Chocolate Covered Pretzel Cookies
And now? In cookies. Why not!
I have a go-to, standard, no-fail, GUARANTEE cookie dough recipe that I use all the time. 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 exceptionally thick and puffy cookie. I prefer a thick cookie over a flat one any day!
Another trick is to chill the dough. 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.
Thick enough, chewy enough, and quite honestly… the most perfect cookie.
Chocolate Covered Pretzel Cookies
- 2 cups + 2 tablespoons all-purpose flour
- 1/2 teaspoons baking soda
- 1/2 teaspoon salt
- 3/4 cup (1.5 sticks) unsalted butter, softened to room temperature
- 1 cup packed light brown sugar
- 1/2 cup granulated sugar
- 1 large egg, at room temperature
- 1 large egg yolk, at room temperature
- 2 teaspoons pure vanilla extract
- 1 cup chocolate covered pretzel pieces
- Whisk the flour, baking soda, and salt together in a large bowl. Set aside.
- In large bowl using a hand-held mixer or stand mixer fitted with a paddle attachment, beat softened butter for about 1 minute on medium speed until creamy. Add the brown sugar and granulated sugar, then beat on medium-high speed until creamy and combined. Scrape down the sides and bottom of the bowl as needed. Beat in egg, egg yolk, and vanilla extract. Scrape down the sides and bottom of the bowl as needed. With the mixer running on low speed, slowly add dry ingredients to wet ingredients. Pour in the pretzel pieces and beat on low speed for 20 seconds or until combined. Once completely combined, cover cookie dough tightly and chill in the refrigerator for 30 minutes and up to 5 days.
- Preheat the oven to 325°F (163°C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- Remove cookie dough from the refrigerator. Drop by Tablespoonfuls onto prepared baking sheet. Press a few more chocolate pretzel pieces onto the tops for looks, if desired. Bake for 8-10 minutes or until edges are slightly browned. The centers should appear very soft and puffy. Repeat with remaining cookie dough.
- 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 5 days. Allow to come to room temperature and continue with step 4. 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.
Make sure to keep dough cold at all times while the batches are baking. I keep 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 cup. Get creative! It's easy to make homemade chocolate covered pretzels. See my chocolate covered pretzel how-to here.
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