Sweet & Salty Cookies with Pretzel Brittle & Caramelized White Chocolate
These sweet and salty cookies are chewy, buttery, and packed with crunchy pretzel brittle, caramelized white chocolate, and dark chocolate. They have that perfect mix of salty, sweet, crispy, and melty in every bite.
The dough is firm, the mix-ins are chunky, and once baked, the cookies have golden edges, soft centers, and little pockets of caramelized white chocolate throughout. Very bakery-style, very snacky, and so good slightly warm.
Highlights
Ingredients
Cookie Dough
113 g unsalted butter, cool and cubed
1 tsp honey
45 g granulated sugar
105 g light brown sugar
1 large egg
1 tbsp vanilla extract
Seeds from ½ vanilla bean, optional
175 g all-purpose flour
½ tsp baking soda
½ tsp kosher salt
110 g pretzel brittle, chopped
100 g caramelized white chocolate, chopped
100 g dark chocolate, chopped
Pretzel Brittle
Ingredients
90 g pretzels of choice
145 g granulated sugar
Instructions
Line a baking sheet with parchment paper.
Lay the pretzels onto the lined baking sheet as flat as you can.
Add the sugar to a pan and place over medium heat.
Once the sugar begins to caramelize slightly around the edges, stir and continue cooking until it turns into a smooth amber caramel.
Pour the caramel over the pretzels and spread as best as you can.
Let set completely.
Chop into pieces and use in the cookie dough.
Caramelized White Chocolate
Ingredients
210 g white chocolate
Instructions
Add the white chocolate to a medium steel pan and place over low heat.
Stir constantly as the chocolate melts.
The chocolate may start to seize and look thick or grainy — that’s okay. Keep stirring. This means it is beginning to caramelize.
Continue stirring over low heat until the chocolate changes from white to a caramel color. It will be quite thick at this stage.
Remove from the heat and let the chocolate sit in the pan for about 30 minutes, stirring every 5 minutes or so. As it rests, it will become smoother and more fluid.
Pour onto a parchment-lined baking sheet and spread into a thin layer.
Chill in the fridge until set.
Chop into pieces and use in the cookies.
Make the Cookie Dough
In a bowl, cream together the cool cubed butter, honey, granulated sugar, and brown sugar until fully combined and slightly lightened.
In a separate bowl, whisk together the flour, baking soda, and kosher salt. Set aside.
Add the egg, vanilla extract, and vanilla bean seeds to the butter mixture. Whip until smooth and slightly fluffy.
Add the dry ingredients and mix until a firm cookie dough forms.
Fold in the chopped pretzel brittle, caramelized white chocolate, and dark chocolate.
Scoop the dough into cookie dough balls and place onto a lined baking sheet.
Chill for at least 1 hour, but ideally overnight for the best texture and flavor.
At this stage, you can also freeze the dough balls in a freezer bag for 1–2 months. Bake directly from frozen, adding 1–2 extra minutes.
Bake
Preheat oven to 350°F and line a baking sheet with parchment paper.
Space the chilled cookie dough balls apart on the baking sheet.
Bake for 14–15 minutes, until the edges are set and the centers still look slightly soft.
Remove from the oven and scoot the cookies while warm for round edges.
Let cool slightly before enjoying.
Notes
For extra sweet-salty balance, finish the warm cookies with a tiny sprinkle of flaky salt.
These are best slightly warm when the chocolate is melty and the pretzel brittle is crisp, but they also get extra chewy once fully cooled. Store in an airtight container at room temperature.
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Sweet & Salty Cookies with Pretzel Brittle & Caramelized White Chocolate
Perfectly chewy, buttery, and packed with pretzel brittle, dark chocolate, and caramelized white chocolate. The ultimate sweet and salty cookie recipe!
Ingredients
- 113 g unsalted butter, cool and cubed
- 45 g granulated sugar
- 105 g light brown sugar
- 1 large egg
- 1 tbsp vanilla extract
- Seeds from ½ vanilla bean, optional
- 175 g all-purpose flour
- ½ tsp baking soda
- ½ tsp kosher salt
- 110 g pretzel brittle, chopped
- 100 g caramelized white chocolate, chopped
- 100 g dark chocolate, chopped
- 90 g pretzels of choice
- 145 g granulated sugar
- 210 g white chocolate
Instructions
- Line a baking sheet with parchment paper.
- Lay the pretzels onto the lined baking sheet as flat as you can.
- Add the sugar to a pan and place over medium heat.
- Once the sugar begins to caramelize slightly around the edges, stir and continue cooking until it turns into a smooth amber caramel.
- Pour the caramel over the pretzels and spread as best as you can.
- Let set completely.
- Chop into pieces and use in the cookie dough.
- Add the white chocolate to a medium steel pan and place over low heat.
- Stir constantly as the chocolate melts.
- The chocolate may start to seize and look thick or grainy — that’s okay. Keep stirring. This means it is beginning to caramelize.
- Continue stirring over low heat until the chocolate changes from white to a caramel color. It will be quite thick at this stage.
- Remove from the heat and let the chocolate sit in the pan for about 30 minutes, stirring every 5 minutes or so. As it rests, it will become smoother and more fluid.
- Pour onto a parchment-lined baking sheet and spread into a thin layer.
- Chill in the fridge until set.
- Chop into pieces and use in the cookies.
- In a bowl, cream together the cool cubed butter, granulated sugar, and brown sugar until fully combined and slightly lightened.
- In a separate bowl, whisk together the flour, baking soda, and kosher salt. Set aside.
- Add the egg, vanilla extract, and vanilla bean seeds to the butter mixture. Whip until smooth and slightly fluffy.
- Add the dry ingredients and mix until a firm cookie dough forms.
- Fold in the chopped pretzel brittle, caramelized white chocolate, and dark chocolate.
- Scoop the dough into cookie dough balls and place onto a lined baking sheet.
- Chill for at least 1 hour, but ideally overnight for the best texture and flavor.
- At this stage, you can also freeze the dough balls in a freezer bag for 1–2 months. Bake directly from frozen, adding 1–2 extra minutes.
- Preheat oven to 350°F and line a baking sheet with parchment paper.
- Space the chilled cookie dough balls apart on the baking sheet.
- Bake for 14–15 minutes, until the edges are set and the centers still look slightly soft.
- Remove from the oven and scoot the cookies while warm for round edges.
- Let cool slightly before enjoying.
Notes
For extra sweet-salty balance, finish the warm cookies with a tiny sprinkle of flaky salt.
These are best slightly warm when the chocolate is melty and the pretzel brittle is crisp, but they also get extra chewy once fully cooled. Store in an airtight container at room temperature.
