Chewy Chocolate Covered Pretzel Cookies.

Soft and extra extra chewy cookies loaded with crunchy chocolate covered pretzels and topped with sea salt. 

Learn how to make EXTRA chewy chocolate chip cookies using these tips and tricks! With crunchy chocolate covered pretzels and sea salt on top! Recipe

How was your Valentine’s Day? Eat too much chocolate?


I’m in San Diego for my book signing tomorrow night (there are still tickets left… come taste wine and chocolate with me!). Yesterday was the zoo. We met up with some family who’s also in town and spent the afternoon with tigers, elephants, the hungriest panda bears– did you see my snapchat?– and a billion monkeys and flamingos. Is that romantic or is that romantic? Kevin and I did come back to the hotel area to have dinner, just the two of us. Followed by devil’s food cake topped with blood orange mousse and grand mariner syrup.

I could feel my clothes getting tighter with every bite. It was amazing.

Learn how to make EXTRA chewy chocolate chip cookies using these tips and tricks! With crunchy chocolate covered pretzels and sea salt on top! Recipe

As you can tell, my chocolate kick continues this week. We’re continuing the chocolate madness with chewy chocolate covered pretzel cookies, a variation of the most popular cookie recipe on my website. Please tell me you’ve had my chewy chocolate chunk cookies before. Nodding your head, right? How good are they?

I have the recipe memorized and something tells me you do too.

I use the same exact cookie dough for today’s chewy chocolate covered pretzel cookies. But before I get to the chocolate covered pretzel business, let me tell you what makes this cookie dough so popular. I’ve talked about it at length in this post, so I’ll just gloss over the basics.

Chewy Cookie Secrets!

First and foremost, we use melted butter instead of softened butter. Melted butter makes a cookie chewier, but it also makes a cookie more prone to excess spreading. So we make sure there’s enough flour to soak up that melted butter. Not too much to dry the cookie out, just enough to make a stable cookie dough. Melted butter means that we are not creaming it. Rather, we make this cookie dough completely by hand. No mixer required!

In addition to the melted butter, we add an extra egg yolk. Egg yolks (fat) give cookies their richness, chewiness, softness, and moisture, while the egg whites (protein) provide structure. Both crucial! But we add an extra yolk for extra good stuff. Always remember, room temperature is key.

Along with the melted butter and an extra egg yolk, we use more brown sugar than white sugar in the cookie dough. This is not only for a little extra flavor, but also because brown sugar is softer than white granulated sugar. Softer, moister sugar = softer, chewier cookies. White sugar helps the cookies spread, but brown sugar is where all that mouthwatering taste and texture hides.

This next one isn’t really a chewy cookie secret but hopefully I’ve drilled it into your head by now… chill that cookie dough! Chilling the cookie dough in the refrigerator helps prevent your cookies from spreading into thin blobs on the cookie sheet. Not only this, chilling the dough gives all the flavors a chance to mingle. “Aged” cookie dough = more flavorful.

Chewy Chocolate Covered Pretzel Cookies

Did you get all that? Fabulous.

Now let’s chat about today’s chocolate covered pretzel version: soft-baked sensations consisting of that buttery and tender brown sugar cookie dough with unbelievably chewy edges and ultra crunchy chocolate coated pretzels. All of this makes them some sort of texture and flavor phenomenon providing the perfect excuse to have another just so you can take it all in. And if you still aren’t convinced, it’s all topped off with a sprinkle of sea salt upping their sweet and salty game. And even after a few days*, the cookies are still melt-in-your-mouth soft and chewy while the chocolate covered pretzels are just as crunchy.

*As if these cookies will even last more than 3 seconds in your house.

You can use homemade or store-bought chocolate covered pretzels, whatever works for you. I suggest using the small pretzel twists because they break up into smaller pieces for this cookie dough. You’ll need about 1 cup of broken up pieces.

If you’ve been reading my blog for awhile, you might remember my original chocolate covered pretzel cookies. Fantastic cookies for sure– but today’s are much chewier. If you taste the two cookies side-by-side, you’ll be able to tell that the previous version has a lighter and cakier texture. That’s from the creamed butter and sugar. Compared to using melted butter in today’s version, which gives the cookies a denser, chewier texture.

Ahh! So much science today!

Learn how to make EXTRA chewy chocolate chip cookies using these tips and tricks! With crunchy chocolate covered pretzels and sea salt on top! Recipe

Let’s get to the good stuff.

Chewy Chocolate Covered Pretzel Cookies

Yield: 16 cookies

Prep Time: 10 minutes

Total Time: 3 hours, 30 minutes (includes chilling)

Print Recipe

Soft and extra extra chewy cookies loaded with crunchy chocolate covered pretzels and topped with sea salt. These cookies are so easy to make and you do not need a mixer for the cookie dough.


