cookie dough ball is rolled through cinnamon sugar for that classic snickerdoodle finish before baking to perfection. There’s nothing not to love about these sweet Christmas cookies. Each bite is slightly crisp on the edges but soft and gooey in the center…with just a little pretzelly crunch.

overhead close up photo of Salted Caramel Pretzel Snickerdoodles with 1 cookie broken in half

The minute Thanksgiving was over, I received message after message about holiday dinner menus, entertaining ideas, and most of all…Christmas cookies! I couldn’t believe the number of messages from those of you inquiring about holiday cookies. Questions like, “when will you be sharing your 2019 Christmas Cookie Box?” “What’s your favorite Christmas cookie?” “What’s the best cookie to gift?” “What are the best boxes to use?” …and so many more.

I have to say, I’m pretty happy you all are so excited to bake this season because I am too! So much so that I’m stressing about the fact that I really do not have enough days leading up to Christmas to share everything. It’s a good problem to have, but I have SO much I want to share with you. Fingers crossed I can get you all everything you need by the 24th.

So, I’m officially kicking the holiday baking season off with these snickerdoodles. These are decadent in all the best ways. And yes, you do need to make them this December, preferably several times!

overhead photo of Salted Caramel Pretzel Snickerdoodles cookie dough being rolled in cinnamon sugar

My snickerdoodle story.

I didn’t grow up eating snickerdoodles, but instead grew up eating mom’s chocolate chip cookies. Even at Christmas time, she’d opt for chocolate chip cookies over anything holiday-themed. I didn’t know other cookies existed. But then I grew up, and I made snickerdoodles, and wow, they are so GOOD.

But here’s the thing. I love a crisp on the edges, doughy in the center, chocolate chip cookie more. So much more.

Which brings me to this cookie. It’s a snickerdoodle on the outside, but a chocolate chip cookie on the inside. And it’s all done up with extra special touches like pretzel crumbs and chocolate-covered caramels.

Delicious!

Salted Caramel Pretzel Snickerdoodles before baking on cookie sheet

To make the best snickerdoodles…

One, brown half of your butter, but leave the other half at room temp. This gives you the flavor of browned butter but leaves you with a cookie that has great texture too. Shocker, I know, I added brown butter. But the browned butter really does add so much to cookies. It’s worth the extra step.

Two, tap that baking sheet on your counter midway through baking, then finish cooking. When the cookies have completely finished baking, remove them from the oven, and tap the baking sheet once more. You guys, this step is KEY. It will ensure you have the least cakey snickerdoodle cookie. Instead you’ll get a cookie with crisp edges and a gooey center. Tapping the baking pan on the counter deflates the center of the cookie, pushing the edges out. I used this same method for my pumpkin cookies and I now do it whenever I bake any cookies…because it works.

It’s a method I learned from the New York Times and you need to do it too.

overhead photo of Salted Caramel Pretzel Snickerdoodles

The “special” Christmas touches.

…chocolate-covered caramel chunks, you can use regular chunk chunks of course, but these are better. I use Dove milk chocolate caramels.

…cinnamon sugar, roll the dough balls through the mix to your liking.

…smashed pretzels on the outside, only just a few for the slightest salty, crunch with every sweet bite.

…a little pinch of flaky sea salt, simply because it makes everything better.

overhead close up photo of Salted Caramel Pretzel Snickerdoodles

What I love about these cookies is that they’re easy to make, require no chilling, and take less than an hour…simple.

But my favorite part? These are just perfectly crisp on the edges, but soft and gooey in the center. The best kind of cookie. I’m not normally such a decadent cookie person, but as I always say, I like to really do it up for the holidays. They only come once a year, so let’s just have fun and enjoy every minute of the season. It’s cheesy, but they do only come once a year!

Let’s bake cookies on a Tuesday night and enjoy them while watching your favorite holiday movie. Then take the leftovers to work and make everyone’s day. You should do this.

‘Tis the season for giving after all!

PS. if you’re looking for a snowman version try these cute little eggnog frosted chai snickerdoodle snowmen!

close up photo of Salted Caramel Pretzel Snickerdoodle cookie broken in half

If you make these salted caramel pretzel snickerdoodles, 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 Caramel Pretzel Snickerdoodles

Prep Time 15 minutes
Cook Time 10 minutes
chill time 15 minutes
Total Time 40 minutes
Servings: 24 cookies
Calories Per Serving: 121 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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Ingredients

Instructions

  • 1. Add 1 stick butter to a small saucepan set over medium heat. Cook until the butter begins to brown, about 3-4 minutes. Remove from the heat and transfer to a heatproof bowl. Stick in the freezer to chill, 10-15 minutes, but no longer.
    2. Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper.
    3. In a large mixing bowl, beat together the remaining 1 stick butter, the cooled browned butter, brown sugar, and granulated sugar until combined. Beat in the eggs, 1 at a time, until combined. Add the vanilla, beating until creamy. Add the flour, baking soda, and salt. Fold in the chocolate caramels.
    4. Roll the dough into rounded 1 tablespoon size balls and then roll through the cinnamon sugar. Place 3 inches apart on the prepared baking sheet. Gently push a few crushed pretzel pieces into each dough ball (see above photo).
    5. Transfer to the oven and bake for 7 minutes. Remove the pan from the oven and tap the baking sheet on the counter 2 times to flatten them down. Return to the oven and bake another 1-3 minutes or until the cookies are just beginning to set on the edges, but still doughy in the center. Remove from the oven and tap the baking sheet on the counter 1-2 times to flatten them down again. Let the cookies cool on the baking sheet. They will continue to cook slightly as they sit on the baking sheet. Sprinkle with flaky salt. Eat warm (highly recommended) or let cool and store in an airtight container for up to 4 days. 

