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Pretzel chocolate chip cookies on a piece of burlap with red and white string.

Pretzel-Chocolate Chip Cookies

If you love that classic sweet and salty combination, these pretzel-chocolate chip cookies are for just you! Every delicious bite of these buttery cookies are perfectly soft and chewy with crisp, caramelized edges the everyone loves. With the crunchy pretzels and explosion of chocolate, these cookies are sure to be a new favorite.
Course Desserts
Cuisine American
Prep Time 20 minutes
Cook Time 9 minutes
Chilling Time 30 minutes
Total Time 59 minutes
Servings 22 cookies
Calories 250kcal


  • Mixing bowls
  • Hand or stand mixer
  • Parchment paper or silicone baking sheet
  • Baking sheets
  • Wire racks


  • 2 ¼ cups all-purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup salted butter softened
  • 1 cup packed dark brown sugar
  • ½ cup white sugar
  • 2 eggs room temperature
  • 2 teaspoons vanilla extract
  • 2 cups chocolate chips the equivalent of a 12-ounce bag
  • 1 cup crushed pretzels


  • In a mixing bowl, stir together the flour, baking soda and salt until combined. Set aside.
  • In another large mixing bowl, beat together the softened butter, dark brown sugar and white brown sugar on a medium speed until light and fluffy.
  • Using a spatula, scrape the beaten butter and sugar off the side of the bowl. Beat in one egg and the vanilla just until combined. Repeat with the remaining egg.
  • Again, use a spatula to scrape off any of the butter mixture on the side of the bowl. Add a few spoonfuls of the flour mixture and beat on low until combined. Repeat until you incorporate all the flour mixture.
  • Stir in the chocolate chips and crushed pretzels. Refrigerate the dough for 30 minutes. In the meantime, heat the oven to 375 degrees.
  • Form the cookie dough into balls so that they're about the size of a golf ball. Place on a baking sheet lined with parchment paper or a silicone baking sheet. Bake for nine minutes and remove from oven. Let the cookies set for a minute or two and then use a baking spatula to move to wire racks to cool completely. Once cooled, store in an airtight container. Enjoy!



  • When measuring the flour, don't scoop the measuring cup into the bag. That packs in too much flour and throws off the recipe. Instead, spoon the flour into the measuring cup and level with a butter knife.
  • Make sure your eggs are room temperature. They mix much better than cold eggs. Simply leave the eggs in room temperature for 30 minutes before baking. However, if you forget to take care of this, you can speed up the process by placing the eggs in warm -- not hot -- water for 10 minutes.
  • If you're using a stand Kitchenaid mixer, I find beating the butter on speed four for four minutes is perfect.
  • Using parchment paper or a silicone baking sheet also helps prevent overspreading, so I do not recommend skipping this.
  • Want to make extra-pretty cookies for Instagram? You can add additional chocolate chips and crush pretzels to the top of the dough balls, and they will bake more on top for a photogenic cookie.
  • Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


Serving: 1cookie | Sodium: 288mg | Calcium: 16mg | Vitamin A: 279IU | Sugar: 21g | Fiber: 1g | Potassium: 41mg | Cholesterol: 40mg | Calories: 250kcal | Trans Fat: 1g | Monounsaturated Fat: 2g | Polyunsaturated Fat: 1g | Saturated Fat: 7g | Fat: 12g | Protein: 2g | Carbohydrates: 34g | Iron: 1mg