These pretzel chocolate chip cookies are an easy sweet and salty treat. They feature soft, chewy peanut butter, gluten free cookie dough loaded with dark chocolate chunks and chopped pretzels.
Chocolate chip cookies are a classic treat I've always loved, but what I love the most is adding fun mix-ins to make them even more enjoyable. The possibilities are endless, which is what makes it so much fun!
I love taking traditional chocolate chip cookies and turning them into treats like these coconut chocolate chip cookies to make things extra fun. That's what I did with these pretzel chocolate chip cookies. They're soft, chewy, sweet, and salty. Oh, they're so good!
Jump to:
- Why You'll Love These Chocolate Chip Pretzel Cookies
- Pretzel Chocolate Chip Cookies Video
- Ingredients
- Flavor Variations
- How to Make Chocolate Chip Cookie with Pretzels
- Hint
- Storage
- What to Serve with Peanut Butter Chocolate Chip Pretzel Cookies
- Tips for the Best Chocolate Chip Pretzel Cookies
- More Delicious Cookie Recipes
- Frequently Asked Questions
- Related
- 📖 Recipe
- 💬 Comments
Why You'll Love These Chocolate Chip Pretzel Cookies
- Simple Ingredients: A few basic baking ingredients are all it takes to make these cookies.
- Easy Recipe: This is a basic cookie recipe, so you just mix and bake.
- Soft and Chewy: This cookie dough is wonderfully soft and chewy
- Tons of Flavor and Texture: The cookie dough has a nice peanut butter flavor and the chocolate chips and pretzels add so much more flavor and texture.
- Perfect for Any Occasion: These cookies make the perfect dessert, afternoon snack, or addition to any party.
Pretzel Chocolate Chip Cookies Video
Ingredients
- Gluten-Free 1:1 Flour: I prefer Bob's Red Mill 1:1 gluten-free flour. I find it gives baked goods the best texture possible.
- Unsalted Butter - Melted and Cooled: Melted butter gives the cookies the fat they need to bake up soft and chewy.
- Natural Creamy Peanut Butter: Creamy peanut butter adds flavor and fat to the cookies, giving them a rich peanut butter flavor and making them soft and chewy.
- Vanilla Bean Extract: I prefer Singing Dog vanilla for its quality, purity, and deep vanilla flavor.
- Barry Callebaut Dark Chocolate Chunks: OliveNation Barry Callebaut dark chocolate chunks give the cookies a blast of deep, rich chocolate flavor in every bite. Use Code: 15GoldenGK for 15% off.
- Barry Callebaut Dark Chocolate Chips: OliveNation Barry Callebaut dark chocolate chips add even more chocolate flavor. Use Code: 15GoldenGK for 15% off.
- Gluten-Free Pretzels: Gluten-free pretzels add texture and a salty flavor to the cookies.
See the recipe card at the end of the post for a full list of ingredients and their exact amounts.
Flavor Variations
- Chocolate Chips: You can use milk, semi-sweet, or dark chocolate chips for this recipe.
- Gluten-Free Flour: You can use the same amount of regular all-purpose flour if you don't have gluten issues.
- Pretzels: Use salted peanuts in place of pretzels for that salty crunch and more peanut butter flavor.
- Dairy-Free: You can use plant butter and dairy free chocolate chips to make a gluten and dairy-free version of these cookies.
How to Make Chocolate Chip Cookie with Pretzels
1: Preheat the oven to 350 degrees and line 2 to 3 baking trays with parchment paper.
2: Whisk the dry ingredients in a medium bowl.
3: in a large bowl, mix the butter and sugars on medium until combined. Then, add the egg, vanilla, and peanut butter and mix until combined with a rubber spatula.
4: Add the dry ingredients to the wet ingredients and mix until combined. Be careful not to overmix! Then, add the chocolate chips, chocolate chunks, and chopped pretzels and stir.
5: Use a 2-inch cookie scoop to place cookie dough mounds about 2 inches apart on the cookie trays.
6: Bake the cookies until the edges are slightly browned, but the centers are still undone.
7: Cool the cookies for 5 to 10 minutes on the baking sheet, then transfer them to a wire rack to cool completely.
Hint
To make your cookies round and pretty, place the open end of a coffee mug over each cookie and swirl in a circular motion as soon as you remove them from the oven.
Storage
Store these cookies at room temperature for up to 5 days in an air-tight container. For longer storage, you can freeze them for up to 3 months in an air-tight, freezer-safe container. Just place the cookies in the container in single layers separated by parchment paper and pop them in the freezer.
Defrost the cookies on the counter before serving, and enjoy!
What to Serve with Peanut Butter Chocolate Chip Pretzel Cookies
These cookies make a tasty snack with a glass of milk or a cup of coffee or tea.
