Pretzel Chocolate Chip Cookies

If you love salty-and-sweet treats, these are for you.

Soft chocolate chip cookies with crunchy pretzels baked in.

Pretzel Chocolate Chip Cookies - Soft chocolate chip cookies packed with chocolate chips and crunchy pretzels!! Salty-and-sweet all in one!!

There are so many different flavor and texture elements, making the cookies totally irresistible.

I adapted the dough base I used in Trail Mix Protein Bar Cookies and Cream Cheese Cookies. I’ve been enjoying this base lately because the cookies turn out soft, slightly chewy, buttery with rich brown sugar flavor, and the batch size is under 1 dozen, perfect for my small family. You can always double it if you need more.

Pretzel Chocolate Chip Cookies - Soft chocolate chip cookies packed with chocolate chips and crunchy pretzels!! Salty-and-sweet all in one!!

The pretzels stay crunchy, snappy, and are a great contrast to the soft dough.

My family raved about the flavor combination in the cookies. They really love salty-and-sweet things and since they’re pretzel fanatics, the cookies were right up their alley.

Pretzel Chocolate Chip Cookies - Soft chocolate chip cookies packed with chocolate chips and crunchy pretzels!! Salty-and-sweet all in one!!

Chocolate seems to taste even better when there’s a little saltiness present.

Even my seven year old daughter said the chocolate tasted better in these cookies, yet it’s the same chocolate chips I usually use, Trader Joe’s semi-sweet.

Pretzel Chocolate Chip Cookies - Soft chocolate chip cookies packed with chocolate chips and crunchy pretzels!! Salty-and-sweet all in one!!

She said the kids at her school were all clamoring to try a bite of the cookies after spying them in her lunchbox. She said she normally shares things freely with her friends since I pack plenty of (extra) goodies, but said she kept these all to herself.

They’d make great holiday gift exchange cookies because they’re fun, unique, and different from all those sprinkles and cut-out cookies.

Pretzel Chocolate Chip Cookies - Soft chocolate chip cookies packed with chocolate chips and crunchy pretzels!! Salty-and-sweet all in one!!

Print Recipe

Pretzel Chocolate Chip Cookies

If you love salty-and-sweet treats, these are for you. Soft, slightly chewy, buttery cookies with rich brown sugar flavor, and crunchy pretzels baked in. The pretzels stay crunchy, snappy, and are a great contrast to the soft dough, and chocolate seems to taste even better when there's a little saltiness present. There are so many different flavor and texture elements, making the cookies totally irresistible. The batch size is under 1 dozen, perfect for my small family, but you can double the recipe if you need more.

Yield: about 10 med/large cookies

Prep Time: 15 minutes

Cook Time: about 10 to 12 minutes

Total Time: 3+ hours, for chilling

Ingredients:

1/2 cup unsalted butter, softened (1 stick)
1/2 cup brown sugar, packed (I used 1/4 cup of light and 1/4 cup dark)
1/4 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
1 1/3 cups all-purpose flour
1 teaspoon cornstach
1/2 teaspoon baking soda
pinch salt, optional and to taste (remember the pretzels are salted too)
1 heaping cup mini pretzel twists
1 cup semi-sweet chocolate chips

Directions:

  1. To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, sugars (highly recommend using some dark brown sugar), egg, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes.
  2. Stop, scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, optional salt, and beat on low speed until just combined, about 1 minute.
  3. Add the pretzels (I add them whole and let the mixer crush them, or you can crush them in your fist over the mixing bowl before adding if you prefer tinier pieces), chocolate chips, and beat on low speed until just combined or pretzels are as small as desired, about 1 minute.
  4. Using a large cookie scoop, 1/4-cup measure, or your hands, form 10 equal-sized mounds of dough (they look fairly large because the pretzels are bulky), roll into balls, and flatten slightly. Tip - Strategically place a few chocolate chips and pretzels on top of each mound of dough by taking chips and pretzels from the underside; shield large pretzel pieces on the undersides of dough mounds so pretzels aren't resting directly on the baking sheet because they'll be prone to burning.
  5. Place mounds on a large plate or tray, cover with plasticwrap, and refrigerate for at least 2 hours, up to 3 days. Do not bake with unchilled dough because cookies will bake thinner, flatter, and be more prone to spreading.
  6. Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray. Place dough mounds on baking sheet, spaced at least 2 inches apart (I bake 8 cookies per sheet) and bake for about 10 to 12 minutes, or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don't overbake. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving. I let them cool on the baking sheet and don't use a rack.
  7. Cookies will keep airtight at room temperature for up to 1 week or in the freezer for up to 6 months. Alternatively, unbaked cookie dough can be stored in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 4 months, so consider baking only as many cookies as desired and save the remaining dough to be baked in the future when desired.

