These Pretzel Chocolate Chip Cookies are the ultimate combination of sweet and salty flavors, with a perfect blend of rich dark chocolate, creamy peanut butter, and crunchy gluten-free pretzels. Made with gluten-free flour, this delicious cookie recipe is a great option for those who need a gluten-free treat without sacrificing flavor or texture. With a chewy interior, crispy edges, and the satisfying crunch of pretzels, these cookies are perfect for any occasion, from parties to cozy nights at home.
These cookies are easy to make, requiring just a few simple ingredients and a few minutes of prep. The addition of dark chocolate chips and chunks takes them to the next level of indulgence, making them an irresistible snack for chocolate lovers. Whether you’re gluten-free or not, these Pretzel Chocolate Chip Cookies will be a hit with everyone.

Ingredients:
- 1 ¼ cups gluten-free 1:1 flour
- ½ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter, melted and cooled
- ½ cup packed light brown sugar
- ½ cup granulated sugar
- ¼ cup natural creamy peanut butter
- 1 large egg (room temperature)
- 1 teaspoon Singing Dog vanilla bean extract
- ½ cup Barry Callebaut dark chocolate chips
- ½ cup Barry Callebaut dark chocolate chunks
- ½ cup gluten-free pretzels, chopped
Instructions:
- Preheat your oven to 350°F (175°C) and line two cookie sheets with parchment paper.
- In a medium bowl, whisk together the gluten-free flour, baking soda, and salt. Set aside.
- In a large bowl, mix the melted butter with the light brown sugar and granulated sugar on medium speed for about 30 seconds, or until well combined.
- Add the egg, vanilla extract, and peanut butter to the sugar mixture and mix with a rubber spatula until fully incorporated.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Gently fold in the dark chocolate chips, chocolate chunks, and chopped pretzels, ensuring even distribution.
- Using a 2-inch cookie scoop, drop mounds of dough about 2 inches apart on the prepared cookie sheets.
- Bake the cookies for 10 to 11 minutes, or until the edges are slightly browned, but the centers are still soft.
- Once baked, remove the cookies from the oven. Immediately place the open end of a coffee mug over each cookie and gently swirl in a circular motion to shape the cookies into perfect circles.
- Allow the cookies to cool on the baking sheet for 5 to 10 minutes before transferring them to a wire cooling rack to cool completely.
Why You’ll Love This Recipe
These Pretzel Chocolate Chip Cookies are the perfect balance of sweet and salty, with a delightful crunch from the gluten-free pretzels. The combination of rich dark chocolate, creamy peanut butter, and the satisfying bite of pretzels creates a unique and indulgent treat. Plus, this gluten-free recipe allows you to enjoy a delicious cookie without compromising on flavor or texture.
Tips
- Room Temperature Egg: Ensure your egg is at room temperature to help the dough come together more smoothly.
- Don’t Overmix: When combining the wet and dry ingredients, mix gently. Overmixing can lead to dense cookies.
- Swirl to Shape: The trick of using a coffee mug to shape your cookies will help them bake evenly and have that perfectly round appearance.
- Cool Before Storing: Let the cookies cool completely on a wire rack before storing to prevent them from becoming soft.
Variations and Substitutions
- Nut Butter: If you’re not a fan of peanut butter, try using almond butter or cashew butter for a different flavor profile.
- Gluten-Free Flour Blend: If you don’t have a gluten-free 1:1 flour blend, you can substitute with any gluten-free flour blend that includes xanthan gum or guar gum for the best results.
- Chocolate: Use milk chocolate or white chocolate chips for a different twist on the classic chocolate flavor.
- Add-ins: Feel free to add extra mix-ins, like dried fruit (cranberries or cherries) or chopped nuts (walnuts or pecans), for extra texture and flavor.
FAQs
Q: Can I make these cookies without the pretzels? A: Yes! If you prefer a more traditional chocolate chip cookie, you can simply omit the pretzels and add a bit more chocolate or other mix-ins of your choice.
Q: How can I make these cookies softer? A: If you prefer softer cookies, reduce the baking time by a minute or two. Soft cookies are best when slightly underbaked in the center.
Q: Can I freeze the dough for later? A: Absolutely! You can scoop the dough onto a baking sheet, freeze the dough mounds, then store them in a freezer-safe bag. When you’re ready to bake, simply add an extra minute or two to the baking time.
Serving Suggestions
- Serve these Pretzel Chocolate Chip Cookies with a glass of milk or a warm cup of coffee for a cozy treat.
- They’re also perfect for packing in lunch boxes, or serving at a party, holiday gathering, or bake sale.
- For an extra indulgent dessert, warm up a cookie and top with a scoop of vanilla ice cream for a cookie sundae.
Enjoy these delicious, sweet-and-salty Pretzel Chocolate Chip Cookies any time you crave a special treat!
Pretzel Chocolate Chip Cookies Recipe
20
servings10
minutes11
minutesIngredients
1 ¼ cups gluten-free 1:1 flour
½ teaspoon baking soda
½ teaspoon salt
½ cup unsalted butter, melted and cooled
½ cup packed light brown sugar
½ cup granulated sugar
¼ cup natural creamy peanut butter
1 large egg (room temperature)
1 teaspoon Singing Dog vanilla bean extract
½ cup Barry Callebaut dark chocolate chips
½ cup Barry Callebaut dark chocolate chunks
½ cup gluten-free pretzels, chopped
Directions
- Preheat your oven to 350°F (175°C) and line two cookie sheets with parchment paper.
- In a medium bowl, whisk together the gluten-free flour, baking soda, and salt. Set aside.
- In a large bowl, mix the melted butter with the light brown sugar and granulated sugar on medium speed for about 30 seconds, or until well combined.
- Add the egg, vanilla extract, and peanut butter to the sugar mixture and mix with a rubber spatula until fully incorporated.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
- Gently fold in the dark chocolate chips, chocolate chunks, and chopped pretzels, ensuring even distribution.
- Using a 2-inch cookie scoop, drop mounds of dough about 2 inches apart on the prepared cookie sheets.
- Bake the cookies for 10 to 11 minutes, or until the edges are slightly browned, but the centers are still soft.
- Once baked, remove the cookies from the oven. Immediately place the open end of a coffee mug over each cookie and gently swirl in a circular motion to shape the cookies into perfect circles.
- Allow the cookies to cool on the baking sheet for 5 to 10 minutes before transferring them to a wire cooling rack to cool completely.
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