Pretzel Chocolate Chip Cookies

Pretzel chocolate chip cookies studded with sweet and salty bits of crunchy pretzels and melty chocolate in a brown butter based cookie dough. You’ll be hooked!

Why this recipe works

The sweet and salty combination in these pretzel chocolate chip cookies hits all the right spots. They start with a good ole browned butter cookie dough that’s mixed with chocolate chips and, of course, pretzels. The pretzels retain their crunchiness after being baked which adds the perfect touch of texture against the soft cookie base. Seriously, I could go on and on about these.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

FLOUR – As with all baking goods, properly measuring your flour is important for the best overall texture. Use the scoop-and-sweep method to measure. Scoop the flour into a measuring cup and level it off with the back end of a butter knife. Do not tap the cup on the counter or pack the flour into the measuring cup or you will end up with more flour than needed! Too much flour can result in dry, dense cookies.

BUTTER – Browned butter gives baked goods a rich butter flavor with hints of nuttiness, but you can simply use melted butter for this recipe if you’d prefer. Brown butter is really popular in cookies and is a huge contributor to why blondies are so delicious. I highly suggest taking the extra few minutes to make it.

CHOCOLATE – You can use milk, semi-sweet, or dark chocolate chips here. Or, substitute with toffee baking bits!

How to Make Pretzel Chocolate Chip Cookies

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Preheat oven to 350F.
2. In the bowl of a stand mixer, cream the granulated sugar and brown sugar with the slightly cooled, browned butter.
3. Add the shortening and mix until incorporated.
4. Add the molasses, vanilla extract, and eggs to the bowl and mix until combined.
5. In a separate bowl, whisk all of the dry ingredients together.
6. Add half of the dry ingredients to the wet ingredients. Mix fully before adding the second half of dry ingredients.
7. Fold in the chocolate chips and broken pretzels with a rubber spatula.
8. Use a cookie scoop or tablespoon to portion out your cookies onto a parchment lined baking tray. Optionally top the dough balls with extra crushed pretzels.
9. Bake for 10-12 minutes until just slightly golden. Allow the cookies to rest on the pan for a minute or two then move to a wire rack to cool.

Frequently Asked Questions & Expert Tips

Store your pretzel chocolate chip cookies in an air-tight container kept at room temperature for up to 1 week.

Making browned butter is really simple. 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 browned as it can quickly burn.

Yes absolutely. Prep and roll out the dough into balls. 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.

Serving Suggestions

Enjoy your pretzel chocolate chip cookies warm with a tall glass of milk. Or, make a batch or two for Christmas cookie exchanges or as an edible gift for neighbors, friends, or family.

A note regarding 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.

More Cookie Recipes

• Toll House Cookie Recipe
• Chocolate Peanut Butter Cookies
• Cinnamon Chocolate Chip Cookies
• White Chocolate Macadamia Nut Cookies

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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.