These Salted Caramel Pretzel Cookies Are Fly-Off-the-Plate Good

Name: These Salted Caramel Pretzel Cookies Are Fly-Off-the-Plate Good
Prep time: 20 min
Total time: 1 h 20 min
Yield: 3 dz.
Ingredients: 2 1/2 c. all-purpose flour, spooned and leveled; 1 tsp. baking soda; 1/2 tsp. baking powder; 1/4 tsp. kosher salt; 1 c. (2 sticks) unsalted butter, at room temperature; 1/3 c. granulated sugar; 1/2 c. packed dark brown sugar; 1 large egg; 1 1/2 tsp. pure vanilla extract; 1/4 c. caramel sauce; 1 (5-ounce) bag caramel-covered pretzels, chopped; 2/3 c. Heath toffee bits; Small pretzels and flaky sea salt, for garnish

You may want to make an extra batch...

By Appalachia Cookie CompanyPublished: Aug 6, 2025

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Becky Stayner

Yields:

3 dz.

Prep Time:

20 mins

Total Time:

1 hr 20 mins

These cookies come straight from David Holloman, owner of the Appalachia Cookie Company in Boone, North Carolina.

During his college days at Appalachian State University, David thought his options for late-night eats could include more sweets. After a year of trial and error, he set up a baked-to-order shop complete with a handmade cardboard “Cookies” sign. Now his company ships nationwide while also helping families facing food insecurity through a local partnership called the 30 Thirty Project.

These rich, toffee-infused cookies are a salty-sweet standout: Make 'em for your next bake sale and you may find yourself wanting to bring one of Holloman's shops to your neck of the woods.

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Ingredients

2 1/2 cups all-purpose flour, spooned and leveled
1 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. kosher salt
1 cup (2 sticks) unsalted butter, at room temperature
1/3 cup granulated sugar
1/2 cup packed dark brown sugar
1 large egg
1 1/2 tsp. pure vanilla extract
1/4 cup caramel sauce
1 (5-ounce) bag caramel-covered pretzels, chopped
2/3 cup Heath toffee bits
Small pretzels and flaky sea salt, for garnish

Directions

1. Step 1 Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Whisk together flour, baking soda, baking powder, and kosher salt in a bowl. Beat butter, granulated sugar, and brown sugar with an electric mixer on medium-high speed until light, 4 to 6 minutes. Beat in egg until combined. Beat in vanilla and caramel sauce. Reduce mixer speed to low and gradually beat in flour mixture. Stir in caramel-covered pretzels and toffee bits.
2. Step 2Scoop dough onto prepared baking sheets (about 2 tablespoons each), arranging 2 inches apart. Press a pretzel into each cookie and sprinkle with sea salt. Bake until centers are puffed and edges are golden brown, 8 to 10 minutes. Cool on the pans for 5 minutes, then transfer to a wire rack to cool completely.

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