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!
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.
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 success tips helpful too!
- 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.
- 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 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.
More Cookie Recipes
- Salted Caramel Pecan Chocolate Chip Cookies
- Oatmeal Chocolate Chip Cookies
- White Chocolate Macadamia Nut Cookies
- M&M Cookies
- Brown Butter Chocolate Chip Cookies
Deliciously chewy chocolate covered pretzel cookies are a fun, salty sweet twist on the classic chocolate chip cookie!
- 2 and 1/4 cups (281g) all-purpose flour (spooned & leveled)
- 1 teaspoon baking soda
- 1 and 1/2 teaspoons cornstarch
- 1/2 teaspoon salt
- 3/4 cup (12 Tbsp; 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 chocolate covered pretzels or store-bought)
- sea salt for sprinkling
- Whisk the flour, baking soda, cornstarch, and salt together in a large bowl. Set aside.
- 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 silicone 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.
- Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes.
- Preheat the oven to 325°F (163°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
- 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 cake batter chocolate chip cookies 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.
- Allow the cookies to cool on the cookie sheet for 10 minutes before transferring to a wire cooling rack to cool completely.
- 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. Read my tips and tricks on how to freeze cookie dough.
- Special Tools (affiliate links): Glass Mixing Bowl | Whisk | Silicone Spatula | Baking Sheets | Silicone Baking Mats or Parchment Paper | Cooling Rack
- Be sure to check out my top 5 cookie baking success tips AND these are my 10 must-have cookie baking tools.
- Adapted from chewy chocolate chip cookies.
Keywords: chocolate covered pretzel cookies, chewy cookies