Sweet and Salty Pretzel Chocolate Chip Cookies. Sweet, buttery chocolate chip cookies baked to a crispy yet soft perfection mixed with crunchy, salty pretzels. The chocolate mixed with the pretzel mixed with the cookie combines two classic desserts in one to create the perfect marriage of flavors. There is nothing better than a batch of chocolate chip cookies. I love the distinct scent of chocolate chip cookies baking throughout the house.
I love a good chocolate chip cookie. Love them. There is truly nothing better. The scent of cooking baking away at home is just about my favorite scent in the world. It brings back all of the happy nostalgic feels from my childhood and specifically reminds me of the holidays (which always means happy feels).
Now the real question here is do you prefer a crispy cookie or a soft cookie? I think there is definitely a time and place for both. I also think the best of all scenarios is when you get a cookie that has both. AKA these cookies. The center is so soft and chewy but then you get an excellent crisp from the outside of the cookie.
Ingredients:
- butter
- sugar
- eggs
- brown sugar
- vanilla
- flour
- baking powder
- baking soda
- salt
- semi-sweet chocolate chips
- pretzels
Kitchen Appliances:
- KitchenAid Mixer
- baking sheet
The Steps:
Preheat the oven to 350 degrees and line a baking sheet with parchment paper. In the KitchenAid mixer, add the softened butter and sugar. Mix until creamy. Add in the eggs while the mixer is mixing on low one at a time. Add in the brown sugar and vanilla and mix until combined. In a small mixing bowl, add flour, baking powder, baking soda and salt. While mixing on low, slowly add in the dry ingredients. Remove the dough from the mixer. Add in the chocolate chips and chopped pretzels and fold into the dough.
Spoon about 2 tablespoon of dough onto the baking sheet at a time. Make sure they are spread out because the cookies will expand. Bake 12-14 minutes. Remove the cookies from the baking sheet immediately and place them on a cooling rack. Place a few extra chopped pretzels on top to garnish. Allow cookies to cool for about 5 minutes before serving.
How small should I chop up the pretzels?
That is totally up to you! I left them in pretty decently large pieces because I really wanted that extra crisp and flavor to shine. I wouldn't leave them whole because they don't bake in as well but you can definitely leave them in pretty decent sized pieces.
If you love this recipe, you might also love:
- Brown Butter Tahini Chocolate Chip Cookies
- Homemade Cinnamon Banana Bread
- White Chocolate Pretzel Heart Rice Krispie Treats
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Sweet and Salty Pretzel Chocolate Chip Cookies
Equipment
- Baking Sheet
Ingredients
- 2 sticks butter softened
- ¾ cup sugar
- 3 eggs
- ¾ cup brown sugar packed
- 2 cup flour
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon vanilla
- ¼ teaspoon salt
- 2 cup semi sweet chocolate chips
- 1 cup pretzels chopped
Instructions
- Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
- In the KitchenAid mixer, add the softened butter and sugar. Mix until creamy.
- Add in the eggs while the mixer is mixing on low one at a time.
- Add in the brown sugar and vanilla and mix until combined.
- In a small mixing bowl, add flour, baking powder, baking soda and salt. While mixing on low, slowly add in the dry ingredients.
- Remove the dough from the mixer. Add in the chocolate chips and chopped pretzels and fold into the dough.
- Spoon about 2 tablespoon of dough onto the baking sheet at a time. Make sure they are spread out because the cookies will expand.
- Bake 12-14 minutes.
- Remove the cookies from the baking sheet immediately and place them on a cooling rack. Place a few extra chopped pretzels on top to garnish. Allow cookies to cool for about 5 minutes before serving.
Christine Soos says
The pretzel takes this cookie to the next level. You get a tiny bit salty taste and a nice crunch!
thebutteredgnocchi says
So happy you enjoyed!