Notes

Cinnamon Sugar: mix 1/3 cup sugar with 1 tablespoon ground cinnamon. Store in an airtight container.
Caramels: I use Dove milk chocolate caramels. 
Freezing: the cookie dough balls can be frozen for up to 3 months. Thaw, then bake as directed. 

horizontal photo of Salted Caramel Pretzel Snickerdoodles

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Comments

    1. Hey Kendra,
      Thanks for giving the recipe a try, next time try banging the baking sheet on the counter to get the cookies to flatten. I hope this helps! xTieghan

  1. 5 stars
    These are absolutely delicious. The chocolate caramels melted inside are addictive. The flaky salt picks up the pretzel salt and is the perfect balance for the sweet cookie. My neighbors are going to love them. Thanks for sharing.

  2. Delicious!! Tapping and all. I regret not using parchment paper. I realize now that you need it to capture the ooey-gooey ness on the edge. Other than that, perfection… worth the effort 😉 TY!!

    Look forward to trying eggnog chai frosted snowmen cookies.

  3. I think I must be doing something wrong, I’ve made these twice and both times the dough has turned out more like cake batter. It’s very fluffy and impossible to roll so I have just spooned it onto the tray. The cookies taste great but are so crumbly they just fall apart and break. None do the chewy goodness yours seem to have! I wonder if I’m over beating? They taste so great and I love all your recipes I’ve tried, I really want to master them! Any ideas?

    1. Hey Hannah,
      So sorry you are having issues with the recipe. Is there anything you could be adjusting? Over mixing is definitely a possibility. Please let me know how I can help! xTieghan

  4. 5 stars
    Teighan, these cookies are just wonderful! I love a good Snickerdoodle but my goodness you amped them up! I will definitely make them again! Thank you for sharing your creativity with us!

    1. Hey Dana,
      Thank you so much for giving this recipe a try, love to hear that it was enjoyed! Have the best week:) xTieghan

  5. Love these cookies! Want to make extra and freeze them. Would you freeze before or after rolling the dough balls in the cinnamon sugar? Thanks

    1. Hey Jordan,
      Awesome! Love to hear that this recipe was enjoyed, thanks a lot for giving it a try! I would freeze before rolling in the cinnamon sugar. xTieghan

  6. 5 stars
    I made these last Christmas and they were a hit among everyone! Followed the recipe to a T. A fun twist & upgrade on the basic snickerdoodle.

    1. Hey Kelli,
      Happy Thursday! Thanks so much for making this recipe, I am delighted that it was enjoyed! xTieghan

      1. Hey Tamar,
        Thanks so much for making this recipe, I love to hear that it was enjoyed! Have a great week:) xTieghan

  7. Hello! I made these previously, and they were just spectacular. I want to make them again, but I wasn’t thinking and got unsalted butter instead. Would you recommend adding additional salt to the mix as a result?
    Thanks!
    Allison

    1. Hey Allison,
      I would just use 1/4 teaspoon of salt. Please let me know if you have any other questions! xTieghan

  8. 5 stars
    Halved the recipe as usual, my batter was a little wet so I refrigerated the dough for a little and then was able to roll into balls. We finished all the cookies tonight!

    1. Hey Thy Le,
      I am thrilled to hear this recipe was enjoyed. Thanks so much for giving it a try. Have a great week! xTieghan

    1. Hey Katie,
      I’ve not tried this for these cookies, but I don’t see why it would work for you! I hope you love them, let me know how they turn out! xTieghan

  9. 5 stars
    I made this for a couple of friends for a get together and these were a HIT! The caramel chocolate was amazing the middle.

  10. 5 stars
    I made these yesterday and they were amazing! I used my favorite chocolate bar chopped up and skipped the pretzels since I didn’t have any on hand. They were so delicate and nutty from the browned butter. Thanks for the recipe!

  11. 5 stars
    My family now begs me to bring these cookies to all gatherings. I personally prefer this cookies with the pretzels but that’s just me. I also flatten out the cookies a little bit before putting them into the oven. The tapping of the cookies help, but I think my reusable baking parchment makes it hard for the cookies to spread. So the little flatten helps. But these cookies are seriously so delicious!!

    1. Hey Nikki,
      Thanks so much for giving the recipe a try, I am thrilled that it was enjoyed! Happy Valentine’s Day❤️ xTieghan

  12. I am planning on baking this week, and I’m super excited about them! I need to make the dough early and freeze for a couple days though. Do you recommend rolling them in the cinnamon before freezing, or before I remove from the freezer and bake? Also should I bake from frozen or let them thaw first? Will update with how it goes! Thanks!

    1. Hey Liz,
      I would roll in the cinnamon after freezing and bake after you allow the dough to thaw. I hope you love the recipe, let me know how they turn out! xTieghan

  13. 4 stars
    Made these today and they turned out great! I had to bake them for about 14 minutes but that might have been due to size. I did take them out halfway to tap them- good tip!

  14. 5 stars
    It’s hard to say something is the “best you’ve ever had” and have that be completely honest, but I think this may actually be true! I’ve made them three times now and considering a fourth because they are so so good. I’ve been giving some away to various friends each time and everyone has the same response, loving them and wondering what the recipe is! Sharing your site over and over! Thanks!

    1. Hey Rachel,
      I am thrilled that you enjoyed the recipe, thanks so much for trying it out. Have a great weekend! xTieghan

    1. Hey Linda,
      Sorry I do not have a video for these. I hope you love the recipe, please let me know if you have any other questions! xTieghan

  15. 5 stars
    Sooo delicious. Didn’t have pretzels so I chopped up some mini reese’s cups and added them in- it added the perfect hint of peanut butter to compliment the cinnamon sugar! My new favorite cookie

  16. So mine only didn’t turn out because of the Carmel’s. Is it. Kemal for them to harden or be hard to eat if you use them?

