Chocolate Chunk Pretzel Cookies

The combination of sweet and salty, to me, is perfect. I definitely crave sweet things more than I do crave savory (surprise, surprise). But do still have my fair share of savory foods, and when that craving hits, boy does it hit hard. Combining the two with sweet and salty flavors is my idea of heaven. Really. That’s why these chocolate chunk pretzel cookies are so dreamy.

Not to mention, though, salt really helps to bring out the sweetness, especially in these cookies which just makes them that much better! These cookies are filled with big chunks of chopped chocolate, pieces of roughly chopped pretzels and SO much flavor.

They have a slight crunch on the outside, and are super soft on the inside. The chocolate is extra gooey (I’ll tell you why, shortly!) and the pretzels are the greatest compliment to the pools of melty chocolate in these chocolate chunk pretzel cookies.

Chocolate Chunk Pretzel Cookie Recipe Tips:

1. For the pools of melty delicious chocolate, chop your own chocolate! Of course, just using store bought chocolate chunks or chopping up a chocolate bar are perfectly fine. But for the best pools of chocolate? (if possible) Get a block of chocolate and chop it into large chunks and use those in your cookies.
2. Roughly chop the pretzel pieces! Don’t use whole pretzels as they’ll be too large for the balls of dough.
3. Bake for 12 – 13 minutes for the gooey-est center! Bake for 14 minutes for cookies that are less gooey in the middle and a bit more crunchy.

Looking for more cookies to satisfy that sweet tooth? Here are a few of my other favorite cookie recipes:

Classic Chocolate Chip Cookies

Oreo Chocolate Chunk Cookies

Peppermint White Chocolate Chip Cookies

Chocolate Chunk Pretzel Cookies

3 from 21 votes

Recipe by Lindsey Goldschmidt Difficulty: Easy

Servings

20

cookies

Prep time

10

minutes

Cooking time

13

minutes

Ingredients

• 3/4 Cup Unsalted Butter, softened

• 1/2 Cup Brown Sugar

• 1/3 Cup Cane Sugar

• 1 tsp Vanilla Extract

• 1 Egg

• 1.5 Cup All Purpose Flour

• 1/2 tsp Baking Soda

• 1/4 tsp Baking Powder

• 1/4 tsp Sea Salt

• 3/4 Cup Chocolate chunks

• 1/2 Cup Pretzels, chopped

Directions

• Begin by creaming the butter with either a hand mixer or stand mixer. Gradually add in both cane sugar and brown sugar and continue mixing until well incorporated. This should be about 2 – 3 minutes of mixing. Once done, the combined butter and sugar should be a thick, light brown mixture.
• Next, whisk in one egg and vanilla extract and mix once more.
• In a separate bowl, mix flour, baking soda, baking powder and salt to a mixing bowl to combine.
• Add the dry ingredients to the bowl with the wet ingredients and fold together until fully combined. Then, add in the chocolate chunks and pretzel pieces.
  
• Cover and refrigerate cookie dough for one to two hours, minimum.
  
• When you’re ready to bake your cookies, preheat the oven to 350 degrees Fahrenheit and line a baking pan with parchment paper or silpat baking mat.
• Remove the cookie dough from the fridge and let it come to room temperature (this is important as cookie dough that is cold will not spread when baked.) Scoop onto cookie sheet, and bake for 12-13 minutes, until cookies are very slightly browning around the edges.
• Take the cookies out of the oven, let them cool (if you have any self control unlike me!), and enjoy your cookies!