These Dark Chocolate Pretzel Cookies are sweet & salty and are sure to please everyone! The Super Bowl is just around the corner and these would make the perfect sweet snack while watching the game!
These salty-sweet cookies are thick and buttery! They have a deliciously chewy center and crispy edges! To me, that makes the perfect cookie!
This is the kind of cookie that you want stored in your freezer at all times for when that craving hits!
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What Ingredients Do You Need?
Butter: softened to room temperature
Sugar: the recipe calls for more brown sugar than granulated sugar, which makes sure that the cookie turns out nice and chewy
Eggs: large, room temperature, 1 egg and 1 egg yolk
Vanilla Extract: always use real vanilla, no imitation
Flour: regular all-purpose flour
Baking Soda: helps leaven the cookies to ensure a nice spread and chew
Salt: balances the flavor of the cookie
Mix Ins’: dark chocolate chips and salted pretzels
Tips for the Best Dark Chocolate Pretzel Cookies
- Use room temperature butter and eggs.
- Cream together butter, brown sugar, and granulated sugar for 3 minutes until light and fluffy.
- Do not overmix once you add the dry ingredients.
- Preheat oven 20 minutes prior to baking.
- The longer you chill the dough, the better.
- Do not overbake. They may seem underdone, but they will continue to cook once you take them out of the oven.
- Transfer to a wire rack to cool completely a few minutes after being removed from the oven.
- Store cookies in a airtight container for up to 5 days at room temperature.
- Freeze any cookies that you do not eat right away!
Dark Chocolate Pretzel Cookies
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n These salty-sweet cookies are thick and buttery! They have a deliciously chewy center and crispy edges!
n- 3/4 cup unsalted butter room temperature
- 3/4 cup light brown sugar packed
- 1/2 cup granulated sugar
- 1 large egg room temperature
- 1 large egg yolk room temperature
- 2 tsp vanilla extract
- 1 3/4 cup all-purpose flour
- 1 1/2 tsp baking soda
- 1 tsp salt
- 1 cup pretzels crushed
- 1 cup dark chocolate chips
- Beat together butter, light brown sugar, and granulated sugar for 3 minutes until light and fluffy.
- Add in egg and egg yolk and beat until fully incorporated. Beat in vanilla extract.
- In a separate bowl, whisk together flour, baking soda, and salt. Add to wet ingredients and beat until just combined.
- Mix in crushed pretzels and dark chocolate chips.
- Cover and chill in the refrigerator for at least 30 minutes.
- Preheat oven to 350 °F
- Line a baking sheet with parchment paper. Using a cookie scoop, measure about 3 tbsp. of dough and roll into a ball. Place on prepared cookie sheet.
- Bake for 10-12 minutes.
- Cool for 5 minutes on baking sheet then transfer to a wire rack to cool completely. Cookies stay fresh in an airtight container for up 1 week.
u003cliu003eUse room temperature butter and eggs.u003c/liu003eu003cliu003eCream together butter, brown sugar, and granulated sugar for 3 minutes until light and fluffy.u003c/liu003eu003cliu003eDo not overmix once you add the dry ingredients.u003c/liu003eu003cliu003ePreheat oven 20 minutes prior to baking.u003c/liu003eu003cliu003eThe longer you chill the dough, the better.u003c/liu003eu003cliu003eDo not overbake. They may seem underdone, but they will continue to cook once you take them out of the oven.u003c/liu003eu003cliu003eTransfer to a wire rack to cool completely a 5 minutes after being removed from the oven.u003c/liu003eu003cliu003eStore cookies in a airtight container for up to 1 week at room temperature.u003c/liu003eu003cliu003eFreeze any cookies that you do not eat right away!u003c/liu003e
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