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Chewy Chocolate Covered Pretzel Cookies Recipe

These extra chewy chocolate covered pretzel cookies are a delightful twist on traditional chocolate chip cookies. Super soft and loaded with chocolate covered or chocolate-dipped pretzel pieces, they’re the perfect combination of salty, sweet, and scrumptious.

These chocolate covered pretzel cookies are a variation of our popular and beloved chocolate chip cookies. Have you tried them yet? We have the recipe memorized, and know many of you do too!

For today’s recipe, I swapped the chocolate chips for chocolatey pretzel pieces. They’re perfect for those of you who crave a salty-sweet combination in your dessert. We like to top them off with a sprinkle of sea salt to help bring out the pretzel’s salty flavor. So good!

Tell Me About these Chocolate Covered Pretzel Cookies

  • Texture: These chocolate covered pretzel cookies are soft-baked and buttery with chewy centers and slightly crisp edges. The crunchy pretzel pieces lose a little crunch during the baking process, but you’ll still enjoy all their salty chocolate flavor.
  • Ease: We’re using melted butter in this cookie recipe, so there’s no mixer required. The rest of the ingredients are straightforward and simple including the chocolate covered pretzels. Feel free to use store-bought (we like the Flipz brand) or make your own.
  • Time: Prepping the dough is fairly quick, but make sure you set aside enough time to chill the cookie dough. This is an imperative step and prevents the cookies from over-spreading into greasy puddles.

Recipe Testing: Chewy Cookie Success

The following tips will help give your chocolate covered pretzel cookies the perfect amount of chewy goodness. For further reading and if you’re interested, readers have also found these cookie baking success tips helpful too!

Chocolate Covered Pretzels

You can use homemade chocolate covered pretzels or store-bought chocolate covered pretzels in these cookies. We suggest the brand Flipz, but really any store-bought would work. Break up the pretzels into smaller pieces, about the size of (or a little larger than) chocolate chips or chunks. You need about 1 cup of chocolate covered pretzel pieces.

Prep Time 310 mins
Cook Time 12 mins
Total Time 5 hrs 22 mins
Cuisine:
Courses:
Servings: 16
Description

Deliciously chewy chocolate covered pretzel cookies are a fun, salty sweet twist on the classic chocolate chip cookie!

Ingredients You’ll Need
  • 2 and 2 1/4 cups (281g)
  • 1 teaspoon baking soda
  • 1 and 1 1/2 teaspoons cornstarch
  • 1/2 teaspoon salt
  • 3/4 cup (12 Tbsp; 170g)
  • 3/4 cup (135g)
  • 1/2 cup (100g)
  • 1 large 1 egg + 1 egg yolk, at room temperature
  • 2 teaspoons pure vanilla extract
  • 1 heaping cup chocolate covered pretzel pieces (homemade chocolate covered pretzels or store-bought)
  • sea salt for sprinkling
Instructions
  1. 1
    Whisk the flour, baking soda, cornstarch, and salt together in a large bowl. Set aside.
  2. 2
    In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until no brown sugar lumps remain. Whisk in the egg, then the egg yolk. Finally, whisk in the vanilla extract. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or silicone spatula. The dough will be very soft, yet thick. Fold in the chocolate covered pretzel pieces. They may not stick to the dough because of the melted butter, but do your best to combine them. Cover the dough and chill in the refrigerator for 3 hours or up to 3 days. Chilling is mandatory. I highly recommend chilling the cookie dough overnight for less spreading.
  3. 3
    Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes.
  4. 4
    Preheat the oven to 325°F (163°C). Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
  5. 5
    Roll the dough into balls, about 3 Tablespoons of dough each. The dough will be crumbly, but the warmth of your hands will help the balls stay together. Roll the cookie dough balls to be taller rather than wide, to ensure the cookies will bake up to be thick.. Place 8 balls of dough onto each cookie sheet, then sprinkle each with sea salt. Bake the cookies for 12-13 minutes. The cookies will look very soft and underbaked. They will continue to bake on the cookie sheet. As they cool, feel free to press a couple extra pieces of chocolate covered pretzels into the tops of each cookie. It’s best to do this when the cookies are still warm. This is only for looks! Not mandatory at all. You can also sprinkle a little more sea salt on top of each cookie at this time, if desired.
  6. 6
    Allow the cookies to cool on the cookie sheet for 10 minutes before transferring to a wire cooling rack to cool completely.
Keywords: all-purpose flour, brown sugar, butter, chocolate, coarse salt, cornstarch, egg yolks, eggs, granulated sugar, pretzels, vanilla extract
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