Deliciously soft and chewy Chocolate Pretzel Cookies, perfect for Christmas! These chocolate cookies are topped with pretzels and dipped in white chocolate.
I adore Christmas cookies 🎄
And I just love that this time of year gives us an excuse to bake ALL the things. These buttery Chocolate Pretzel Cookies are my new fave. They’re soft and chewy with a little salty crunch from the pretzels.
Dipped in white chocolate, they’re going to be on my Christmas cookie list every year.
Recently I’ve been a little obsessed with pretzels. I don’t know why but this crispy, salty snack has me reaching to the bottom of the bag. So when I spied half a bag of pretzels left in my cupboard, I just knew I had to use them in my baking.
And if you want to know how to make a pretzel taste even more amazing, just stick it on top of a warm straight-out-of-the-oven cookie. Bingo. Chocolatey, salty goodness.
When I was testing this recipe, I was curious about what would happen if you pressed a pretzel on top of cookie dough and then baked it the oven – as opposed to just adding it after the cookie had baked. Would it go hard? Would it still taste nice? Would it burn?
Well I was super surprised to find not only do the pretzels remain intact but they actually taste delicious after being baked! In fact, they have an even deeper flavour and doing it this way helps to make sure the pretzels really stick into that cookie. Perfect!
Now, these soft and chewy cocoa-laden cookies are pretty much perfect as they are. Especially with the addition of a salty pretzel. But if you want to take these Chocolate Pretzel Cookies to the next level, you can also dip them in chocolate.
Since it’s Christmas, I chose to dip my cookies in white chocolate and sprinkle them with crushed candy canes for a little peppermint crunch. You could dip them in any kind of chocolate you like and decorate them with anything you like – nuts, sprinkles, candy canes, ALL THE THINGS.
TIPS FOR MAKING PERFECT CHOCOLATE PRETZEL COOKIES
- These Chocolate Pretzel Cookies are so easy to make! You will need an electric mixer but they’ll be ready to eat in under 30 minutes.
- Make sure you start with room temperature butter – it needs to be nice and soft (but not melty by any means) so it’s easy to combine with the sugar.
- I use caster sugar in this recipe, but if you don’t have it, you can swap it out for granulated sugar.
- You don’t need to chill the dough. Simply roll into balls, using your hands, and then press a pretzel on top of each cookie dough.
- As these cookies bake, they will spread out in the oven. Leave to cool completely before dipping in chocolate.
- You can eat these cookies as they are or dip them in melted chocolate. I dip mine in white chocolate and then sprinkle with candy canes. You can decorate with anything you like, crushed nuts, sprinkles etc.
MORE CHRISTMAS COOKIES TO TRY
- Snickerdoodle Cookies
- Gingerbread Men
- White Chocolate Cranberry Cookies
- M&M Christmas Cookies
- Chocolate Gingerbread Cookies
Soft and chewy Chocolate Pretzel Cookies dipped in white chocolate.
- 115 grams (1 stick or 1/2 cup) unsalted butter, room temperature
- 90 grams (1/2 cup) brown sugar
- 50 grams (1/4 cup) caster sugar or granulated sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 140 grams (1 cup) plain flour or all purpose flour
- 1/2 teaspoon baking soda
- 40 grams (1/2 cup) cocoa powder, sifted
- Pinch of salt, optional
- 13 pretzels
- 150 grams (1 cup) good quality white chocolate, broken into pieces
- Candy canes, crushed
- Preheat oven to 180 C (350 F) standard / 160 C (320 F) fan-forced. Line two baking trays with baking paper.
- In a large mixing bowl, add butter and sugars and beat with an electric mixer until combined.
- Add vanilla and egg and beat for a minute or so until combined. Add flour, baking soda, cocoa powder and salt, if using, and mix briefly until a chocolately dough forms.
- Roll the dough (approximately 1.5 tablespoons each) into balls using your hands and place onto your prepared oven trays. Press a pretzel on top of each cookie dough ball (make sure its firmly on top, it’s ok if you squash the cookie dough ball a bit – see photo below).
- Bake cookies in the oven for approximately 10-11 minutes. Carefully transfer to a wire rack to cool completely.
- To decorate cookies, melt chocolate in the microwave, stirring every 20 seconds, until smooth and creamy.
- Carefully dip each cookie into the chocolate, letting any excess chocolate drip off, then place on a wire cooling rack. Before the chocolate sets, sprinkle over crushed candy canes.