Jump to Recipe Print Recipe

I am a cookie master. I feel confident in saying this after creating these Sweet & Salty Cookies. Oh my gosh these cookies are absolutely amazing. They have it all. They’re salty AND sweet. Soft AND crunchy. I can say without hesitation that these are some of the best cookies that I have had in a long time. And I have a high standard for cookies so don’t take me saying that lightly.

To start these cookies, you are going to need to brown butter. Browning butter takes very little effort and has a very high reward. Brown butter gives things a nutty, toffee-like taste to them. When you brown butter, you are basically cooking butter to the point where the milk solids turn to a toasty golden brown. See, American butter has a higher water content than most other butters. And by browning the butter, you’re actually cooking off most of that water.

Brown butter will really give things a different depth of flavor. It’s also makes insanely delicious cookies. So don’t skip this step with these cookies. You’ll thank me for it later.

Let me show you how I made these Sweet & Salty Cookies 👇🏻

---

This recipe calls for 1 cup of brown butter. To brown your butter, add the butter to a sauce pot over medium heat. Stirring constantly, cook the butter until it smells nutty and is amber in color, about 8 minutes. Carefully pour the brown butter into a large bowl to cool for 15 minutes.

While the butter is cooling, preheat your oven to 350 degrees and line a baking sheet with parchment paper. Then chop up 6 oz of a semi sweet chocolate bar. I used 1 1/2 bars of Ghirardelli semi sweet chocolate.

When the butter has cooled, add 1/2 cup granulated sugar and 1 cup packed brown sugar to the butter. Using a hand mixer, beat for 2 minutes.

Add 2 large eggs, 1 tbsp of pure vanilla extract, and beat for 2 minutes until light and fluffy.

In a small bowl, whisk together 2 1/4 cups of AP Flour, 1 tsp baking powder, and 1/2 tsp salt.

Add half of the dry ingredients to the wet ingredients and beat until incorporated. Then add the other half of the dry ingredients and beat until just combined.

Add the chopped chocolate and 5 oz of caramel chips.

Using a rubber spatula, stir it up by hand.

Using a tablespoon cookie scoop, scoop out heaping tablespoons of dough, placing them 3 inches apart. Grab your pretzels. I used the Snyder’s Itty Bitty Mini’s because I liked how small and cute they are- perfect for cookies.

I stuffed 3 pretzels into each cookie. Stuff as many in as you can/want.

Bake in the oven for 9-11 minutes until the edges are golden and the middles are still soft. When fresh out of the oven, sprinkle the tops with flaky sea salt.

Leave them to sit on the warm baking sheet for 10 minutes before removing to a cooling rack.

These are so pretty, I couldn’t stop taking pictures of them.

Enjoy!!

These are the recommended products that I used to make this delicious recipe. These are not only products that I use, but products that I love.

Have you tried this recipe? Thinking about it? I’d love to hear from you! Please leave me your thoughts below in the comment section.