  • 2 and 1/4 cups (280g) all-purpose flour (spoon & leveled)
  • 1 teaspoon baking soda
  • 1 and 1/2 teaspoons cornstarch
  • 1/2 teaspoon salt
  • 3/4 cup (1.5 sticks or 170g) unsalted butter, melted
  • 3/4 cup (135g) loosely packed light brown sugar
  • 1/2 cup (100g) granulated sugar
  • 1 large Eggland's Best egg + 1 egg yolk, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 heaping cup chocolate covered pretzel pieces (homemade or store-bought)
  • sea salt for sprinkling


  1. Click here for step-by-step photos and careful explanations of all of these steps.
  2. Toss together the flour, baking soda, cornstarch, and salt in a large bowl. Set aside.
  3. In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until no brown sugar lumps remain. Whisk in the egg, then the egg yolk. Finally, whisk in the vanilla extract. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft, yet thick. Fold in the chocolate covered pretzel pieces. They may not stick to the dough because of the melted butter, but do your best to combine them. Cover the dough and chill in the refrigerator for 3 hours or up to 3 days. Chilling is mandatory. I highly recommend chilling the cookie dough overnight for less spreading.
  4. Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes.
  5. Preheat the oven to 325°F (163°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
  6. Roll the dough into balls, about 3 Tablespoons of dough each. The dough will be crumbly, but the warmth of your hands will help the balls stay together. Roll the cookie dough balls to be taller rather than wide, to ensure the cookies will bake up to be thick. See this post for more clarity and a photo. Place 8 balls of dough onto each cookie sheet, then sprinkle each with sea salt. Bake the cookies for 11-12 minutes. The cookies will look very soft and underbaked. They will continue to bake on the cookie sheet. As they cool, feel free to press a couple extra pieces of chocolate covered pretzels into the tops of each cookie. It's best to do this when the cookies are still warm. This is only for looks! Not mandatory at all. You can also sprinkle a little more sea salt on top of each cookie at this time, if desired.
  7. Allow the cookies to cool on the cookie sheet for 10 minutes before transferring to a wire rack to cool completely.
  8. Make ahead tip: Cookies stay fresh covered at room temperature for up to 1 week. You can make the cookie dough and chill it in the refrigerator for up to 3 days. Allow to come to room temperature then continue with step 5. Baked cookies freeze well for up to 3 months. Unbaked cookie dough balls freeze well for up to 3 months. Bake frozen cookie dough balls for an extra minute, no need to thaw. Click here for my tips and tricks on freezing cookie dough.

Additional Notes:

Adapted from chewy chocolate chunk cookies

Check out my top 5 cookie tips before beginning. It includes how to prevent cookies from over-spreading and why room temperature makes a difference.

© Sally’s Baking Addiction. All images & content are copyright protected. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe.

You’ll also LOVE these toasted s’more chocolate chip cookies. Once again, the same cookie dough as the chewy chocolate chunks.

Toasted S'more Chocolate Chip Cookies-- extra soft and chewy on

Eggland’s Best provided me with eggs to bring you this recipe.

Learn how to make EXTRA chewy chocolate chip cookies using these tips and tricks! With crunchy chocolate covered pretzels and sea salt on top! Recipe

56 Responses to “Chewy Chocolate Covered Pretzel Cookies.”

  1. #
    Bernice @ Doughverloadposted February 15, 2016 at 12:38 am

    Yes!! These look absolutely amazing, Sally! Thanks for the tip about the extra egg yolk, after trying lots of recipes I find that that is the one thing that really makes chewy cookies. + the combination of salty pretzels, sea salt and chocolate….can’t wait to try these!


  2. #
    Cheese and Chineseposted February 15, 2016 at 3:23 am

    Anything that includes chocolate and seasalt is a big YES in my book. This is going on the to make list, love it! 


  3. #
    Heather (Delicious Not Gorgeous)posted February 15, 2016 at 3:25 am

    love this! the only problem i’d have is trying not to finish off the bag of chocolate covered pretzels before getting to bake with them!


  4. #
    Taylor @ Food Faith Fitnessposted February 15, 2016 at 6:36 am

    Sweet and salty! Can it get any better than that?! These look so so so tasty I can’t even contain myself 🙂


  5. #
    Ariadnaposted February 15, 2016 at 6:44 am

    omg these look absolutely delicious! I’m definitely making these asap, I love anything that involves salted caramel and chocolate! x

    Ariadna || RAWR BOWS


  6. #
    Mirposted February 15, 2016 at 6:53 am

    If the pants don’t get tighter on Valentine’s, you’re doing something wrong! And anything with the words “Grand Marnier” and “mousse” can’t be missed. 
    I am in love with these cookies! Because once you put the salt on top, it’s a done deal. That’s all I need!


