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