    1. Hey Lezlie,
      So sorry the recipe did not workout here. I am confused as to what happened to your caramels. Please let me know how I can help! xTieghan

  17. Hi! I made these last night and the dough was super wet. I think maybe my butter was a little bit too warm or I over beat the mix? My cookies were unable to roll in a ball because it was so wet. The flavors were delicious but definitely lost its fluffy flavor and baked to giant flat cookies. Any suggestions for next time?

    1. Hey Jordan,
      So sorry you had issues with the cookies! If the butter was too warm this will definitely cause some issues. Next time, make sure your butter is cooled and you should be good. I hope this helps! xTieghan

  18. 3 stars
    First time visiting this website and thought I would try these cookies. First batch was a hot mess. While the second tray was baking, I started scrolling through the comments to find out what went wrong. Seems like I am having the same problem as other bakers. Super sticky batter, dough spreading out, caramels leaking, and greasiness. Sounds like browned butter is the culprit. It would be helpful if you update your recipe since so many users have the same issue.

    1. Hey Jenn,
      Thanks so much for giving the recipe a try, I am sorry you had issues with the cookies. 15 minutes in the freezer should be enough for the brown butter, you want to make sure it is fully chilled and not warm. I hope this helps for next time! Happy New Year! xTieghan

  19. 5 stars
    I had such fun making these, BUT.. my dough was waaay sticky. I don’t think I let my butter cool long enough though I cooled for 15 mins. Should it cool to a consistency that is NOT liquid?? Love your recipes! Thank you!

    1. Hey Kim,
      Thank you so very much for trying the recipe, I am sorry that the dough was sticky. Usually 15 minutes in the freezer does the trick, but next time try a little longer. Please let me know if you have any other questions! Happy New Year! xTieghan

  20. 5 stars
    I was supposed to make these with my Christmas cookies But was so tired after making several others We usually go out to dinner on New Years But our Governor has all the restaurants closed again for the last two months I decided to have dinner with my my children and grandchildren here. When they came out of the oven I let them cool slightly And decided to give them a try Without a doubt my new favorite cookie The Carmel with the chocolate and the salt and pretzels My goodness and the hint of cinnamon. Not going to lie went back for a second with a glass of milk. 😂😂 Now my family can enjoy the rest

  21. Got this recipe from a friend bc hers came out SO good! Only when I made them, they came out super cakey, even with the tapping. I also tried tapping earlier (at 5 min and not 7) and in another batch I tried tapping more than 2 times. Each time they were super cakey. Not sure what I’m doing wrong and def included all the ingredients besides the pretzels. Which attachments do you use for the butter/sugar, etc. part and then the adding flour, etc part? Also how long does it typically take for each part? Next time I’m going to try with less flour and see how it turns out. Really hope I get it right bc they were so good.

    1. Hey Julie,
      Thanks so much for giving the recipe a try, I am sorry you had some issues with the texture. I use the paddle attachment when mixing cookies. Please let me know if you have any other questions! Happy New Year! xTieghan

  22. 1 star
    These instructions are disappointingly vague for baking. Nowhere in the recipe instructions do you say the browned butter should come out semi-solidified after being in the freezer, which is clearly KEY to this recipe / cookie’s consistency. Mine came out very bread-like, and after reading the comments I now know it’s because I didn’t let my browned butter solidify in the freezer (since your recipe does not say that). Please be more specific in your baking recipes if you want your followers to have success.

    1. Hey Claire,
      So sorry you had issues with the recipe, please let me know if there is anyway that I can help! Happy Holidays! xTieghan

  23. 5 stars
    The salted caramel pretzel snickerdoodles were amazing. The recipe was easy and so fun to make. The tips were super helpful. Don’t forget to tap the cookie sheet on the counter! The cookies were a big hit with my family. Everyone raved about how delicious they were. This may be my new go to Christmas cookie!

  24. Are you spooning the flour, or packing the flour?

    They TASTE delicious. I just haven’t gotten the consistency down correctly yet. (Made them 2x now.)

    1. Hey Amber,
      I usually scoop my flour. Are you allowing the browned butter to chill enough? Let me know if this helps! Happy Holidays! xTieghan

  25. 5 stars
    I have made these twice since Thanksgiving and both times the dough needed to be refrigerated before I was able to roll into balls. I left the browned butter in the freezer for 10 minutes. Should I wait longer to add next time or should I increase the flour by 1/4 cup?
    These are a new family favorite!

    1. Hey Kari,
      I am so glad you enjoyed the recipe, thanks so much for giving it a try! I would allow the butter to sit in the freezer a little longer next time. Happy Holidays! xTieghan

  26. 5 stars
    These were DELICIOUS! I have a gluten allergy, so I just substituted gluten free flour and pretzels – they are just as delicious! (As so my regular flour eating family members said!). Super easy and a fun different cookie to add to the recipe box!

  27. 3 stars
    Unfortunately I had a lot of issues with these cookies. After they didn’t turn out great I read the comments and I think my problem was the browned butter. The recipe said NO longer than 15 minutes and I was diligent to pull it out at 15 minutes. The browned butter was still liquid, but the recipe just said 15 minutes. Now reading the comments it sounds like it should have been hardened. The cookies were quite flat and texture was off. Flavor was still good though. I overcooked a few batches and that helped a little bit but still disappointed.

    1. Hey Mallory,
      So sorry you had issues with the cookies, usually 15 minutes is good enough for me, but next time I would leave the brown butter in longer until it is soft and no longer liquid. I hope this helps! Happy Holidays! xTieghan

    1. Hey Kim,
      I think those would be great! I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan

  28. Hi Tieghan! I’m wondering if I can make this dough a day or two before I bake them and keep the dough in the refrigerator?! Thanks!

