Can’t decide if you want something salty or sweet? With these sweet and salty pretzel chocolate chip cookies, you’ll satisfy both cravings (you get the bestttt of both worlds)!

These cookies are sure to become a holiday staple for you and are incredibly easy to make.

Ingredients

• All-purpose flour
• Brown sugar
• Sugar
• An egg
• Browned butter
• Vanilla bean paste
• Baking soda
• Salt
• Pretzels
• Chocolate

I cannot stress this enough – please use brown butter for this cookie recipe! The nutty, caramel flavor you get from the brown butter pairs so freaking well with the chocolate and pretzels.

If you don’t have any vanilla bean paste on hand, feel free to sub it with vanilla bean extract!

How to make pretzel chocolate chip cookies

First things first, you need to brown your butter. It’s suuuper easy to do, but if you’re not careful, you run the risk of burning the butter. Make sure you have the time to watch over it uninterrupted!

To brown the butter, add the butter to a saucepan over medium heat and allow to melt while stirring continuously. Within 5-10 minutes, you’ll notice that the butter has turned golden brown and start to see small specs on the bottom of the saucepan. When the butter smells rich and nutty (and the foam starts to subside), you’ll know that the brown butter is done. Pour the browned butter into a small bowl and set it to the side to cool slightly.

Okay, now it’s cookie time!

In the bowl of a stand mixer fit with the paddle attachment, add both sugars and your cooled brown butter. Cream together for about 5 minutes and then add your egg and vanilla bean paste. Mix to combine.

In a separate bowl, mix the flour, baking soda, and salt together. Slowly add the flour mixture to the wet ingredients and combine, but don’t over mix!

Then, add in the chopped chocolate and pretzel pieces and stir with a wooden spoon to combine. Refrigerate for 15 to 30 minutes while you preheat your oven to 350 degrees Fahrenheit.

Scoop out cookie dough balls with a cookie scoop and place on a baking sheet about 2 inches apart. Bake for 8-10 minutes. Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to finish cooling and enjoy!

How to store & freeze sweet and salty pretzel chocolate chip cookies

Great news – you can freeze the pretzel chocolate chip cookie dough for up to two months! This is something I like to do when I make these cookies outside of the holiday season (because I’m able to make two at a time whenever I have a salty/sweet craving)!

If you bake them all at once, you can store them in an air-tight container on the counter for about 5 days.

KHAKJHFKJDHSLFSDJKHf I am so excited for you to try this recipe! Can’t wait to hear what you guys think of this cookie recipe!

Sweet and Salty Pretzel Chocolate Chip Cookies

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Can’t decide if you want a sweet or salty snack? With these pretzel chocolate chip cookies, you don’t have to choose!

• Author: Kayla
• Prep Time: 20 Minutes
• Cook Time: 10 Minutes
• Total Time: 30 Minutes
• Yield: 16 cookies 1x

Ingredients

Scale 1x2x3x

• 1 1/2 cups all-purpose flour
• 3/4 cups brown sugar, packed
• 1/2 cup sugar
• 1/2 cup pretzels
• 1 4oz chocolate bar, chopped
• 1 stick (or 1/2 cup) brown butter
• 1 egg
• 1 TSP vanilla bean paste
• 1 TSP salt
• 1/2 TSP baking soda

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Instructions

1. Brown your butter – to do this, add the butter to a saucepan over medium heat and allow to melt while stirring continuously. Within 5-10 minutes, you’ll notice that the butter has turned golden brown and start to see small specs on the bottom of the saucepan. When the butter smells rich and nutty (and the foam starts to subside), you’ll know that the brown butter is done. Pour the browned butter into a small bowl and set it to the side to cool slightly.
2. In the bowl of a stand mixer with the paddle attachment, cream both sugars and brown butter for about 5 minutes. Then, add the egg and vanilla bean paste and mix well.
3. In a separate bowl, mix the flour, baking soda, and salt together. Slowly add to the wet ingredients and quickly combine, but don’t over mix!
4. Add in the chopped chocolate pieces and the pretzels and stir with a wooden spoon to combine. Refrigerate for 15 to 30 minutes while you preheat your oven to 350 degrees Fahrenheit.
5. Scoop out cookie dough balls with a cookie scoop and place on a baking sheet about 2 inches apart. Bake for 8-10 minutes. Let the cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to finish cooling and enjoy!