Irresistible Pretzel Chocolate Chip Cookies: The Ultimate Sweet & Salty Brown Butter Treat
Prepare to be completely hooked on these incredible pretzel chocolate chip cookies! Imagine a deeply flavorful, brown butter-based cookie dough, generously studded with crunchy, salty pretzel pieces and luscious, melty chocolate chips. This recipe delivers a truly unforgettable experience, perfectly balancing the classic sweetness of chocolate chip cookies with an exciting salty crunch that will have everyone reaching for more. If you love a dessert that hits all the right notes – sweet, salty, chewy, and crunchy – then you’ve found your new favorite cookie.
Why These Pretzel Chocolate Chip Cookies Are a Must-Try
This recipe for pretzel chocolate chip cookies isn’t just another cookie recipe; it’s a carefully crafted indulgence that promises to satisfy every craving. The magic lies in the exquisite balance of flavors and textures. Each bite offers the best of both worlds: the comforting sweetness of high-quality chocolate, the deeply rich, nutty notes of browned butter, and the unexpected, delightful crunch and saltiness of pretzels. This unique combination elevates a simple chocolate chip cookie into something truly extraordinary.
Our cookie dough starts with a foundation of browned butter, which adds an unparalleled depth of flavor that a regular melted butter simply can’t achieve. This nuttiness pairs beautifully with the sweet chocolate chips, creating a complex flavor profile. But what truly sets these cookies apart is the inclusion of pretzels. Unlike some mix-ins that can soften during baking, the pretzels in this recipe miraculously retain their signature crunch, providing a fantastic textural contrast against the soft, chewy cookie base. This delightful interplay of soft and crunchy, sweet and salty, ensures that every single cookie is a miniature masterpiece. Seriously, once you try these, you’ll understand why they are so incredibly addictive!
Gather Your Ingredients for These Delicious Cookies
Before you begin your baking adventure, it’s always a good idea to gather and measure all your ingredients. This practice, known as “mise en place,” ensures a smooth and enjoyable baking process. You’ll find a complete list of all measurements, ingredients, and detailed instructions in the printable recipe card located at the end of this post. For now, let’s dive into some specifics about the key components that make these pretzel chocolate chip cookies truly special.
Ingredient Breakdown & Expert Substitution Tips
Understanding each ingredient’s role is key to baking success. Here’s a closer look at what goes into these fantastic cookies, along with some helpful tips and substitution ideas:
FLOUR – Accurate flour measurement is paramount for achieving the perfect cookie texture. We highly recommend using the “scoop-and-sweep” method: gently scoop flour into your measuring cup until it overflows, then level it off with the straight edge of a butter knife. Avoid tapping the cup on the counter or packing the flour down, as this can lead to using too much flour. Excess flour results in cookies that are dry, dense, and potentially crumbly, rather than soft and chewy. All-purpose flour is ideal for this recipe, providing a balanced structure.
BUTTER – Browned butter is a game-changer in this recipe! It infuses the cookies with a rich, complex, nutty flavor that regular melted butter simply cannot replicate. This process adds a layer of sophistication and depth, making the cookies taste even more gourmet. While you *can* use plain melted unsalted butter if you’re short on time, we genuinely encourage you to take the extra few minutes to brown it. It’s truly popular in many cookie recipes and a significant contributor to the incredible flavor of desserts like blondies. The subtle nutty undertones from browned butter harmonize beautifully with the sweet chocolate and salty pretzels.
CHOCOLATE – The beauty of chocolate chips is their versatility! You can customize these cookies to your preference using milk chocolate, semi-sweet chocolate, or even dark chocolate chips. Each type offers a slightly different flavor profile, allowing you to fine-tune the sweetness. For an extra special touch, consider using chopped chocolate bars for larger, melty pockets of chocolate. If you’re feeling adventurous or want to try something different, toffee baking bits make an excellent substitute, adding another layer of sweet, buttery crunch.
PRETZELS – The star of the show for that irresistible salty crunch! We recommend using standard mini pretzels or pretzel twists. The key is to break them into varied pieces – some smaller bits for integrated flavor, and some slightly larger chunks for noticeable crunch. You can gently crush them by hand, or place them in a zip-top bag and lightly smash them with a rolling pin or the bottom of a heavy pan. Ensure they are not pulverized into a fine dust; you want distinct pieces. The salt on the pretzels is crucial, so avoid unsalted pretzels unless you plan to add extra salt to the dough.