    1. Hey Carolanne,
      Yes, that would work well for you. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan

  29. The cookies came out DECADENT. It would be helpful if you mentioned chopping the chocolates before folding them in. We were stroking our Santa beards for a long time. Additionally, browning the butter is a power move. Thanks for another great recipe!

  30. 5 stars
    LOVED THIS RECIPE. These cookies did not last long at my house but they stayed so moist for at least two days after baking.

    I had trouble with the halved caramels in the dough while baking though. The cookies that happened to have a chunk of caramel at the edge/bottom of the dough ball, seeped out and the caramel burned on the baking sheet. Next time I’ll probably tuck the caramel pieces in the top of the dough ball to make sure the caramel remains in the dough as they bake and flatten somewhat.

  31. The flavors are really nice, but my cookies came out breadlike. I’m not sure what went wrong. Possibly the browned butter was too runny and needed more time in the freezer. It’s also possible that I need to reduce the flour to adjust for low altitude.

    1. Hey there,
      Thanks so trying the recipe, I’m sorry you had issues! Let me know if I can help! Happy Holidays! xTieghan

    1. Hey Sara,
      Yes, totally fine to omit the caramel. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan

  32. Hello! I am looking forward to trying out this recipe. I could not find choc covered caramels, so I bought semi sweet choc chips and caramel chunks and plan to use both. is there a recommended amount to use of each? Perhaps 3/4 C of each?

    1. Hey Rachel,
      I think that would work well! I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan

    1. Hey Courtney,
      I like to chop my caramels. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan

  33. 5 stars
    Mine turned out delicious but looked quite a bit darker than in the photos. I wonder if the cookies in the photographs used light brown sugar rather than dark? A few things that went different for me: (1) I refrigerated my dove chocolates for about an hour before I started baking so they were less messy to cut. (2) Even with room temperature butter, it took far longer than 3-4 minutes to brown. It probably took that long for the stick itself to melt, then another 5-7 minutes before it was browned. (3) Also, the dough was quite wet when I finished mixing. I stuck in the freezer for about 5 minutes and then it was much easier to work with. One last note: Make sure you scroll all the way to the bottom of the recipe to see the measurements for the cinnamon sugar! I think it would make a lot more sense to put those measurements in parenthesis next to the “1/3 cup cinnamon sugar” measurement.

    1. Hey Claire,
      Thanks so much for giving the cookies a try, I am glad they worked out for you. Happy Holidays! xTieghan

  34. 5 stars
    My wife and I agreed that these were some of the best cookies I’ve made. I almost went with just semi-sweet chocolates but I’m glad I splurged for the dove caramels. Thanks for sharing.

    1. Hey Josh,
      Thanks so much for giving the recipe a try, I am thrilled that it worked out for you! Happy Holidays! xTieghan

  35. 2 stars
    disappointed the cookies were so thin and greasy. And I made two recipes and spent a lot on these ingredients. I would recommend putting in the recipe directions that the butter should NOT be a liquid. 10-15 mins in the freezer wasn’t long enough, and my butter was cooked but not a solid.

    1. Hey Michelle,
      So sorry you had issues with the recipe, it is important for the butter to be fully chilled. I hope this helps for next time! Happy Holidays! xTieghan

    1. Hey Tina,
      You can pop them in the fridge:) I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan

    1. Hey Leree,
      Thanks so much for giving the recipe a try, I am thrilled that it worked out for you! Happy Holidays! xTieghan

  36. Hi Tieghan, my cookies came out very flat. I followed recipe to a tee and on last few batches even had dough refrigerated for a bit. Any tips to prevent this from happening?
    Thanks!

    1. Hey Deborah,
      So sorry about this. Was the brown butter cooled completely? This is key to prevent super flat cookies. I hope this helps! Happy Holidays! xTieghan

  37. 5 stars
    Not to be dramatic, but my fiancé and I decided these were the best cookies we’ve ever had!!! The pretzel added an amazing crunch and saltiness. They were so chewy and delicious!

    1. Hey Samantha,
      You can follow the recipe as is! I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan

  38. 3 stars
    Hi! Mine came out OK but like other people commenting here, they didn’t spread despite tapping them. Could this be from over-beating the batter?

    1. Hey Brookes,
      Thanks for giving the recipe a try, so sorry these did not spread for you. Was there anything you adjusted in the recipe? Let me know how I can help! Happy Holidays! xTieghan

  39. 5 stars
    Just made these cookies and they are delicious! It was difficult not to just eat the dough itself. Although they are delicious, mine did not spread to quite the extent as in the picture. I chilled overnight, but brought them fully to room temp before cooking. I pulled them and hit them on the counter halfway through and again after baking, like in the recipe. But they still stand a bit taller without as many of the lovely crinkles around the edges. Any ideas as to why this would be? Excellent, low effort-high reward recipe for the holiday cookie box!!

    1. Hey Katlyn,
      I am so glad you enjoyed the recipe, thanks so much for giving it a try! For a flatter cookie, pull them out of the oven while baking and “slam” the baking sheet on the counter. Happy Holidays! xTieghan

  40. Hi just curious if you use a scale to measure or measuring cups? Sometimes my cookies don’t spread out when I cook them, wondering if I should you a scale instead? Or what would be the main culprit ? Any suggestions?

    1. Hey Ashlee,
      I use measuring cups. I am wondering if you are adjusting the recipes at all? To flatten cookies I like to pull them while baking and “slam” the baking sheet on the counter. I hope this helps! Happy Holidays! xTieghan

  41. 4 stars
    Made these a couple days ago and froze the dough as I’m making the rest this weekend. I did a couple testers last night and flavor was good but a bit on the cakey side and didn’t go near as flat. Do you think it’s because I’m baking them straight from being frozen?

