Looking for the ultimate sweet-and-salty treat? These Pretzel Chocolate Chip Cookies deliver a perfect balance of chewy texture, melty chocolate chips, and crunchy pretzel pieces in every bite! Whether you’re a cookie monster or just craving a delicious cookie that satisfies your sweet tooth and salty pretzel cravings, this recipe is a must-bake for your next baking project.

These cookies are like a classic chocolate chip cookie but with he addition of salty, crunchy pretzels.  For more cookie inspiration, try my One Bowl Chocolate Chip Cookies, Olive Oil Chocolate Chip Cookies, Sprinkle Chocolate Chip Cookies, or Oatmeal Raisin Chocolate Chip Cookies.

Why You’ll Love This Recipe

• Sweet-Salty Perfection: The combination of semi-sweet chocolate chips and salty pretzel bits makes these cookies irresistibly balanced.
• One-Bowl Wonder: No need for an electric mixer or a separate bowl—just a large bowl and a medium saucepan make this an easy, fuss-free bake.
• Chewy Texture Meets Crunchy Pretzels: The cooled brown butter creates soft, chewy chocolate chip cookies, while the crushed pretzels add a satisfying crunch.

Ingredients

• All-Purpose Flour: Look for unbleached flour for the best flavor and consistency. Sift it for even mixing with the wet ingredients.
• Light Brown Sugar: Adds a buttery brown sugar taste and chewiness to these cookies. Pack it tightly in your measuring cup for accuracy.
• White Sugar: Balances the sweetness and helps create those golden brown edges we all love.
• Unsalted Butter: Browning the butter brings out a rich, nutty flavor that makes these cookies extra special.
• Vanilla Extract: Opt for pure vanilla extract for the best flavor—it makes all the difference in these chewy cookies.
• Eggs and Egg Yolks: The extra yolks provide richness and help create a chewier cookie. Make sure they’re at room temperature for smooth mixing.
• Semi-Sweet Chocolate Chips: A classic choice for chocolate chip cookies; swap with dark chocolate chunks for a bolder flavor.
• Crushed Pretzels: Use a plastic bag and rolling pin to crush pretzels into crunchy pretzel pieces. Salty pretzel bits add texture and a salty treat in every bite.
• Flaky Sea Salt: A sprinkle on top takes these cookies from delicious to irresistible.

Ingredient Substitutions

• Dark Chocolate Chunks: For a richer flavor, swap semi-sweet chocolate chips for dark chocolate chunks.
• White Chocolate Chips: Add a creamy sweetness that complements the salty flavors of the pretzels.
• Peanut Butter Chips: A perfect addition for peanut butter lovers looking to enhance the salty combo.
• Crushed Potato Chips: For a fun twist, swap pretzels with potato chips for extra salty flavors.

Ingredient Additions

• Soft Caramels: Dice small pieces for gooey caramel pockets in your cookies.
• Butterscotch Chips: Adds a buttery sweetness that pairs well with the salty pretzels.
• Chopped Nuts: Pecans or walnuts bring even more crunch to these cookies.
• Sprinkles: For a festive twist, add sprinkles to make them extra fun for celebrations.

Step by Step Instructions

Brown the Butter: In a medium saucepan, brown ¾ cup (1.5 sticks) unsalted butter over medium heat. Stir frequently until it smells nutty and turns golden brown. Remove from heat and let cool slightly.

Combine Wet Ingredients: In the same saucepan, mix the cooled browned butter with ¼ cup granulated sugar (55 g) and 1 cup light brown sugar (156 g) until smooth.

Stir in 1 large egg, 2 large egg yolks, and 2 teaspoons vanilla extract until fully combined.

Add Dry Ingredients: Add 1 ½ cups all-purpose flour (221 g), ¾ teaspoon baking soda, and ¾ teaspoon kosher salt directly into the saucepan. Mix until just combined, ensuring no dry streaks remain.

Fold in Mix-Ins: Gently fold in 1 cup semi-sweet chocolate morsels and 1 cup crushed pretzels. Be careful not to overmix to preserve the texture.

Chill the Dough: Chill the dough in the refrigerator for at least 30 minutes.

Shape and Bake: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a baking sheet with parchment paper. Scoop the dough into 30 evenly-sized balls using a medium cookie scoop and place them on the prepared baking sheet.

Finish with Flaky Salt: Sprinkle with flaky sea salt immediately after baking. Allow cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Expert Tips and Notes

• Cool the Brown Butter: Let the browned butter cool slightly before mixing with sugars to avoid cooking the eggs.
• Chill the Dough: Chilling the cookie dough balls ensures thicker, chewier cookies with soft centers.
• Weigh Ingredients: Use a measuring cup for accuracy or even better, a kitchen scale for consistent results.
• Don’t Overbake: Take cookies out when edges are golden brown but centers are still soft for that perfect chewy texture.
• Even Cookie Sizes: Use a medium cookie scoop to ensure uniform cookies that bake evenly on your cookie sheet.

Serving Suggestions

• Ice Cream Sandwiches: Sandwich a scoop of vanilla ice cream between two cookies for an indulgent treat.
• Drizzle of Chocolate: Add a drizzle of melted chocolate over the cookies for a bakery-style finish.
• Holiday Party Hit: Serve these cookies on a festive tray with hot cocoa for the perfect seasonal dessert.
• With Milk: The best way to enjoy these chewy chocolate chip cookies is with a big glass of milk—cookie monster approved!

Storage Instructions

• Room Temperature: Store cookies in an airtight container at room temperature for up to 5 days.
• Freeze for Future Use: Freeze unbaked cookie dough balls on a parchment-lined baking sheet, then transfer to a freezer-safe container. Bake directly from frozen, adding an extra minute to the bake time.
• Reheat for Freshness: Warm cookies in the microwave for 10 seconds to bring back their melty chocolate chips and soft centers.

Did you try this recipe? I’d love to see it! Tag @onebowlbakery on Instagram and leave a ⭐️⭐️⭐️⭐️⭐️ review below!

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