SUGARS (Granulated & Brown) – The combination of granulated sugar and brown sugar is essential for both flavor and texture. Granulated sugar provides crispness and helps the cookies spread, while brown sugar (especially dark brown sugar) adds moisture, chewiness, and a deeper, more caramel-like flavor due to its molasses content. Using dark brown sugar, as suggested, will contribute to a richer, darker cookie and a wonderfully chewy texture.
SHORTENING – A small amount of shortening in this recipe helps to create a tender crumb and prevents the cookies from spreading too much, ensuring they remain delightfully thick and chewy. It contributes to the overall melt-in-your-mouth texture.
MOLASSES & VANILLA EXTRACT – Molasses isn’t just for gingerbread! It deepens the flavor profile of these cookies, adding a subtle warmth and richness that complements the brown butter. Vanilla extract, a baking staple, enhances all the other flavors, providing a comforting aroma and taste. Don’t skip these flavor enhancers!
EGGS – Large eggs act as binders, helping to hold the dough together and providing structure. They also add moisture and contribute to the rich texture of the cookies.
SALT & BAKING SODA – Salt is vital for balancing the sweetness and enhancing all the other flavors, especially in a sweet-and-salty cookie like this. Baking soda is a leavening agent that helps the cookies rise slightly and achieve their soft, chewy texture. Ensure both are fresh for optimal results.
Step-by-Step Guide: Crafting Your Perfect Pretzel Chocolate Chip Cookies
These step-by-step photos and instructions are here to help you visualize how to make this recipe, ensuring success every time. For your convenience, you can Jump to Recipe to get the printable version of this recipe, complete with precise measurements and instructions at the bottom of the page.
Creating these delightful cookies is a straightforward process, but paying attention to each step will guarantee the best results. Let’s get baking!
- First things first, preheat your oven to 350°F (175°C) to ensure it’s ready when your dough is. Line your baking sheets with parchment paper for easy cleanup and to prevent sticking.
- In the bowl of a stand mixer (or using a hand mixer), cream together the granulated sugar and both brown sugars with the slightly cooled, beautifully browned butter. Beat until the mixture is light, fluffy, and well combined – this can take a few minutes and is crucial for a tender cookie.
- Add the shortening to the sugar and butter mixture. Continue mixing until it’s fully incorporated, creating a smooth and uniform base for your dough.
- Next, incorporate the molasses, vanilla extract, and eggs. Mix these wet ingredients thoroughly until everything is combined, and the mixture looks smooth and glossy.
- In a separate, medium-sized bowl, whisk together all of your dry ingredients: flour, salt, baking soda, and the optional cinnamon. Whisking ensures they are evenly distributed, preventing pockets of leavening agents or salt in your cookies.
- Gradually add the dry ingredients to the wet ingredients. Start with half, mix until just combined, then add the second half. Be careful not to overmix the dough once the flour is added; overmixing can develop gluten, leading to tough cookies.
- With a rubber spatula, gently fold in the chocolate chips and your broken pretzel pieces. Distribute them evenly throughout the dough without crushing the pretzels too much.
- Using a cookie scoop (a 1-tablespoon size works well) or a regular tablespoon, portion out the dough onto your parchment-lined baking tray, leaving enough space between each for spreading. For an extra touch and visual appeal, optionally press a few additional crushed pretzels onto the top of each dough ball.
- Bake for 10-12 minutes, or until the edges are just slightly golden and the centers are still soft. Remember that cookies continue to cook slightly on the hot baking sheet even after being removed from the oven. Allow them to rest on the pan for a minute or two before carefully transferring them to a wire rack to cool completely.
Frequently Asked Questions & Expert Tips for Cookie Perfection
To maintain their freshness and delightful texture, store your baked pretzel chocolate chip cookies in an air-tight container at room temperature. They will remain wonderfully chewy and crunchy for up to 1 week. If you want to keep them fresh for longer, see the freezing tips below!