    • Sallyreplied on February 15th, 2016 at 11:42 am

      “If the pants don’t get tighter on Valentine’s, you’re doing something wrong!” — this is why I love you Mir! Hahaha


  7. #
    London @ Gluten Free with L.B.posted February 15, 2016 at 7:59 am

    I agree with Heather!  I think I would have to hide the entire bag of pretzels from myself before I made these so I would be sure to have enough left for the cookies.  This salty-sweet combo sounds so addicting.  Can’t wait to try them out!


    • Sallyreplied on February 15th, 2016 at 11:42 am

      NO IDEA how the bags weren’t plowed through before I made these– bags being plural because I made 4 batches of these chocolate covered pretzel cookies in 1 day for an event. Sooooo many chocolate covered pretzels in the house!


  8. #
    Stella @ Stellicious Lifeposted February 15, 2016 at 9:26 am

    I LOVE chocolate covered pretzels and combining them with sea salt, yum! These look sinful, I’m pretty sure I wouldn’t be able to stop until I’ve gobbled up 3-4 cookies in a row! 😉


  9. #
    Ellen @ My Uncommon Everydayposted February 15, 2016 at 9:34 am

    Love this! The combination of crunchy pretzels + chewy cookies + creamy chocolate sounds like a texture lover’s dream.


  10. #
    Sharon K (The Farm Chick Bakes)posted February 15, 2016 at 10:14 am

    Hi Sally! So glad you go to spend your Valentine’s Day with some “feathers, paws & claws”….this world would be nothing without animals! So these cookies look fabulous! My mouth is LITERALLY watering at the mere thought of biting into one of these morsels! And the pictures do them good! I totally agree that the melted butter makes all the difference as I too have witness that in my cookie textures over the holidays and of course room temperature eggs! Two key elements for sure! I’m very fortunate that my 22 chickens can provide me with an unlimited refrigerator of them! Speaking of this…..there are several myths out there about ‘room temperature’ eggs. How long CAN they actually stay out of the frig? I’ve heard 8 hours, Barefoot Contessa says 24?? Just curious.


    • Sallyreplied on February 15th, 2016 at 11:37 am

      Everyone has a different opinion, but I’ve left mine out overnight and up to a day before. 🙂


  11. #
    demeter | beaming bakerposted February 15, 2016 at 10:35 am

    Sally! You’re in San Diego now?? Awesome! The San Diego Zoo is the best! I used to take my laptop and just sit and work at one of the cafes (I also lived in SD too, I’m a nomad. LOL). Are you going to visit Sunset Cliffs? It’s this beautiful beach area with the most intense cliffs. If you go during sunset, it’s absolutely amazing. You would love it, especially since you’re branching out into landscape/nature photography. P.S. Great recipe idea! I just love your world-famous Chewy Chocolate Chunk Cookies!


    • Sallyreplied on February 15th, 2016 at 11:36 am

      I hope to make it to Sunset Cliffs!! I can’t even begin to imagine their beauty.


      • demeter | beaming bakerreplied on February 15th, 2016 at 11:59 am

        You would just LOVE it! I’ve seen your wonderful photos of the beach in St. Lucia. 🙂 Sunset Cliffs is pretty much paradise for photographers. Crossing my fingers you get to go. 🙂

  12. #
    Dee @ The Kitchen Snobposted February 15, 2016 at 10:50 am

    I don’t know what I was picturing when I read the title for this post, but I love chocolate covered pretzels so I had to check it out. Then I thought “oh dear god she’s put chocolate covered pretzels INSIDE the cookies!?” You are a genius. 🙂 


  13. #
    Andrea @ Cooking with a Wallflowerposted February 15, 2016 at 11:37 am

    Your Valentine’s Day sounded super fun. Plus, anything with blood orange sounds amazing. lol. And these cookies! I love that they’re both sweet and salty and that they have different textures, soft and chewy with a bit of crunch. I almost always add an extra yolk and more brown sugar to cookies to get that chewiness in the cookies. Then after, I always wonder what to do with the egg whites. lol. Have fun in San Diego! I wish I was there for both the food and the wine tasting!


    • Sallyreplied on February 15th, 2016 at 11:55 am

      I usually just make scrambled eggs or an omelet with eggs and the extra egg white for breakfast after because I usually make cookie dough in the morning! Just a suggestion for ya. 🙂


  14. #
    Katherine @ Kate's Sweetsposted February 15, 2016 at 12:45 pm

    These look so good! Saved under “Recipes to Try”!!


