The perfect chewy cookie gets a delightful crunch in these Chocolate Chip Pretzel Cookies. This is absolutely, positively, your new favorite cookie.
Chocolate Chip Pretzel Cookies
This is the section where I get to ask the questions about the time we spent in the kitchen making these chocolate chip pretzel cookies. Olivia will give the answers. Sometimes, we laugh. Sometimes, you laugh. Everyone wins.
What would you rate this recipe?
8.5/10. But the reindeer ones were a 9/10 for creativity.
How would you describe the flavors and experience of eating this dish with someone who has never tasted it before?
When you first bite into it, the cookie is chewy, but then you get the sudden crunch of the pretzel on the bottom. The chocolate is very sweet. The flavors are the same as the first chocolate chip cookies we made, but this has the crunchy pretzel.
What part of making this dish did you enjoy the most, and why?
I really liked rolling out the dough. The balls were smaller than usual, and that made the cookies the perfect size. We chilled the dough so that it was easier to work with. And, I got to wear gloves. I love gloves. Dad laid out the pretzels, I topped them with dough, and then he put chocolate chips on top.
Did you feel like you learned anything while making it?
At first, I had an idea of how it would work. But, we had to test several different ways before we finally got it to work with the tiny balls of dough.
If we made it again, what would you want to do differently next time?
I want to try using thinner pretzels. We used the twisted pretzels this time, but I prefer the mini pretzels that we used in our candy corn trail mix that were great. I LOVE those pretzels. They’re so salty.
Chocolate Chip Pretzel Cookies Recipe
Dad’s notes:
Holy iteration, batman. Olivia and I tried about a dozen different attempts before landing on the final version of this chocolate chip pretzel cookies recipe. I’m really glad that we stuck with it, though.
Our first attempts were very large chocolate chip cookies with basically a tiny pretzel in the middle. The end result is an imminently snackable little cookie that has just the right amount of crunch.
The trick seemed to be to use less dough than usual, so that the cookie is just the right size for the pretzel. As a bonus, this meant we got a LOT more cookies from a single batch than we would otherwise. So, that makes it a great cookie for sharing.
Chocolate Chip and Pretzel Cookies
There aren’t a lot of recipes on the blog yet. And, a lot of the recipes that I use with Olivia, right now, aren’t really our own recipes. This is the first one that really feels like we developed it ourselves.
Well, we did work together to find the perfect balance for candy corn trail mix and the trail mix with M&Ms. And, I do love those snacks! But, this is the first one we had to develop together that required baking. So, it feels like leveling up a bit.
I hope you’ll make a batch and let us know what you think!
Chocolate Chip Pretzel Cookies
Ingredients
Method
- Preheat the oven to 375℉. Cream together the butter and sugars for approximately 2 minutes. Then, add the vanilla and eggs and mix to combine.
- In a separate bowl, whisk together the flour, salt, baking soda, and baking powder. Then, add to the sugar mixture in portions, stirring to combine. When everything is incorporated well, add in 1¼ cups of the chocolate chips and stir them throughout.
- Portion the dough out into balls or scoops that are roughly 2 teaspoons each. and place each dough ball on top of a pretzel. Place several of the remaining chocolate chips on top in the very center (they will spread apart while baking).
- Spread the cookies out on a parchment lined baking sheet so that they are about 2" apart. Be careful transferring them to the oven because the pretzels slide easily on the parchment paper.
- Bake for approximately 6½-7 minutes, just until the very edges of the cookie start to turn golden brown. The center will still be doughy when you remove them from the oven. Let them cool on a wire rack.
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