Their rustic flavor and texture also make them an excellent dessert following a hearty meal like chicken bacon mushroom pasta, brown sugar baked chicken, or Marry Me shrimp pasta.
Tips for the Best Chocolate Chip Pretzel Cookies
- If possible, weigh your flour to ensure you use the correct amount and avoid dry cookies. If you don't have a food scale, loosely spoon your flour into the measuring cup to avoid packing.
- Be careful not to overmix the dough. Even gluten-free doughs and batters will get tough if they're overworked.
- Fold the mix-ins into the cookie dough, don't mix. Again, this helps the cookies bake up as soft and chewy as possible.
- Let the cookies sit on the baking sheet for 5 to 10 minutes before transferring them to a cooling rack. This allows carryover baking time to finish the cookies to perfection.
More Delicious Cookie Recipes
- Reese's Peanut Butter Cookies
- Salted Caramel Cookie Sandwiches
- Easter Sugar Cookies
- Easter Oreo Chocolate Chip Cookies
- Valentine's Day Sprinkle Cookies
- Italian Rainbow Cookies
- Christmas Celebration Cookies
- Protein Snickerdoodles
- Apple Walnut Butter Cookies
Frequently Asked Questions
Some chocolate chips are gluten-free, and some aren't. It's important to look for certified gluten-free chocolate chips.
Natural peanut butter can work in cookies. If you use natural peanut butter, it's important to mix it thoroughly before measuring it out. This ensure the correct ratio of fat to solids.
Both traditional and gluten-free pretzels taste very similar. In fact, many people have a hard time telling the difference.
Weighing flour is the gold standard for ensuring you don't use too much. However, a close second is loosely spooning the flour into your measuring cup and leveling it off with the flat of a knife. NEVER scoop your flour out with the measuring cup. It will compact, and you'll use too much.
Related
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📖 Recipe
Pretzel Chocolate Chip Cookies
Equipment
Ingredients
- 1 ¼ cups Gluten Free 1:1 flour
- ½ tsp baking soda
- ½ tsp salt
- ½ cup Unsalted butter melted and cooled
- ½ cup light brown sugar packed
- ½ cup granulated sugar
- ¼ cup natural creamy peanut butter
- 1 large egg room temperature
- 1 teaspoon Singing Dog vanilla bean extract
- ½ cup Barry Callebaut dark chocolate chips
- ½ cup Barry Callebaut dark chocolate chunks
- ½ cup gluten free pretzels chopped
Instructions
- Preheat the oven to 350 degrees and line two cookie sheets with parchment paper.
- Whisk the flour, baking soda, and salt in a medium bowl.
- Mix the melted butter and sugars in a large bowl on medium for about 30 seconds until combined.
- Add the egg, vanilla, and peanut butter and mix with a rubber spatula until combiend.
- Add the dry ingredients to the wet ingredients and mix until combined, being careful not to overmix.
- Gently fold in the chocolate chips, chocolate chunks, and chopped pretzels.
- Use a 2-inch cookie scoop to add mounds of cookie dough 2 inches apart on the cookie sheets.
- Bake the cookies for 10 to 11 minutes until the edges are slightly browned but the middles are still undone.
- Remove the cookies from the oven and immediately place the open end of a coffee mug over each cookie, using a swirling circular motion to make the cookies evenly circular.
- Cool the cookies for 5 to 10 minutes on the cookie sheets. Then, transfer them to a wire cooling rack to cool completely.
Notes
- Store at room temperature for up to 5 days in an airtight container.
- For longer storage, place the cookies in single layers separated by wax paper in an airtight, freezer-safe container and freeze for up to 3 months.
- Bring frozen cookies to room temperature on the counter before serving.
- Measure your flour by weight or loosely spoon it into your measuring cup to avoid using too much.
- Mix the dough ingredients until combined, but no further. Overmixing can make tough cookies.
- Gently fold the mix-ins into the dough. Don't use a mixing motion, as this can overwork the dough and make tough cookies.
- The cookies will be a bit raw in the center when you remove them from the oven. Just cool them on the baking sheet for the specified time, and they'll finish baking to perfection.
Nora says
Love these cookies with their slightly salty flavor!
Oscar says
These pretzel chocolate chip cookies were delicious! The salty pretzels and rich dark chocolate chunks made each bite a little bit of heaven. The gluten-free peanut butter dough was soft and chewy. A sweet and salty treat that hit the spot!
Criss says
This worked exactly as written, thanks!
Nisha says
Loved the idea of pretzel in the cookie for the salt and sweet taste, tastes great!
Tisha says
The pretzels in these cookies add a perfect crunch. So delicious!
Anonymous says
This worked exactly as written, thanks!
Sonja says
Pretzels, peanut butter and choc chip cookies, what a genius combo! I mean all delicious things in one cookie, how could I ever resist? Oh right, I'm an adult, so I don't have to! 😀