  15. #
    Kayle (The Cooking Actress)posted February 15, 2016 at 7:08 pm

    YAY! sweet and salty combo for the win! These cookies look amazing


  16. #
    Erikaposted February 15, 2016 at 7:25 pm

    My mouth is literally watering as I read this recipe. I tried a peanut butter pretzel chip cookie at Sprinkles Cupcakes recently and have been wanting to try to bake my own. But I think I’m going to try these now because they look soooo much better!


  17. #
    Stehanie Wildeposted February 15, 2016 at 7:43 pm

    These look wonderful! I made the chewy chocolate chunk cookies over Valentine’s and they were absolutely fabulous. (I also made the red velvet cupcakes, which were sinful, and the soft cut-out sugar cookies. Everything was really yummy. ) I think the chocolate chunk are my favorite chocolate chip cookies but I’m really fond of the Biscoff chocolate chip cookies as well. Hmmm…I think this will require multiple batches of each over time to make a proper determination! Let me get back to you on that! Looking forward to the event in San Diego tomorrow!


  18. #
    LaTriceposted February 15, 2016 at 9:38 pm

    My mouth is watering right now!! The combination of sweet and salty is definitely driving me CRAZY!!! 🙂


  19. #
    Kathrynposted February 16, 2016 at 9:02 am

    This look delicious!! Heart eyes everywhere. So gooey and lovely! 
    Love the crunchy addition of pretzels! 


  20. #
    Amandaposted February 16, 2016 at 1:27 pm

    Oh my. Salted chocolate anything is my kryptonite. Headed to the kitchen now…. Thanks!


  21. #
    Laurposted February 16, 2016 at 6:45 pm

    I treated myself to Wegman’s sushi and carrot cake. It makes being single not so bad afterall! Plus, I have my four-legged Valentine who doesn’t talk back or argue or make fun of me for smelling like buttercream!
    Chewy cookies > Cakey cookies ANY DAY.


    • Sallyreplied on February 16th, 2016 at 7:27 pm

      Loooooove wegman’s sushi!


  22. #
    Katie @The Semisweet Sistersposted February 16, 2016 at 8:55 pm

    Yum! These cookies look delicious! I bet they are even more amazing if using your homemade chocolate covered pretzel recipe vs store bought. 🙂


  23. #
    Michelle @ Modern Acupunctureposted February 17, 2016 at 7:29 am

    Incredible! Love the sweet and salty combo of chocolate and pretzels! Maybe I will make these with a peanut butter cookie base… too much?


    • Sallyreplied on February 17th, 2016 at 11:28 am

      NEVER too much. Love that!


  24. #
    Amy @ Accidental Happy Bakerposted February 17, 2016 at 5:15 pm

    Oh, my Valentine’s day stunk up the joint. Seriously. We drove 4  hours to look at a car for my daughter and the dealership failed to mention that the previous owner had cats in the car. My daughter is allergic. So we spent the whole day in the car driving for NO reason. Ugh. These cookies are going to make it all better though! 


    • Sallyreplied on February 18th, 2016 at 3:57 pm

      You poor things! I’d be so frustrated. Cookies always seem to make those situations better if you ask me. HA!


  25. #
    Francescaposted February 17, 2016 at 7:47 pm

    Just put the dough together to make tomorrow night before a cookie exchange on Friday! Can’t wait to share these. Somebody at worked asked what I was making and I said I don’t know but something from! I know these will be delicious, especially after tasting a little bit of the batter! Thanks!!


    • Francescareplied on February 17th, 2016 at 7:48 pm

      Btw, please come to Charlotte, NC if you have any time slots left on your book tour! I would love to meet you!


      • Sallyreplied on February 18th, 2016 at 3:56 pm

        Would love to visit Charlotte sometime! Enjoy the cookies.

  26. #
    Martaposted February 18, 2016 at 4:25 am

    Hi Sally! I can’t wait to make this cookies since I’ve trying to find the prefect recipe for a while now. I’m from Madrid, Spain, so the ingredients sometimes are a bit different or harder to find. 
    I lived for a year in the US so I’m familiar with most of the american baking tips, measurements, brands and ingredients. 
    I haven’t been able to find here the kind of brown sugar that this recipe calls for. Our brown sugar is more raw, not as thin as the american, with a bigger grain and is also more brown-ish than golden. The only brand that I’ve seen here selling brown sugar is ‘La Azucarera’.
    I’m afraid the different type of grain might affect the recipe or the texture or something.
    What can I do? Thank you soon much! I love your blog and all your recipes!! I wish you could travel to Spain to meet you!!


