Salty, Sweet, and a Little Bit Twisted: Pretzel Chocolate Chip Cookies

Guys, these cookies are a nearly perfect food, and I only say “nearly” because calling them perfect seems like one heck of a commitment. They balance salty and sweet, soft and crunchy, and with the pretzel on top they just look so fun and exciting. These are an excellent treat for any occasion, but I think they would make particularly fun and unique football fare for this playoff month. If your team loses, these will be sure to help cushion the blow, and if they win, well, then you have even more reason to celebrate!


1 & 1/8 cup flour
1/4 tsp baking soda
1/2 cup (1 stick) unsalted butter
1/2 cup granulated sugar
1/2 cup packed brown sugar
1/2 tsp salt
1 tsp vanilla extract
1/4 tsp almond extract
1 egg
1 bag mini twisted pretzels
semi-sweet chocolate chips
white chocolate chips (optional)

Preheat your oven to 350 degrees F.

To make the base cookie batter combine the flour and baking soda in a bowl. In a separate bowl, beat together the butter and sugars. Add salt, vanilla, and the egg and beat until smooth. Finally, gradually beat in the dry ingredients.


Crush about a quarter of a full-sized bag of pretzels. We did this by putting them into a separate plastic bag and then… whacking them. This step is great for letting out the week’s stresses in an almost healthy way.

Fold the crushed pretzels and chocolate chips into the batter. Warning: the variety of textures and colors will make it look absolutely beautiful and you will want to eat it all just like this. Do your best to hold back, at least a little.


As always, we do not bother with measurements for chocolate chips. Add until your desired concentration is achieved. We made half of our batch with just semi-sweet chocolate chips, and half with white chocolate. The extras are all about preferences – follow your truth, as they say. (For some Coffee&Twigs trivia, Kelly preferred the batch without the white chocolate, while Sam preferred the batch with, and neither had any problem eating several of each until they could officially determine their favorite.)


Spoon and flatten onto a cookie sheet. Press one whole mini pretzel into the top of the cookie. As you can see, this was our first batch when we were unsure how the whole pretzel would react to the oven or if it would totally overwhelm the cookie, so we made a few without the garnish as well. We both agreed, in the end, that the pretzel is nothing but a value-add across the board, both aesthetically and for taste and crunch factor.


Bake for 9-12 minutes or until golden brown. Share and enjoy!

Let us know if you give these salty-sweet treats a try!


3 Comments Add yours

  1. These look delicious 🙂 I find that people always want to cut salt because they think it’s making it healthier, but the salt brings out the taste of the chocolate! I think I might use my chocolate covered pretzels for this recipe soon!!

    Liked by 1 person

    1. coffee&twigs says:

      What a fantastic idea – that could really take these to the next level. Maybe upgrade them to truly perfect 😉


  2. noehlina says:

    Reminds me of those M&M pretzels. I’ll try to put the pretzels inside xD


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