Servings
Font
Back
Pretzel Chocolate Chip Cookies
4.5 from 111 votes

Pretzel Chocolate Chip Cookies

Pretzel Chocolate Chip Cookies blend sweet and salty flavors with a chewy-buttery texture. The cookies use softened butter, brown and granulated sugars, egg, vanilla, and a flour mix with cornstarch and baking soda. Mini pretzel twists incorporated into the dough add crunch and saltiness, while semi-sweet chocolate chips provide pockets of melted sweetness. These cookies offer a satisfying contrast between the crispy pretzel bits and soft cookie base, making them a versatile treat for snack time or dessert.

Prep Time
15 mins
Cook Time
12 mins
Chill Time
2 hrs
Total Time
2 hrs 27 mins
Servings: 10
Calories: 308 kcal
Course: Baked Goods
Cuisine: American

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

    Cup of Yum
  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. * (see tip below)
  5. 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.
  6. Preheat oven to 350F, line a baking sheet with a Silpat or spray with cooking spray.
  7. 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.
  8. 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

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%)

Nutrition Facts

Serving: 10 Serving

Amount Per Serving

Calories 308

% 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.