Hello friends! Today I bring another delicious cookie recipe! I made this one over the holidays, but didn’t have time to edit the photos and post about it until now! These Pretzel Chocolate Chip Cookies were the last ones from the very long list of cookies I baked last month!
These Pretzel Chocolate Chip Cookies didn’t make to any of the boxes, because I made them to top cupcakes to bring to Christmas at my in-laws.
Anyway, they were delicious and amazing, and I am addicted to the sweet and salty combo here!
These Pretzel Chocolate Chip Cookies are so chewy, soft, and incredibly hard to resist.
I used my Jumbo Chocolate Chip Cookies recipe as a base to make these Pretzel Chocolate Chip Cookies. I just made them way smaller, on top of adding the pretzels, and butterscotch chips.
For the jumbo ones, I use 1/3 cup of dough for each cookie, and for these guys I used a bit less than half of that. My jumbo chocolate chip cookies weigh 3 oz, and these ones were about 1.25 oz each.
Once baked, these cookies had 3 inches in diameter.
I always love adding something to my chocolate chip cookies, like in the case of these Vegan Chocolate Chip Cookies, I added pistachios.
And even though they are vegan, they can be made with regular butter in place of the coconut oil and vegan butter too. (Ps. they are super chewy too, and a great alternative for people who can’t have dairy or eggs)
You can add anything you want to these cookies. I added butterscotch chips and chopped pretzels to the cookie dough.
The butterscotch chips go so well with the salty pretzels.
And the chopped pretzels give a nice crunch to the chewy and soft cookies too.
Feel free to leave the butterscotch chips out, or substitute for white chocolate, caramel chips, or simply more semi-sweet chocolate chips.
Now in the baking aisles at the store, you can find so many different baking chips: unicorn chips, espresso chips, not to mention other more traditional ones such as peanut butter chips, toffee bits, which could also be added to the cookie dough.
Here are some tips on how to make the best out of these Pretzel Chocolate Chip Cookies:
- Bake the cookies after they are cold, this will help them keep a nice shape, because the fat in the cookie dough will be cold as the cookies enter the oven, and won’t start to melt immediately, which will give a chance for the gluten structures to set.
- Speaking of nice shape, feel free to roll the cookie dough between your hands, to make the cookies round, so they will bake in this nice plump shape.
- After you shape the cookies, place a pretzel on top of them and press down lightly to make sure the pretzel sticks on the cookie.
- Place the cookies on a baking sheet and freeze them. Once frozen, you can transfer the cookies to a zip loc bag, and keep it in your freezer handy for easy cookie baking. They will last for up to 2 months in the freezer.
- If you freeze the cookies, there’s no need to thaw them before baking. Just bake them in the pre-heated oven straight from the freezer.
- Bake the cookies until before they look actually done. If the cookies look baked in the oven, they are going to become tough and dry as they cool down. If you like chewy and soft cookies, bake them until they look set and slightly browned.
If you like these Pretzel Chocolate Chip Cookies, check out some other recipes:
- Dulce de Leche Snickerdoodle
- Passion Fruit Cookies
- Cookie Dough Cheesecake
- Dulce de Leche Cookies
- Homemade Oreos
- Fudge Gingerbread
- Salted Caramel Whoopie Pies
- Alfajor Cookies
- Cookie Dough Macarons
Thank you so much for reading my blog! I appreciate all the support!
If you make this or any of my recipes tag me on instagram! I get so happy to see all of recipes you guys make!
Pretzel Chocolate Chip Cookies
- 10 tablespoons unsalted butter room temperature 141 grams, 5 oz
- 3/4 cup brown sugar 150 grams, 5.29 oz
- 1/4 cup white sugar 50 grams, 1.76 oz
- 1 egg
- 1 yolk
- 2 teaspoons vanilla extract
- 2 1/4 cups all-purpose flour 10 oz, 283 grams
- 1/2 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoons salt
- 1 cup chocolate chips
- 1 scant cup chopped pretzels 63 grams
- 1/2 cup butterscotch chips
- Add butter to the bowl of an electric mixer. Cream for 1 minute.
- Add brown sugar and white sugar. Cream for another 2 minutes until light in color and fluffy.
- Add egg and yolk to the mixer.
- Cream until incorporated. Add vanilla extract. Mix to combine.
- Add flour, baking powder, baking soda, and salt to the bowl. Mix with a spatula or on the lowest setting to incorporate the flour.
- Finally, add the chocolate chips, butterscotch chips, and pretzels, and stir to combine.
- Use a cookie scoop to form cookie dough balls. I made 1.25 oz cookies and obtained about 30 cookies. The baked cookies had about 3 inches in diameter.
- You can roll them between your hands to obtain a smooth ball.
- Top each cookie with a mini pretzel twist, and press it down to make the pretzel stick on the cookie.
- Place cookies on a baking sheet and put it in the freezer or fridge.
- Put them in the freezer for 15 minutes before baking. Or put them in the fridge for 30 minutes before baking.
- If you don’t want to bake all cookies at once, place them in the freezer, once they are solid, after about 2 hours, transfer them to a zip loc bag, and keep it in the freezer for up to 2 months.
- You can also keep the cookies in the fridge for a couple of days before baking, make sure to cover them.
- Pre-heat the oven to 350 Fº.
- You don’t need to thaw any frozen cookies before baking. Bake them straight from the fridge or freezer.
- Arrange cookies on a baking tray, about 3 inches apart. Bake cookies for 18-20 minutes. The outside of the cookie should be light golden. As a rule of thumb, remove the cookies a couple of minutes before they actually look baked. If cookies look baked in the oven, they will be dry and over baked as they cool down.
- Let the cookies cool down for at least 10 minutes.
- Store any baked cookies for up to 3 days in an air-tight container at room temperature.