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Chocolate Pretzel Cookies Recipe: Sweet, Salty & Crunchy

Chocolate Pretzel Cookies

Rich cocoa cookies packed with semisweet chocolate and coarse pretzel pieces. These sweet-and-salty drop cookies bake with set edges, soft centers, and plenty of satisfying crunch.
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Prep Time 20 minutes
Cook Time 10 minutes
Total Time 45 minutes
Servings: 24 servings
Ingredients Method Notes

Ingredients
  

Cookie Dough
  • 1 cup (226 g) unsalted butter, softened
  • 1 cup (200 g) granulated sugar
  • 1 cup (213 g) packed light brown sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
Dry Ingredients
  • 2 1/2 cups (300 g) all-purpose flour
  • 3/4 cup (64-75 g) unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon fine salt
Mix-Ins
  • 1 1/2-2 cups semisweet chocolate chips or chunks
  • 1 1/2 cups coarsely crushed small pretzels
Optional Toppings
  • as desired flaky sea salt or extra pretzel pieces

Method
 

Step-by-Step
  1. Heat the oven to 350°F (175°C) and line baking sheets with parchment paper.
  2. Beat the softened butter, granulated sugar, and brown sugar for 2–3 minutes, until light and creamy.
  3. Beat in the eggs one at a time, then mix in the vanilla extract.
  4. Whisk the flour, cocoa powder, baking soda, and fine salt together in a separate bowl.
  5. Add the dry ingredients to the butter mixture in batches, mixing just until no dry streaks remain.
  6. Fold in the chocolate chips or chunks and the coarsely crushed pretzels.
  7. Scoop approximately 2 tablespoons of dough for each cookie onto the prepared sheets, leaving about 2 inches between portions.
  8. Press extra pretzel pieces or chocolate chips onto the dough balls and add a small pinch of flaky sea salt if desired.
  9. Bake for 10–12 minutes per tray, until the edges are set but the centers still look slightly soft.
  10. Cool the cookies on the baking sheet for 5 minutes, then transfer them to a wire rack to finish firming.

Notes

Keep the pretzels in fairly large pieces for the best crunch. For thicker, chewier cookies, chill the scooped dough for 30–60 minutes before baking and remove the cookies while their centers still appear slightly underdone.