    1. Hey Heather,
      Thanks so much for giving the recipe a try! Yes, next time I would let the dough thaw before baking. I hope this helps! xTieghan

  42. Trying this recipe tonight! 🤤 Yummm! Did you freeze your caramels before cuttinng? Mine are all sticking together in one heaping bunch. Thanks!! ☺

    1. Hey Katherine,
      I did not freeze my caramels:) I hope you love the recipe, please let me know if you have any other questions! xTieghan

  43. I got referred to this recipe as I was making snickerdoodles for a cookie exchange. Heard they were amazing. My question is this…snickerdoodles have cream of tartar – these don’t! That’s what gives snickerdoodles their snickerdoodle taste. Have you made any with cream of tartar and if so how much did you add? Did it change the cookies in any way? Thanks!

    1. Hey Deborah,
      Sorry, I have not tried this recipe with cream of tartar. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan

    1. Hey Julianne,
      Yes, that is fine to do! I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan

    1. Hey Anna,
      Just mix 1 tablespoon of cinnamon with 1/4 cup of sugar. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan

    1. Hey Ari,
      I haven’t tried this and worry the heath bars would be super crunchy. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan

    1. Hey Genevieve,
      Yes, that is fine to use. I hope you love the recipe, please let me know if you have any other questions! Happy Holidays! xTieghan

  44. 5 stars
    These are amazing! So decadent and delicious! I always bring these to large parties and they’re immediately gobbled up!.We don’t have the caramel chocolates in Australia, so I just chop up some dairy milk chocolate we have readily available and it’s perfect 🙂

  45. 5 stars
    I made these for a party and everyone at the party was raving about them, a few people said they were the best cookies they’ve ever had in their life. The butter took a little longer in the freezer, just check on it every few minutes after it’s been in there for ten minutes. Just freeze it until is become like regular butter consistency. Very very good recipe.

  46. So I made these tonight but mine never really flattened out. Could something have been off with the flour or another ingredient? They tasted good but didn’t quite look as pretty.

    1. Hey Kirstin,
      Sorry these didn’t flatten for you. Was there anything adjusted in the recipe? Did you try the tapping trick? Let me know how I can help! xTieghan

  47. 5 stars
    I’ve made these twice already, delicious both times(reason for 5 stars), but they were thick both times as well, they didn’t flatten out at all, even after being hit on the counter. My browned butter was still liquid after I chilled it and the other butter was melted the first time, softened the second time. Not sure what I am doing wrong. Butter consistency was not exactly specified but other than that I followed all the directions. What could be the problem?

    1. Hey Moy,
      Thanks so much for giving the recipe a try, I am so glad you have been enjoying the cookies. Next time, try the tapping process earlier in the baking. I hope this helps! xTieghan

  48. I believe my oven baked faster and got too done in the 7 min. I will try again and do 4 then hit on counter. They didn’t sink down and they seem to be a little dry. Will keep experimenting.

  49. 4 stars
    These cookies are delicious, however they didn’t flatten out like yours so they’re not gooey at all. This is the second cookie recipe I’ve tried where they just don’t flatten, maybe mine are cooked more at the 7min mark or something that keeps them from flattening when I tap them on the counter.

    1. Hey Nevada,
      Thanks for giving the recipe a try, I am sorry they did not flatten for you! Next time, try tapping at the 2 minute mark, again at the 6 minute mark, and then right after you pull them from the oven. I hope this helps! xTieghan

  50. 5 stars
    Made them for the first time yesterday, such a great recipe. A little extra work but well worth it! They are off in my kids’ Christmas care packages now since I can’t see them.

  51. 5 stars
    These cookies are delicious! Mine don’t look as a nice as yours but still tasty. I tried baking them but my dough came out really wet so when I baked them they flattened a lot…thinking maybe I didn’t let the brown butter cool enough? Any thoughts?

    Thanks for all these delicious recipes. Love the blog and IG page!

    1. Hey Vicky,
      Thanks so much for giving the recipe a try! Yes, cooling the brown butter full is key!! If not, it will result in wet dough. Please let me know if you have any other questions! xTieghan

  52. 5 stars
    I just made these for the second time. The first time my cookies came out cakey and almost scone-like as some of the others have mentioned (still yummy but didn’t look like the pictures). The second time around, I experimented and did one tray with no parchment paper – just used a light colored baking sheet – and that made my cookies flatten and be a little more crispy (yet still soft in the middle). My entire family loves these. Don’t skip the browned butter and use the dark brown sugar, as listed (versus light). You won’t regret it!

  53. 5 stars
    These were incredible – a huge hit with my whole family and the perfect balance of sweet and salty. I already know I’ll be gifting these in Christmas cookie boxes this year and for years to come. Thanks for another fabulous recipe Tieghan!

  54. These cookies are DELICIOUS. Do you have any recommendations for keeping that caramel from spilling out of the cookie, leaving you with a not so pretty cookie (visually, still tastes amazing)! I found the caramel leaked pretty bad on most of my cookies, even the ones I tried to manipulate so they didn’t! (I used mini rolos cut in half)

    1. Hey Tiffany,
      Thanks so much for giving the recipe a try! I would use a different caramel, I really like the dove ones! I hope this helps for next time:) xTieghan

  55. 5 stars
    Just made these cookies tonight and wow, this is everything I ever wanted in a cookie – sweet, salty, chewy, crunchy, buttery, chocolatey. Someone please stop me before I eat the whole pan.

  56. I also had an issue with the dough being too soft to roll into balls. Do you know this may have happened? Thank you.

    1. Hey Paula,
      It is key for the browned butter to be fully cooled back to room temp. If the butter was warm it made the batter too soft, you can try adding it to the fridge. I hope this helps for next time! xTieghan

  57. Ok. These did NOT work for me. I followed the recipe to a T and they just spread out and flattened. The dough was extremely wet, more of a thick cake batter consistency than a dough consistency you can roll in a ball. They are the saddest looking things I’ve ever seen.

