Description
Delight in the perfect balance of sweet and salty with these chewy chocolate covered pretzel cookies. Crispy pretzels mixed into a tender cookie dough are topped with a melted chocolate covered pretzel and a sprinkle of coarse salt, making every bite irresistibly delicious. These cookies are quick to prepare and bake, offering a gourmet treat that’s ideal for sharing or enjoying anytime.
Ingredients
Dry Ingredients
- 1 cup + 2 Tablespoons (135g) all-purpose flour
- ½ teaspoon baking soda
- ¾ teaspoon baking powder
- ½ teaspoon salt
Wet Ingredients
- ¼ cup (57g) unsalted butter (softened to room temperature)
- ½ cup + 2 Tablespoons (125g) firmly packed light brown sugar
- 1 large egg (at room temperature)
- ½ teaspoon vanilla extract
Add-ins and Topping
- 1 cup coarsely chopped chocolate covered pretzels
- Additional whole or large pieces of chocolate covered pretzels (for topping)
- Coarse salt (optional, for sprinkling)
Instructions
- Preheat and Prepare Baking Sheet: Preheat the oven to 350ºF (177ºC) and line a large baking sheet with parchment paper or a silicone baking mat to prevent sticking and ensure even baking.
- Mix Dry Ingredients: In a medium bowl, whisk together the all-purpose flour, baking soda, baking powder, and salt. Set this mixture aside to ensure all ingredients are evenly combined.
- Cream Butter and Sugar: Using a handheld mixer or stand mixer fitted with a paddle attachment, beat the softened butter and light brown sugar on medium speed until light and fluffy, approximately 2-3 minutes. Scrape down the sides and bottom of the bowl to incorporate all ingredients.
- Add Egg and Vanilla: Add the egg and vanilla extract to the creamed mixture and beat again on medium speed until fully combined and smooth, ensuring there are no lumps.
- Combine Wet and Dry Ingredients: With the mixer on low speed, slowly add the dry ingredient mixture to the wet mixture in two additions, mixing thoroughly after each addition to avoid overmixing. Then, gently fold in the coarsely chopped chocolate covered pretzels using a spatula until evenly distributed.
- Scoop and Bake: Use a #50 cookie scoop (or standard cookie scoop) to drop rounded balls of dough onto the prepared baking sheet, spacing them evenly. Bake in the preheated oven for 10-12 minutes, until the edges just begin to brown (typically around 11 minutes).
- Add Toppings and Cool: Immediately after removing the cookies from the oven, press a whole or large piece of chocolate covered pretzel onto the top of each cookie and sprinkle with coarse salt if desired. Allow cookies to cool on the baking sheet for 5 minutes so they firm up before transferring them to a wire rack to cool completely.
- Storage Tips: Store cooled cookies in an airtight container at room temperature for up to one week. For longer storage, baked cookies can be frozen for up to 2 months. Cookie dough balls can also be frozen for up to 2 months; bake directly from frozen and add 1 minute to the baking time.
Notes
- Make sure the butter and egg are at room temperature for proper creaming and mixing.
- Use parchment paper or a silicone baking mat to prevent cookies from sticking.
- Pressing the pretzel pieces onto warm cookies allows the chocolate to slightly melt, creating a delightful texture.
- Coarse salt on top enhances the sweet and salty flavor contrast—optional but recommended.
- Frozen dough balls should be baked straight from the freezer with 1 additional minute added to baking time.
- Store cookies in an airtight container to keep them chewy and fresh.
- Prep Time: 10 minutes
- Cook Time: 11 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
