Chocolate Chip Pretzel Cookies
These Chocolate Chip Pretzel Cookies are a delicious one bowl cookie recipe that is made both salty and sweet with the addition of salty pretzels and sweet chocolate chips.
Servings: 24
Calories: 278kcal
Equipment
- 1 Large baking sheet
- 1 stand mixer or hand mixer
- parchment paper or nonstick liner
- 1 wooden spoon
Ingredients
- 3 cups all-purpose flour
- 1 ½ teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon salt
- 1 cup butter
- ½ cup granulated sugar
- 1 ½ cups brown sugar
- 2 large eggs
- 2 teaspoons vanilla extract
- 1 ½ cups semisweet chocolate chips
- 1 cup pretzels, chopped
Instructions
- Preheat the oven to 350 degrees F. and line a large baking sheet/baking tray with parchment paper to prevent sticking. Set aside.
- In a medium bowl, whisk together the 3 cups all-purpose flour, 1 ½ teaspoons baking powder, 1 teaspoon baking soda, and 1 teaspoon salt. This step is optional and does add an additional bowl, but helps the process to become more seamless.
- Using a hand mixer on medium speed with a large bowl or stand mixer with a paddle attachment, cream together the 1 cup butter, ½ cup granulated sugar, and 1 ½ cups brown sugar until it is light and fluffy.
- Add in the 2 large eggs, 2 teaspoons vanilla extract, and mix until combined.
- Turn the electric mixer down to low speed and slowly add in the dry ingredients/flour mixture. Using a large spoon, gently stir/fold in the 1 ½ cups chocolate chips and 1 cup chopped pretzels.
- Form the cookies into balls by hand or use a large cookie scoop of your preferred size and place the cookie dough on the prepared baking sheet. Leave a 1-inch space between each cookie as they will spread a little bit while baking.
- Gently press the cookies in the center to flatten them out a bit. Place the cookies into the preheated oven and bake for about 10 to 12 minutes, until the edges are golden brown.
- Carefully remove the cookies from the oven and allow them to cool on the baking sheet for 2 to 3 minutes before transferring to a wire rack to allow them to cool completely. Enjoy!
Notes
- Use semisweet chocolate chips or chopped chocolate bars. If you use the chopped chocolate it will melt and make the cookies chewy and fudgy.
- 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.
- If you find the cookie dough to be too soft to roll, place it in the refrigerator for a few minutes before scooping to place it on the cookie sheet.
- The cookie dough balls may be stored in the freezer in a plastic freezer bag to bake later. The pretzels will not be as crunchy, but the salty flavor will remain.
- Feel free to place crunchy pretzels on top of the cookies before baking and sprinkle with some coarse salt for some additional flare.
Nutrition
Calories: 278kcal | Carbohydrates: 38g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 37mg | Sodium: 256mg | Potassium: 140mg | Fiber: 1g | Sugar: 22g | Vitamin A: 264IU | Vitamin C: 0.1mg | Calcium: 37mg | Iron: 2mg