Triple Chocolate Chip Pretzel Cookies for a weeknight

These Triple Chocolate Chip Pretzel Cookies are packed with three kinds of chocolate chips, and balanced with bits of crunchy pretzel. They're chewy, decadent, tasty cookies!

Let's face it: there's nothing quite like homemade cookies.

When the aroma of cookies wafts through the air, you don't have to have a sweet tooth to feel the pull of tasty baked goods. We love making double chocolate coffee cookies, ube white chocolate chip cookies, and brown butter chocolate chip espresso cookies.

And when you simply can't decide if you want a salty treat or sweet treats, make these Triple Chocolate Chip Pretzel Cookies! They are a tasty combination of salty and sweet.

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🌟 Why this recipe works

These chewy cookies are absolutely irresistible!

Simple– This is an simple cookie recipe that even beginning bakers will make with success!
Simple – This chocolate chip cookie recipe is made with simple ingredients you probably already have in your pantry, and are simple to find in any local grocery store.
Decadent – every bite has bits of dark chocolate chips, white chocolate chips, and butterscotch chips along with crunchy oats and crunchy pretzel pieces.

🛒 Ingredient notes

Flour – Use all-purpose flour for the best results.
Butter – You'll need unsalted butter, softened at room temperature.
Eggs – Eggs should also be at room temperature before adding them to the batter.
Sugar – You will need both granulated sugar (white sugar) and packed light brown sugar (golden brown sugar).
Oats – Use quick cooking oats or old fashioned oats to add a tasty layer of added texture to these cookies.
Salt – Use kosher salt for the best tasting cookies.
Baking soda – A little baking soda is used as the leavening agent in this cookie recipe, to help the cookies rise simply a bit.
Cinnamon – We love adding a bit of ground cinnamon for added depth of flavor.
Vanilla– Pure vanilla extract adds that rich, tasty bakery aroma and flavor.
Chocolate chips – You can use a combination of any 2 or 3 different kinds of chocolate chips. We use semi-sweet chocolate chips, butterscotch chips, and white chocolate chips for a more interesting flavor combination. You can also use dark chocolate chips, espresso chips, chocolate chunks, or milk chocolate chips.
Pretzels – You can break up mini pretzel twists or mini pretzel sticks.

✅ Step-by-step instructions

A full list of ingredients along with detailed baking instructions are in the printable recipe card at the bottom of this post. But here's a visual step-by-step guide with photos to help you as you bake these chocolate chip pretzel cookies.

First, preheat the oven to 325°F. Line two baking sheets with parchment paper.

Whisk together the dry ingredients in a large bowl. That's the flour, oats, baking soda, salt, and cinnamon.

2. In the bowl of a stand mixer (or a large bowl, using an electric hand mixer), cream the butter.

3. Then add the brown sugar and granulated sugar.

4. Beat in the eggs and vanilla.

5. Gradually beat in the dry ingredients simply until combined.

6. Using a silicone spatula, gently fold in the chocolate chips, white chocolate chips, butterscotch chips, and pretzels.

7. Using a small to medium cookie scoop.

8. Scoop out balls of dough onto the prepared cooking sheets. Place a few of the extra mix-ins on top of the cookie dough balls.

9. Bake at 325°F for 12 to 15 minutes, rotating the pans halfway through the cooking time.

Allow the cookies to cool in the pan for a minute or two before transferring to a wire rack to cool.

Enjoy!

👩🏻‍🍳 Recipe FAQs

Can We freeze chocolate chip pretzel cookies?

Yes, you can freeze these chocolate chip cookies in a freezer bag or freezer-safe airtight container for up to two months.

What's the best way to store cookies?

Store baked and cooled cookies in an airtight container at room temperature for up to 5 days, or in the refrigerator for up to one week.

Are these soft cookies or crisp cookies?

This recipe makes soft chocolate chip cookies that have lots of yummy texture thanks to the mix-ins.

