Dark Chocolate Pretzel Cookies feature the best combination of salty and sweet flavors! These homemade cookies feature the perfect amount of rich dark chocolate chips and salty, crunchy pretzels. Top them off with flaky sea salt to really make them mouthwatering!
What’s in Dark Chocolate Pretzel Cookies
Loaded with decadent dark chocolate, salty pretzels, and a sprinkle of sea salt, these are the perfect sweet and salty treat.
- All-Purpose Flour: When measuring flour, I recommend spooning it into the measuring cup instead of dipping the cup right into the bag. When you dip the cup, you pack the flour in there. Packed flour results in too much flour.
- Baking Soda: Measure with care! Baking soda makes cookies nice and soft.
- Salt: You’ll need kosher salt for the cookie dough and flaky sea salt for the tops of the cookies!
- Butter: It needs to be melted and unsalted.
- Brown Sugar: Using brown sugar in cookie dough makes the cookies so chewy and sweet.
- Egg: It needs to be room temperature.
- Vanilla Extract: For the best flavor, I recommend using homemade vanilla extract.
- Dark Chocolate Chips: You can swap these with semi-sweet or milk chocolate chips if you’d like. However, the bitterness of dark chocolate pairs so famously with salt.
- Pretzels: If you like pretzels in cookies, you’ll also love my favorite kitchen sink cookies.
PRO TIP: Gently fold the chocolate chips and chopped pretzels into the cookie dough so the pretzels don’t break into tiny pieces.
What kind of pretzels should I use?
Classic pretzels are best! Avoid flavored or uniquely shaped pretzels.
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For best results, chill the cookie dough before baking. This helps the butter solidify and prevents the cookies from spreading too much while baking.
Yes! Use your favorite kind of chocolate chips – mini, milk, semisweet, or even white chocolate chips would all be delicious.
Use a cookie scoop to make sure all of your cookies are uniform in size! The dough balls in this classic cookie recipe are about 2 TBSP big.
How to Store
In an airtight container at room temperature, these chocolate pretzel cookies will stay fresh for up to 5 days.
How to Freeze
Let the cookies fully cool to room temperature, then transfer them to a freezer-safe airtight container. Properly stored, they’ll stay good for 1 month. Don’t forget to date and label!
Serving Suggestions
Bring these cookies to your Christmas cookie exchange for a real treat! They’re also a fun treat to munch on in the morning with a Java Chip Frappuccino. Really, is there any bad time to enjoy a salty and sweet cookie? We think not!
More Easy Cookie Recipes We Love
- Funfetti Cookies
- Peanut Butter Cookies
- Churro Cookies
- Red Velvet Crinkle Cookies
- Confetti Cake Cookies (Crumbl Copycat)
- Hot Chocolate Cookies
Chocolate Pretzel Cookies Recipe
Ingredients
- 1¾ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon kosher salt
- ¾ cup unsalted butter melted (1½ sticks)
- 1 cup brown sugar
- 1 large egg room temperature
- 1 teaspoon pure vanilla extract
- 1 cup dark chocolate chips
- ½ cup chopped pretzels
- Sea salt flakes optional, for topping
Equipment
- Kitchen Scale (optional)
- 2 Baking Sheet
- Cookie Portion Scoop
Instructions
- In a medium bowl, whisk the flour, baking soda, and salt together. Set aside.1¾ cups all-purpose flour, 1 teaspoon baking soda, ½ teaspoon kosher salt
- In a large bowl, whisk the melted butter and sugar together until well combined.¾ cup unsalted butter, 1 cup brown sugar
- Add the egg and vanilla and whisk until the mixture turns pale yellow, about 2-3 minutes.1 large egg, 1 teaspoon pure vanilla extract
- Add the dry ingredients to the wet ingredients and mix until a shaggy dough forms, about 30 seconds.
- Gently fold the chocolate chips and chopped pretzels into the dough, being careful not to break up the pretzels too much.1 cup dark chocolate chips, ½ cup chopped pretzels
- Tightly cover the dough and refrigerate for 30 minutes. While the dough chills, preheat oven to 375°F. Line 2 large baking sheets with parchment paper. Set aside.
- Remove the chilled cookie dough from the refrigerator. Use a cookie scoop to scoop 2-tablespoon-sized dough balls onto the prepared baking sheets, making sure to place them at least 2 inches apart.
- Bake for 12-14 minutes, or until they edges begin to lightly brown.
- Let the cookies cool completely on the baking sheet. They'll continue to set as they cool. While the cookies are still warm, sprinkle with sea salt flakes.Sea salt flakes
Notes
- Gently fold the chocolate chips and chopped pretzels into the cookie dough so the pretzels don’t break into tiny pieces.
- Let the cookies cool completely on the baking sheets before transferring them to a cooling rack or storage container. They’ll continue to set as they cool.
- For an extra pop of flavor, sprinkle the warm cookies with sea salt flakes!
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