Chocolate Covered Pretzel Cookies

Chocolate covered pretzels. My go-to treat for nearly every single holiday. 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 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.

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Chocolate Covered Pretzel Cookies

  • Author: Sally
  • Prep Time: 45 minutes
  • Cook Time: 8 minutes
  • Total Time: 1 hour, 15 minutes
  • Yield: 30 cookies
  • Category: Cookies
  • Method: Baking
  • Cuisine: American

Description

Mega thick cookies loaded with chocolate covered pretzels. These are sweet, salty, and absolutely delicious!


Ingredients

  • 2 cups + 2 tablespoons all-purpose flour (spoon & leveled)
  • 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

Instructions

  1. Whisk the flour, baking soda, and salt together in a large bowl. Set aside.
  2. 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.
  3. Preheat the oven to 325°F (163°C). Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
  4. 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.

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 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.
  2. Chilled 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.
  3. Be sure to check out my top 5 cookie baking tips AND these are my 10 must-have cookie baking tools.

Keywords: chocolate covered pretzel cookies

20 Comments

  1. Sally,
    These look amazing! I can’t wait to try this recipe. You’ll see it on my blog soon 🙂 Thanks so much for stopping by Creative Thursday last week. I couldn’t do these parties without you. Can’t wait to see what you link up this week. Have a great week.
    Michelle

    1. Thanks Michelle! I hope you make and enjoy these cookies – they are outstanding! I love Creative Thursdays 🙂

  2. I made these cookies following your recipe yesterday and they turned out AMAZING!!!! SO DELICIOUS! =) Thanks for posting helpful tips for those of us that are not used to baking from scratch! The tips really helped =).

    I can’t wait to try some of your other recipes!! Thanks again Sally!

    1. Keyuri! Thank you so much for taking the time to comment and tell me that you enjoyed the cookies! I’m so glad that my tips helped and that you want to try some other recipes. 🙂

  3. Really great recipe! One question/concern that I have is how do you handle the dough when you take it out of the fridge after several hours? After refrigerating my dough for a few hours, I have fallen in love with this method, but struggle with the presentation of the cookies, since it’s hard use a cookie scoop on the dough.

    Any tips/tricks you use would be much appreciated!
    Thanks
    xx

    1. Hi there! I let it soften for about 5-10 minutes when I remove the dough from the refrigerator. The dough is still cold, but it is much more manageable! Another method I use is that I scoop the dough onto the cookie sheet and then freeze the balls for 3-4 minutes before putting in the oven. You could also just chill the pre-scooped balls, rather than the whole bowl of dough. Hope this helps!

      1. Hi Sally!

        Thanks so much for the tips! 🙂 I was struggling a bit with the hard dough, so I think scooping it out before I chill the dough is a great idea!

        Thanks 🙂

  4. This cookie looks so yummy! How long do the cookies stay fresh? Do the pretzels get soft or do they keep their crunch? I’m thinking of making these for my cookie exchange but have to make them days in advance. Do you have a recommendation for storage?

    1. Hi Cheryl! The cookies stay fresh for up to 7 days, covered at room temperature – I keep them in a tightly sealed tupperware. The pretzels maintain their crunch for the most part. I would make them – at the most – 3 days in advance. They aren’t as soft by day 4 or 5.

  5. Your recipe says only substitute up to 1 1/2 Cups. I was asking, basically is it is okay for me to use two cups of Chocolate Chips?

  6. Hi again Sally!
    I was wondering if you have any advice for pretzels that tast stale after there baked into some yummy goodness? Or is it just me!? I’ve used an unopened bag as well as a snacked on bag and everytime I bake em, they taste stale/chewy.
    Thanks! Oh!, Love the new look of your site..:)

    1. Hi Maria! I’m so glad you’re enjoying my new layout. Thank you for letting me know! Hard pretzels tend to stay crunchy in these cookies and all of my other baked goods too. Perhaps it’s the kind of pretzels you’re using? Overtime, the pretzels will get stale of course – but not after just being baked.

  7. Sally,
    A very important man in my life bit into these cookies and said, “Oh my God, these are the best cookies I’ve ever had…I can’t tell my mom”. The credit goes to you….your website is exceptional, I’ve never had so much fun in the kitchen. The Christmas table will be full of goodies from your website. Thank you!!!

  8. I sent a package of these (individually wrapped in Glad cling-wrap) to my brother-in-law who is deployed. In the same week, my twin sister sent a package of your Salted Caramel Dark Chocolate Cookies and your White Chocolate Pumpkin Snickerdoodles. He could not believe that all three cookies were from the same blogger…..but, was super thankful that ALL stayed moist and delicious (despite ten days of traveling.) Thank you for all of these yummy cookie recipes! 🙂

  9. I was wondering if you could put a whole chocolate c o vered pretzel on top of each cookie prior to baking or would the chocolate just melt off of them.

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