Salty Pretzel Chocolate Chip Cookies

Salty Pretzel Chocolate Chip Cookies |

These Salty Pretzel Chocolate Chip Cookies start with a browned butter base and are completely loaded with flavor and texture! You’re gonna love these!

Let’s talk about the cookies…

They are Salty Pretzel Chocolate Chippers.

I know.


The base is a flippin’ amazing browned butter cookie dough, loaded with salty pretzel crumbs and chocolate chips.

It doesn’t get any better.

Salty Pretzel Chocolate Chip Cookies |

The steps are pretty basic and there is no chilling the dough!  Can I get an amen-hallelujah?

Just brown your butter in a saucepan and let it cool slightly.


Mix that in with some brown sugar.

Of course I used my favorite KitchenAid® mixer.

Salty Pretzel Chocolate Chip Cookies |

I crushed up some small twist pretzels.  About a cup and a half…

Salty Pretzel Chocolate Chip Cookies |

Mix them right into the batter…

Salty Pretzel Chocolate Chip Cookies |

Once you have that all set, go ahead and use a large cookies scoop to portion them out.  (Here’s the link to my favorite cookie scoop)

Salty Pretzel Chocolate Chip Cookies |

Bake them up.  DO NOT OVERBAKE…if anything take them out when you think they aren’t quite done.  Trust me on this.

And don’t bother waiting until they are cooled.

Salty Pretzel Chocolate Chip Cookies |



Salty Pretzel Chocolate Chip Cookies

  • Author: Cookies & Cups


makes 2 dozen cookies


  • 1 cup butter, melted and browned
  • 1 1/4 cup light brown sugar
  • 2 eggs + 1 yolk
  • 2 tsp vanilla
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 2 cups plus 2 Tbsp flour
  • 1 1/2 cups crushed pretzels
  • 2 cups chocolate chips


  1. Preheat oven to 350°
  2. Line a baking sheet with parchment paper, set aside.
  3. In a medium saucepan melt 1 cup butter over medium-low heat. When butter is melted continue to cook, swirling butter constantly until it becomes a golden brown color. Remove from heat and allow to cool for 10 minutes.
  4. In bowl of stand mixer mix butter and sugar together until combined. Add in eggs, extra yolk and vanilla. Mix until smooth.
  5. Add in baking soda, salt and flour. Mix on low until incorporated, then mix in crushed pretzels.
  6. Finally stir in chocolate chips.
  7. Using a large cookie scoop, drop dough on baking sheet about 2 inches apart, baking until just golden at the edges, about 8-10 minutes. Centers might not seem done yet, but remove the cookies and allow them to cool for 3-4 minutes on baking sheet before transferring to a wire rack to finish cooling.


Store airtight for up to 3 days.

Check out these other fun recipes from my friends:

Perfect Chocolate Cupcake with Peppermint Cream Cheese Frosting | Lauren’s Latest

Snickers Cheesecake Fudge Brownies | Confessions of a Cookbook Queen

Peanut Butter Banana Apple Smoothie | Kevin and Amanda

Peanut Butter Fudge Brownies | The Novice Chef

65 Responses

  1. Marie

    These cookies sound so good! I’m totally into sweet & salty combos. My fave holiday cookies are probably my grandma’s no bake chocolate peanut butter oatmeal cookies.

  2. Pamelisa

    Thanks for a chance to WIN. I would really feel Blessed if I won this double oven, I would be so HAPPY! These cookies sound and look so good. I’m Love sweet & salty.

  3. Kerri

    I made these cookies as soon as you posted them today. Unfortunately, I didn’t have any pretzels so I used chips (potato chips). They were very good but I should have omitted the salt or at least cut back on it. I will try with pretzels next time.
    Thank you for the recipe and for all of your beautiful, yummy recipes that you share everyday.

  4. Penny Mecklenburg

    Browned Butter, Pretzels, Chocolate — you don’t need to say anything else!!! Thanks for the chance at the give-away. I could sure use this range. Love your blog and recipes.

  5. ColleenB.

    Cookies look awesome and I just bought a bag of pretzels the other day so will be making these soon. Thank you
    Nice looking stove.
    Thank you for this opportunity

  6. Jenny B.

    Do you use salted or unsalted butter? I’ve just tried it with salted and it wouldn’t brown. Of course, I am cooking on a hot plate so that might have something to do with it!

    1. Shelly

      I don’t believe that margarine will brown up like the butter. It’s the dairy fats that give it that great brown color and flavor!

  7. Doris Henson

    How have I missed this all this time?? What a blessing this range would be in my home. Thanks for the chance to win this beauty!! I feel all giddy just thinking about it. Those cookies look INVITING….I will be making them soon! Merry Christmas to y’all!!! 🙂

  8. Symeoni

    Hey there!
    After many tries with different kinds of cookies’ recipes i have just decided to try to get better and better at particular recipes! So my question is (and i believe is applied at the majority of cookies’ recipes). The butter should be melted firstly?????

    Thanks a lot!

  9. Pingback : Crack Cookies – bakerhi

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