Chocolate Covered Pretzel Cookies
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Chewy brown sugar cookies filled and topped with chocolate covered pretzels and finished off with a sprinkle of coarse salt.
CRUNCHY SALTY PRETZELS + SIMPLE BROWN SUGAR COOKIES
If there’s one thing that can beat a chocolate covered pretzel for me, it’s some other treat that has chocolate covered pretzels in it. I’m such a sucker for the sweet + salty combo as well as the crunchy + chewy combo, so putting both duos together can only be downright amazing.
These chocolate pretzel cookies have lived on my site since 2017, and while the original recipe is still the one you’ll see below, I added a few new touches to make them better than ever: larger pretzel pieces throughout the cookie dough, a whole darn chocolate-covered pretzel smashed right into the top of each cookie, and an (optional but totally encouraged) added sprinkle of coarse salt on the tops of the cookies, added while the chocolate on the pretzel is melting.
They are downright amazing, and I’m sure that if you add these simple cookies to your baking list, you’ll impress yourself and your taste testers with how much they deliver with such little work.
INGREDIENTS YOU WILL NEED
The base of these cookies is a go-to for me. I’ve used it in my cookies & cream cookies, Andes Mint cookies, Lucky Charms cookies, mini egg cookies, dulce de leche chocolate chip cookies… And the list goes on!
The base recipe produces a chewy cookie, it’s a no chill cookie dough, and it’s the perfect cookie for delivering other goodies, which is why it’s my go-to when I want to add something fun like crunchy pretzels coated in smooth chocolate.
For these chocolate covered pretzel cookies, you will need:
• all-purpose flour
• baking soda
• baking powder
• salt
• unsalted butter
• light brown sugar
• egg
• vanilla extract
• chocolate covered pretzels
• coarse salt
HOW TO MAKE CHOCOLATE COVERED PRETZEL COOKIES
Before starting, know that you can use small (1″ diameter size), large (2″ diameter size), store-bought, homemade, or even gluten-free pretzels (if you’re going gluten free, be sure you’re using gluten free flour, too).
You can also use any kind of pretzel that is chocolate- or candy-coated (which means milk chocolate, dark chocolate, white chocolate, or any other flavor of coating). You can turn these into pretzel peanut butter cookies by using peanut butter filled pretzels coated in chocolate. The pretzel + chocolate options are truly endless.
CHOPPING PRETZELS
You’ll want to keep in mind that larger pieces of pretzel are the goal for what you’re putting into your cookie dough. I chopped my small 1″ diameter pretzels into 2 or 3 pieces each rather than chopping them to bits. This ensures you have plenty of chocolate coating on the pretzels and don’t have too many rogue chocolate pieces floating around in the cookie dough balls.
STEP #1
Start by whisking together the flour, baking soda, baking powder, and salt, then set this mixture aside.
STEP #2
Next, cream together the butter and brown sugar on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides and bottom of the bowl with a spatula, then add the egg and vanilla extract, and beat again on medium speed until everything is combined and there are no lumps.
STEP #3
With the mixer on low, slowly add the dry ingredients to the wet ingredients in 2 additions, mixing thoroughly after each addition, then fold in the chopped pretzels with a spatula.
STEP #4
Using a cookie scoop, drop rounded balls onto baking sheet and bake until the sides just begin to brown. Remove the cookies from oven and immediately press a whole or a large piece of a chocolate covered pretzel into the top and a sprinkle of sea salt while cookies are still warm and the chocolate covered pretzels start to melt.
These salty chocolate pretzel cookies are sure to be a crowd pleaser, and the quickness of the recipe makes them a great choice when you just want something fast or are in a pinch for something different.
Chewy Chocolate Covered Pretzel Cookies Recipe
Ingredients
- 1 cup + 2 Tablespoons (135g) all-purpose flour be sure to measure properly
- ½ teaspoon baking soda
- ¾ teaspoon baking powder
- ½ teaspoon salt
- ¼ cup (57g) unsalted butter softened to room temperature
- ½ cup + 2 Tablespoons (125g) firmly packed light brown sugar
- 1 large egg at room temperature
- ½ teaspoon vanilla extract
- 1 cup coarsely chopped1 chocolate covered pretzels2 plus more for the tops of the cookies
- coarse salt optional
Instructions
- Preheat the oven to 350ºF (177ºC). Line a large baking sheet with a parchment paper or a silicone baking mat. Set aside.
- In a medium size bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- In a separate medium size bowl with a hand held mixer or the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and brown sugar on medium speed until light and fluffy, about 2-3 minutes. Scrape down the sides and bottom of the bowl with a spatula. Add the egg and vanilla extract, and beat again on medium speed until everything is combined and there are no lumps.
- With the mixer on low, slowly add the dry ingredients to the wet ingredients in 2 additions, mixing thoroughly after each addition. Fold in chopped pretzels with a spatula.
- Using a cookie scoop (I use this #50 cookie scoop for all of my standard size cookies), drop rounded balls onto baking sheet. Bake for 10-12 minutes until sides just begin to brown (mine always take exactly 11 minutes). Remove from oven and immediately press a whole or a large piece of a chocolate covered pretzel and sprinkle with coarse salt while cookies are still warm and the chocolate covered pretzels start to melt.
- Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely. Cookies stay fresh in an airtight container at room temperature up to 1 week. Baked cookies may be frozen up to 2 months. Balled cookie dough can be frozen, up to 2 months. Bake frozen on baking sheet and add 1 minute to the bake time.
Notes
- Pretzel size: you will want 7 large (approximately 2″) pretzels or 14 small (approximately 1″) pretzels. Topping the cookies with more pretzels is optional, but if you’d like to do that, count out more pretzels accordingly.
- Chocolate covered pretzels: feel free to use store-bought or homemade chocolate covered pretzels.
Nutrition Disclosure
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.
The texture and flavor on these are excellent! I used milk chocolate covered pretzels and they’re 100% going in my book as a make-again cookie.
Yum! One of my fav cookies!
perfect rainy day cookie recipe for today. i used 1 full bag of flipz (7.5 oz) and 1/2 cup of chocolate chips and made 2 batches bc the first was to good to share with our neighbors like we originally intended. thank you for the recipe!
Awesome, Carrie! So glad you enjoyed them 🙂
These are amazing! I used milk chocolate pretzels that had toffee pieces on them and yum!
Great recipe! The salty & sweet combination is simply delicious. Give this recipe a try. You won’t regret it.
Thank you so much, Jada!
Lynn helped me make these for a Xmas party and they came out pretty well !! I have a few things I need to do better but they are the perfect combination of sweet and salty 🥰
Thanks so much, Mel!
Yummy, easy and different with the crunch of the pretzel! I like the small batch of this recipe too, perfect to share some and enjoy some!
Thank you so much, Anne! 🙂
Please eggless recipe of this
Hi, I don’t make eggless or special diet recipes. If you’re familiar with working with egg substitute, you can try it and let me know how it goes!