    I’m going to try to trouble shoot a fix as I would hate to lose all this dough but not sure I’ll be able to course correct since the caramels are now mixed it.

    1. Hey Amanda,
      So sorry about this! I think it is super important to note that the brown butter needs to come back to room temp, if it is liquid or warm at all it is going to make the dough super sticky. I hope this helps for next time! xTieghan

  58. deliciousss!!! i just made this beautiful snickerdoodles the other day and definitely recommend making them, the salty touch just tops off the deliciousness of these amazing cookies! thanks so much for the recipe!

  59. 5 stars
    I made these last night and they turned out perfectly. Huge hit with the whole family. My daughter said “next time don’t cook up all of the batter b/c I can’t stop eating the cookies!”

  60. Do these baked cookies freeze well? I bought Carmel chips, do you think these would work if I combined with chocolate chips?

    1. Hey Jessica,
      I would freeze these before baking and then add the pretzels when you are ready to bake. I hope you love the recipe, please let me know if you have any other questions. Happy Holidays! xTieghan

  61. 5 stars
    I’m GF so I made these with King Arthur GF all purpose flour blend and GF pretzels and they came out amazing! I find that GF cookies don’t flatten out as much, so I gave them a little flattening before I put them in the oven. I also did the taps in between. These were a huge hit and will definitely be on the rotation from now on!

  62. 5 stars
    I had been eyeing these and they exceeded my expectations! My husband keeps saying how balanced they are. They are delicious! And I made them gf!

  63. 4 stars
    I made these last night. The flavor is delicious and they were very easy to make, but my cookies spread out too much in the oven. On the first pan I banged them on the counter halfway through the bake time and followed everything exactly, but they became very flat with the caramel leaking out and making them weird sticky shapes. On the second pan I did not bang them halfway through and they did not flatten and ooze as bad. Everyone loved them, so I will definitely be making them again, but I will change a few things. I will not bang them halfway through and I will also not mix the chocolate caramels into the batter, but rather stick one or two into the center of each cookie dough ball so that it will hopefully not ooze out as bad. If you are a chocolate lover, these do not have a ton of chocolate, so I will probably add some chocolate chips next time as well. Overall, good recipe with a few tweaks needed! Thanks, Tiegan we seriously make dozens of recipes a month and they are always phenomenal!

  64. Really delicious! Rave reviews from everyone. I accidentally melted both sticks of butter, which made the dough a little greasier, but I found firming it up in the fridge helped. I used Trader Joes dark chocolate covered caramels and they were great. 10/10!!

  65. 5 stars
    These were delicious. We loved the snickerdoodle base with the chocolate caramel and crunch of the pretzel. A 10/10 and new addition to our must make cookies!

  66. We tried to make these tonight and everything went smoothly until we tried to roll into balls. The dough was so sticky it just stuck to my hand. Could it have been an issue with the butter temp? Any suggestions for how to fix this problem?

    1. Hey Becca,
      Thanks so much for giving the recipe a try, I am sorry the dough was extra sticky. Next time try popping it into the fridge for a bit. Please let me know if you have any other questions. Happy Holidays! xTieghan

  67. 3 stars
    The directions say to chill the browned butter in the freezer for no longer than 15 minutes, but doesn’t say anything at all about whether the butter should be liquid or solid at that 15 minute point. I suggest adding that in to the directions. Mine was still mostly liquid but I took it out, since it specifically said not to leave it in there any longer than that. And since the directions didn’t say anything like “make sure the butter is no longer a liquid”, I didn’t even think about it. So the cookies were way too wet and flat. 😕 I didn’t see someone’s comment asking about this until afterwards. Oh well, lesson learned.

    1. Hey Alli,
      So sorry the cookies did not workout for you. Next time you will want the butter to be soft, but not completely melted. I hope this helps. Happy Holidays! xTieghan

  68. 5 stars
    My husband said “these are the BEST cookies you have EVER made.”

    And I have made A LOT of cookies.

    I made these with the dove caramel chocolates like it said, but I think next time I am going to do the m&m caramels so they are spread out throughout the entire cookie instead of just in the middle. YUMM.

  69. 5 stars
    BEFORE COVID! Back in 2019, I went to a Christmas cookie party. A friend of mine brought these cookies. They were hands down the best cookies at the party. I had to have the recipe. She said Half Baked Harvest. I committed it to memory and ordered both cookbooks. I found oodles of other fabulous recipes but not the recipe for salted caramel pretzel snickerdoodles. Silly me! I just needed to google it.
    I did, I made them and they are every bit as delicious as I remember. Definitely now my all time favorite cookie!

    1. Oh my goodness!! I am so happy you loved these, Kristen! I hope you are loving the books as well! Thank you! xTieghan

  70. 5 stars
    So addicting! I made these vegan with dairy free alternatives and flax eggs and they were wonderful! For the caramel, I made homemade honeycomb using golden syrup and they made the perfect eye addition when they melted into the cookies! Thanks for this lovely recipe!

  71. Hi! I want to make these for a friend’s bday – any tips to make into a cookie cake instead?

    1. Hi Shelby,
      I would just bake in a sheet pan. I hope love the recipe, please let me know if you have any other questions! xTieghan

  72. 5 stars
    These are preposterously delicious, like the-best-cookie-I-ever-made delicious (and I’ve made some cookies in my day). They’re slightly cakey, but still gooey, and the browned butter – life changing. Plus the salt and the caramel and the chocolate. Amazing.

  73. 5 stars
    I’ve made these 3 times – once with dark chocolate caramels and the other times with milk chocolate caramels. Both times, so good!

