Chocolate Covered Pretzel Cookies Recipe
Introduction
These Chocolate Covered Pretzel Cookies offer the perfect balance of sweet and salty flavors with a delightful crunch. Packed with chocolate chips and chopped pretzels, they make a fun and irresistible treat for any occasion.
Ingredients
- 1 cup butter (softened)
- 3/4 cup brown sugar
- 1/4 cup white sugar
- 3.4 ounces instant vanilla pudding mix (1 box)
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 1/4 cups flour
- 1 teaspoon baking soda
- 1/8 teaspoon salt
- 1 1/2 cups chopped chocolate covered pretzels
- 1 cup chocolate chips
- 36 whole chocolate covered pretzels (optional, for topping)
Instructions
- Step 1: Preheat your oven to 375 degrees Fahrenheit.
- Step 2: In a stand mixer fitted with the paddle attachment, cream together the softened butter, brown sugar, and white sugar until smooth.
- Step 3: Beat in the instant vanilla pudding mix, vanilla extract, and eggs until well combined.
- Step 4: Gradually add the flour, baking soda, and salt, mixing just until combined.
- Step 5: Stir in the chopped chocolate covered pretzels and chocolate chips evenly through the dough.
- Step 6: Using a medium cookie scoop, drop balls of dough onto a parchment-lined baking sheet about 2 inches apart.
- Step 7: Bake for 8 to 10 minutes until the edges are set but cookies remain soft.
- Step 8: Remove from the oven and gently press a whole chocolate covered pretzel on top of each cookie, if desired.
- Step 9: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
Tips & Variations
- For extra flavor, try adding a pinch of cinnamon or using salted butter to enhance the salty-sweet balance.
- Substitute milk or dark chocolate chips based on your chocolate preference.
- If you don’t have instant pudding mix, you can add an extra egg yolk and 2 teaspoons of cornstarch as a substitute, but the texture will differ slightly.
- Pressing the whole pretzel on top before baking can create a decorative look and add more crunch.
Storage
Store these cookies in an airtight container at room temperature for up to 5 days. To keep them fresh longer, refrigerate for up to 2 weeks. When ready to enjoy, bring them to room temperature or warm slightly in the microwave for a few seconds. They also freeze well for up to 3 months—thaw overnight before serving.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use regular pretzels instead of chocolate covered pretzels?
Yes, regular pretzels work well and will add the salty crunch, but the cookies will have less chocolate flavor unless you add extra chocolate chips.
Why is instant pudding mix used in this cookie recipe?
Instant pudding mix adds moisture and a tender texture to the cookies, making them soft and chewy without needing extra liquid ingredients.
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Chocolate Covered Pretzel Cookies Recipe
- Total Time: 25 minutes
- Yield: 36 cookies 1x
Description
Chocolate Covered Pretzel Cookies are a delightful blend of sweet and salty flavors, combining buttery cookie dough with crunchy chocolate covered pretzels and rich chocolate chips. These cookies have a tender texture with a crispy pretzel topping, perfect for snack time or dessert.
Ingredients
Wet Ingredients
- 1 cup butter (softened)
- 3/4 cup brown sugar
- 1/4 cup white sugar
- 3.4 ounces instant vanilla pudding mix (1 box)
- 1 teaspoon vanilla extract
- 2 large eggs
Dry Ingredients
- 2 1/4 cups all-purpose flour
- 1 teaspoon baking soda
- 1/8 teaspoon salt
Add-ins
- 1 1/2 cups chopped chocolate covered pretzels
- 1 cup chocolate chips
- 36 whole chocolate covered pretzels (for topping, optional)
Instructions
- Preheat Oven: Preheat your oven to 375 degrees Fahrenheit (190 degrees Celsius) to ensure it’s ready for baking the cookies.
- Cream Butter and Sugars: In the bowl of a stand mixer fitted with the paddle attachment, add the softened butter, brown sugar, and white sugar. Beat them together until the mixture is creamy and smooth.
- Add Pudding Mix, Vanilla, and Eggs: Beat in the instant vanilla pudding mix, vanilla extract, and eggs until the mixture is well combined and smooth, which helps make the cookies moist and tender.
- Incorporate Dry Ingredients: Gradually add the flour, baking soda, and salt to the wet mixture. Mix just until combined to avoid overworking the dough.
- Fold in Pretzels and Chocolate Chips: Using a spatula, gently stir in the chopped chocolate covered pretzels and chocolate chips to distribute them evenly throughout the dough.
- Scoop Dough and Bake: Use a medium cookie scoop to drop balls of dough onto a parchment-lined baking sheet, spacing them about 2 inches apart. Bake for 8 to 10 minutes until the edges are lightly golden.
- Add Pretzel Topping: Remove the baking sheet from the oven and gently press one whole chocolate covered pretzel on top of each cookie while still warm.
- Cool Cookies: Let the cookies cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely, allowing them to set properly and develop texture.
Notes
- Be careful not to overmix the dough once the flour is added to keep the cookies tender.
- You can substitute regular pretzels if chocolate covered ones are not available for a different flavor.
- Pressing the pretzels on top after baking helps preserve their crunchiness.
- Store cookies in an airtight container at room temperature for up to 5 days.
- For a softer cookie, slightly underbake and let them finish cooking on the baking sheet.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: chocolate pretzel cookies, easy cookie recipe, chocolate chip cookies, sweet and salty cookies, vanilla pudding cookies
