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+ servings
full white plate of chocolate chip pretzel cookies
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4.87 from 23 votes

Chocolate Chip Pretzel Cookies

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 mins
Cook Time15 mins
Resting Time3 mins
Course: Dessert
Cuisine: American
Keyword: chocolate chip pretzel cookies
Servings: 24
Calories: 269kcal


  • 3 cups all-purpose flour
  • 1 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • 1 teaspoon sea salt
  • 1 cup butter
  • ½ cup granulated sugar
  • 1 ½ cups brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 ½ cups chocolate chips
  • 1 cup pretzels, chopped


  • Preheat oven to 350 degrees F. Line a large baking sheet with parchment paper and 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 become more seamless.
  • Using an electric hand mixer or stand mixer, 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 eggs, 2 teaspoons vanilla extract, and mix until combined. Turn the mixer down on low speed and slowly add in the flour mixture.
  • Fold in the 1 ½ cups chocolate chips and 1 cup chopped pretzels. Form the cookies into balls or use a cookie scoop of your preferred size and place on the prepared baking sheet. Press the cookies in the center to flatten them out a bit.
  • Place the cookies into the preheated oven and bake for cookies 10 to 12 minutes or 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 cool completely. Store the cookies in an airtight container at room temperature up to 5 days.


  • Use semisweet chocolate chips or some of a chopped chocolate bar. If you use the chopped chocolate it will melt and make the cookie chewy and fudgy.
  • Be careful not to overbake these cookies. They will be soft once removed from the oven, but they will become chewy as they cool. If you prefer a crispy cookie, then allow them to cook a few minutes longer. 
  • If you find the cookie dough to be too soft to roll, place in the refrigerator for a few minutes before scooping to place on the cookie sheet. 
  • These cookies are may be stored in the freezer in a plastic bag to bake later. The pretzels will not be crunchy, but the salty flavor will remain. 
  • Feel free to place pretzels on top of the cookies before baking and sprinkle with some coarse salt for some additional flare. 


Calories: 269kcal | Carbohydrates: 40g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 38mg | Sodium: 270mg | Potassium: 73mg | Fiber: 1g | Sugar: 25g | Vitamin A: 284IU | Vitamin C: 1mg | Calcium: 43mg | Iron: 1mg