Soft Chocolate Chip Pretzel Cookies

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 🙂

chocolate chip

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 🙂

chocolate chip

Fresh from the oven!

Soft and fluffy chocolate chip cookies with crunchy, salty pretzels baked right in... it's the perfect balance of sweet and salty, in your favorite cookie!

Soft and fluffy chocolate chip cookies with crunchy, salty pretzels baked right in... it's the perfect balance of sweet and salty, in your favorite cookie!

Soft and fluffy chocolate chip cookies with crunchy, salty pretzels baked right in... it's the perfect balance of sweet and salty, in your favorite cookie!

Recipe adapted from Averie Cooks she’s the baking queen! 🙂

Print
Soft Chocolate Chip Pretzel Cookies
10 large cookies
Prep Time
2 hrs 15 mins
Cook Time
12 mins
Total Time
2 hrs 27 mins
 
Soft and fluffy chocolate chip cookies with crunchy, salty pretzels baked right in... it's the perfect balance of sweet and salty, in your favorite cookie!
Author: The Chunky Chef
Ingredients
  • 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
Instructions
  1. 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.
  2. 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.
  3. Add the pretzels, chocolate chips, and beat on low speed until just combined or pretzels are as small as desired, about 1 minute.
  4. 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.
  5. Place mounds on a large plate or tray, cover with plasticmwrap, and refrigerate for at least 2 hours, up to 3 days. Do not bake with dough that has not been chilled because cookies will bake thinner, flatter, and be more prone to spreading.
  6. 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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8 comments on “Soft Chocolate Chip Pretzel Cookies”

  1. Mmmm…I’m a soft-baked cookie fan too, and these look absolutely delicious! That salty/sweet combo is a little too addicting, so I’m with you–bake just a 10 cookie batch–portion control!! 🙂 Pinned!

  2. After the Christmas feasting, I’ve been trying to be ‘good’, but as a pretzel lover… I’ve been trying to walk past them in the supermarket, but keep seeing these awesome recipes with them. I think I’ll need to add pretzels to some of my fav recipes… it looks too good not to!

  3. I love pretzels and chocolate! This is the perfect recipe for me. YUM!!!!!

  4. 10 cookies?! That’s hardly worth pouring a glass of milk for! I would be tripling (quadrupaling?) this for sure… but they look really good. And I’m with you on the chewy vs. crunchy debate.