Dough base adapted from Trail Mix Protein Bar Cookies and Cream Cheese Cookies

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51 comments

  1. It’s like you know everything I love and found a way to make it work in cookie form! I love the idea of adding pretzels to a chocolate chip cookie, and these will definitely be made as Christmas gifts. What a great idea to give these as gifts! I know my parents are always like, “we don’t need more things cluttering up our house.”

  2. Oh my! These cookies are begging me to make them! LOVE the close ups! Look so good! Pinned!

  3. I’m all about sweet and salty, so these are right up alley! You make it too hard for us to choose which recipe to make from your blog first, because they all look too darn good!

  4. A little salty crunch in a soft puffy chocolate chip cookie–2 of my favorite contrasts in one! Skylar is developing quite a palate–very impressive at her age and it has to be fun to hear her make comments about what she picks up. A little salt (or coffee) is such a chocolate enhancer.

    • She sure is. After two cookbooks and approaching 6 years of blogging as she approaches her 8th bday, she’s been around this her whole life and so it’s sort in her blood at this point! And she knows when giving feedback, telling me ‘this is amazing’ isn’t going to cut it. I need to know was the chocolate intense enough, was the muffin crumb soft enough, could you taste the almond extract…I need details and she knows how to give them!

  5. OH my my mouth is watering! There can never ever be too many chocolate chip cookies in my book!! feeling like cookie monster right now…ME WANT COOKIE!

  6. You perfectly captured that melty-chocolate chip moment in your picture. I just ate breakfast and now I want cookies. Chocolate and pretzels sound yummy. But not today … in my fridge are chilled quadruple chocolate cookies, waiting to be baked (except, well, you know how it goes in the kitchen … they have turned into double chocolate cookies cuz the chocolate pudding mix I thought I had turned out not to be lurking in my cupboard, so I used vanilla pudding instead … and I was too lazy to chop up chocolate so I just used mini-chips … ). :)

    • I love how you improvised on the quad choc cookies. I would still call them triple chocolate though! I love mini chips for their supreme melting ease and that was a smart substitution in place of actually chopping dark chocolate. Good job :) Let me know how they turn out! Curious to see what the vanilla pudding mix does. Happy baking!

    • Improvised cookies got rave reviews from our friends–vanilla pudding mix makes for a less-intense chocolate experience–sweeter–but still good! But … only double chocolate–I used all mini-chips–not a mix of mini- and regular size chips. I love the pudding mix in the cookies. SO good. I think I like it better than using cornstarch. The texture is amazing.

    • I agree with you re pudding mix over corn starch in those chocolate cookies. The texture is just phenomenal. Even in the mixing bowl, you can just TELL they’re going to be amazing :) But some readers don’t have access to PM and only have access to CS, or don’t want to use PM for whatever reason….so there’s an alternative. And glad your friends raved about them!

  7. I love how chewy these are! What a dream Averie!!

  8. yes to sweet and salty! i love your chocolate chip cookies recipes and this one is a new one to try. yum!

  9. I still have not used cornstarch in a cookie recipe. WHY HAVEN’T I???? These are perfect, salty sweet and perfect!

  10. Chocolate, cookies, and pretzel all in the recipe name?! These look so amazing! I cannot wait to try these! Pinned! :)

  11. Yummy! The sweet and salty combo is always a winner!

  12. I love sweet and salty! All your related cookie pictures are making me drool, too. Looks like it’s time to get baking around here :)

  13. Yum… anything pretzels and chocolate – sign me up.

  14. It appears you’ve invented a new sort of “crack”:)

  15. I’m a big fan of the sweet and salty combination! I would need to double this recipe for sure!

  16. How cute is your daughter…I’d keep these to myself as well…love salty and sweet together. I always love how gooey the chocolate looks in your cookie photos..so yummy.

