Sweet and salty come together in these Milk Duds Pretzel Cookies to create a cookie to please both cravings. These cookies disappear so fast that usually a double batch is needed to have some for the next day.
These delightful cookies combine chocolate caramel candies with pretzels to make these cookies very popular in our house.
Disclaimer: As an Amazon Associate we earn from qualifying purchases at no additional cost to consumers. Some of the links in this post are affiliate links. If you click these links and make a purchase we may earn a commission. Keep in mind that we link these products because of their quality, not because of the commission we may receive from purchases.
Ingredients For This Cookie Recipe
To make Milk Duds Pretzel cookies, the ingredients are simple.
- Butter.
- Brown sugar.
- White sugar.
- Egg.
- Vanilla Extract.
- All-purpose flour.
- Cornstarch.
- Baking soda.
- Baking powder.
- Milk Duds.
- Pretzel sticks.
Tips For Baking These Cookies
This recipe is very easy to make but this tips will help you achieve the best results.
- A stand mixer makes it easier to cream the butter and sugars together. An electric hand mixer can be used if you don’t have a stand mixer.
- If you have the time, freeze the Milk Duds before adding them to the dough. This help keep the chocolate from melting completely into the cookies.
- Line your baking pans with parchment or a silicone mat. It makes clean-up easier because the caramel can ooze out of the cookies and stick to pans.
- For softer, taller cookies, form the dough into balls and freeze for 15 minutes before baking. The cookies will stand taller and the centers will be softer.
What Can Be Used Instead Of Milk Duds?
If you can’t find Milk Duds, they can be replaced with another chocolate covered caramel like Rolo.
Other chocolate covered caramels will also work with this recipe.
How To Store Milk Duds Pretzel Cookies
Once completely cooled, store these cookies in an air-tight container at room temperature for up to three days.
These cookies can also be frozen for up to two months. Thaw at room temperature before serving.
Milk Duds Pretzel Cookies
Ingredients
- ¾ cup butter, softened
- ¾ cup brown sugar
- ¼ cup white sugar
- 1 egg
- 1 tsp vanilla extract
- 2 cups all purpose flour
- 1 Tbsp cornstarch
- 1 tsp baking powder
- ½ tsp baking soda
- 1 cup pretzel sticks, broken
- ½ cup Milk Duds
Instructions
- Preheat oven to 350℉ and line a cookie sheet with parchment paper.
- In a stand mixer or large bowl, use beater to cream butter and sugars together until smooth and creamy.
- Add egg and vanilla, beating on low until combined.
- Add flour, cornstarch, baking powder and baking soda to mixture and stir until just combined.
- Fold in pretzels and Milk Duds.
- Scoop 12 evenly sized dough balls onto cookie sheet, spacing 2 -3 inches apart.
- Bake in preheated oven for 12-15 minutes or until cookies are browning on the edges and tops but centers are still soft and slightly wet.
- Cool on pan for 2 minutes before transferring to a cooling rack to cool completely.
- Store cooled cookies in an air-tight container for up to 3 days.
