Milk Chocolate Pretzel Cookies
These extra-large, gooey milk chocolate pretzel cookies are absolutely delicious. But be warned: they’re addictive and will not last long!
Ingredients
Full recipe and amounts can be found in the recipe card below.
- Butter. I used room temperature salted butter but you can use unsalted too.
- White sugar.
- Brown sugar.
- Eggs.
- Vanilla.
- Flour.
- Salt.
- Baking powder.
- Pretzels. I am not a fan of pretzels but they are magic in these cookies.
- Milk chocolate. I used milk chocolate rounds but you can use chips or chop a bar of milk chocolate into chunks too.
- Make the dough: In the bowl of a stand mixer fitted with the paddle attachment, cream the butter and sugars together for 2 minutes until light and fluffy. Scrape the bowl down then add the eggs and vanilla, mixing until smooth and creamy. After each addition, I scrape the bowl down with a rubber spatula to make sure everything incorporates well. Add the dry ingredients and mix for 10-15 seconds until just combined. Add the pretzels and chocolate and mix until all the ingredients are well combined.
- Bake: I used a quarter cup measuring cup to portion out the cookies (this makes substantial cookies) but you can use a tablespoon or ice cream scoop too. Place cookie dough onto parchment-lined baking sheets, spaced apart as they will spread. Place the sheet pans into a preheated oven and allow to bake for 10-12 minutes until the cookies are golden brown and cooked through. Remove from the oven and allow to cool for 10 minutes before serving.
Allow baked cookies to cool completely then store in an airtight container for up to a week. Cookies (and cookie dough) can also be frozen for up to 3 months.
Cookie recipes
Ingredients
- 250 g (2 sticks butter room temperature
- 200 g (1 cup) white sugar
- 100 g (½ cup) brown sugar
- 2 eggs
- 1 tsp vanilla
- 375 g (3 cups) flour
- 1 tsp salt
- 1 tsp baking powder
- 1 cup pretzels
- 2 cups milk chocolate chips/chopped
Instructions
- Preheat the oven to 180°C/350°F and line 3 sheet pans with parchment paper.
- Cream the butter and sugars together in the bowl of a stand mixer fitted with the paddle attachment until light and fluffy.
- Scrape the bowl down then add the eggs and vanilla, mixing until smooth and creamy.
- Add the dry ingredients and mix for 10-15 seconds until just combined.
- Add the pretzels and chocolate and mix until all the ingredients are well combined.
- I used a quarter cup measuring cup to portion out the cookies (this makes substantial cookies) but you can use a tablespoon or ice cream scoop too.
- Place cookie dough onto parchment-lined baking sheets, spaced apart as they will spread.
- Place the sheet pans into a preheated oven and allow to bake for 10-12 minutes until the cookies are golden brown and cooked through.
- Remove from the oven and allow to cool for 10 minutes before serving.
Nutrition
Calories: 245kcal | Carbohydrates: 38g | Protein: 4g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 18mg | Sodium: 199mg | Potassium: 69mg | Fiber: 3g | Sugar: 18g | Vitamin A: 26IU | Vitamin C: 1mg | Calcium: 28mg | Iron: 1mg