Chocolate Dipped Pretzel Cookies
Published on December 16, 2024
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Quick Summary
Chocolate Dipped Pretzel Cookies– The soft, buttery cookie dough is made with crushed up pretzels to give the cookies the perfect balance of sweet and salty. Once baked, the cookies get dipped in smooth, rich chocolate and sprinkled with crushed pretzels and toffee. These cookies are fun to make and fun to eat!
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Why You’ll Love These Sweet & Salty Cookies
There’s something about the chocolate-covered pretzel flavor profile that’s universally loved. So I created Chocolate Dipped Pretzel Cookies that have the same flavor profile, but in cookie form…and they are AMAZING!
- Sweet and Salty Perfection: There are crushed up pretzels in the cookie dough! The salty pretzels balance out the sweetness of the cookie and chocolate, creating a satisfying contrast that pleases your taste buds with every bite.
- Texture Contrast: These cookies offer a wonderful blend of textures—soft and chewy cookies, smooth, velvety chocolate, and crunchy pretzels and toffee.
- Visually Tempting: They’re not just delicious; they’re also pretty to look at thanks to the glossy chocolate coating with the crunchy pretzels and toffee.
- Easy to Customize: You can use semisweet, milk, or dark chocolate for dipping. In December, I like to dunk the cookies in white chocolate and sprinkle them with crushed candy canes. The white chocolate peppermint pretzel combo is SO good! You can also garnish the cookies with sprinkles, nuts, or mini M&M’s.
- Fun to Make and Share: They’re easy to bake at home, yet impressive enough to serve. These cookies are perfect for gifting, sharing at parties, or just enjoying as a sweet snack!
What You Need to Make Chocolate Dipped Pretzel Cookies
- Pretzels: You need 2 cups of mini pretzel twists. You will crush the pretzels in a food processor to form fine crumbs.
- Dry ingredients: You will need the typical dry ingredients for cookies, all-purpose flour, baking soda, baking powder, and salt.
- Butter: Use unsalted butter that is at room temperature. Make sure the butter isn’t too warm or your cookies will be flat.
- Sugar: This recipe uses granulated sugar and brown sugar.
- Eggs: Always use large eggs for cookies!
- Vanilla extract: Use pure vanilla extract. I add 1 tablespoon, it isn’t a typo. I like lots of vanilla!
- Chocolate chips: You can use semisweet, milk, or dark chocolate chips. During the holidays, I like to use white chocolate chips.
- Coconut oil: Coconut oil helps prevent the chocolate from seizing up or becoming grainy. It also makes it super shiny! If you don’t have coconut oil, you can use vegetable oil or shortening.
- Toppings: Sprinkle the melted chocolate with toffee and chopped pretzels. For Christmas cookies, I like to do white chocolate with crushed candy canes. You can also garnish with sprinkles, finely chopped nuts, or mini M&M’s.
How to Make Chocolate Dipped Pretzel Cookies
- Preheat the oven and line a large baking sheet with parchment paper. Set aside.
- Make pretzel crumbs. Put the pretzels in a food processor (or blender), and process until you have finely ground pretzel crumbs. The pretzels should be super fine, almost like flour. You should have 1 cup of crumbs.
- Whisk the dry ingredients together. In a medium bowl, whisk together the pretzel crumbs, flour, baking soda, baking powder, and salt. Set aside.
- Cream the butter and sugars together. Using a stand mixer (or hand mixer), beat butter and sugars together until creamy and smooth.
- Add in the eggs and vanilla extract. Mix until combined.
- Add the dry ingredients and mix until just combined. Don’t over mix.
- Scoop 1 ½ tablespoons of the dough into a ball. You can use a cookie scoop or spoon. Place dough balls on prepared baking sheet, about 2-inches apart.
- Bake cookies for 10 to 12 minutes or until the edges are slightly golden brown around the edges, but the centers are still soft. Don’t over bake.
- Let the cookies cool. Remove from the oven and let the cookies cool on the baking sheet for 5 minutes. The cookies will set up as they cool. Transfer to a cooling rack and cool completely.
- Melt the chocolate chips. Add the chocolate chips and coconut oil to a medium microwave safe bowl. Place in the microwave and heat in 30 second intervals until smooth.
- Get ready to dip. In a small bowl, combine the chopped pretzels and toffee bits. You can also use other toppings like sprinkles, finely chopped nuts, and mini M&M’s. If I am using white chocolate, I like to garnish with crushed candy canes. The combo is perfect for Christmas time. Line two baking sheets with wax paper or parchment paper.
