Chewy Chocolate Covered Pretzel Cookies Recipe
Chewy brown sugar cookies filled and topped with chocolate covered pretzels and finished off with a sprinkle of coarse salt.
Servings: 18 cookies
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
Need to keep track of your ingredients?Check out my Printable Ingredient List!
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.
Serving: 1cookie | Calories: 92kcal | Carbohydrates: 15g | Protein: 2g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 16mg | Sodium: 173mg | Potassium: 30mg | Fiber: 0.3g | Sugar: 6g | Vitamin A: 92IU | Vitamin C: 0.1mg | Calcium: 19mg | Iron: 1mg