Browning butter is a simple process that adds incredible depth of flavor. Start with room temperature butter, cut into small pats for even melting (avoid using cold butter directly from the fridge, as it will take longer and cook unevenly). Heat the butter over medium heat in a light-colored skillet (a lighter pan helps you monitor the color changes). Stir continuously with a spatula. The butter will melt, then foam, and eventually, golden brown specks will begin to form at the bottom of the pan, releasing a nutty aroma. This process typically takes around 5-7 minutes. Once you see these brown specks and smell the nutty fragrance, immediately remove the butter from the heat and pour it into a separate, cool bowl to stop the cooking process, as it can burn quickly. Let it cool slightly before using in the recipe; it will begin to thicken as it cools.
Absolutely! Freezing cookie dough is a fantastic way to have fresh, warm cookies on demand. Prepare and roll the dough into individual balls as directed. Flash freeze these dough balls on a parchment-lined baking sheet for about 30 minutes to an hour, or until they are solid. Once frozen, transfer them to an air-tight container or a large zip-top freezer bag. They can be stored in the freezer for up to 3 months. When you’re ready to bake, simply pull the desired number of dough balls from the freezer as your oven preheats, then bake as normal. You might need to add an extra minute or two to the baking time since they are starting from a frozen state.
For these cookies, classic mini pretzel twists or pretzel sticks work best. They are easy to break into varied pieces, offering both texture and that essential salty flavor. Avoid heavily flavored pretzels (like cheese or honey mustard) as they might overpower the other flavors. Stick to plain, salted pretzels for the ideal balance.
Flat cookies can often be attributed to butter that is too warm (causing it to spread too quickly), overmixing the dough (which develops too much gluten), or not enough flour (or incorrectly measured flour). Cakey cookies usually result from too much flour or overbaking. Ensure your browned butter is slightly cooled but still pourable, measure your flour precisely using the scoop-and-sweep method, and avoid overmixing once the dry ingredients are added. Also, an accurate oven temperature is crucial; an oven thermometer can help verify this.
While shortening contributes to the soft and chewy texture and helps prevent excessive spreading, you can substitute it with an equal amount of unsalted butter if preferred. However, be aware that this might alter the texture slightly, making the cookies spread a bit more and potentially becoming less tender. If omitting, ensure your butter is at the correct temperature.
Delightful Ways to Serve Your Pretzel Chocolate Chip Cookies
These pretzel chocolate chip cookies are absolutely divine straight out of the oven, when the chocolate is still gloriously melty and the aroma fills your kitchen. Pair them with a tall, cold glass of milk for the ultimate classic treat, or enjoy them with a hot cup of coffee or tea for a cozy indulgence. They also make a fantastic dessert alongside a scoop of vanilla bean ice cream, creating a warm and cold textural symphony.
Beyond personal enjoyment, these cookies are perfect for sharing! Bake a batch or two for Christmas cookie exchanges, where their unique flavor profile will surely stand out. They also make wonderful edible gifts for neighbors, friends, or family – simply package them in a pretty tin or bag with a ribbon. The sweet-and-salty combination is universally loved, making them a hit for any occasion, from casual gatherings to special celebrations.
A note regarding the color of the cookies: The final color of your baked cookies can vary slightly. If you choose to use dark brown sugar, as recommended in this recipe, your cookies will likely have a darker, richer hue, similar to those pictured. This is also influenced by the molasses content in dark brown sugar and the browning of the butter. If you opt for regular melted unsalted butter and light brown sugar, your cookies will naturally turn out a lighter golden color. Both versions are equally delicious, but the darker ingredients contribute to a more profound depth of flavor and a slightly chewier texture.
Explore More Delicious Cookie Recipes
If you’ve fallen in love with these pretzel chocolate chip cookies, we have plenty more delightful cookie recipes for you to explore. From timeless classics to exciting new flavors, there’s always something new to bake!
- Classic Toll House Chocolate Chip Cookies
- Rich Chocolate Peanut Butter Cookies
- Warm Cinnamon Chocolate Chip Cookies
- Gourmet White Chocolate Macadamia Nut Cookies
I absolutely adore sharing my culinary adventures and kitchen wisdom with all of you! Remembering to visit the blog daily for new inspirations can be a challenge, which is why I offer a convenient newsletter delivered straight to your inbox every time a new recipe is posted. Simply subscribe today and start receiving your free daily recipes, ensuring you never miss out on deliciousness!
