Chocolate Pretzel Chip Cookies

My teenager loves to bake, but hates to follow recipes. Cue the constant argument: “Baking is like chemistry! You need to be exact!” During quarantine, I’ve left her alone in the kitchen to experiment, make a mess, and make her own recipes. The other night she presented us with one of her most delicious creations: Chocolate Pretzel Chip Cookies.

Apologies in advance, you’re not going to be able to stop eating these.

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Chocolate Pretzel Chip Cookies


  • 2 ½ cups all-purpose flour
  • 1 tsp baking soda 
  • 1 tsp salt 
  • 1 cup (2 sticks) softened butter
  • ¾ cup granulated sugar
  • ¾ cup packed brown sugar
  • 1 tsp vanilla extra
  • 2 large eggs
  • 2 cups of semi-sweet chocolate chips 
  • 2 cups of chopped chocolate covered pretzels (We use a combination of 4 flavors of Flipz: white fudge, dark chocolate, milk chocolate, and caramel sea salt)
  • Several pinches of coarse salt to sprinkle over the entire batch of cookies


  1. Preheat oven to 375F.
  2. Combine the dry ingredients in a small bowl and stir until mixed well.
  3. Cream butter, granulated sugar, brown sugar, and vanilla extract in a large bowl with mixer.
  4. Add eggs one at a time until the mixture is well blended.
  5. Gradually spoon in flour mixture.
  6. Add chocolate chips and Flipz and make sure they are evenly distributed.
  7. Drop batter onto ungreased baking sheet.
  8. Sprinkle with a touch of coarse salt and add a Flipz on top.
  9. Bake for 12-15 minutes.

Have you picked up any new, fun recipes during quarantine? Share in the comments – I know Lola would love to try it!