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!

chocolate chip pretzel cookies
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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

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.
chocolate chip cookies

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

Use a mixer to cream the butter, sugar, eggs, and vanilla.
Stir in flour, baking soda, and salt.
Mix until combined.
Stir in pretzel pieces and chocolate.
Scoop tablespoons of dough onto a baking sheet.
Bake until edges are golden brown.

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.

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chocolate chip pretzel cookie

Chocolate Chip Pretzel Cookies

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 16 reviews
  • Author: Liz Thomson
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 36 cookies 1x
  • Category: Dessert
  • Method: Oven
  • Cuisine: Dessert
  • Diet: Vegetarian
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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

Units Scale
  • 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

  1. Preheat oven to 350 degrees.
  2. Line a baking sheet with parchment paper and set it aside.
  3. Using a stand mixer or a hand mixer, beat butter, granulated sugar, and brown sugar on medium speed until creamy.
  4. Add eggs, and vanilla, mixing until blended.
  5. Using a spoon, stir in flour, baking soda, salt, chopped chocolate, crushed pretzels, and toffee.
  6. Scoop tablespoons of dough onto the prepared baking sheet.
  7. Bake for 9-11 minutes or until brown on the edges.
  8. Let cool slightly then transfer to a wire rack to finish cooling.