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.

MY OTHER RECIPES

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!!

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.

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

Only Eats

Related Recipes

The Best Soft and Chewy Chocolate Chip Cookies –  My favorite recipe for chocolate chip cookies! Just one bite and I think you’ll agree!

The Best Soft and Chewy Chocolate Chip Cookies - My favorite recipe for chocolate chip cookies! Just one bite and I think you'll agree!

The Best Soft and Chewy Coconut Oil Chocolate Chip Cookies – You’ll never miss the butter in these cookies that are so soft & loaded to the max with chocolate!

The Best Soft & Chewy Coconut Oil Chocolate Chip Cookies - You'll never miss the butter in these cookies that are so soft & loaded to the max with chocolate!

Salted Caramel Pretzel Blondies – Salty-and-sweet blondies topped with gooey salted caramel and crunchy pretzels!

Soft M&M Chocolate Chip Cookies – The best M&M cookies ever!

Soft M&M Chocolate Chip Cookies - The softest, thickest, best M&M cookies ever! People go nuts for these big cookies loaded with M&Ms and chocolate chips!

Soft and Chewy Oatmeal Coconut Chocolate Chip Cookies – No butter and no mixer used in these easy cookies dripping with chocolate!

Soft Chewy Oatmeal Coconut Chocolate Chip Cookies - NO BUTTER no mixer used in these easy cookies dripping with chocolate!

Chocolate Chip and Chunk Cookies – My gold standard Chocolate Chip Cookie recipe for over two years!

Softbatch Cream Cheese Chocolate Chip Cookies – Move over butter, cream cheese makes these cookies thick and super soft!

Softbatch Cream Cheese Chocolate Chip Cookies - Move over butter, cream cheese makes these cookies thick and super soft!

51 comments on “Pretzel Chocolate Chip Cookies”

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

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

  3. 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?

  4. 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.

  5. 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!

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

  7. 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 :)

  8. 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!

  9. 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!

  10. How many Cookies do the Pretzel cookies make?

Leave a Reply

Your email address will not be published. Required fields are marked *