Best Soft & Crispy Chocolate Chip Pretzel Cookies
Ingredients
Main Ingredients
unsalted butter (softened)
113 g
brown sugar
100 g
white sugar
50 g
egg
1 piece
vanilla extract
1 tsp
all-purpose flour
190 g
baking soda
0.5 tsp
salt
0.5 tsp
chocolate chips
130 g
crushed pretzels (crushed)
50 g
Caramilk bar (chopped)
40 g
Instructions
Cream butter and sugars
Beat the softened butter with brown sugar and white sugar until light and fluffy.
Add egg and vanilla
Mix in the egg and vanilla extract until fully incorporated.
Mix dry ingredients separately
In a separate bowl, whisk together flour, baking soda, and salt.
Combine wet and dry mixtures
Gradually add the dry ingredients to the wet mixture and stir just until combined—do not overmix.
Fold in mix-ins
Gently fold in chocolate chips, crushed pretzels, and chopped Caramilk bar.
Chill the dough
Cover and refrigerate the cookie dough for 30 minutes to prevent spreading.
Bake the cookies
Scoop dough onto a lined baking sheet and bake at 190°C for 14–16 minutes until edges are golden.
Cool the cookies
Let cookies rest on the baking sheet for 15 minutes before transferring to a wire rack.
Original recipe
Storage
Store in an airtight container. Cookies can be frozen raw or baked.
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