Salted Pecan Pretzel Caramel Cookies

These delicious salted pecan caramel cookies are a must for all pretzel lovers! 

Course Dessert
Cuisine Family Food
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12
Calories 334 kcal
Author Sarah Barnes


  • 150 g Unsalted butter
  • 75 g Caster sugar
  • 75 g Soft light brown sugar
  • 1 Large free range egg
  • 225 g Plain flour
  • 1/2 Tsp Bicarbonate of Soda
  • 1/2 Tsp Sea Salt
  • 75 g Pecans chopped or broken into large pieces
  • 40 g Salted pretzels broken into pieces
  • 12 Chewy toffee sweets


  1. Beat the butter and sugars together until the are light and fluffy (wiping down the mixing bowl as you go).
  2. Beat in the egg.
  3. Add the flour, bicarbonate of soda, sea salt, pecans and pretzels. Mix well, you might need to get your hands involved.
  4. Split into 12 balls.
  5. Squish an unwrapped (doh) toffee into the middle of each ball and seal around it.
  6. Place on 2 baking trays lined with baking parchment, allowing room to spread.
  7. Bake for about 15 minutes at 180C or until golden.
  8. Eat whilst warm, or if eating later pop them in the microwave for 10 seconds. If they aren't a little warm the caramel turns to hard toffee again and is a bit too hard.
Nutrition Facts
Salted Pecan Pretzel Caramel Cookies
Amount Per Serving
Calories 334 Calories from Fat 171
% Daily Value*
Total Fat 19g 29%
Saturated Fat 9g 45%
Cholesterol 52mg 17%
Sodium 216mg 9%
Potassium 72mg 2%
Total Carbohydrates 38g 13%
Dietary Fiber 1g 4%
Sugars 20g
Protein 3g 6%
Vitamin A 9.4%
Calcium 2.2%
Iron 7.3%
* Percent Daily Values are based on a 2000 calorie diet.