Chocolate Chip Pretzel Cookies

A chocolate chip cookie with pieces of pretzels and flakey salt on top.

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!

Print Pin

Course: Dessert

Cuisine: American

Keyword: Chocolate Chip Cookies, Cookies

Prep Time: 10

Cook Time: 10

Cooling Time: 10

Total Time: 30

Servings: cookies

Calories: 185kcal

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

US Customary - Metric

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!
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.

Nutrition