- Dip the cookies. Dip half of a cooled cookie into the melted chocolate then sprinkle with toffee-pretzel mixture; place on the lined baking sheets and repeat with remaining cookies.
- Let the chocolate set up. The chocolate should set up within 30 minutes, but if you want to speed up the process, place the baking sheet in the fridge for about 10 minutes.
How to Store & Freeze
- Chilling cookie dough: You can chill the cookie dough in the fridge for up to 72 hours.
- Storing cookies on the counter: Store cookies in an airtight container in a cool dark place on the counter for up to 3 days. If you are going to stack the cookies, place parchment paper in between the layers.
- To freeze baked cookies: Place cookies in a freezer bag or freezer container and freeze for up to 2 months. If you are going to stack them, put a piece of parchment paper in between the layers. Thaw and eat or even eat the cookies frozen. I love eating cookies right out of the freezer!
- To freeze the cookie dough: Place the cookie dough balls on a baking sheet. Freeze the balls for 30 minutes or until firm. Transfer the balls to a freezer bag or freezer container and freeze for up to 3 months. When ready to bake, preheat the oven and bake! You don’t have to thaw first, just add a couple of minutes to the baking time. Dip the cookies in chocolate after baking!
More Cookie Recipes
- Pretzel Toffee Chocolate Chip Cookies
- Salted Pretzel Peanut Butter Cup Cookies
- White Chocolate Peppermint Pretzel Cookies
- Kitchen Sink Cookies
- Chocolate Dipped Coconut Cookies
- Salted Caramel Pretzel Chocolate Chip Cookies
Check out all of my COOKIE RECIPES!
Chocolate Dipped Pretzel Cookies
You’ll love these Chocolate Dipped Pretzel Cookies because they hit all the right notes: sweet, salty, crunchy, and creamy, making them the kind of treat you’ll reach for again and again!
Ingredients
For the cookies:
- 2 cups mini pretzel twists
- 2 cups all-purpose flour, spooned and leveled
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 1 teaspoon kosher salt
- 1 cup unsalted butter, at cool room temperature
- 1 1/2 cups packed light brown sugar
- 1/2 cup granulated sugar
- 2 large eggs
- 1 tablespoon vanilla extract
For the topping:
- 2 cup chocolate chips
- 1 teaspoon coconut oil
- 1/3 cup finely chopped pretzels
- 1/3 cup toffee pieces
Instructions
- Preheat the oven to 350 degrees F. Line a large baking sheet with parchment paper or a silicone baking mat. Set aside.
- Put the pretzels in a food processor or blender, and blend until you have finely ground pretzel crumbs. You should have 1 cup of crumbs.
- In a medium bowl, whisk together the pretzel crumbs, flour, baking soda, baking powder, and salt. Set aside.
- Using a stand mixer (or hand mixer), beat butter and sugars together until creamy and smooth. Add in the eggs and vanilla extract. Mix until combined.
- Add the dry ingredients and mix until just combined. Don’t over mix.
- Scoop 1 ½ tablespoons of the dough into a ball. Place dough balls on prepared baking sheet, about 2-inches apart.
- Bake cookies for 10 to 12 minutes or until the edges are slightly golden brown around the edges, but the centers are still soft. Don’t over bake.
- Remove from the oven and let the cookies cool on the baking sheet for 5 minutes. Transfer to a cooling rack and cool completely.
- Add the chocolate chips and coconut oil to a medium microwave safe bowl. Place in the microwave and heat in 30 second intervals until smooth.
- In a small bowl, combine the chopped pretzels and toffee bits. Line two baking sheets with wax paper or parchment paper.
- Dip half of a cooled cookie into the melted chocolate then sprinkle with toffee-pretzel mixture; place on the lined baking sheets and repeat with remaining cookies. The chocolate should set up within 30 minutes, but if you want to speed up the process, place the baking sheet in the fridge for about 10 minutes.
Notes
For a festive Christmas cookie, dip the cookies in white chocolate and sprinkle with crushed candy canes. You can also garnish the cookies with finely chopped nuts, sprinkles, or mini M&M’s.
Store the cookies in an airtight container on the counter for up to 3 days. You can also freeze the cookies for up to 3 months.
Nutrition
Calories: 226kcal, Carbohydrates: 33g, Protein: 2g, Fat: 10g, Saturated Fat: 6g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 2g, Cholesterol: 30mg, Sodium: 188mg, Potassium: 53mg, Fiber: 1g, Sugar: 22g, Vitamin A: 246IU, Vitamin C: 0.2mg, Calcium: 34mg, Iron: 1mg
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