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Salted Pretzel Chocolate Chip Cookies

Salted Pretzel Chocolate Chip Cookies

  • Author: Delphine Fortin
  • Prep Time: 45 mins
  • Cook Time: 12 mins
  • Total Time: 57 mins
  • Yield: 16 cookies 1x
  • Category: Cookies and Bars
  • Cuisine: American recipes


These thick soft and chewy pretzel chocolate chip cookies with peanut butter are beyond amazing. Sprinkle some sea salt on top and you’ve got perfection!



  • 2 ¼ cup (270g) all-purpose flour
  • 1 ½ teaspoon cornstarch
  • 1 teaspoon baking soda
  • ½ teaspoon salt
  • 2/3 cup (160g) unsalted butter, melted
  • ¾ cup (135g) light brown sugar, loosely packed
  • ½ cup (100g) granulated sugar
  • 1 large egg + 1 egg yolk
  • 2 teaspoons vanilla extract
  • 1 1/2 Tablespoon smooth or crunchy peanut butter
  • 1 cup (175g) dark chocolate chips
  • 810 pretzel twists, chopped
  • Sea salt


  1. Blend together the flour, cornstarch, baking soda and salt in a large bowl.
  2. In a smaller bowl, pour the melted butter and whisk together with both sugars until no lumps remain. Whisk in the egg, egg yolk, vanilla extract, and peanut butter.
  3. Pour the wet ingredients into the dry ingredients and mix together with a rubber spatula. Fold in the chocolate chips and the chopped pretzel.
  4. Cover the dough and chill in the fridge for a minimum of 2 hours. Remove, and leave the dough at room temperature for 10-12 minutes before using it.
  5. Preheat the oven to 325°F (160°C) and line two large trays with parchment paper.
  6. Roll the dough into balls, about 3 tsp of dough each, and place onto the baking tray, leaving enough space between each ball.
  7. Bake the cookies for 10- 12 minutes maximum. The cookies will look very soft and under-baked but they will continue to bake on the cookie sheet. Sprinkle with sea salt while the cookies are still warm.
  8. Allow to cool 10 minutes on the cookie sheet, then transfer onto a wire rack to cool completely.