chocolate covered pretzel cookies.
My go-to treat for nearly every.single.holiday. They’re my signature. My crown + glory. I’ve been makin’ them for YEARS! I like them topped with sprinkles, stuffed with peanut butter, on top of brownies, you name it:
And now? In cookies. Why not!
I have a go-to, standard, no-fail, GUARANTEE cookie dough recipe that I use for nearly every basic cookie I bake. It is quite similiar to the Cooks Illustrated recipe for Chewy Chocolate Chip Cookies, but I’ve made a few changes. Rather than melting the butter – as directed by the recipe – I cream the butter with the sugars & eggs, producing an exceptional thick and puffy cookie. I’ve tried the melting method before and it just doesn’t work for me… the cookies spread too much for my liking. I prefer a thick cookie over a flat one any day!
Another trick is to chill the dough. Like, for hours. Yup…3o minutes and up to 5 DAYS of chilling. Trust me on this: the longer you chill the dough, the thicker the cookie will be. I chilled this batch for 24 hours.
I’ve used this dough recipe for a handful of my cookies. And as it turns out, these cookie recipes have all been the most popular on my site. :)
So throwing my beloved chocolate covered pretzels INTO my beloved cookie recipe was just bound to happen! Sweet, buttery, soft cookie dough with chunks of rich dark chocolate covered pretzels… these cookies are pure heaven on earth I tell ya.
The ultimate sweet & salty treat.
Thick enough, chewy enough, and quite honestly… the most perfect cookie.
Chocolate Covered Pretzel Cookies
makes 3 dozen
- 2 cups + 2 tablespoons all-purpose flour
- 1/2 teaspoons baking soda
- 3/4 cup (1.5 sticks) salted butter, softened
- 1 cup light brown sugar
- 1/2 cup sugar
- 1 egg, at room temperature
- 1 egg yolk, at room temperature
- 2 teaspoons vanilla extract
- 1 cup chocolate covered pretzel pieces
Preheat oven to 325F degrees.
Mix the flour and baking soda in a bowl and set aside. With an electric mixer or stand mixer with a paddle attachment, cream the butter and sugars together. Add the egg, egg yolk, and vanilla and mix well. Gradually add the flour mixture and stir until a dough forms (may take a couple minutes of stirring). Fold in the chocolate covered pretzel pieces. Do not overmix the dough at any point in this process.
Chill dough for at least 30 minutes (or up to 5 days) in the refrigerator. Drop by tablespoonfuls onto ungreased baking sheet. Press a few more chocolate pretzel pieces onto the tops for decoration. Bake for 8-10 minutes or until edges are slightly browned. The centers should appear very soft and puffy. Let cool completely and enjoy!
*Make sure to keep dough cold at all times while the batches are baking. I kept my dough in the refrigerator in between batches. You can easily swap add more add-ins to these cookies (chopped candy bars, nuts, chocolate chips, etc) as long as the total does not go over 1.5 cups. Get creative! It’s easy to make homemade chocolate covered pretzels! See my chocolate covered pretzel how-to here.
RECIPE SOURCE: SALLYSBAKINGADDICTION.COM
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PS- I’ve used the SAME basic, no-fail cookie dough recipe for the following cookies as well:
Rainbow M&M Cookies super addicting with super cute mini m&ms, these cookies are a classic favorite! When I brought them into work, people asked me if I bought them at the store! Riiiiiiiight.
Peanut Butter Snickers Cookies - I rolled these cookies a tad larger than normal, so they were GIANT cookies full of peanut butter snickers chunks. So dang good.
Butterscotch Pretzel Chocolate Chip Cookies - similar to today’s cookie recipe, these cookies are sweet + salty with a burst of butterscotch. Probably one of the best cookies I’ve ever eaten.