Chewy Chocolate Covered Pretzel Cookies

These extra chewy chocolate covered pretzel cookies are a delightful twist on traditional chocolate chip cookies. Super soft and loaded with chocolate covered or chocolate-dipped pretzel pieces, they’re the perfect combination of salty, sweet, and scrumptious.

These chocolate covered pretzel cookies are a variation of our popular and beloved chocolate chip cookies. Have you tried them yet? We have the recipe memorized, and know many of you do too!

overhead image of chocolate covered pretzel cookies

For today’s recipe, I swapped the chocolate chips for chocolatey pretzel pieces. They’re perfect for those of you who crave a salty-sweet combination in your dessert. We like to top them off with a sprinkle of sea salt to help bring out the pretzel’s salty flavor. So good! 


Tell Me About these Chocolate Covered Pretzel Cookies

  • Texture: These chocolate covered pretzel cookies are soft-baked and buttery with chewy centers and slightly crisp edges. The crunchy pretzel pieces lose a little crunch during the baking process, but you’ll still enjoy all their salty chocolate flavor.
  • Ease: We’re using melted butter in this cookie recipe, so there’s no mixer required. The rest of the ingredients are straightforward and simple including the chocolate covered pretzels. Feel free to use store-bought (we like the Flipz brand) or make your own. 
  • Time: Prepping the dough is fairly quick, but make sure you set aside enough time to chill the cookie dough. This is an imperative step and prevents the cookies from over-spreading into greasy puddles. 

chocolate covered pretzel cookies on a white plate

Recipe Testing: Chewy Cookie Success

The following tips will help give your chocolate covered pretzel cookies the perfect amount of chewy goodness. For further reading and if you’re interested, readers have also found these cookie baking tips helpful too!

  1. Chill the dough. The refrigerator is your cookie’s best friend because it helps firm up thinner cookie doughs and also gives the flavors in the dough a chance to settle and mingle together. Do you ever notice that some cookies taste even better on day 2? Some call that “aged” cookie dough and it always produces more flavorful cookies.
  2. A little cookie science. Did you know that melted butter gives cookies a chewier, denser, and more buttery texture? It depends on the recipe, but I make a lot of cookies with melted butter instead of softened butter for those very reasons. As a bonus, when using melted butter, you can just use a whisk instead of an electric mixer. 1 extra egg yolk also promises a richer, chewier cookie. Don’t skip it.

chocolate covered pretzel cookie dough balls

chocolate covered pretzel cookie broken in half on a white plate

Chocolate Covered Pretzels

You can use homemade chocolate covered pretzels or store-bought chocolate covered pretzels in these cookies. We suggest the brand Flipz, but really any store-bought would work. Break up the pretzels into smaller pieces, about the size of (or a little larger than) chocolate chips or chunks. You need about 1 cup of chocolate covered pretzel pieces.

overhead image of chocolate covered pretzel cookies

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overhead image of chocolate covered pretzel cookies

Chewy Chocolate Covered Pretzel Cookies

  • Author: Sally
  • Prep Time: 3 hours, 10 minutes
  • Cook Time: 12 minutes
  • Total Time: 3 hours, 30 minutes
  • Yield: 16 cookies
  • Category: Cookies
  • Method: Baking
  • Cuisine: American

Description

Deliciously chewy chocolate covered pretzel cookies are a fun, salty sweet twist on the classic chocolate chip cookie!


Ingredients

  • 2 and 1/4 cups (281g) 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 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

Instructions

  1. Whisk the flour, baking soda, cornstarch, and salt together in a large bowl. Set aside.
  2. 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.
  3. Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes.
  4. Preheat the oven to 325°F (163°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
  5. 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 12-13 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.
  6. Allow the cookies to cool on the cookie sheet for 10 minutes before transferring to a wire rack to cool completely.

Notes

  1. Make Ahead & Freezing Instructions: 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.
  2. Check out my top 5 cookie tips and my tips to prevent cookies for spreading before beginning.
  3. Adapted from chewy chocolate chip cookies.

Keywords: chocolate covered pretzel cookies, chewy cookies

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

toasted s'mores chocolate chip cookies

8 Comments

  1. 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 Sallysbakingaddition.com! I know these will be delicious, especially after tasting a little bit of the batter! Thanks!!

  2. Ruth Morrison says:

    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

    1. 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!

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

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

  4. Addictive! I would definitely make these again – the flavor was great.

    I made these plus the butterscotch pretzel chocolate chip cookie recipe this weekend and while both were good these had a deeper flavor, probably because I refrigerated them for 24 hours, while I went with only 45 minutes of refrigeration for the butterscotch pretzel choc chip cookies. Both seemed underbaked but firmed up slightly once they cooled down. The pretzels didn’t stay as crunchy as I would have liked, though, which I originally thought was because of the long refrigeration, but the cookies with only 45 minutes of rest time were not really any crunchier than these were…

  5. I made these cookiesand for the first time this week and served them to guestslast nite. This is the first time I have gotten such rave reviews on cookies especially from my hubby. I have never been able to make a delicious cookie in the past. So thank you Sally! I’ll be trying more of your cookies in the near future which I know will make my hubs happy.

  6. Tampa Jennifer says:

    I love your website and have made several recipes. Haven’t baked in a long time until this last year and I love it and so do the people around me but this recipe I followed all your very useful tips and they came out great but the pretzels on the inside of the cookies came out soft and not crunchy like I expected. I used “Flipz” chocolate covered pretzels for the recipe because to me they are absolutely delicious! What do you recommend? I too am a self-taught baker with a chemistry background which I believe is extremely helpful. Please, keep the recipes and tips coming!

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