Dark Chocolate Pretzel Cookies – A delicious cookie loaded with chopped pretzels and dark chocolate chips. Easy to make and utterly tasty.

Dark Chocolate Pretzel Cookies

These Dark Chocolate Pretzel Cookies combine salty pretzels with rich dark chocolate for a perfectly balanced sweet-and-salty treat. The cookies are simple to mix and bake, making them great for everyday desserts or for adding to a holiday cookie tray. The recipe yields approximately 24 cookies; double the ingredients if you’d like a larger batch.

For extra flavor, sprinkle a little flaky sea salt on the warm cookies right after they come out of the oven, or drizzle melted dark chocolate over cooled cookies. Both options are optional but add an enjoyable finishing touch.

Common Questions About Dark Chocolate Pretzel Cookies

What are dark chocolate pretzel cookies?

These cookies are a variation of a classic chocolate chip cookie, enhanced with dark chocolate and chopped pretzels for crunch and a touch of saltiness.

What kind of chocolate should I use?

Dark chocolate chips are used here for deep chocolate flavor, but you can substitute semi-sweet, milk, or white chocolate chips, or use chopped chocolate instead of chips.

How long do these cookies last?

Store cooled cookies in an airtight container at room temperature for up to five days.

What kind of pretzels should I use?

Classic salted pretzels are ideal. Pretzel twists, sticks, or other plain, unflavored varieties work well—just chop them into bite-sized pieces.

How many cookies does this recipe make?

About 24 cookies. The recipe scales easily if you need more.

Yield: 24 Cookies

Dark Chocolate Pretzel Cookies

Dark Chocolate Pretzel Cookies – a delicious cookie loaded with chopped pretzels and dark chocolate chips. Simple to make and full of flavor.

Prep Time
15 minutes

Cook Time
15 minutes

Additional Time
30 minutes

Total Time
1 hour

Ingredients

• 12 tablespoons butter (melted)
• 1 cup brown sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1 3/4 cups all-purpose flour
• 1 teaspoon baking soda
• 1 cup chocolate chips
• 1/2 cup chopped pretzels

Instructions

1. In a large bowl, combine the melted butter and brown sugar. Whisk until smooth.
   
2. Add the egg and vanilla, then whisk until combined.
   
3. Stir in the flour and baking soda until a shaggy dough forms.
   
4. Fold in the chocolate chips and chopped pretzels gently so larger pretzel pieces remain intact.
   
5. Chill the dough in the refrigerator for 30 minutes. While chilling, preheat the oven to 375°F (190°C).
6. Line two large baking sheets with parchment paper or silicone mats.
7. Scoop 2-tablespoon portions of dough onto the prepared sheets, spacing them at least 2 inches apart to allow for spreading.
8. Bake for 12–14 minutes, until the edges begin to turn golden brown.
   
9. Remove from the oven; the cookies will be soft but will set as they cool. Allow them to cool completely on the baking sheet before transferring.
10. Store leftovers in an airtight container at room temperature for up to five days.
    

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