The perfect sweet and salty cookie recipe. These chocolate chip pretzel cookies are not only delicious but they will having you reaching for another.
Sweet and salty is one of my all time favorite flavor combinations when it comes to dessert. These pretzel cookies are made with chopped pretzels and chocolate chips for a sweet and salty moist chewy cookie.
This cookie recipe is great if you are looking for a sweet after school snack or an easy dessert to whip up. The balance of sweet and salty is what makes this one of my go to cookie recipes. The sweetness of the brown sugar and chocolate with the salty pretzel bits is the perfect bite.
I like to think of myself as a cookie enthusiast with a love for chocolate chip cookies. If you are looking for more recipes try these cookies and cream chocolate chip cookies, Cadbury mini egg cookies and cherry chocolate chip cookies.
Pretzel Cookie Ingredients
- Unsalted Butter – Using unsalted butter in baking helps you control the amount of salt that goes into your recipe.
- Sugar– white granulated sugar.
- Brown Sugar– light brown sugar but in a pinch brown sugar works great.
- Egg– large eggs.
- Vanilla Extract-if using imitation vanilla extract I like to add in a little more to make up for the flavor.
- Flour– all purpose flour.
- Salt– I love using sea salt but you can use kosher salt.
- Baking Soda – used to increase the volume and create a lighter texture in baked goods.
- Pretzels– I like to get the mini pretzels and chop them into smaller pieces.
- Chocolate Chips– semi sweet or dark chocolate chips balance the saltiness of the pretzels.
How To Make Chocolate Chip Pretzel Cookies
- Preheat oven to 350ºF. Cream together softened butter, sugar and brown sugar.
- Mix in vanilla extract and egg until incorporated about 15 seconds. Be sure to not over mix.
- In a separate small bowl add flour, sea salt and baking soda and whisk until combined.
- Mix dry ingredients into wet ingredients until combined.
- Mix in chocolate chips.
- Slowly mix in chopped pretzels.
- Roll cookie dough into balls and place on a parchment lined cookie sheet. (I like to use these silicone baking mats).
- Bake for 10-12 minutes. Bake until just slightly golden.
Prevent your screen from going dark
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Preheat oven to 350 degrees.
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Cream together butter, sugar and brown sugar. Add in vanilla and egg until incorporated about 15 seconds. Don’t over mix.
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In a separate bowl whisk together flour, sea salt and baking soda. Mix dry ingredients into wet ingredients until combined.
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Mix in pretzels and chocolate chips.
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I like to use a cookie scoop or roll dough into balls on a greased or lined cookie sheet.
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Bake for 10-12 minutes. You just want them ever so golden. The edges will be slightly brown. Don’t over bake these.
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Let cool on a baking rack and enjoy!
Calories: 128kcal | Carbohydrates: 18g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 17mg | Sodium: 147mg | Potassium: 45mg | Fiber: 1g | Sugar: 9g | Vitamin A: 130IU | Vitamin C: 0.1mg | Calcium: 9mg | Iron: 1mg
I like to freeze individual cookie dough balls. Place them on a lined cookie sheet and place them in the freezer for 20 minutes. Then store them in a ziplock bag with the air removed. Place back into the freezer and they store for up to 3 months. My favorite part is if you’re in the mood for a warm freshly baked cookie take a few out and bake them without having to make a whole batch. Bake as directed just add an additional minute or two to the bake time.
