Chocolate Covered Pretzel Cookies

Chocolate covered pretzels aside, this is a fantastic cookie dough recipe. The kind of cookie dough you want at a slumber party; the kind of slumber party where you watch Dirty Dancing and have a dance contest at midnight. The kind of slumber party where you run out the front door and to the end of the driveway with underpants on your head for a dare. I wasn’t allowed to use a Ouija Board. I was terrified of Bloody Mary in the mirror. I loved going to sleep but hated waking up in other peoples’ houses. I didn’t like pancakes and seeing parents in their pajamas. Cookie dough is a classic sleepover snack. It goes cookie dough, Cool Ranch Doritos, Sour Patch Kids, in that order. Chocolate covered pretzels are an excellent mix-in. And I am pretty much an expert in those. I’m talking about This Can’t Be Yogurt (TCBY), The Crystal Mall, Summer of ’91. Boom. Best stores: Contempo Casuals, The Limited, 5,7,9. Best Food: Boardwalk Fries.

Now we’re grown-ups, and every night’s a slumber party, with fewer dares and more scotch. But just as much truth, laughter and lots of impromptu dance parties in the living room. Make these cookies very soon, and giggle all night with someone you love.

Chocolate Covered Pretzel Cookies


  • 2 cups plus 2 tablespoons all-purpose flour
  • 1/2 teaspoon baking soda
  • 1.5 sticks salted butter
  • 1 cup light brown sugar
  • 1/2 cup granulated sugar
  • 1 egg plus 1 egg yolk, at room temperature
  • 2 teaspoons vanilla extract
  • 1/2 cup semi-sweet chocolate chips
  • 1 cup chopped chocolate covered pretzels


  1. Preheat oven to 325 degrees F.
  2. Whisk together flour and baking soda in mixing bowl and set aside. With an electric or stand mixer fitted with a paddle attachment, cream the butter and sugars together on medium speed. Add the egg, egg yolk, and vanilla and mix well. Gradually add the flour mixture and stir until a dough forms. Fold in chocolate chips and chocolate covered pretzel pieces.
  3. Refrigerate dough for at least an hour.
  4. Drop by tablespoonfuls onto parchment-lined baking sheet. Bake for 8-11 minutes or until edges are slightly browned. The centers should appear soft and puffy. Transfer to a wire rack to cool completely.
Jillian Bedell

Jillian Bedell is a writer and mother living in a farmhouse in Cushing, Maine. She is very good at talking about herself in the third person. She is co-author of Eating in Maine: At Home, On the Town, and On the Road.


  1. Jillian! I love your slumber party likes and dislikes, and also am stoked that grown-ups still have them (see: Saturday night, my sister and brother-in-law were visiting Oregon from the East Coast… Dinner out, tequila tastings, bourbon at our favorite bar, beer pong and Chex Muddy Buddies until 3am. 3AM!! i cant remember the last time i saw that hour. then we inflated our air mattress so they could sleep sort-of comfortably. Blood-shot eyes and at church by 9 the next morning! champions.) Thanks for an awesome recipe! These sound so good!

  2. These are seriously some of the best cookies I’ve ever made. The recipe for the dough is SO tasty. The only thing I would possibly do is add walnuts, and that’s because I am a huge walnut/chocolate chip fan. I am going to have to hide these to make it to the weekend for company. My husband keeps saying “I just need to try ONE more for quality control.” Thank you, Jillian!

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