These dense and fudgy chocolate pretzel cookies are loaded with crushed pretzels, toffee pieces, and extra chocolate chunks. They’re full of texture, flavor, and are so easy to make. Plus, with this perfect salty and sweet combo, they’re basically the ultimate chocolate cookie!
How to make fudgy chocolate cookies
The texture of these cookies is like a thick and chewy brownie. They’re dense, gooey, and still slightly doughy in the center…just the way I like ’em!
I actually accidentally made these cookies when I was testing my dulce de leche stuffed Mexican cookies. The cookies you see here are the outcome of my second test batch. They weren’t right for the dulce de leche cookies, but they still made a really good chocolate cookie. So I saved that recipe for when I could think of the perfect reason to use it.
And I mean…pretzels, toffee, and more chocolate? This is definitely the ideal situation for this recipe. Because it’s so thick and dense, it needs some additional texture to break it up. That’s why the “loaded” mix-ins work great in this cookie.
What makes these cookies so dense and fudgy is the melted butter. This allows all of the ingredients to evenly hydrate. And since we’re using melted butter, the cookie dough does need to rest in the refrigerator for at least 4 hours. If not, the cookies will just melt into a pancake.
Another ingredient used to get that thick and chewy texture is brown sugar. Brown sugar is known for adding tons of chewiness to cookies which is why I love it in this recipe…along with a majority of my brownie recipes.
In order to make the dough, start by combining all of the dry ingredients (flour, cocoa powder, salt, and baking soda). In another bowl, cream together the sugars and melted butter. It’s much easier to use an electric mixer here because mixing melted butter requires some extra work.
Once smooth, mix in the vanilla and egg. Then, mix in the dry ingredients.
Fold in all of the mix-ins and then prep your dough for the refrigerator.
The pretzels in these chocolate pretzel cookies
Now you might be wondering, if the dough sits in the fridge for hours…won’t the pretzels become stale? Because I was thinking the same thing.
Luckily, no! They do get a little stale in the fridge but once baked, they’re crispy snap comes right back. That way, you’re left with a hardy crunch with every bite.
It’s one thing for the pretzels to still taste delicious, but you also want to show them off so everyone knows these are LOADED chocolate pretzel cookies.
To mix them into the dough, don’t worry about breaking them up in a bag or chopping them with a knife. Just take a handful and lightly crush them. You want a variety of small and large pretzel chunks mixed in.
For the tops of the cookies, these are added after the dough has been scooped. Take a couple extra pretzels and lightly break them up. Then press them into the tops of the cookie dough, careful not to completely smoosh them.
This will leave you with those perfectly imperfect pretzel tops. You could even go the extra mile and add some extra chocolate chunks on top!
Load up these loaded chocolate pretzel cookies
Don’t think that you’re only limited by pretzels, toffee, and chocolate chunks. These cookies are a blank canvas and could work with so many mix-ins.
For example, I’d keep this entire recipe the same but replace the chocolate chunks with butterscotch or peanut butter chips. And as I’m typing this out, I’m almost regretting not actually doing that! Almost.
You could also swap the pretzels for crushed oreos, add m&m’s or your favorite candy bar all chopped up. If you go that route, I recommend finishing them off with a little sprinkle of sea salt to balance out the sweetness. OH OR add crushed potato chips instead. I meeeaannn…..I’m drooling.
Lastly, these cookies are best when enjoyed warm. As the butter and sugars cool, the cookie begins to lose that fudginess factor. No worries, just warm the cookies up in the microwave for about 20 seconds and they’re good as new!
For more delicious cookie recipes, check out my:
- Peanut Butter Chocolate Chip Cookies
- Soft and Chewy Sugar Cookies
- Bakery-Style Brown Butter Chocolate Chip Cookies
- The BEST Snickerdoodles
Make sure to tag me @butternutbakery on Instagram and comment below if you make these Loaded Chocolate Pretzel Cookies. To pin this recipe and save it for later, you can use the button on the recipe card, the buttons above or below this post, or on any of the photos above. Happy baking!Print
These thick and fudgy chocolate cookies are loaded with pretzels, toffee bits, and extra chocolate chunks. They aren’t called loaded chocolate pretzel cookies for nothing!
- 2 cups all-purpose flour, spooned and leveled*
- 1/3 cup dutch-processed cocoa powder
- 1 tsp salt
- 1 tsp baking soda
- 1 cup unsalted butter, melted
- 1 cup brown sugar, packed
- 3/4 cup granulated sugar
- 2 tsp vanilla extract
- 1 large egg
- 3 oz dark chocolate, chopped or in chips
- 1 cup pretzels, lightly crushed
- 1/2 cup toffee pieces
- Whisk together the flour, cocoa powder, salt, and baking soda. Set aside.
- Cream together the butter and sugars until smooth – about 2-3 minutes using an electric mixer.
- Mix in the vanilla and egg until combined.
- Mix in the dry ingredients.
- Fold in the chocolate, toffee, and pretzels.
- Using a 2oz scoop or 1/4 measuring cup, scoop your cookie dough onto a pan lined with wax paper. Top with extra pretzel pieces and place them in the refrigerator for 4 hours or up to overnight.
- Bake at 350F for 13-15 on a large cookie sheet lined with parchment paper.
- Transfer to a cooling rack and let them cool for about 15 minutes. They’re the best when fresh and warm. Enjoy!
- *By spoon and level, I mean to spoon the flour into your measuring cup and level it off. This ensures you don’t pack in too much flour.
Keywords: chocolate pretzel cookies, chocolate cookies, double chocolate cookies, pretzel chocolate chip cookies