These Chocolate Chip Pretzel Cookies are the perfect combination of sweet and salty! They start with a classic brown sugar chocolate chip cookie base, that is loaded with plenty of chocolate chips, and crunchy pieces in every bite! The pretzels add the salty flavor, and extra crunch that makes these cookies extra good!
If you love sweet and salty treats, you need to try our Saltine Cracker Toffee Cookies, or Christmas Kitchen Sink Cookies, but definitely add these Chocolate Chip Pretzel Cookies to the mix. The cookies have the best blend of chewy centers, and crunchy edges, plus the crunchy pieces of pretzels throughout, its a cookie that is hard to resist!
They’re a perfect cookie for an afternoon treat, sharing a plate with friends, or adding something new to your Christmas cookie trays.
Why you’ll Love these Cookies
- Easy to Make: A one bowl cookie dough, that can be baked right away without any chilling needed!
- Sweet and Salty Combo: Adding the pretzels balances the sweetness, and adds extra flavor and an extra crunch that sweet and salty lovers will be addicted to!
- Amazing Texture: The soft and chewy cookies are studded with chunks of melty chocolate, and crunchy pretzels! You’ll get chewy, and crunchy in every single bite! Yes please!
- Great for Sharing: These cookies are perfect for sharing with friends. Perfect for parties, potlucks, cookie swaps, or gifting to your friends and neighbors.
Ingredients Needed
This is a quick overview of the ingredients you’ll need for this Chocolate Chip Pretzel Cookies Recipe. Specific measurements and full recipe instructions are in the printable recipe card below.
- Unsalted Butter: Provides a rich, buttery base that makes the cookies soft and flavorful.
- Sugars: You will use a mix of brown sugar and granulated sugar, but we use more brown sugar to add to the chewiness of the cookies.
- Chocolate Chips: Semi sweet chocolate chips balance well with the pretzels, but you can use milk chocolate, or dark chocolate chips too.
- Pretzels: Any crunchy pretzels work great. You’ll break them into pieces that are smaller than the chocolate chips so the cookies have lots of bits all throughout.
How to Make Chocolate Chip Pretzel Cookies
Step 1: Mix the Wet Ingredients. Cream together the butter and sugars for about 2 to 3 minutes until the mixture is light in color, and fluffy. Add in the eggs and vanilla extract and stir them into the mixture until just combined.
Step 2: Add in the Dry Ingredients. Add in the flour, baking soda, and salt and stir it together until you have a nice soft cookie dough.
Step 3: Add in the Mix Ins. Add in the chocolate chips and pretzels and fold them into the dough until they are evenly mixed
Step 4: Scoop the Cookie Dough into 2 or 3 TBS portions (mine photographed are about 2.5 TBS) and roll them into balls. Place them about 3 inches apart on a lined cookie sheet. You only want about 8 cookies per cookie sheet.
Step 5: Bake the Cookies. Bake the cookies in the oven until the edges are golden, and the tops are just set. Let the cookies sit on the cookie sheet for 5 to 10 minutes, then carefully transfer them to a cooling rack to continue cooling, or enjoy immediately!
Tips and Tricks
- Use a Cookie Scoop: Use a cookie scoop (or kitchen scale) to make your cookies the same shape and size. This helps them to bake evenly too.
- Don’t Over Bake: You want to bake your cookies until they just start to look done. The tops might still look a little underdone, and not set, but they’ll keep cooking on the cookie sheet as you take it out of the oven. This keeps the cookies nice and soft throughout!Â
- For Pretty Cookies: After the cookies have finished baking, take a large glass or cookie cutter (larger than the cookie) and place it over the top. Gently swirl the glass around a couple times, pushing it on the edge of the cookies to make the cookies more round. Then top each cookie with extra pieces of each mix-in, a few extra chocolate chips, and pretzel pieces to look extra nice.