    Would love to see this made GF for a friend though – I know I need to use GF flour and xanthan gum, but unsure of the proportions.

  74. 5 stars
    My husband loved these cookies! I ended up stuffing the Dove chocolate in the middle of the dough before baking. So good!

  75. It’s not the holidays but I just saw this recipe and I’m going to make it for my husband this weekend. I can’t wait!

  76. 5 stars
    This recipe is perfect. I want to make it every day and eat it every day. It’s also a unique recipe which I like. Every one loved when I brought these to holiday dinners.

  77. These are probably the best cookies I have ever made. And I like to bake. I don’t think I cooled my butter enough (My dough was pretty soft) so I chilled my dough before baking so they came out perfect. Thanks!!

  78. Super tasty! I used the tapping tip but mine didn’t really flatten, they stayed pretty round. Any tips on how to get them looking more like yours?

    1. Hey Laura! Try taking them out at 6 minutes, tapping, then again at 8 minutes and tapping the pan twice! I think that may work well. Please let me know if you have any other questions. I am so glad you love this recipe! Thank you!! xTieghan

  79. 5 stars
    Absolutely delicious! I made these for some friends and they were obsessed. One even told me it was one of the best cookies she had ever eaten.

  80. 5 stars
    I am such a sucker for a HBH dessert!!!!

    These cookies are THE BOMB. I followed the recipe to a T 🙂 and used Tieghan’s suggestion on the Dove caramel chocolates.

    This was our NYE dessert/New Year’s Day breakfast with coffee (twofer!). So good, and so easy.

  81. 5 stars
    I just made these amazing cookies a couple nights ago for Hanukkah and Christmas (my husband’s Jewish and I’m Catholic so we celebrate both 🙂 and they were such a big hit! I doubled the recipe which yielded about 58 cookies. I missed the note about using Dove caramels so folded semi-sweet chocolate chips into the dough and pressed a caramel-filled Hershey’s kiss in the center of the cookie in the last round of baking. I also sprinkled Maldon sea salt flakes to finish them off and served each cookie with a scoop of vanilla ice cream. Not sure the tapping flattened the cookies enough but there were still chewy and delicious! I’ve been following your Instagram for a while and have always admired your recipes — so glad I was finally able to execute one of them. Will be sure to post on Instagram and tag you. Happy Holidays to you and your family!

    1. This is so amazing to hear! Thank you so much for trying this recipe, Vanessa! I am really glad it turned out so well! xTieghan

  82. 5 stars
    These turned out absolutely amazing! The browned butter is key. So unbelievably delicious! I followed your recipe to a T and they look exactly like the pictures! Can’t wait to share them with family for Christmas! Thanks for the recipe. 🙂

  83. OMG! We just finished making these….they are so delicious! I know they will be a hit tomorrow at Christmas Eve ?. Every recipe I have made of yours is sooo good! Thanks!

  84. 4 stars
    Hey Tieghan, I love these cookies, but I’m having trouble browning the butter. I use Kroeger brand salted butter, room temperature, and every time I brown the butter, the melted butter turns grainy before it turns deep golden/light brown. Any suggestions? Thanks!

    1. Hi! When you say it is grainy, what do you mean? Is it burning? Does it smell nutty? Can you give me some detail? Hoping I can help!!

      It might just be the quality of your butter too. I always use Land O’Lakes or Vermont Creamery. Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan

  85. 5 stars
    Just made these and WOW. The recipe was super easy and they are SO delicious. Gooey, soft with the perfect amount of salt and crunch. Definitely my new go-to annual Christmas cookie recipe!

  86. 5 stars
    These are excellent cookies! I made them for a Christmas Cookie exchange and I personally think these were the best cookie there 🙂 I used Rolo’s cut into fourths and they worked perfectly. These will definitely be in my holiday cookie rotation for life. Thanks for the great recipe!

  87. Hey Tieghan- Why does my browned butter get grainy looking? Using medium heat, its taking 7-8 minutes to brown (with grains). I’m using room temp Kroeger brand salted butter.

    Thanks!

    1. HI! WHEN YOU say it is grainy, what do you mean? Is it burning? Does it smell nutty? Can you give me some detail? Hoping I can help!!

      It might just be the quality of your butter too. I always use Land O’Lakes or Vermont Creamery. Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan

  88. My neighbor made these and I HAD to have the recipe! Quick question tho on freezing: do you add the pretzels to the dough you intend to freeze? Thanks!!

    1. HI! Yes, I would add the pretzel before freezing. Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan

  89. Hi! I’m excited to try this recipe! I love all of the recipes of yours I’ve tried so far.
    p.s. I think this one might be miscategorized as a cupcake!

  90. 5 stars
    These are amazing, and I’ve received so many compliments (and requests for more). The combination of flavors work so well together. Thank you for sharing!

  91. 5 stars
    I couldn’t find the right chocolate caramels so I just used a cup of chocolate chips and 1/2 a cup of chopped up caramels and they came out fantastic!! This might be my go to winter cookie from now on!

  92. 5 stars
    Made these tonight and they taste so good!

    Mine didn’t flatten as much as yours. I smashed the pan as directed. Too gentle?

    Thanks!!!! Gotta go back to eating more cookies…

    1. HI! Yes, maybe just tap the pan a bite hard er next time to help the cookies flatten out. Please let me know if you have any other questions. I am so glad you love this recipe! Thank you and happy holidays! xTieghan

  93. These were a major fail for me 🙁 the flavor was AMAZING but they spread so much they couldn’t be saved. Which was sad, because i couldn’t stop eating my crumby mess. I know it wasn’t my ingredients, as i made 4 other types of cookies with no issues. I put my butter in the freezer for 15 minutes, but it was still liquidy and my dough was REALLT runny. Do i possibly need to chill the brown butter longer? I’d love to try again!

