Pretzel chocolate chip cookies studded with sweet and salty bits of crunchy pretzels and melty chocolate in a brown butter based cookie dough. You’ll be hooked!
Why this recipe works
The sweet and salty combination in these pretzel chocolate chip cookies hits all the right spots. They start with a good ole browned butter cookie dough that’s mixed with chocolate chips and, of course, pretzels. The pretzels retain their crunchiness after being baked which adds the perfect touch of texture against the soft cookie base. Seriously, I could go on and on about these.
Ingredients you will need
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
Ingredient Info and Substitution Suggestions
FLOUR – As with all baking goods, properly measuring your flour is important for the best overall texture. Use the scoop-and-sweep method to measure. Scoop the flour into a measuring cup and level it off with the back end of a butter knife. Do not tap the cup on the counter or pack the flour into the measuring cup or you will end up with more flour than needed! Too much flour can result in dry, dense cookies.
BUTTER – Browned butter gives baked goods a rich butter flavor with hints of nuttiness, but you can simply use melted butter for this recipe if you’d prefer. Brown butter is really popular in cookies and is a huge contributor to why blondies are so delicious. I highly suggest taking the extra few minutes to make it.
CHOCOLATE – You can use milk, semi-sweet, or dark chocolate chips here. Or, substitute with toffee baking bits!
How to Make Pretzel Chocolate Chip Cookies
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
- Preheat oven to 350F.
- In the bowl of a stand mixer, cream the granulated sugar and brown sugar with the slightly cooled, browned butter.
- Add the shortening and mix until incorporated.
- Add the molasses, vanilla extract, and eggs to the bowl and mix until combined.
- In a separate bowl, whisk all of the dry ingredients together.
- Add half of the dry ingredients to the wet ingredients. Mix fully before adding the second half of dry ingredients.
- Fold in the chocolate chips and broken pretzels with a rubber spatula.
- Use a cookie scoop or tablespoon to portion out your cookies onto a parchment lined baking tray. Optionally top the dough balls with extra crushed pretzels.
- Bake for 10-12 minutes until just slightly golden. Allow the cookies to rest on the pan for a minute or two then move to a wire rack to cool.
Frequently Asked Questions & Expert Tips
Store your pretzel chocolate chip cookies in an air-tight container kept at room temperature for up to 1 week.
Making browned butter is really simple. Start with room temperature butter cut into pats (don’t use cold butter!). Heat the butter pats over medium in a skillet, stirring continuously. The entire process should only take around 5 minutes over medium heat. The butter will begin to foam, take on a deep golden hue, and you’ll notice brown specks in the pan. That’s it! Make sure to remove the butter from the heat once browned as it can quickly burn.
Yes absolutely. Prep and roll out the dough into balls. Flash freeze the dough balls on a parchment lined baking sheet. Once solid, transfer them to an air-tight container or large ziptop bag and freeze for up to 3 months. I like to pull my dough balls out of the freezer as the oven preheats – then bake as normal, adding an extra minute or two if needed.
Serving Suggestions
Enjoy your pretzel chocolate chip cookies warm with a tall glass of milk. Or, make a batch or two for Christmas cookie exchanges or as an edible gift for neighbors, friends, or family.
A note regarding the color of the cookies – the color of your cookies may be darker, like ours, if you choose to use dark brown sugar. The molasses and brown butter will also alter the color of the cookie dough. If you use regular melted butter and light brown sugar you will end up with a light colored cookie.
More Cookie Recipes
- Toll House Cookie Recipe
- Chocolate Peanut Butter Cookies
- Cinnamon Chocolate Chip Cookies
- White Chocolate Macadamia Nut Cookies
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Pretzel Chocolate Chip Cookies
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
Print It Rate ItIngredients
- ½ cup browned butter or melted unsalted butter
- ¾ cup granulated sugar
- ¾ cup light brown sugar or dark brown sugar
- 4 Tablespoons shortening
- 1 ½ Tablespoons molasses
- 1 Tablespoon vanilla extract
- 2 large eggs
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1-2 Tablespoons cinnamon optional for flavor
- 1 cup milk chocolate chips
- 1 cup pretzels broken into pieces
- flakey sea salt optional as garnish
Things You’ll Need
- Stand mixer or hand mixer
Before You Begin
- Quick note on the color of the cookies – the color of your cookies may be darker, like ours, if you choose to use dark brown sugar. The molasses and brown butter will also alter the color of the cookie dough. If you use regular melted butter and light brown sugar you will end up with a light colored cookie.
- You can use milk, semi-sweet, or dark chocolate chips here. Or, substitute with toffee baking bits!
Instructions
How to Brown Butter
- Start with room temperature butter cut into pats (don't use cold butter!). Heat the butter pats over medium in a skillet, stirring continuously. The entire process should only take around 5 minutes over medium heat. The butter will begin to foam, take on a deep golden hue, and you'll notice brown specks in the pan. That's it! Make sure to remove the butter from the heat once it begins to brown as it can quickly burn. Let it cool slightly. It will begin to partially thicken.1/2 cup browned butter
To Make the Cookies
- Preheat oven to 350F.
- In the bowl of a stand mixer, cream the granulated sugar and brown sugar with the slightly cooled, browned butter.3/4 cup granulated sugar, 3/4 cup light brown sugar
- Add the shortening and mix until incorporated.4 Tablespoons shortening
- Add the molasses, vanilla extract, and eggs to the bowl and mix until combined.1 1/2 Tablespoons molasses, 1 Tablespoon vanilla extract, 2 large eggs
- In a separate bowl, mix all of the dry ingredients together.2 cups all-purpose flour, 1 teaspoon salt, 1 teaspoon baking soda, 1-2 Tablespoons cinnamon
- Add half of the dry ingredients to the wet ingredients. Mix fully before adding the second half of dry ingredients.
- Fold in the chocolate chips and broken pretzels with a rubber spatula.1 cup milk chocolate chips, 1 cup pretzels
- Use a cookie scoop or tablespoon to portion out your cookies onto a parchment lined baking tray. Optionally top the dough balls with extra broken pretzels.
- Bake for 10-12 minutes until just slightly golden. Optionally garnish with flakey salt. Allow the cookies to rest on the pan for a minute or two then move to a wire rack to cool.
Expert Tips & FAQs
- Freezing – Flash freeze the dough balls on a parchment lined baking sheet. Once solid, transfer them to an air-tight container or large ziptop bag and freeze for up to 3 months. I like to pull my dough balls out of the freezer as the oven preheats – then bake as normal, adding an extra minute or two if needed.
- Storage – Store your pretzel chocolate chip cookies in an air-tight container kept at room temperature for up to 1 week.
Nutrition
This post originally appeared here on May 6, 2016 and has since been updated with new photos and expert tips. Original recipe contributed by Jennifer from Sugar, Spice, and Glitter.
Amanda Davis
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Nor says
Are these the crispy, crunchy kinda cookies or soft and chewy ones?
Amanda Formaro says
They are soft with a bit of a “crust” but the pretzels stay crunchy after baking so they give a crunch
Velva says
The salty sweet. combination! Delicious! These would disappear quickly.
Velva