- Add Flakey Salt on Top:  – I love a little extra salt on almost all my cookies, and a little coarse sea salt is the perfect way to take the cookies to the next level.
Storage Instructions
Let the cookies cool to room temperature, then transfer them to an airtight container on the counter for up to 4 or 5 days. The cookies can also be frozen, transfer them to a freezer safe container or freezer bag and freeze for up to 3 months. You can thaw them for a couple hours at room temperature before enjoying, or heat them up in the microwave at low power until soft.
If you love sweet and salty desserts these Pretzel Chocolate Chip Cookies are a must make! They are soft and chewy, full of melty chocolate chips, and packed with salty pretzel pieces. They’re easy enough to make any day, but special enough to make for the holidays even with just the addition of pretzels!
More Cookie Recipes
- Loaded Peanut Butter Cookies
- Pistachio Snowball Cookies
- Haystack Cookies
- Chocolate Mint Cookies
- Drop Sugar Cookie Recipe
- Cream Wafer Cookies
- Molasses Crinkle Cookies
If you try these Chocolate Chip Pretzel Cookies, please leave a 🌟 rating and let me know how it went in the comments below. I love hearing from you!
Chocolate Chip Pretzel Cookies
Ingredients
- 1 cup unsalted butter (2 sticks)
- 1 cup brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 2 tsp vanilla extract
- 2 3/4 cups all purpose flour (spoon and level, if not weighing)
- 1 tsp baking soda
- 1 tsp salt (cut to 1/2 tsp if using salted butter)
- 1 1/2 cups chocolate chips (divided)
- 1 cup chopped pretzels
Instructions
- Preheat the oven to 350 degrees Fahrenheit. Line two baking sheets with parchment paper or a silicone liner.
- Cream together the butter and sugars in a large bowl for about 3 minutes. 1 cup unsalted butter, 1 cup brown sugar, 1/2 cup granulated sugar
- Add in the eggs and vanilla and stir into the creamed butter. 2 large eggs, 2 tsp vanilla extract,
- Add the dry ingredients (flour, baking soda, and salt) to the wet ingredients and stir everything together till combined, and you have a nice soft cookie dough.2 3/4 cups all purpose flour, 1 tsp baking soda, 1 tsp salt
- Add in the chocolate chips, and pretzel pieces (reserving a few for adding after the cookies bake) and stir them until mixed evenly into the batter. 1 1/2 cups chocolate chips, 1 cup chopped pretzels
- Scoop the cookie dough into large 2 TBS sized cookie balls. Roll them into smooth balls. Place cookie balls onto the prepared cookie sheet about 2-3 inches apart to allow for spread.
- Bake the cookies for 9 to 11 minutes, or until the edges just start to turn golden, and the tops are barely set.
- Remove the pan from the oven. Add a few extra chocolate chips and pretzel pieces on top of the cookies right out of the oven. Leave the cookies on the baking sheet for 5 to 10 minutes to cool, as they keep baking.
- Transfer the cookies to a cooling rack to cool completely, or let them cool another 5 to 10 minutes, then enjoy.
Notes
- Use a Cookie Scoop: Use a cookie scoop (or kitchen scale) to make your cookies the same shape and size. This helps them to bake evenly too.
- Don’t Over Bake: You want to bake your cookies until they just start to look done. The tops might still look a little underdone, and not set, but they’ll keep cooking on the cookie sheet as you take it out of the oven. This keeps the cookies nice and soft throughout!Â
- For Pretty Cookies: After the cookies have finished baking, take a large glass or cookie cutter (larger than the cookie) and place it over the top. Gently swirl the glass around a couple times, pushing it on the edge of the cookies to make the cookies more round. Then top each cookie with extra pieces of each mix-in, a few extra chocolate chips, and pretzel pieces to look extra nice.
- Add Flakey Salt on Top:  – I love a little extra salt on almost all my cookies, and a little coarse sea salt is the perfect way to take the cookies to the next level.
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