Pretzel-Chocolate Chip Cookies Recipe
If you love that classic sweet and salty combination, these pretzel-chocolate chip cookies are for just you! Every delicious bite of these buttery cookies are perfectly soft and chewy with crisp, caramelized edges the everyone loves. With the crunchy pretzels and explosion of chocolate, these cookies are sure to be a new favorite.
How to Make the Best Pretzel-Chocolate Chip Cookies
These pretzel-chocolate chip cookies deliver the perfect balance of sweet and salty in every bite. The combination of buttery, chewy cookie dough with crunchy pretzels and rich chocolate chips creates a texture and flavor profile that keeps people coming back for more.
The key to achieving those perfectly soft and chewy centers with crisp, caramelized edges is the careful balance of brown sugar and white sugar, along with proper chilling time. The pretzels add an unexpected salty crunch that cuts through the sweetness of the chocolate chips, making these cookies an irresistible treat that stands out from traditional chocolate chip cookie recipes.
These cookies are perfect for gift-giving, bake sales, or simply enjoying with a cold glass of milk at home. With a yield of 22 cookies and straightforward instructions, this recipe is accessible for bakers of all skill levels while delivering impressive results.
Pretzel-Chocolate Chip Cookies
If you love that classic sweet and salty combination, these pretzel-chocolate chip cookies are for just you! Every delicious bite of these buttery cookies are perfectly soft and chewy with crisp, caramelized edges the everyone loves. With the crunchy pretzels and explosion of chocolate, these cookies are sure to be a new favorite.
Ingredients
Dry Ingredients
Wet Ingredients
Mix-ins
Instructions
Prepare Dry Mixture
- In a mixing bowl, stir together the flour, cornstarch, baking soda and salt until combined. Set aside.
Cream Butter and Sugar
- In another large mixing bowl, beat together the softened butter, dark brown sugar and white sugar on medium speed until light and fluffy.
Add Eggs
- Using a spatula, scrape the beaten butter and sugar off the side of the bowl. Beat in one egg and the vanilla just until combined.
- Repeat with the remaining egg.
Combine Ingredients
- Again, use a spatula to scrape off any of the butter mixture on the side of the bowl. Add a few spoonfuls of the flour mixture and beat on low until combined.
- Repeat until you incorporate all the flour mixture.
Chill and Bake
- Stir in the chocolate chips and crushed pretzels. Refrigerate the dough for 30 minutes.
- In the meantime, heat the oven to 375 degrees.
- Form the cookie dough into balls so that they're about the size of a golf ball. Place on a baking sheet lined with parchment paper or a silicone baking sheet.
- Bake for nine minutes and remove from oven. Let the cookies set for a minute or two and then use a baking spatula to move to wire racks to cool completely.
- They may look underbaked when they come out of the oven, but they'll solidify as they cool. Once cooled, store in an airtight container.
Notes
- Cookies may look underbaked when removed from the oven but will solidify as they cool.
- Store cooled cookies in an airtight container.