Triple Chocolate Pretzel Cookies

Triple chocolate pretzel cookies using chocolate covered pretzels, dark cocoa and semi sweet chocolate chips. These thick cookies have the perfect balance between sweetness and the rich flavors of cocoa. The perfect treat!

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These chocolate pretzel cookies are definitely for the chocolate lovers out there. The dough has a nice, light texture and the pretzels provide a nice crunch. It’s not too bitter or too sweet, making them versatile for any occasion!

Storing leftover cookie dough

“Refrigeration: Store homemade cookie dough in an airtight container in the refrigerator for 2-4 days.” Bobsredmill

“Freezing: freeze cookie dough in an airtight container or freezer bag for up to 6-12 months.” Bobsredmill

Tools You’ll Need

• Hand mixer
• Measuring Spoons and cups
• Baking Sheets
• Mixing Bowls

Who doesn’t love something that is sweet, chocolaty & slightly crunchy? These chocolate pretzel cookies would be perfect to serve for a birthday, on Christmas or on Valentine’s Day. I’d also eat them any day of the week!

Looking for more sweet treats? Try these Oreo Whoopie Pies, Snickerdoodle Cupcakes and Buttermilk Chocolate Chip Scones!

Triple Chocolate Pretzel Cookies

Serves 16-18 cookies

Ingredients

• 2 cups all-purpose flour
• 1/2 cup Hershey’s special dark cocoa powder
• 1 tsp baking soda
• 1/2 tsp salt
• 16 Tbsp unsalted butter; softened to room temp.
• 1 cup brown sugar
• 1 egg
• 1 tsp vanilla extract
• 1/2 cup semi chocolate chips
• 1 cup dark chocolate covered pretzel

Instructions

• Adjust the oven rack to middle top position and preheat the oven to 350 degree F. Grease a large baking sheet
• Add the flour, cocoa powder, baking soda, and salt in a bowl. Mix together until combined.
• In another bowl, add the room temp butter and brown sugar. Using a hand mixer, beat on medium speed for 3 minutes until the mixture fluffy.
• Add the egg and vanilla, and mix by hand for 2 minutes until combined.
• Add the bowl with the dry ingredients and mix until the cookie dough comes together. Fold in the chocolate chips and chocolate covered pretzels pieces until mixed.
• Scoop 2 Tbsp of dough and form a ball. Transfer 6 balls to the prepared baking sheet. Bake for 12 minutes. Remove pan from oven and allow cookies to cool completely on the baking pan. Repeat the process, bake 6 cookies at a time(yield is 16-18 cookies; see notes below if saving the dough). Enjoy!

“Refrigeration: Store homemade cookie dough in an airtight container in the refrigerator for 2-4 days.” Bobsredmill

“Freezing: freeze cookie dough in an airtight container or freezer bag for up to 6-12 months.” Bobsredmill

Need more easy desserts? Try these recipes next…

• Oreo Whoopie Pie
• Snickerdoodle Cupcakes
• Buttermilk Chocolate Chip Scones
• Strawberry Chocolate Chip Cookies

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