Chocolate Chip Pretzel Cookies
These chocolate chip pretzel cookies are crispy on the edges and chewy in the middle for that perfect cookie texture! The sweet chocolate chips and salty, crunchy pretzels give these cookies a uniquely delicious taste!
There’s almost nothing better than a classic chocolate chip cookie, except for maybe these pretzel cookies! I love the additional salty, crunchy bite that pretzel pieces add to this classic recipe! This cookie recipe is easy to make, with just one bowl and no chilling of the dough required. You’ll have these cookies in the oven in no time!
If you’re looking for other sweet recipes to share, try these kitchen sink cookies, this easy granola bark, these chocolate sugar cookies, or this honey cake!
Pretzel Cookie Ingredients & Substituions
- Butter– I prefer using unsalted butter, as the salt content of different brands can vary. If you’re using salted butter, you way want to reduce the salt to 3/4 teaspoon.
- Granuted sugar & brown sugar– A combination of white and brown sugar gives us the best texture.
- Eggs– Eggs help bind the cookies together. I have not tested a vegan version of these cookies but here is a vegan chocolate chip cookie recipe if you’re interested!
- Vanilla– This adds more sweetness to the cookies.
- Flour– When measuring all purpose flour, do not pack the flour into the cup. Gently scoop the flour into the cup and sweep off excess with a butter knife.
- Baking soda– This is essential for lift and browning.
- Salt- If using salted butter, you may want to reduce the salt slightly.
- Chocolate chunks– I prefer to use dark chocolate chunks, roughly chopped. You can use plain chocolate chips if that’s what you have on hand, but giving them a rough chop helps distribute little flecks of chocolate.
- Pretzels– Any size or shape is fine. Crush the pretzels into small pieces and then measure one cup of pieces.
Tips & Tricks
- I recommend adjusting your oven rack to the upper-middle position. These cookies will brown too quickly on the bottom if they’re baked on a lower rack.
- I prefer to use dark chocolate chunks, roughly chopped. You can use plain chocolate chips if that’s what you have on hand, but giving them a rough chop helps distribute little flecks of chocolate.
- Any size or shape is fine. Crush the pretzels into small pieces and then measure one cup of pieces.
How to Make Pretzel Cookies
How to Store Leftovers
Store cookies in an airtight container at room temperature. While the cookies will last 5-6 days, they’re best enjoyed within the first 2 days. This recipe makes a pretty large batch of cookies so if you don’t want to make them all at once, you can freeze the cookie dough. I recommend scooping the dough into rounded tablespoons and freezing it on a baking tray. Once the cookie dough balls are frozen, transfer them to a freezer bag. That makes it easier to bake the cookies from frozen dough. You’ll need to add a few extra minutes of baking time when making the cookies from frozen dough.
More Cookie Recipes
- Brown Butter Chocolate Chip Cookies
- Healthy Oatmeal Cookies
- Carrot Cake Cookies
- Vegan Chickpea Chocolate Chip Cookies
Chocolate Chip Pretzel Cookies
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 36 cookies 1x
- Category: Dessert
- Method: Oven
- Cuisine: Dessert
- Diet: Vegetarian
Description
These chocolate chip pretzel cookies are crispy on the edges and chewy in the middle for that perfect cookie texture! The sweet chocolate chips and salty, crunchy pretzels give these cookies a uniquely delicious taste!
Ingredients
- 1 cup unsalted butter, softened
- 3/4 cup granulated sugar
- 3/4 cup firmly packed brown sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 3/4 teaspoon baking soda
- 3/4 teaspoon salt
- 1 cup dark chocolate chips, roughly chopped
- 1 cup crushed pretzels
Instructions
- Preheat oven to 350 degrees.
- Line a baking sheet with parchment paper and set it aside.
- Using a stand mixer or a hand mixer, beat butter, granulated sugar, and brown sugar on medium speed until creamy.
- Add eggs, and vanilla, mixing until blended.
- Using a spoon, stir in flour, baking soda, salt, chopped chocolate, crushed pretzels, and toffee.
- Scoop tablespoons of dough onto the prepared baking sheet.
- Bake for 9-11 minutes or until brown on the edges.
- Let cool slightly then transfer to a wire rack to finish cooling.
You mention stirring in toffee in the directions, but toffee isn’t in the ingredient list, how much toffee do you use? Is it toffee bits? Thanks!
Light or dark brown sugar?
Either one works great! I used light brown. 🙂
These are fantastic! I really love the addition of the pretzels in it!
The texture and salt of the pretzels adds so much to these cookies!!! 10/10
The malty salty crunch pretzels in these cookies is genius! They turned out amazingly and are now my official favorite cookie!
I love me a good cookie recipe. These look so so good.
Oh, my kids said these cookies are impossible to resist, so they devour a whole batch!! It is seriously good!
Love the combination of flavours and textures in these cookies and they are so easy to make too.
Pretzels + cookies?! These are the best combo of sweet and salty!!