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Looking for the perfect balance of sweet and salty? These chewy chocolate chunk pretzel cookies deliver rich chocolate flavor with a satisfying pretzel crunch. Whether you bake them for the holidays or enjoy them year-round, this recipe is a crowd-pleaser.

Why You’ll Love This Recipe

Easy to make and freezer-friendly
Sweet and salty flavor combination
Chewy texture with crunchy pretzel bits

Ingredients

1 ½ cups softened butter
1 ½ cups brown sugar
¾ cup sugar
2 eggs
1 ½ Tablespoons vanilla extract
4 ¼ cups flour
2 teaspoons baking soda
1 teaspoon baking powder
½ teaspoon salt
1 cup crushed pretzels size of peanuts
2 cups milk chocolate chips

brown sugar, sugar, room temperature butter

Step-by-Step Instructions

Cool: Let cookies rest on the baking sheet for 5 minutes before transferring to a wire rack.
Cream butter and sugars: In a large bowl, beat softened butter, sugar, and brown sugar until light and fluffy.
Add wet ingredients: Mix in eggs and vanilla extract.
Combine dry ingredients: In a separate bowl, whisk flour, baking soda, baking powder, and salt.
Mix together: Gradually add dry ingredients to wet mixture until combined.
Fold in add-ins: Stir in chocolate chunks (or chips) and crushed pretzels.
Chill dough: Cover and refrigerate for at least 2 hours (overnight is best).
Shape cookies: Scoop tablespoon-sized dough balls onto a parchment-lined baking sheet.
Bake: Bake at 350°F for 10–12 minutes until edges are golden brown.

Tips for Perfect Cookies

Chill dough to prevent spreading.
Chop pretzels into small, even pieces for consistent crunch.
Use a mix of semi-sweet and milk chocolate for balanced flavor.

Storage and Freezing

Store baked cookies in an airtight container at room temperature for up to 5 days.
Freeze dough balls on a baking sheet, then transfer to a freezer bag. Bake directly from frozen, adding 1–2 minutes to bake time.

adding crushed crunchy pretzels into dough

Try white chocolate chunks for a different flavor profile.
Add caramel bits for extra sweetness.
Mix in chopped nuts like walnuts or pecans.
Use brown butter and a little milk

Frequently Asked Questions

Can I use chocolate chips instead of chunks? Yes, either works well in this recipe.

Do I need to chill the dough? Yes, chilling helps prevent spreading and creates a chewy texture.

Can I freeze baked cookies? Absolutely. Store in a freezer-safe bag for up to 3 months. Freeze in cookie balls for easy baking.

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Chewy Chocolate Chunk Pretzel Cookies Recipe

Bake chewy chocolate chunk pretzel cookies with the perfect salty crunch. Easy recipe, freezer-friendly, and loved year-round.

Course: Baking, Dessert, Snack

Cuisine: American

Author: Regina Sober

Equipment

Ingredients

1 ½ cups softened butter
1 ½ cups brown sugar
¾ cup sugar
2 eggs
1 ½ Tablespoons vanilla extract
4 ¼ cups flour
2 teaspoons baking soda
1 teaspoon baking powder
½ teaspoon salt
1 cup crushed pretzels size of peanuts
2 cups milk chocolate chips

Instructions

Preheat your oven to 375℉
In a large bowl cream together butter and both sugars until smooth and creamy. Scrape down edge of the bowl with a spatula.
With the mixer on, add the eggs and vanilla.
Add the baking soda, baking powder and salt.
Add the flour 1/2 cup at a time, scraping down the bowl to ensure everything is mixed.
Add the pretzels and chocolate chips and mix until the dough has them incorporated.
Place a 2 Tablespoon-ish sized scoop of cookie dough onto the baking sheet for each cookie, leaving 2-3 inches apart (they will spread a bit.
Bake the cookies for 10-13 minutes or until slightly golden brown for a softer cookie. Bake longer for a dunking dryer cookie.
Remove from the oven and allow to cool slightly before placing on parchment paper.
Repeat process until all cookies are baked.