Chocolate Chip Pretzel Cookies Recipe

These Chocolate Chip Pretzel Cookies combine sweet chocolate chips and crunchy pretzels in a buttery dough for the perfect sweet-and-salty treat. With just 15 minutes of prep and simple pantry ingredients, you'll have soft, chewy cookies with golden brown edges in under 30 minutes. Every bite delivers that irresistible combination of rich chocolate and salty pretzel crunch.

Updated January 2026: This post has been updated with improved recipe instructions, expert tips, FAQs, and storage guidance to help you make the perfect chocolate chip pretzel cookies every time. Originally posted June 8, 2020.

As someone who's been sharing modern comfort food recipes on Simply LaKita since 2013, I've tested dozens of chocolate chip cookie variations. This pretzel version has become one of my most-requested recipes, and for good reason. The addition of crushed pretzels adds texture and that craveable sweet-salty balance that keeps everyone coming back for more. I originally developed this recipe to use up leftover pretzels, and it's been a family favorite ever since.

If you're craving another sweet and salty dessert recipe, then also try making a batch of Pretzel Fudge.

Before You Bake

• Prep Time: 15 minutes
• Cook Time: 10-12 minutes per batch
• Total Time: 33 minutes (including cooling)
• Difficulty Level: Easy - perfect for beginners
• Yield: 24 cookies

Essential Tools

• Large mixing bowl or stand mixer
• Hand mixer or paddle attachment
• Baking sheets
• Parchment paper or silicone baking mats
• Cookie scoop (optional but recommended)
• Wire cooling rack

Why You'll Love This Recipe

• Perfect sweet and salty balance - Chocolate and pretzels are a match made in heaven.
• One-bowl recipe - Minimal cleanup means more time enjoying cookies.
• Freezer-friendly dough - Make ahead and bake whenever you need fresh cookies.
• Customizable - Easy to adapt with different chips or toppings.
• No chilling required - Though you can chill if you prefer thicker cookies.
• Great for gifting - Everyone loves receiving homemade cookies.

Lately, I've been enjoying making cookies at home. There is just something about the smell of freshly baked cookies in the home that's so comforting. Usually, I make regular chocolate chip cookies, but today I decided to add a salty ingredient to the mix, and that just so happens to be pretzels.

That's right, chocolate chip pretzel cookies are what's happening today. The perfect combination of salty and sweet in one delicious cookie.

It all began with a bag of pretzel sticks that were left in my pantry from a previous recipe that I needed to do something with, and that's how I ended up here. Technically, I ended up here by placing the pretzels in a plastic bag and rolling a rolling pin over the bag a few times to break them into pieces. However, if you like bigger pretzel chunks, then you can roll the rolling pin a few less times than I did; either way, you'll end up with the saltiness this cookie needs.

Ingredients You'll Need

For the Cookie Dough:

• All-Purpose Flour (3 cups) - Plain with no added ingredients. Gives the cookie structure and creates the base of the cookie.
• Baking Soda (1 teaspoon) - Adds lift and texture to the cookies. Be sure to check the date on the package before using.
• Baking Powder (1½ teaspoons) - Makes the cookies rise with a chewy texture. Check to make sure it hasn't expired.
• Salt (1 teaspoon) - Kosher salt works best with baking. Lately, I've been using baking salt.
• Butter (1 cup/2 sticks) - May use salted or unsalted butter. It gives the cookies a rich and tender bite. Allow it to sit at room temperature before using it for easier mixing with the other ingredients.
• Granulated Sugar (½ cup) - This cane sugar/white sugar adds sweetness to the cookies.
• Brown Sugar (1½ cups) - Gives a rich sweetness with the addition of molasses. I'm using light brown sugar, but dark brown sugar works too.
• Eggs (2 large) - You will need two large eggs to make these chocolate chip cookies. Bring to room temperature for best results.
• Vanilla Extract (2 teaspoons) - Adds a little vanilla flavor to the cookie recipe. Use pure vanilla extract instead of imitation vanilla flavoring.

Mix Ins:

• Chocolate Chips (1½ cups) - What every good chocolate chip cookie requires. Use semisweet chips, chocolate chunks, or chopped chocolate.
• Pretzels (1 cup, chopped) - Add a bit of crunch and salty flavors to the cookies. Mini pretzel twists are perfect to use.

👉🏾 See the recipe card below for exact quantities and full instructions.

How To Make Chocolate Chip Pretzel Cookies

You want to hand-roll these cookies into a ball and press them down onto the cookie sheet to get the desired cookie shape, because this will give you that thick cookie shape and keep the cookies from spreading a lot while baking.

If you keep an eye on these cookies while they're baking and remove them as soon as the edges turn golden brown, you'll have a chewier cookie. If you prefer a crispy cookie, then you can leave them in the oven to bake longer.

I love a chewy cookie, especially when it's warm from baking in the oven. What is your favorite type of cookie? Please share it with me in the comment section below.

Expert Tips for Perfect Cookies

For the Best Texture:

• Don't overbake - Be careful not to overbake these cookies. They will be soft once removed from the oven, but they will become chewy cookies as they cool. If you prefer a crispy cookie, then allow them to bake a few minutes longer.
• Room temperature ingredients - Make sure your butter and eggs are at room temperature for the best mixing and texture.
• Press before baking - Gently pressing the cookie dough balls helps them maintain a thick, bakery-style shape.

For Saltier Cookies:

• Feel free to place crunchy pretzels on top of the cookies before baking and sprinkle with some coarse sea salt for some additional flair and extra salty kick.

If Dough is Too Soft:

• If you find the cookie dough to be too soft to roll, place it in the refrigerator for 15-20 minutes before scooping to place it on the cookie sheet.

Chocolate Choices:

• Use semisweet chocolate chips or some chopped chocolate bars. If you use the chopped chocolate, it will melt and make the cookies chewy and fudgy.
• For a more intense chocolate flavor, try using a combination of semisweet and dark chocolate chips.

Pretzel Prep:

• To crush pretzels: Place them in a zip-lock bag, seal it, and use a rolling pin to crush them to your desired size.
• Don't crush them too fine - you want visible pretzel pieces for texture and visual appeal.
• Leave some larger chunks for extra crunch.

Storage Tips

Room Temperature: Store any leftover cookies in an airtight container at room temperature for up to 4 days. These cookies taste great warm.

Reheating: Try placing them on a microwave-safe plate in the microwave for 10 to 15 seconds at a time until soft and chewy again. You can also warm them in a 300°F oven for 3-5 minutes.

Refrigerator Storage: Store in an airtight container in the refrigerator for up to 1 week. Bring to room temperature or warm slightly before serving.

Freezing Baked Cookies: Cool cookies completely, then freeze in a freezer-safe container or zip-lock bag with parchment paper between layers for up to 2 months. Thaw at room temperature or warm in the oven.

Freezing Cookie Dough: The cookie dough balls may be stored in the freezer in a plastic freezer bag to bake later for up to 3 months. The pretzels will not be as crunchy, but the salty flavor will remain. You can bake frozen cookie dough balls directly from the freezer, just add 2-3 minutes to the baking time.

Need More Simple Cookie Recipes? Try These:

• Icebox Cookies
• Bakery Style Chocolate Chip Cookies 
• Easy Shortbread Cookies 
• Oatmeal Raisin Cookies 
• Coffee Cookies
• Cast Iron Chocolate Chip Skillet Cookie

Have you made these Chocolate Chip Pretzel Cookies yet? I'd love to hear how it turned out! Leave a comment below and don't forget to rate the recipe. Tag me on social media @simplylakita to share your creation!