Who wants a cookie? ME! Cookies are the ultimate comfort dessertfor me… reminiscent of baking with my Mom 🙂 We always made chocolate chip cookies, but I’m a big fan of the salty/sweet combo, so when I came across these chocolate chip pretzel cookies… I knew I had to make them!
There are two types of people out there, those that like soft baked cookies and those that like crunchy cookies. I myself am a soft baked cookie kind of person. Slightly crisp on the outside and soft and fluffy on the inside… pure decadence 😀 If you prefer crispy cookies, then these may not be the one for you, unless you tweak it. Beware when making these… you won’t be able to eat just one. I guarantee it!
I used my stand mixer, as I do for most of my baking recipes, but a hand mixer would work just as well 🙂 If you’re not a huge fan of pretzels, you could substitute them for a salty nut (pecan, walnut, etc). Some oats could also be added for extra chewiness.
Just mix up your cookie dough and stir in the chocolate chips and pretzel pieces. You could let the mixer, or break the pretzels beforehand. I put some pretzels in a ziploc bag and smacked the bag a few times with my rolling pin… it’s fun 😉
Once the dough is finished, roll into balls (using roughly 1/4 cup of dough), and flatten them slightly. Place them on a plate, cover with plastic wrap, and refrigerate for a minimum of 2 hours. I had planned on chilling them overnight, but was running short on time and just did the 2 hour minimum, and they turned out perfectly fine. The did spread slightly, which I think could be eliminated by chilling overnight 🙂
As you can see in the picture above, this recipe only makes 10 cookies, but can easily be doubled. A trick I like to do is to double or triple the recipe, and only bake as many as I need, freezing the rest of the flattened dough balls. Then whenever I’m craving cookies I just pull a couple balls out of the freezer, let them thaw, and bake 🙂 I freeze the balls on a cookie sheet, until each individual ball is frozen, then place the balls in a large ziploc bag with wax paper between each ball to eliminate any sticking 🙂
I hope you enjoy this recipe and you add it to your recipe boxes for years to come 🙂
Recipe adapted from Averie Cooks she’s the baking queen! 🙂
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- 1/2 cup unsalted butter softened (1 stick)
- 1/2 cup brown sugar packed
- 1/4 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 1/3 cups all-purpose flour
- 1 teaspoon cornstach
- 1/2 teaspoon baking soda
- pinch salt to taste (remember the pretzels are salted too)
- 1 cup heaping mini pretzel twists
- 1 cup semi-sweet chocolate chips
- To the bowl of a stand mixer combine the butter, sugars, egg, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes.
- Stop, scrape down the sides of the bowl if needed, and add the flour, cornstarch, baking soda, optional salt, and beat on low speed until just combined, about 1 minute.
- Add the pretzels, chocolate chips, and beat on low speed until just combined or pretzels are as small as desired, about 1 minute.
- Using a 1/4-cup measuring cup, or your hands, form 10 equal-sized mounds of dough (they look fairly large because the pretzels are bulky), roll into balls, and flatten slightly.
- Preheat oven to 350 degrees, line a baking sheet with parchment paper. Place dough mounds on baking sheet, spaced at least 2 inches apart and bake for about 10 to 12 minutes, or until edges have set and tops are just set, even if slightly undercooked, pale, and glossy in the center; don't over-bake them. Cookies firm up as they cool. Allow cookies to cool on baking sheet for about 10 minutes before serving.
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The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.