    • Sallyreplied on February 18th, 2016 at 3:50 pm

      Marta, try grinding the coarser brown sugar in a food processor or blender down to a finer grain. This will help.


  27. #
    Austria Azacetaposted February 24, 2016 at 11:35 am

    Hi Sally,
    I made these cookies over the weekend & absolutely love them!!  I’m a sucker for the sweet & salty combo, and love the chewy texture!!  I was wondering about the oven temp here.  You say to preheat to 325 & usually its 350.  I actually didn’t realize the different oven temp & baked mine at 350 & they turned out beautifully so I imagine that at 325 they would then take a lot longer than 12 minutes to bake.  Maybe i made mine a little bigger….?  I was just curious about the 325….  Either way, thanks for another fantastic recipe!! 🙂


    • Sallyreplied on February 25th, 2016 at 11:28 am

      325 for 12 minutes is usually the trick for these because they are so large. For my taste and preference, 350 for the same amount of the time browns them too heavily too quickly. But all ovens are different. By all means, if you prefer heating to 350- do it! 🙂


  28. #
    Lucyposted February 24, 2016 at 6:56 pm

    These look divine; just a quick suggestion, you should consider joining up with Tillamook. I am not affiliated with them in any way, I just really love their products, and I think you would too! You have to try their Vanilla Bean yogurt and California Peach yogurt… 🙂


    • Sallyreplied on February 25th, 2016 at 10:59 am

      I’ve never heard of them! I love peach flavored yogurt though 🙂


  29. #
    Merleposted February 29, 2016 at 3:03 pm

    Hi Sally,
    Happy Anniversary to you …btw!  May you have many, many more years of happy baking and blogging!! 🙂  Yesterday, I made these cookies with the choc. covered pretzels, I made your big soft choc. chip cookies and the biscoff chocolate chip cookies.  They were all delicious…but I realized, I really like a crunchy cookie better.  That’s why this cookie was my favorite, because of the crunch.  If I took out the cornstarch would that let my cookie become crunchy?  oh yea and just for the heck of it, I made the carrot cake cup cakes.  I am determined to make all your recipes…at the rate I’m going it won’t be long!!  


    • Sallyreplied on March 1st, 2016 at 9:31 am

      Removing the cornstarch could help, but try baking the cookies for 2 minutes longer (or even 3 minutes). This will give the cookies a little more crunch.


  30. #
    Maryposted March 2, 2016 at 11:27 am

    For your chewy chocolate covered pretzel cookie (and your cookie recipes in general) would you recommend doubling? I need a recipe to make more cookies, but not sure how the proportions work out. Any tips would be appreciated.


    • Sallyreplied on March 2nd, 2016 at 3:42 pm

      Mary, I always suggest just making two separate cookie doughs. It’s easier when working with less dough at a time.


  31. #
    Jessiposted March 7, 2016 at 2:50 pm

    I would I be able to replace the butter with olive oil with it changing the texture or consistency? I try not to use butter and I know using oil in cookies chi ages the texture but I was wondering since the butter is melted in this recipe would it be possible? Thank you!


    • Sallyreplied on March 7th, 2016 at 6:24 pm

      No, you need butter in this cookie dough.


  32. #
    Missy Berberabeposted April 12, 2016 at 5:37 am

    Hi Sally! I’m really curious.. how do you get those perfect, crisp, buttery, brown ‘feet’ below your cookies?? They always look so perfect! Love from the Philippines!


    • Sallyreplied on April 12th, 2016 at 8:22 am

      It’s all in the butter. Have you tried this recipe? Your cookies should look like it if you don’t sub any ingredients!


  33. #
    Ruth Morrisonposted June 11, 2016 at 1:30 am

    Hi Sally, I have made these cookies several times now and I love them. The first time I made them they looked just like your picture and were chewy. Every time since then they come out more cake like. Still tastey but not chewy. Do you know what I’m doing wrong? I am following your directions step by step. Please help. I want them to taste like they did the first time I made them. Thank you


    • Sallyreplied on June 11th, 2016 at 8:58 am

      Ruth, are you sure to use melted butter? And 1 egg + 1 egg yolk and NOT 2 eggs? I find more eggs = cakey cookies. Also, maybe you are over measuring the flour? It’s easy to do. Spoon and level is always my advice!


  34. #
    Terriposted July 24, 2016 at 6:51 am

    Sally- would it make a huge difference if I added chocolate chips or m&m’s to the recipe for my kids?


    • Sallyreplied on July 24th, 2016 at 6:23 pm

      Not a big difference at all– would be so good!


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