These chocolate chip pretzel cookies combine melty chocolate and crunchy pretzels for the perfect sweet-and-salty bite.
These chocolate chip pretzel cookies are a delicious spin on a classic chocolate chip cookie. They bake up with chewy edges, soft, gooey centers, pockets of melty chocolate, and plenty of crunchy pretzel pieces. A light sprinkle of flaky sea salt on top balances the sweetness for an irresistible treat.
Pretzel Cookies: Ingredients & Substitutions
- Salted butter. You can substitute unsalted butter, vegan butter sticks, or coconut oil.
- Granulated sugar. Regular white sugar or organic cane sugar work well.
- Light brown sugar. Swap for dark brown sugar if you prefer a stronger molasses flavor.
- All-purpose flour. For a gluten-free version use a 1:1 all-purpose gluten-free flour blend.
- Fine sea salt. Use fine sea salt (not coarse). If using iodized table salt, reduce the amount by half.
- Chocolate chips. Use semisweet, dark, or milk chocolate chips—feel free to include some caramel chips for variation.
- Pretzels. Small pretzels or mini pretzel sticks are ideal. Use gluten-free pretzels with gluten-free flour to keep the recipe gluten-free.
How to Make Pretzel Cookies
Note: the dough needs to chill, so allow time before baking.
Preheat the oven to 375°F (190°C) and line two baking sheets with parchment paper or silicone mats.
In a medium bowl, whisk together the flour, baking soda, baking powder, and fine sea salt. Set aside.
In a stand mixer fitted with the paddle attachment, or with a hand mixer, beat the softened butter, granulated sugar, and brown sugar on medium-high until light and creamy, about 1 minute.
Add the egg and vanilla, and beat for another minute until combined.
Mix in the dry ingredients on medium speed until just combined. Then fold in the chocolate chips and broken pretzel pieces so they are evenly distributed through the dough.
Transfer the dough to an airtight container and chill for at least 1 hour.
After chilling, portion the dough with a 2-tablespoon cookie scoop, roll into balls, and place about eight dough balls per sheet, leaving space between them. This recipe yields roughly 16–18 cookies depending on scoop size.
Press a whole pretzel or pretzel pieces gently into the top of each cookie for presentation.
Bake for 9–11 minutes, until the tops are set and the edges are just beginning to turn light golden brown. Remove from the oven and immediately sprinkle with flaky sea salt. Let the cookies rest on the baking sheet for 5–10 minutes, then transfer to a wire rack to cool completely.
Serve
Serve the cookies at room temperature or slightly warm. They make a terrific addition to dessert trays and cookie assortments.
Store
Once cooled, keep the cookies in an airtight container at room temperature for 3–5 days.
Freeze
- Freeze the dough before baking. Roll dough into balls and freeze in a single layer or separated with parchment in an airtight container for up to 2 months. To bake, thaw overnight in the refrigerator or at room temperature for 1–2 hours, then top with pretzels and bake as directed.
- Freeze baked cookies. Cool completely, then store in an airtight container in the freezer for up to 2 months. Thaw at room temperature before serving.
Chocolate Chip Pretzel Cookies Recipe FAQs
Mini pretzels or mini pretzel sticks that are firm and salted work best for texture and flavor.
Yes. You can brown the butter first and use it in place of the softened butter for a deeper, toasty flavor.
Yes, you can double the ingredients to make a larger batch.
If you make these cookies and enjoy the recipe, feel free to leave a comment and rating.
Chocolate Chip Pretzel Cookies
Laura
Equipment
- measuring spoons
- measuring cups
- mixing bowl
- baking sheet
- mixer (optional)
- silicone baking mat or parchment
Ingredients
- ½ cup salted butter (softened)
- ½ cup granulated sugar
- ½ cup light brown sugar
- 1 tsp pure vanilla extract
- 1 large egg
- 1 ¼ cups all-purpose flour
- ½ tsp baking soda
- ¼ tsp baking powder
- ½ tsp fine sea salt
- ¾ cup chocolate chips (about 5 ounces)
- ¾ cup pretzels, broken into small pieces
- Flaky sea salt for sprinkling
Instructions
- Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper or silicone mats.
- Whisk together flour, baking soda, baking powder, and fine sea salt. Set aside.
- Beat butter and both sugars until light and fluffy, about 1 minute.
- Add the egg and vanilla and beat until combined, about 1 minute.
- Add the dry ingredients and mix on medium until just combined.
- Fold in chocolate chips and pretzel pieces.
- Transfer dough to an airtight container and chill for at least 1 hour.
- Scoop 2-tablespoon portions, roll into balls, and place on prepared baking sheets, about 8 per sheet.
- Press a pretzel into the top of each dough ball.
- Bake 9–11 minutes, until the tops are set and edges are just turning light golden.
- Remove from oven, sprinkle with flaky sea salt, and let cool on the baking sheet 5–10 minutes.
- Transfer to a wire rack to cool completely.
Notes
- Use unsalted or vegan butter if preferred.
- Swap dark brown sugar for a deeper molasses flavor.
- Use a 1:1 gluten-free flour blend and gluten-free pretzels to make the recipe gluten-free.
Nutrition
Nutrition information is an estimate and should be used as a guideline.
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