Recipes Desserts Cookies Chocolate Chip Cookie Recipes Chocolate Chip Pretzel Cookies 4.2 (5) 4 Reviews 2 Photos Try these chocolate chip pretzel cookies to mix up your cookie game. You’ll be amazed how yummy they are. Don’t crush the pretzels too much – you want 1/4 to 1/2 of tiny twist pretzels in your dough to give the cookies that salty sweet contrast. By Kathryn Hendrix Updated on May 29, 2023 Tested by Allrecipes Test Kitchen Tested by Allrecipes Test Kitchen The Allrecipes Test Kitchen staff are a team of culinary pros who make and vet recipes using only equipment you'd find in a home kitchen. Staff credentials vary but include training at the Culinary Institute of America; kitchen stints in fine dining restaurants; and countless hours in the test kitchen itself. Meet the Allrecipes Test Kitchen Save Rate Print Share Close Add Photo 2 Prep Time: 10 mins Cook Time: 12 mins Chill Time: 1 hr Total Time: 1 hr 22 mins Servings: 48 Yield: 48 cookies Jump to Nutrition Facts Jump to recipe Recipe developer Kathryn Hendrix suggests serving these irresistible chocolate chip pretzel cookies with milk (dipping optional, but recommended). Her reasoning, as it turns out, is scientific: “Milk and cookies is a perfect late night snack as the high sugar content in cookies causes the tryptophan in the milk to get more easily to the brain and encourage drowsiness.” How’s that for an excuse to satisfy your sweet tooth? Chocolate Chip Pretzel Cookie Ingredients These are the ingredients you’ll need to make these sweet and salty chocolate chip cookies with pretzels: Flour: These chocolate chip pretzel cookies start with all-purpose flour. Cornstarch: Cornstarch creates a chewy cookie by holding onto moisture without toughening the cookie. Baking soda: Baking soda acts as a leavener, which helps the cookies rise. Salt: A pinch of salt enhances the flavor of the chocolate chip pretzel cookies.Butter: A cup of softened butter adds richness and flavor. Sugars: A blend of white and brown sugars creates the perfect sweet flavor. Eggs: Two eggs lend moisture and help bind the cookie dough together.Vanilla: Vanilla extract enhances the overall flavor of the cookies. Chocolate chips: You can use semisweet, milk, or dark chocolate chips. Pretzels: Lightly crush the pretzels for the perfect crunchy texture. Test Kitchen Tips This recipe was developed in our test kitchen — check out some tips and tricks from culinary experts that might make the cooking process easier: Add chocolate chips (in addition to the crushed pretzels) to the top of each cookie before baking for a picture-perfect finish.Use a baking sheet that has two raised sides (or no raised sides) to allow for better air circulation while baking. Use a 1 ½ tablespoon scoop to dollop the cookies onto the baking sheet. Variations It’s easy to customize this recipe to suit your taste. Simply adjust the recipe slightly depending on how you like your cookies: For chewier cookies: Bake for 10 minutes. The cookies will appear slightly underbaked, but will set as they cool. For crispier cookies: Bake for 12 minutes. For cake-like cookies: Chill for 30 minutes before baking. Bake the same otherwise. Can You Make Chocolate Chip Cookies With Pretzels Ahead of Time? Yes! Cookies can be portioned ahead of time, rolled lightly in pretzels, and frozen for up to 3 months. Bake from frozen at 375 degrees F for 12 to 14 minutes or until edges are light golden brown. How to Store Chocolate Chip Cookies With Pretzels Store baked cookies in an airtight container at room temperature for up to a week or freeze for up to 3 months. Editorial contributions by Corey Williams Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 48 servings 2 1/2 cups all purpose flour 2 tablespoons cornstarch 1 teaspoon baking soda 1 teaspoon salt 1 cup salted butter, softened 1 cup packed brown sugar 1/2 cup white sugar 2 large eggs 1 tablespoon vanilla extract 1 1/2 cups chocolate chips 2 cups lightly crushed tiny twist pretzels, divided Directions Gather all ingredients. Preheat the oven to 375 degrees F (180 degrees C). Line 4 baking sheets with parchment paper. Dotdash Meredith Food Studios Mix together flour, cornstarch, baking soda, and salt in a bowl. Dotdash Meredith Food Studios Combine butter, brown sugar, and white sugar in a second bowl. Dotdash Meredith Food Studios Beat butter and sugar with an electric mixer on high speed until light and fluffy, about 5 minutes. Use a rubber spatula to scrape sides of the bowl. Dotdash Meredith Food Studios Add 1 egg. Beat until well combined. Add remaining egg and vanilla extract. Beat until well combined. Dotdash Meredith Food Studios Add dry ingredients to the sugar mixture. Stir with a rubber spatula until barely combined and flour is still visible. Dotdash Meredith Food Studios Add chocolate chips and 1 1/2 cups of pretzels. Stir until combined. Dotdash Meredith Food Studios Portion dough by rounded tablespoons onto the prepared baking sheets. Lightly press remaining 1/2 cup of pretzels into the tops of the cookies. Dotdash Meredith Food Studios Working in two batches, bake cookies until light golden brown at the edges, 10 to 12 minutes. Cool cookies on baking sheets for 2 minutes. Dotdash Meredith Food Studios Transfer cookies to a wire rack to finish cooling. Dotdash Meredith Food Studios I Made It Print Nutrition Facts (per serving) 119 Calories 6g Fat 16g Carbs 1g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 48 Calories 119 % Daily Value * Total Fat 6g 7% Saturated Fat 3g 17% Cholesterol 18mg 6% Sodium 131mg 6% Total Carbohydrate 16g 6% Dietary Fiber 1g 2% Total Sugars 9g Protein 1g 3% Vitamin C 0mg 0% Calcium 9mg 1% Iron 1mg 4% Potassium 41mg 1% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.