Guest Post: Chocolate Chip Pretzel Cookies

Chunky chocolate chips meet lightly salted pretzels in these wonderfully soft Chocolate Chop Pretzel Cookies shared by Bella!

Hi everyone!

I’m Bella, a high school junior and avid blogger, and I couldn’t be more excited to write at Knead to Dough today! As a brief introduction, I regularly post about books, recipes, art, and theater on my site, Ciao Bella. Lauren and I bonded over our mutual love of reading and baking, so when she suggested a “blog swap,” I jumped at the opportunity. Who doesn’t love a chance to exchange tasty recipes?

Chocolate Chip Pretzel CookiesCookies are a timeless dessert, with the ability to serve any and every opportunity: in my experience alone, I know gingerbread to be a family staple at Christmastime; I don’t consider it an Easter lunch without shortbread bunnies; and I think chocolate chip cookies are the perfect after-school treat. However, even the classics deserve to be updated, an idea that inspired this recipe for Chocolate Chip Pretzel Cookies. Finding the balance between salty and sweet, these cookies are a known crowd-pleaser among the young and old alike – no surprise when you consider their soft, chewy texture and delectable appeal. Thankfully, they are a breeze to whip up, a factor that busy students such as me and Lauren can appreciate, and are easy to double if the occasion calls for a bigger batch. To put it another way? Bake away. Your cookie jar is waiting!

Chocolate Chip Pretzel Cookies 2Chocolate Chip Pretzel Cookies Adapted from Averie Cooks


  • 1/2 cup butter, softened
  • 1/2 cup brown sugar
  • 1/4 cup sugar
  • 1 egg
  • 2 teaspoons vanilla
  • 1 1/3 cups all-purpose flour
  • 1 teaspoon cornstarch
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup mini pretzels, crushed to small pieces
  • 1 cup chocolate chips

to make

  1. Using an electric mixer, combine the butter, sugars, egg, and vanilla until light and fluffy.
  2. Once fully combined, mix in the flour, cornstarch, baking soda, and salt. Stir in the pretzel bits and chocolate chips by hand.
  3. Line a baking sheet with parchment paper. Scoop mounds of dough and roll into small balls; place in rows on sheet.
  4. Chill cookies in the fridge for three hours, or overnight {this will prevent spreading as they bake}.
  5. Once cookies are chilled, preheat oven to 350ΒΊF.
  6. Bake cookies for ten to twelve minutes. Take care not to overbake – they will harden up as they cool!
  7. Let them cool on the baking sheet before transferring to a wire rack to cool completely.
  8. Enjoy!

Thank you again to Lauren for this opportunity! If you make these cookies, want to chat about your favorite YA novel, or obsess over Hamilton, Shonda Rhimes, and Boden clothing, you can find me in these places: Blog | Twitter | Goodreads | Pinterest. Happy baking! πŸ™‚

It’s me again, just a quick note to say I hope you enjoyed Bella’s recipe as much as I have! I’ve been reading Bella’s blog since I first joined the WordPress world 7 months ago, so it comes with a big recommendation for me if you like books and baking.

I’m offering the chance to guest post on Knead to Dough once every month – so email me if you have any idea and would like to be featured!

Until Sunday’s Teatime,

Lauren x

You can also find me on…

Twitter | Facebook | Instagram | Pinterest

Guest Post: Chocolate Chip Pretzel Cookies
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