Pretzel Chocolate Chip Cookies
User Reviews
4.5
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Prep Time
15 mins
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Cook Time
12 mins
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Chill Time
2 hrs
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Total Time
2 hrs 27 mins
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Servings
10
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Calories
308 kcal
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Course
Baked Goods
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Cuisine
American
Pretzel Chocolate Chip Cookies
Description
Pretzel Chocolate Chip Cookies combine the rich creaminess of butter and sugars with the salty crunch of mini pretzel twists. The dough is creamed well to incorporate air, then mixed with all-purpose flour, cornstarch, and baking soda to give cookies a tender texture. Whole pretzels, crushed by mixing or by hand, are folded in with semi-sweet chocolate chips, creating a combination of sweet and salty bites in each cookie. The batter is portioned into large mounds, slightly flattened before baking to help achieve an even shape.
The cookies bake until golden with pretzel bits carefully shielded from direct pan contact to avoid burning. This balance keeps the pretzel texture intact without charring. The cookies have a slightly crisp outside and a soft center, with occasional crunchy salt crystals from the pretzels. They pair well with milk or coffee, and their sweet-salty profile suits varied palates.
Cookie dough can be stored refrigerated or frozen for later baking, making it convenient to prepare ahead. Once baked, the cookies keep well in an airtight container at room temperature for up to a week, or longer if frozen. Placing pretzels on top strategically before baking helps maintain the appealing look and texture of pretzel pieces on the cookies.
Ingredients
- ½ cup butter softened (1 stick, unsalted
- ½ cup brown sugar packed (I used 1/4 cup of light and 1/4 cup dark)
- ¼ cup granulated sugar
- 1 egg large
- 2 teaspoons vanilla extract
- 1 ⅓ cups all-purpose flour
- 1 teaspoon corn starch
- ½ teaspoon baking soda
- pinch salt optional and to taste (remember the pretzels are salted too)
- 1 mini pretzel twists heaping cup
- 1 cup chocolate chips semi-sweet
Instructions
- 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.
- 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.
- 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.
- 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. * (see tip below)
- Place mounds on a large plate or tray, cover with plastic wrap, 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.
- 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.
Notes
- Arrange large pretzel pieces on top of dough mounds to prevent burning by shielding pretzels from direct contact with the baking sheet.
- Keep baked cookies airtight at room temperature for up to 1 week or freeze for up to 6 months to maintain freshness.
- Unbaked dough can be stored in the refrigerator for up to 5 days or frozen up to 4 months, allowing for baking smaller batches as desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10Serving
Amount Per Serving
Calories 308 kcal
% Daily Value*
| Serving | 1 | |
| Calories | 308kcal | 15% |
| Carbohydrates | 42g | 14% |
| Protein | 4g | 8% |
| Fat | 15g | 23% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 5g | 29% |
| Cholesterol | 43mg | 14% |
| Sodium | 151mg | 6% |
| Fiber | 2g | 8% |
| Sugar | 24g | 48% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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