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Cookies stacked on top on each other on white plate.
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4.89 from 26 votes

Chocolate Chip Pretzel Cookies Recipe

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.
Prep Time15 minutes
Cook Time15 minutes
Resting Time3 minutes
Total Time33 minutes
Course: Dessert, Snack
Cuisine: American
Keyword: chocolate chip pretzel cookies, pretzel cookies
Servings: 24
Calories: 278kcal
Author: LaKita Anderson

Equipment

  • 1 Large baking sheet
  • 1 stand mixer or hand mixer
  • parchment paper or nonstick liner
  • 1 wooden spoon

Ingredients

  • For the Cookie Dough:
  • 3 cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup butter, softened to room temperature
  • ½ cup granulated sugar
  • 1 ½ cups light brown sugar
  • 2 large eggs, room temperature
  • 2 teaspoons vanilla extract
  • The Mix Ins:
  • 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.
    Overhead view of dry cookie ingredients in a bowl.
  • 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.
    Butter and sugar combined in a white mixing bowl.
  • 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.
    Overhead view of dry ingredients added to the other cookie ingredients in a mixing bowl.
  • 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. 
    Pretzels and chocolate chip added to cookie dough with wooden spoon in mixing bowl.
  • 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.
    Cookie dough scooped onto silicone lined baking sheet.
  • 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!
    Baked cookies on parchment lined baking sheet.

Video

Notes

  • Use semisweet chocolate chips or chopped chocolate bars for a more fudgy texture.
  • Don't overbake; cookies will firm up as they cool.
  • Dough can be refrigerated for 15-20 minutes if too soft to handle.
  • Cookie dough balls can be frozen for up to 3 months and baked from frozen.
  • Top with extra pretzel pieces and flaky sea salt before baking for a bakery-style look.
Storage
  • Store in an airtight container at room temperature for 4 days, refrigerate for 1 week, or freeze baked cookies for up to 2 months.

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
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