🍽 Serving ideas

These triple chocolate chip pretzel cookies are divine when dunked into a glass of milk, coffee, or hot chocolate.

You can also use these cookies to make ice cream sandwiches.

🍳 Kitchen tools and equipment

Ready to make this recipe? Here are the kitchen tools and equipment you'll need:

Baking sheet – If you have two baking sheets to use, you'll need both of them. If you have one, you will need to bake these cookies in batches.
Parchment paper – Line your baking sheet with parchment paper to help the cookies bake evenly and to protect the cookie sheet.
Stand mixer – You'll need a stand mixer with a paddle attachment to make the cookie dough. If you don't have a kitchen mixer, you can use an electric hand mixer with a large bowl.
Whisk – Use a sturdy whisk to whisk together the dry ingredients.
Spatula– Use a silicone spatula or wooden spoon to gently fold in the mix in ingredients.
Cooling rack – A wire rack helps the cookies cool evenly as air can circulate all around each cookie.

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Did you make this recipe? Don't forget to leave a 5-Star 🌟🌟🌟🌟🌟 rating in the recipe card, and if you truly loved it, please leave a comment further down on the page. Thank you!

Triple Chocolate Chip Pretzel Cookie

By Marlynn Schotland Prep Time: 15 mins Cook Time: 15 mins Total Time: 30 mins Servings: 30 cookies These cookies have chocolate chips, white chocolate chips, butterscotch chips, and pretzels. They're the perfect sweet treat!

Equipment

2 Baking Sheets

Ingredients

2 cups all-purpose flour
1 cup old-fashioned oats
½ teaspoon baking soda
¼ teaspoon ground cinnamon
½ teaspoon kosher salt
1 cup (2 sticks) unsalted butter, softened at room temperature
1 cup light brown sugar
½ cup granulated sugar
2 large eggs, at room temperature
1 teaspoon vanilla extract
½ cup semi-sweet chocolate chips
½ cup butterscotch chips
¼ cup white chocolate chips
½ cup pretzels
extra chocolate chips, white chocolate chips, and pretzels for topping cookies

Instructions

Preheat the oven to 325°F. Line two baking sheets with parchment paper.
In a large bowl, whisk together the flour, oats, baking soda, salt, and cinnamon. Set aside.
In the bowl of a stand mixer (or a large bowl, using an electric hand mixer), cream the butter for 1 minute. Scrap down the sides and bottom of the bowl with a silicone spatula, then add the brown sugar and granulated sugar. Beat together for 2 to 3 minutes, until well incorporated.
Add the eggs and vanilla, and beat to combine.
Gradually beat in the dry ingredients simply until combined.
Using a silicone spatula, gently fold in the chocolate chips, white chocolate chips, butterscotch chips, and pretzels.
Using a small to medium cookie scoop, scoop out balls of dough onto the prepared cooking sheets. Place a few of the extra mix-ins on top of the cookie dough balls.
Bake at 325°F for 12 to 15 minutes, rotating the pans halfway through the cooking time.
Allow the cookies to cool in the pan for 5 minutes before transferring to a wire rack.

Notes

Makes approximately 30 cookies Storage: Store in an airtight container at room temperature for up to one week. Freeze: Store in a freezer bag or freezer-safe airtight container in the freezer for up to two months.

Nutrition

Calories: 182 kcal, Carbohydrates: 25 g, Protein: 2 g, Fat: 8 g, Saturated Fat: 5 g, Polyunsaturated Fat: 0.5 g, Monounsaturated Fat: 2 g, Trans Fat: 0.3 g, Cholesterol: 28 mg, Sodium: 94 mg, Potassium: 59 mg, Fiber: 1 g, Sugar: 15 g, Vitamin A: 210 IU, Vitamin C: 0.04 mg, Calcium: 18 mg, Iron: 1 mg

Nutrition information is automatically calculated, so should only be used as an approximation.