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+ servings

Pretzel Chocolate Chip Cookies

These Pretzel Chocolate Chip Cookies are the perfect mix of sweet and salty. The pretzels add a nice crunch to the texture of this thick cookie. Everyone you know will love this tasty treat!
Course Dessert
Prep Time 10 minutes
Cook Time 7 minutes
Total Time 17 minutes
Servings 48 cookies
Author Sarah Averett


  • 1 cup granulated sugar
  • 1 cup brown sugar packed
  • 1 & 1/3 cup salted butter softened
  • 2 large eggs
  • 2 tsp. vanilla extract
  • 1 tsp. salt
  • 1 tsp. baking soda
  • 3 & 1/2 - 4 cups bread flour {all-purpose is fine too}
  • 1 & 1/2 cups stick pretzels
  • 1 & 1/2 cups chocolate chips


  1. Preheat oven to 375ºF.
  2. Cream the sugars and butter together until light and fluffy.
  3. Add eggs, one at a time and mix thoroughly. Scrape sides and add vanilla, mixing well again.
  4. In a medium bowl, combine the salt and baking soda with 3 & 1/2 cups of flour. Add the flour mixture to the wet mixture, 1/2 cup at a time. You want the dough to pull away from the edges, so if it is still pretty sticky, add more flour, 1/4 cup at a time until it stiffens up.
  5. Place the pretzels in a ziploc bag and lightly crush with a rolling pin. You don't want crumbs, but you don't want whole pretzels either.
  6. Add the pretzels and chocolate chips to the cookie dough mixture and mix on low speed until pretzels and chips are evenly mixed.
  7. Drop by spoonfuls onto an ungreased cookie sheet.
  8. Bake for 7 minutes. {They may not seem done, but they will keep cooking when you take them out.}
  9. Place cookies on a cooling rack. Store in an airtight container.