Chocolate Chip Pretzel Cookies have pretzels in the batter three ways for a deep, toasty flavor, and a chewy, crispy texture.

Chocolate chip pretzel cookie with whole pretzel and melted chocolate on the top.

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Pretzel cookie recipe
Ingredients
Step by step instructions
How to store
📖 Recipe

This is a perfect classic chocolate chip cookie recipe, with a twist. This recipe for cookies with pretzels uses pretzels in three different ways. There’s pretzel ground into flour, chopped and mixed into the batter and placed on top!

These pretzel cookies are chewy in the center with just a slight crispy edge and mounds and mounds of chocolate chips.

Ingredients

Pretzels– pretzels are ground up and used in place of a little flour in the batter, they’re also chopped to add texture to the cookie and placed on top so there’s no mistaking that this is not just a classic chocolate chip cookie.
Brown sugar – brown sugar makes for extra chewy baked goods.
Granulated sugar
Chocolate chips
All purpose flour
Butter
Eggs
Baking soda
Vanilla extract
Salt – both fine salt for baking and flaky salt for garnish.

Step by step instructions

Preheat oven to 375 degrees Fahrenheit.
Break up pretzels into a fine flour either in a food processor or by smashing in a plastic bag with a rolling pin. Chop up some pretzels into big pieces and leave some whole.
Whisk all purpose flour, pretzel flour, baking soda and salt to combine.
Cream butter, sugar and brown sugar until light and fluffy. Then add eggs, one at a time until smooth before stirring in vanilla.
Gradually add flour mixture and stir just until combined. Add chopped pretzels and chocolate chips. Stir.
Scoop by rounded teaspoons onto ungreased baking sheet.

Add a whole pretzel or a few large pieces to the top of each cookie and sprinkle on a few chocolate chips.
Bake 4 minutes in preheated oven, remove and smooth the chocolate chips into a smear over the top. Sprinkle fleur de sel.
Continue baking just until beginning to set in the center 2-3 minutes more. Remove and let cool on baking sheet 1 minute before transferring to racks to cool.
Enjoy!

How to store

Keep pretzel cookies in airtight container at room temperature for up 5 days or freeze for up to 3 months.

Or freeze unbaked cookie dough close together on baking sheets. Then transfer to a storage container and freeze for up to 6 months. Bake cookies frozen and add several minutes to the total baking time.

Chocolate chip pretzel cookie dough on a baking sheet before being frozen.

📖 Recipe

Chocolate Chip Pretzel Cookies

Chocolate Chip Pretzel Cookies have pretzels in the batter three ways for a deep, toasty flavor, and chewy, crispy texture.

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Prep Time: 10

Cook Time: 10

Total Time: 20

Course: Dessert

Cuisine: American

Servings: cookies

Calories: 170kcal

Author: Tristin Rieken

Ingredients

2 cups all purpose flour
1 ½ cups pretzels divided into ½ cup and 1 cup
12 ounces semi sweet chocolate chips
1 cup unsalted butter
1 cup light brown sugar
½ cup granulated sugar
2 large eggs
1 teaspoon baking soda
¾ teaspoon salt
1 teaspoon vanilla extract
1 teaspoon flaky sea salt optional

US Customary – Metric

Instructions

Preheat oven to 375 degrees Fahrenheit.
Pulse ½ cup pretzel twists in food processor until only fine sandy-like pieces remain. Or fill up a plastic bag and smash with a rolling pin or wine bottle until fine to make ¼ cup pretzel flour. Chop ¾ cup pretzels and leave the remaining ¼ cup pretzel twists whole.
1 ½ cups pretzels
In a medium bowl whisk all purpose flour, pretzel flour, baking soda and salt to combine.
2 cups all purpose flour, 1 teaspoon baking soda, ¾ teaspoon salt
Cream butter, sugar and brown sugar until light and fluffy. Then add eggs, one at a time until smooth before stirring in vanilla.
1 cup unsalted butter, 1 cup light brown sugar, ½ cup granulated sugar, 2 large eggs, 1 teaspoon vanilla extract
Gradually add flour mixture and stir just until combined. Add chopped pretzels and chocolate chips. Stir.
12 ounces semi sweet chocolate chips
Scoop by rounded teaspoons onto ungreased baking sheet. Add a whole pretzel or a few large pieces to the top of each cookie and sprinkle on a few chocolate chips.
Bake 4 minutes in preheated oven, remove and smooth the chocolate chips into a smear over the top. Sprinkle fleur de sel and continue baking just until beginning to set in the center 2-3 minutes more.
1 teaspoon flaky sea salt
Remove and let cool on baking sheet 1 minute before transferring to racks to cool before enjoying.