Soft and chewy chocolate chip cookies

The Best Soft and Chewy Pretzel Chocolate Chip Cookies

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Soft and chewy pretzel chocolate chip cookies are what your wildest dreams are made of! This is the perfect chocolate chip cookie recipe, with a little salty and crunchy addition. All to make what we call now, our all time favorite ooey gooey chocolate chip cookies recipe.

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Pretzel chocolate chip cookie stack

Chocolate chip cookies are a must around this time of the year! Actually they are a must all year long but especially now. With fall being literally right around the corner, we’re gearing up with everything baked!

It’s finally going to be cool enough for us to start turning on our oven without burning up inside, and that right there is special I tell you! The holidays are also slowly creeping by, which I am not mad about at all.

So because of that, I decided that it was time to start sharing more and more cookie recipes with you guys so that you can prepare yourself and test these recipes out before the big day… or big days, should I say. I pretty much, just gave you the perfect excuse to go make cookies now and blame it on the holidays! In the middle of September! If anyone says anything about your baking habits, send them to me and I will have a little talk with them haha!

This is probably one of our go ti pretzel chocolate chip recipe for the holidays!

As always, I am eating a few of these chocolate chip pretzel cookies as I am writing this article. I like to say that I do that so that I am inspired to write the best article but if we’re being totally honest that’s my excuse to eat as many chocolate chip cookies as humanly possible.

I regret nothing though because I had an awesome little workout this morning so that’s just part of the recovery process, am I right or am I right?! Anyways. I don’t want to keep you here too long, because you need to know more about this awesome pretzel cookies recipe, since they will for usre change your life!

If this photo did the convincing, skip to the next section!

What’s so special about this recipe

Cookies are special sure, but pretzel cookies are on another level! This recipe right here is near and dear to my heart because:

  • It is easy to make.
  • It makes for the best one bowl chocolate chip cookie recipe! Less cleaning = happy Chahinez.
  • It yield some pretty ooey gooey chocolate chip cookies. They’re perfectly chewy on the outside and super soft in the center.
  • These pretzel chocolate chip cookies have the perfect amount of sweet and salty in them.
  • They will shortly become your family’s favorite Holiday cookie recipe, quote me on that!
pretzel chocolate chip cookies with milk jug

Ingredients to make pretzel chocolate chip cookies

To make these sweet and salty chocolate chip cookies, you will need:

  • Butter- You will need some slightly softened butter.
  • Brown sugar– The brown sugar will keep these cookies soft and chewy
  • Granulated sugar– The granulated sugar will give these cookies the perfect crunch on the outside.
  • Egg– The egg will be the glue of this recipe.
  • Vanilla– Vanilla, because we always need some more flavor in our lives!
  • Flour– All purpose flour will work perfectly fine for this recipe.
  • Corn starch– Corn starch to keep these chocolate chip cookies extra soft and extra chewy.
  • Baking soda– This will give these cookies an extra lift.
  • Salt– Salt to balance out the sweetness of these cookies.
  • Semi sweet chocolate chips – Pick the best quality chocolate chip cookies for the best tasting cookie!
  • Pretzels I used these pretzels and they worked perfectly in this recipe.
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How to make pretzel chocolate chip cookies

  1. First, start by preheating the oven to 350F then line a baking sheet with a silicone mat or parchment paper and set aside.
  2. In a medium bowl or a stand mixer bowl , cream the butter and both sugars together until smooth and lighter in color. Add in the vanilla and the egg and mix again until it is well incorporated.
  3. Add in the dry ingredients over the wet mixture, starting with the flour, corn starch, baking soda, and salt. Stir just until the flour disappears then add in the crushed pretzels and the chocolate chips, stir one last time to get those evenly distributed.
  4. Scoop out the cookie dough using a small cookie scooper and place the dough on the prepared baking sheet, making sure to leave at least 1.5 inches between each cookie dough. You can now sprinkle some sea salt on your cookie dough if you like. Place the baking sheet in the preheated oven and bake the cookies for 8 minutes. Don’t worry if they look a bit uncooked in the center, they will continue baking as they cool.
  5. Cool the cookies on the cookie sheet for 5 minutes then transfer them to a cooling wrack and enjoy!

How to store these chocolate chip cookies

To store your pretzel chocolate chip cookies, place them in an airtight container and leave them at room temperature. They will last for up to 5 days.

If you want them to last a bit longer you can store them in an airtight container and leave them in the fridge. This method will keep them freshed for much longer, about 2 weeks. Whenever you want to have one, just microwave it for 10 seconds for that perfect warm chocolate chip cookies.

Chocolate chip cookie stack photography

Can you freeze chocolate chip cookies?

Absolutely! You can freeze both baked cookies and cookie dough.

To freeze the baked cookies, place them in an airtight container and freeze, they will last for 3-4 weeks in there.

To freeze the chocolate chip cookie dough, scoop out the cookie dough balls and freeze them in a parchment lined baking sheet, then transfer to an airtight container. This method will keep them from sticking to each other. They will last for up to 3 months this way. All you need to do, is pull them out, thaw them and bake them whenever the cookie cravings hit.

If you enjoyed this recipe make sure to give it a 5 star by clicking the 5 stars under the title and description.

Soft and chewy chocolate chip cookies

Soft and chewy pretzel chocolate chip cookies

Get ready for the most chewy, ooey gooey chocolate chip cookies of your life. The addition of the pretzels to these chocolate chip cookies makes for the perfect sweet and salty treat.
5 from 2 votes
Prep Time 14 mins
Cook Time 8 mins
Total Time 22 mins
Course Dessert, Snack
Cuisine American
Servings 21 cookies
Calories 130 kcal

Ingredients
  

Instructions
 

  • First, start by preheating the oven to 350F then line a baking sheet with a silicone mat or parchment paper and set aside.
  • In a medium bowl or a stand mixer bowl , cream the butter and both sugars together until smooth and lighter in color. Add in the vanilla and the egg and mix again until it is well incorporated.
  • Add in the dry ingredients over the wet mixture, starting with the flour, corn starch, baking soda, and salt. Stir just until the flour disappears then add in the crushed pretzels and the chocolate chips, stir one last time to get those evenly distributed.
  • Scoop out the cookie dough using a small cookie scooper and place the dough on the prepared baking sheet, making sure to leave at least 1.5 inches between each cookie dough. You can now sprinkle some sea salt on your cookie dough if you like. Place the baking sheet in the preheated oven and bake the cookies for 8 minutes. Don't worry if they look a bit uncooked in the center, they will continue baking as they cool.
  • Cool the cookies on the cookie sheet for 5 minutes then transfer them to a cooling wrack and enjoy!

Notes

You can store these cookies in an airtight container at room temperature for up to 5 days.

Nutrition

Calories: 130kcalCarbohydrates: 15gProtein: 1gFat: 7gSaturated Fat: 2gCholesterol: 9mgSodium: 190mgPotassium: 54mgFiber: 1gSugar: 10gVitamin A: 209IUCalcium: 12mgIron: 1mg
Keyword buckeye pretzel bites, chocolate chip cookies, pretzel chocolate chip cookies, pretzel cookies, soft and chewy chocolate chip cookies
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4 Comments

  1. Just want to clarify- how much granulated sugar?

    • It’s 1/4 cup granulated sugar.

  2. How much corn starch 4 tbsp or β€œ1/2”

    • Hi Pam,

      It’s 2 tablespoons of corn starch.

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