loaded chocolate pretzel cookies catered on a sheet of parchment paper

Loaded Chocolate Pretzel Cookies

  • Author: Jenna Barnard
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes + 4 hours
  • Yield: 15 cookies 1x


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


  1. Whisk together the flour, cocoa powder, salt, and baking soda. Set aside.
  2. Cream together the butter and sugars until smooth – about 2-3 minutes using an electric mixer. 
  3. Mix in the vanilla and egg until combined.
  4. Mix in the dry ingredients.
  5. Fold in the chocolate, toffee, and pretzels.
  6. 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.
  7. Bake at 350F for 13-15 on a large cookie sheet lined with parchment paper.
  8. Transfer to a cooling rack and let them cool for about 15 minutes. They’re the best when fresh and warm. Enjoy!


  1. *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

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