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Salted Pretzel Praline Cookies – it’s holiday cookies season! Homemade chocolate chip cookies made with praline covered pretzels pieces and pecans. The dough is mixed with chocolate chips and chocolate chunks to create the perfect chocolate chip cookie. Each cookie is slightly crisp on the edges but soft and gooey in the center with just a little salty pretzel crunch, sweet pralines, and milk chocolate throughout.
As if you couldn’t tell, I’m pretty happy the holiday season is here. I know I go on and on about this every season, but it really is a magical time of year. Thanksgiving is quickly approaching with Christmas to follow, I love it!
I drove past an Anthropologie store just yesterday and I couldn’t help but smile! It’s so fun!
With so much entertaining and gifting moments ahead, I’m focusing on recipes to share. Family, friends, neighbors, the hard-working UPS guy dropping off packages left and right (Santa’s elves), and everyone in between! Nothing gives off welcoming, cozy holiday vibes more than a thoughtfully put-together delicious cookie box. I’ve been planning mine for weeks. And today’s cookies are special enough to include in my 2024 box!
My inspiration for this cookie was simple, the chestnut praline latte that year after year is one of the most popular holiday drinks ordered at Starbucks.
Chestnuts are hard to source, but pretzels can actually be even better. Especially when mixed into yummy big cookies!
Details
Ingredients
- salted butter
- dark brown sugar
- heavy cream
- bourbon (this is optional, but I think it’s a great flavor addition)
- vanilla extract
- mini salted pretzel twist
- raw pecans
- granulated sugar
- eggs
- flour
- baking powder and baking soda
- semi-sweet chocolate chips
- dark chocolate chunks
- flaky sea salt
Special Tools
Nothing new here, an electric mixer (stand mixer or hand mixer), a couple mixing bowls, and a pot to make the praline sauce in!
Steps
Step 1: make the pralines
To be honest, this is just an easier version of caramel or butterscotch sauce. It’s a mix of salted butter, dark brown sugar, heavy cream, bourbon (if you’d like), and vanilla.
Everything but the vanilla simmers on the stove until the sauce bubbles and thickens. Then remove from the heat and mix in the vanilla.
Step 2: bake the pralines
Now arrange the pretzels and pecans on a baking sheet. Pour the sauce over and bake until the praline sauce is baked onto the pretzels.
Let the mix cool, then can give it a rough chop, chop.
Step 3: to make the cookies
For this cookie dough, beat the butter with brown sugar and granulated sugar. Add vanilla, 1 whole egg, and 1 egg yolk.
Mix in the flour, baking powder, baking soda, and salt. Nothing new or crazy here.
Step 4: the mix-ins
Next, take the praline-covered pretzels, chocolate chips, and chocolate chunks and add them to the dough.
Use a spatula to mix everything gently into the dough. You don’t want to over mix or you’ll risk breaking the praline into fine pieces. Just give this dough a gentle stir.
Step 5: bake
Scoop the cookie dough into 1/4 cup size balls and arrange on a baking sheet. These will be big cookies!
Bake for around 12-15 minutes! Until the edges are just setting.
You can eat these warm or let them cool for later. They’ll be delicious at all temps!
A couple of notes
It’s important to note that these cookies do spread, so be careful when cooking the dough! They’re meant to have slightly crisp edges and perfectly soft, gooey centers, just like in the photos.
If you want a bit of a thicker cookie, simply omit the additional egg yolk and use only 1 egg. This will give you a thicker cookie without as much spreading.
To get the pretzels to really pop, my trick is to add in a few just before the cookies finish baking completely. This way, each cookie has a bit of the pretzel right on top.
I’m excited to include these on my Thanksgiving menu, and in this year’s 2024 Christmas cookie box. They’re perfect for packing up and gifting to friends for the holidays!
Looking for other holiday cookies? Here are my favorites:
Easy Vanilla Bean Christmas Lights Cookies
Easy Hot Chocolate Lace Cookies
Lastly, if you make these Pretzel Praline Cookies, 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 Pretzel Praline Cookies
Servings: 20 cookies
Calories Per Serving: 236 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
Praline Pretels
- 2 tablespoons salted butter
- 1/2 cup dark brown sugar
- 3 tablespoons heavy creamy
- 1 teaspoon vanilla extract
- 2 cups mini pretzel twists
- 1/3 cup raw pecans
- flaky salt
Cookies
- 2 sticks (1 cup) salted butter at room temperature
- 1 cup dark brown sugar
- 1/4 cup granulated sugar
- 1 large egg, plus 1 egg yolk
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 1 1/2 teaspoons baking soda
- 1 1/2 teaspoons baking powder
- 1 teaspoon salt
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup dark chocolate chunks
Instructions
- 1. Preheat the oven to 350° F. Line a baking sheet with parchment paper. 2. To make the pralines: arrange the pretzels and pecans in an even layer on the baking sheet. 3. Add the butter, brown sugar, and cream to a pot set over medium heat. Let the butter melt. Bring to a boil and cook, stirring constantly, until the sugar has melted and the mixture is bubbling and thickened, about 4-5 minutes. Remove from the heat, stir in the vanilla. Pour the praline sauce over the pretzels/pecans, tossing to coat. Bake for 10 minutes, until the praline sauce is baked onto the pretzels. Sprinkle with salt. Let cool, then roughly chop. 4. To make the cookies. In a bowl, beat together the butter, brown sugar, granulated sugar, and vanilla until combined. Beat in the egg and egg yolk. Add the flour, baking soda, baking powder, and salt. 5. Fold in the pretzels, pecans, chocolate chips, and chunks.6. Roll the dough into 1/4 cup size balls. Place 3 inches apart on the prepared baking sheet.7. Bake for 8 minutes, then rotate the pan and bake another 3-5 minutes. Remove from the oven and let the cookies cool on the baking sheet. They will continue to cook slightly as they sit on the baking sheet.8. Eat warm or let cool and store in an airtight container for up to 4 days.
Delicious! They came out so good!
My only suggestion is to watch them because mine did brown rather quick near the end. The pretzel on top was really good!
Hi Saima,
Fantastic!! Thanks for trying this recipe and your comment, love to hear it turned out well! Happy New Year! xx
Holy CRAP. These are officially my favorite cookies I’ve EVER had. It’s the perfect salty-sweet, chewy chocolatey goodness I’ve ever baked. This trumps all other cookie recipes I’ve done by FAR. They remind me a lot of the Kitchen Sink cookies you get at Panera, but better. I don’t like pecans do I left those out and just did pretzels. Otherwise followed the recipe exactly as written. I saved some pretzels whole and chocolate chunks and added those on the cookies when turning the pan at 8 minutes, came out perfect. I hit with a little flakey salt at the end too. Thank you so much for this recipe!
Lol thank you so much, Maggie! Happy New Year!!🎆 Love to hear this recipe turned out well for you, thanks for making it! XxT
These are delicious! I used only 1 egg as an option for a thicker cookie and these spread like crazy, literally could only fit 4 to a pan. What did I do wrong?? This blend of salty and sweet is literally everythinnnngggg!
Thank you so much!
Hi Amy! The additional egg yolk will help the cookies have a well formed dough, so that could be what happened! xT