Pretzel Chocolate Chip Cookies
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Course: Dessert
Cuisine: American
Ingredients
- ½ cup browned butter or melted unsalted butter
- ¾ cup granulated sugar
- ¾ cup light brown sugar or dark brown sugar
- 4 Tablespoons shortening
- 1 ½ Tablespoons molasses
- 1 Tablespoon vanilla extract
- 2 large eggs
- 2 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking soda
- 1-2 Tablespoons cinnamon optional for flavor
- 1 cup milk chocolate chips
- 1 cup pretzels broken into pieces
- flakey sea salt optional as garnish
Things You’ll Need
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Stand mixer or hand mixer
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Mixing bowls
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Baking sheet
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1 Tablespoon cookie scoop
Before You Begin
- Quick note on the color of the cookies – the color of your cookies may be darker, like ours, if you choose to use dark brown sugar. The molasses and brown butter will also alter the color of the cookie dough. If you use regular melted butter and light brown sugar you will end up with a light colored cookie.
- You can use milk, semi-sweet, or dark chocolate chips here. Or, substitute with toffee baking bits!
- Ensure your butter is at room temperature before browning it. This helps achieve even browning and a richer flavor.
- Properly measure your flour using the scoop-and-sweep method to avoid dry or dense cookies.
- Don’t overmix the dough once the flour is added, as this can lead to tough cookies.
Instructions
How to Brown Butter
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Start with room temperature butter cut into pats (don’t use cold butter!). Heat the butter pats over medium in a skillet, stirring continuously. The entire process should only take around 5 minutes over medium heat. The butter will begin to foam, take on a deep golden hue, and you’ll notice brown specks in the pan. That’s it! Make sure to remove the butter from the heat once it begins to brown as it can quickly burn. Let it cool slightly. It will begin to partially thicken.1/2 cup browned butter
To Make the Cookies
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Preheat oven to 350F.
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In the bowl of a stand mixer, cream the granulated sugar and brown sugar with the slightly cooled, browned butter.3/4 cup granulated sugar, 3/4 cup light brown sugar
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Add the shortening and mix until incorporated.4 Tablespoons shortening
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Add the molasses, vanilla extract, and eggs to the bowl and mix until combined.1 1/2 Tablespoons molasses, 1 Tablespoon vanilla extract, 2 large eggs
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In a separate bowl, mix all of the dry ingredients together.2 cups all-purpose flour, 1 teaspoon salt, 1 teaspoon baking soda, 1-2 Tablespoons cinnamon
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Add half of the dry ingredients to the wet ingredients. Mix fully before adding the second half of dry ingredients.
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Fold in the chocolate chips and broken pretzels with a rubber spatula.1 cup milk chocolate chips, 1 cup pretzels
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Use a cookie scoop or tablespoon to portion out your cookies onto a parchment lined baking tray. Optionally top the dough balls with extra broken pretzels.
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Bake for 10-12 minutes until just slightly golden. Optionally garnish with flakey salt. Allow the cookies to rest on the pan for a minute or two then move to a wire rack to cool.
Expert Tips & FAQs
- Freezing Dough: Flash freeze the dough balls on a parchment lined baking sheet. Once solid, transfer them to an air-tight container or large ziptop bag and freeze for up to 3 months. I like to pull my dough balls out of the freezer as the oven preheats – then bake as normal, adding an extra minute or two if needed.
- Storage: Store your baked pretzel chocolate chip cookies in an air-tight container kept at room temperature for up to 1 week.
- Browning Butter: Ensure you use a light-colored pan to easily monitor the color change and prevent burning.
- Accurate Flour Measurement: Always use the scoop-and-sweep method to measure flour for best results.
- Avoid Overmixing: Overmixing the dough once flour is added can lead to tough cookies. Mix until just combined.
- Pretzel Type: Use plain, salted mini pretzels or twists for the best flavor and texture. Avoid heavily flavored varieties.
- Oven Temperature: An inexpensive oven thermometer can confirm your oven is heating to the correct temperature, which is vital for consistent baking.
Nutrition
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The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.
This post originally appeared here on May 6, 2016 and has since been updated with new photos and expert tips. Original recipe contributed by Jennifer from Sugar, Spice, and Glitter.