These Salted Pretzel Brownie Cookies are fudgy, soft and are the perfect blend of a cookie and a brownie! They are loaded with crunchy pretzels and drizzled with caramel for an extra decadence. The perfect chocolate treat you need!
Add 1 cup of dark chocolate chips to a microwave safe bowl. Melt the chocolate in 20-30 second increments until it's smooth, stirring thoroughly each time you take it out to check. Set aside to let cool.
In a large bowl, combine your room temperature, softened butter with your brown and granulated white sugar. Beat with your mixer until creamy - about 1 minute.
Add in your 2 room temperature eggs and your vanilla extract and beat until super smooth and creamy. To that mixture, add your melted chocolate. Mix until fully incorporated.
Using a sifter over the bowl, add in your flour, baking powder, cocoa powder, espresso powder and pinch of salt. Using your mixer one last time, mix these gently together on low speed (so you don't spill it everywhere!)
Once your dough is fully incorporated, gently fold in the remaining 1/4 cup of the dark chocolate chips and the chopped mini pretzels.
Let the dough chill in the fridge for 30-45 minutes. While chilling, preheat the oven to 350 and line a couple of cookie sheets with silicon mats or parchment paper.
Once chilled, the dough will be pretty hard. Take a tablespoon and scoop out about 1.5-2 tbsp worth of dough into your hands. Roll it into a ball and place on the cookie sheet. Repeat until dough is used up.
If desired, gently place a mini pretzel in the middle of the ball and push the dough down slightly.
Bake at 350 degrees for 10-12 minutes. Once you've taken them out of the oven, let them cool on the pan for 10 minutes then move them onto a wire cooling rack.
Once cooled, drizzle the caramel on top as well as a pinch of flaky sea salt. Yum! Enjoy!