  17. Salty and sweet treats and I have a mixed relationship: they taste too good not to share, and I devour them before they see the light of day. These pretzel cookies look like an insanely delicious way to achieve that ideal texture and flavor combination! Averie, you are an absolute angel. Yet, I am slightly mad at you for attaching so many pictures of mouth-watering cookies that are raising my hunger level to an all-time high;-) It’s okay; I’ll get over it once I buy the ingredients to enjoy these tantalizing cookies!

  18. Oh yum, I love the combination of salty and sweet!

  19. Woah these look amazing! I’ll be making these soon…

  20. Chocolate and pretzels are a great sweet and salty combo! And in cookies!

  21. It is my dream to one day make cookies look as unbelievably good as you do! I love the salty sweet combo in these!

    • Funny you should say that…because it’s my dream to take step shots EVER as beautifully as you take them for EVERY post! You blow my mind with every post! Especially your breakfasty recipes!

  22. These make me want to do a happy dance. Love sweet and salty!

  23. Just made these cookies and they are DELISH! Seriously, haven’t tried a recipe yet that I haven’t liked from your site!!! Just curious as to why you use corn starch in the recipe? I have never done that before. Keep up the great work and I am going to ask for your cookbook for Christmas!

    • So happy the cookies came out great for you as well as the other recipes you’ve tried! Thanks for all the compliments :) Cornstarch helps give cookies a ‘softbatch-style’ softness and keeps them softer over time. And I hope you get one, or both, of my books! :)

  24. I loooooooove sweet and salty. These cookies look SO good!!

  25. These sound really delicious, i love my cookies. Thanks for posting up this recipe.

    Simon

  26. sweet and salty are always the best! I love how gorgeously thick these cookies look and those crunchy pretzels-mmm!

  27. I make something very similar to this but add Peanut Butter Chips as well as the Chocolate and Pretzels. Fantastic!

  28. These (and the comments) make these sound so tasty, I’ve got the ingredients laid out now to make the choc-pretz cookies. I am curious though about the addition of cornstarch. Is that just for a little additional thicken power?

  29. i wanted these to be awesome but they didn’t come out that great. I refrigerated the dough for 24 hours and the pretzels got soft. The cookies are ok but I probably won’t make these again.

    • Sorry to hear your pretzels went soft. I’ve never had that happen and I’ve baked a lot with pretzels. I usually use honestly just generic storebrand pretzels or whatever is on sale, nothing fancy, and they never get soft. Thanks for trying the recipe.

  30. These were absolutely delicious but I found incorporating pretzels into dough and letting it chill caused the pretzels to lose their crunchiness. Regardless the cookies were simply mouth watering. Thanks for sharing the recipe! Xo

    • Glad you enjoyed the cookies overall and about the loss of crunchiness…yes to some degree they lose a bit of crunchiness for me, on a very small level, but not really very noticeable. I just use generic (on-sale, whatever is cheapest!) pretzels and I’ve always had good luck but I’m sure there is variance from brand to brand. Thanks for trying the cookies!

  31. Might eat the whole batch by myself…. no shame.

  32. Great recipe! Didn’t have time to chill them…and they came out great! Made a couple of tweaks to the recipe…but love the sweet/salty base given :)

  33. These are great! I made them first for Super Bowl where they were the biggest hit! I refrigerated them for almost 24 hours and the pretzels were a little soft but didn’t wreck the tastiness. My honey requested that I make them again for Valentine’s Day! They won’t be on the fridge more than three hours so intrested to see if the pretzels turn out the same. This is definitely one that is going into the recipe box!

  34. I made these last night and didn’t have time to chill them and they turned out perfectly! The pretzles are still crunchy and my co-workers are loving them this morning! Perfect sweet and salty treat!

  35. How many Cookies do the Pretzel cookies make?

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