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pile of chocolate chip pretzel cookies. top down view of cookies on a white surface styled with broken pretzels and pretzel crumbs.

Chocolate Chip Pretzel Cookies

Heather Wolf
Satisfy your sweet and salty cravings with a batch of Chocolate Chip Pretzel Cookies. Featuring crushed pretzels in the batter and mini pretzels on top, every bite of these bakery-style cookies is chewy and crunchy.
5 from 18 votes
Prep Time 30 minutes
Cook Time 11 minutes
Chill 4 hours
Total Time 4 hours 31 minutes
Course Cookies and Bars
Cuisine American
Servings 24

Ingredients
  

Chocolate Chip Pretzel Cookies

  • 1 cup unsalted butter
  • 2 1/4 cups all-purpose flour unbleached
  • 1 tsp baking soda
  • 3/4 tsp sea salt fine
  • 1 cup dark brown sugar packed
  • 1/2 cup granulated sugar
  • 2 tsp vanilla extract pure
  • 2 large eggs room temperature
  • 3/4 cup dark chocolate chips
  • 1 cup salted mini pretzels crushed

Topping

  • 1/4 cup dark chocolate chips
  • 24 salted mini pretzels broken

Instructions
 

Chocolate Chip Pretzel Cookies

  • Brown butter in a medium saucepan over medium-low heat stirring constantly with a wooden spoon for approximately 7 minutes or until the butter gets foamy and releases a nutty aroma.
  • Once browned bits begin to form on the bottom of the pan, remove from the heat, pour butter into a heat-safe bowl then place in the freezer to chill for 10 minutes.
  • Whisk together flour, baking soda and salt in a medium-sized bowl. Set aside.
  • Once brown butter has cooled, add to a mixing bowl with brown sugar and granulated sugar then beat with an electric mixer until light and creamy — approximately 1 minute.
  • Add the vanilla and eggs, one at a time, beating after each addition until incorporated.
  • Reduce mixer speed to low then add dry ingredients to wet, mixing until almost combined and flour is still visible.
  • Using a wooden spoon, mix in 3/4 cup of chocolate chips and 1 cup of crushed pretzels until evenly distributed. Do not overmix or cookies will be dry.
  • Using a large, 2-Tablespoon cookie scoop, scoop cookies onto parchment lined baking sheets, spacing cookie balls 2 inches apart.
    Note: dough will be wet but will firm up as it chills.
  • Cover baking sheets with plastic wrap then chill in the refrigerator for a minimum of 4 hours or up to 2 days.
  • Preheat the oven to 350F.
  • Remove plastic wrap from baking sheets and bake for 11 to 12 minutes or until the cookie edges are set but the centers are still soft.
  • Remove baking pan from oven then press remaining chocolate chips and broken pretzel pieces into the tops of cookies.
  • For perfectly round cookies, place the rim of a large drinking glass over cookies while they are still warm then swirl the glass in a circular motion until each cookie takes shape.
  • Cool cookies on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
  • Store cookies in an airtight container at room temperature up to 5 days.
Keyword chocolate chip, cookies, pretzel