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Pretzel Chocolate Chip Cookies

Buttery chocolate chip cookies studded with crunchy pretzels for a sweet-and-salty treat.
Prep Time15 minutes
Cook Time12 minutes
Total Time2 hours 27 minutes
Servings: 10 servings

Ingredients

  • 1/2 cup unsalted butter softened (1 stick)
  • 1/2 cup brown sugar packed (I used 1/4 cup light and 1/4 cup dark)
  • 1/4 cup granulated sugar
  • 1 large egg
  • 2 teaspoons vanilla extract
  • 1 1/3 cups all-purpose flour
  • 1 teaspoon cornstarch
  • 1/2 teaspoon baking soda
  • salt pinch, optional and to taste (remember the pretzels are salted too)
  • 1 heaping cup mini pretzel twists
  • 1 cup semi-sweet chocolate chips

Instructions

  • In a stand mixer fitted with the paddle attachment (or in a large bowl with an electric mixer), cream the softened butter, brown sugar, and granulated sugar on medium-high until light and well combined, about 4 minutes.
  • Add the egg and vanilla and beat until incorporated, scraping down the bowl as needed.
  • On low speed, add the all-purpose flour, cornstarch, baking soda, and optional pinch of salt, and mix until just combined, about 1 minute.
  • Add the mini pretzel twists and chocolate chips; mix on low until evenly distributed and the pretzels are broken to your desired size, about 1 minute (you can crush pretzels by hand before adding if you prefer smaller pieces).
  • Use a large cookie scoop, 1/4-cup measure, or your hands to form 10 equal mounds of dough; roll into balls and flatten slightly.
  • Place the dough mounds on a plate or tray, cover with plastic wrap, and refrigerate for at least 2 hours and up to 3 days; chilling prevents spreading.
  • Preheat the oven to 350°F (177°C). Line a baking sheet with a Silpat or parchment paper or spray with cooking spray.
  • Arrange the chilled dough mounds on the prepared baking sheet at least 2 inches apart (about 8 per sheet) and optionally press a few extra pretzel pieces and chocolate chips on top, keeping larger pretzel pieces off direct contact with the sheet to avoid burning.
  • Bake for about 10 to 12 minutes, until the edges are set and the centers are just set and still slightly glossy; do not overbake.
  • Let the cookies cool on the baking sheet for about 10 minutes before serving.

Equipment

  • stand mixer with paddle attachment or electric hand mixer and large mixing bowl
  • Measuring cups and spoons
  • large cookie scoop or 1/4-cup measure
  • Baking Sheets
  • silpat or parchment paper
  • Plastic Wrap
  • Spatula

Notes

  • Place a few chips and pretzel pieces on top of each dough mound for a decorative finish.
  • Shield large pretzel pieces from direct contact with the baking sheet to prevent burning.
  • Dough can be refrigerated up to 3 days before baking.
  • Do not bake unchilled dough to avoid thin, flat cookies.
  • Cookies firm up as they cool, so remove when centers are slightly soft.