    1. Hey Jamie! Sorry you had some trouble. To me it sounds like you just need to chill the butter longer. The butter should no longer be liquid, but instead but more of a soft, room temp butter. You want to be able to whip the butter. I think this should help with the outcome of your cookie. Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan

  94. These look so tasty, I can’t wait to make them!

    For the dove chocolate caramels – do you cut them up or leave them whole? The dove chocolate caramels I see I the stores seem to be very big.

    1. Hi! I chop the caramels. Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan

  95. I’m confused about the 1 cup of crushed pretzels. Is this what gets pushed into the dough balls? I put them in with the caramel and then put some bigger pieces on top. Baking them now…

    1. HI! Yes, the pretzels are meant to be pushed into the cookies, but what you did sounds great too! Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan

    1. HI! Yes, you can freeze after baking. Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan

  96. 5 stars
    these are sooooo goooood. the brown butter is KEY. surprisingly simple for a scratch cookie, with major payoff. everyone will love these!

  97. hi Tieghan,
    where can i buy cinnamon sugar? is it the same when you mix cinnamon and sugar ? i could not find them in whole foods, trader joes and ralph hahaha any suggestion ?

    1. Hi Josie! Cinnamon sugar is literally just cinnamon and sugar. I would mix 1/2 cup granulated sugar with 2 tablespoons ground cinnamon. Now you have cinnamon sugar! 🙂 Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan

  98. 5 stars
    These were a huge hit at my book club! People took a my leftovers home for their husbands and kids. 🙂
    I used the dark chocolate sea salt caramels that Trader Joe’s and Aldi sell….perfection!

  99. These cookies look amazing! It is my Christmas wish to make foods that my son with a severe egg allergy can enjoy with the whole family. Would egg substitutions work in this recipe (yogurt/applesauce)? Thanks!

    1. Hi Sabrina! I have not tested these cookies with an egg sub, so I really cannot say. Have you tried a vegan cookie? That might be a better option for you as I am just not sure what the outcome would be. Please let me know if you have any other questions. So sorry I could not help more. Thank you and happy holidays! xTieghan

  100. 5 stars
    I made these cookies for a cookie exchange. I doubled the recipe in hopes to make 4 dozen, however, it made over 60. Can’t complain about a lot of cookies! I don’t bake all that often, but these were easy to make and turned out perfectly! Will definitely make again!

  101. 5 stars
    I made these this weekend using Riesen chocolate chews for the office. OMG they were gone within the first hour!! Can you make a cookie recipe using Andes mints? Or anything for us mint lovers? 🙂

    1. I have a recipe coming soon!! Please let me know if you have any other questions. I so glad you love this recipe! Thank you and happy holidays! xTieghan

  102. Mine also came out thick, kind of like a scone and couldn’t bang to deflate. Not sure where I went wrong but they’re still tasty!

    1. Hi! I am sorry, I would not recommend replacing the egg as I fear that will affect the outcome of the cookie. You could try using a vegan cookie base and adding the caramels and pretzels to that. Hope this helps you a little. Wish I could help more! Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan

  103. Tried them out today but they came out really bread like. Not sure what I did wrong. They are super yummy though but not like I imagined them to be texture wise.

    1. Hi Crystal, I am sorry you had trouble. Was there anything you did differently at all? Any ingredients different? Method of baking these cookies? Any info will be helpful to help me problem solve and figure out what might be happening for you. It’s hard to know without knowing any details. Hope I can help you! Glad you still enjoyed the cookies! xTieghan

  104. 5 stars
    These look wonderful! Got all the ingredients to make them tonight. Would it work to mix them all up and then store the dough in the fridge and bake them tomorrow?

    Thanks!!

    1. Hi Jill! Yes, that will work, but I would let the dough soften 10-15 minutes before baking, then bake as directed. Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan

    1. Hi Mary, you can use whole wheat flour, but the cookies will be a little dense and possibly dry too. I would recommend using half whole wheat and half all-purpose flour for better results. Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan

  105. Oops! You forgot the step about the sea salt at the end (I saw on your stories). Is flaky sea salt the same as kosher salt? Which kind did you use (ie something you found at Whole Foods?). You may also want to put in the directions that you quartered the Dove Chocolate caramels. Thank you for this recipe, I’m really looking forward to them!

  106. I believe the flour butter ratio is off- there was no way I could bang these down and they came out way overdone

    1. Hey Emily, the ratios are all correct. I doubled checked! Is there anything you changed about the recipe? I can’t imagine why the cookies would come out thick. If you can provide some details, I can help problem solve. Sorry you are having some trouble! xTieghan

    1. Hi Jennifer! yes the dough balls freeze really well. Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan

  107. Yum, can’t wait to make! Quick question – you used the dove chocolate caramel squares ? Did you chop them at all or leave them as is? Just wondering if they would be too big to leave unchopped!

    Thanks!

    1. Hey Ash, I chop the Dove caramels into 4. Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan

  108. Is the cinnamon measurement accurate? 1/3 cup cinnamon : 21/4 cups flour seems disproportionate. Past experience with a misunderstood cinnamon measurement for a dessert resulted in a lost dessert.

    1. Hey Cheryl, yes the cinnamon measurement is correct. Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan

    1. Hi Julianna, yes the dough balls freeze really well. Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan

  109. These look amazing! What do you use for the chocolate covered caramel? A Rolo? One of the Hershey’s kisses that have caramel in the center (not even positive that’s a thing).

    1. Hi Susan, I use Dove milk chocolate caramels. Please let me know if you have any other questions. I hope you love this recipe! Thank you and happy holidays! xTieghan

  110. 5 stars
    Oh my, I have some family members that would love these. I don’t have to tap my cookies on the counter. Lots of them go flat anyway. HA!! I like a thick cookie.