Ever have one of those moments where you want a cookie, but you also want something salty to snack on? These Brown Butter Pretzel Cookies are the swalty solution we didn’t know we needed! The nutty richness of browned butter hugs every bite, the chocolate melts into gooey puddles, and those pretzel pieces add a satisfying crunch that makes it impossible to stop at just one. These cookies are a must-try!
If you’ve never browned butter before—don’t worry! I’ll walk you through it. And yes, the smell is going to make your kitchen smell like pure heaven. This is one cookie recipe you’ll want on repeat, especially if you’re a sweet-and-salty fan like me. The Brown Butter Pretzel Cookies will become a favorite in no time.
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Why You’ll Love These Brown Butter Pretzel Cookies
- That swalty vibe: Sweet chocolate + salty pretzels + buttery richness = RIDICULICIOUS.
- Easy to freeze: Keep a stash of dough balls in the freezer for fresh-baked cookies any time.
- Texture heaven: Chewy centers, crisp edges, and pretzel crunch.
Ingredients For Brown Butter Pretzel Cookies
(Makes about 24 Brown Butter Pretzel Cookies)
- 1 cup (2 sticks) unsalted butter
- 1 cup packed brown sugar
- ½ cup granulated sugar
- 2 large eggs, room temperature
- 2 tsp pure vanilla extract
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp coarse kosher salt
- 1 cup semisweet chocolate chunks
- ½ cup milk chocolate chips
- Flaky sea salt, for sprinkling (optional)
Instructions
- Brown the butter:
In a saucepan over medium heat, melt butter and cook, swirling occasionally, until golden brown and nutty-smelling, about 5–7 minutes. Pour into a mixing bowl and let cool 10 minutes. - Mix sugars and butter:
Add brown sugar and granulated sugar to the cooled butter. Beat until combined and slightly fluffy. - Add eggs and vanilla:
Beat in eggs, one at a time, followed by vanilla extract. - Combine dry ingredients:
In a separate bowl, whisk flour, baking soda, baking powder, and kosher salt. Gradually mix into wet ingredients until just combined. - Fold in mix-ins:
Stir in chocolate chunks, milk chocolate chips, and crushed pretzels. The dough will look very thick and almost dry, but don’t worry—this is exactly how it should be. That sturdy dough is what gives you chewy centers, crisp edges, and that RIDIC-ULICIOUS texture once baked. - Chill the dough:
Cover and refrigerate for at least 30 minutes for thicker Brown Butter Pretzel Cookies. Chilling makes the dough easier to scoop and helps the cookies bake up thick instead of spreading flat, so don’t skip this step. - Bake:
Preheat oven to 350°F. Scoop 2-Tbsp portions onto parchment-lined baking sheets. Sprinkle with flaky sea salt. Bake 10–12 minutes, until edges are golden. The cookies will look slightly underbaked in the center when you pull them out—that’s perfect. They’ll finish setting as they cool on the tray. - Cool & enjoy:
Let cookies rest on the baking sheet for 2 minutes before transferring to a wire rack.
Tips, Tricks & Substitutions
- Caramel lovers: Swap milk chocolate chips for caramel bits to double down on the swalty magic.
- Extra crispy pretzels: Add pretzel pieces on top after baking for maximum crunch.
- Make-ahead magic: Freeze scooped dough balls for up to 2 months. Bake straight from frozen, adding 1–2 minutes to the bake time.
Storage
Store baked Brown Butter Pretzel Cookies in an airtight container at room temperature for up to 4 days. Freeze baked cookies for up to 3 months—just thaw and enjoy.
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Frequently Asked Questions
What makes these cookies special?
The brown butter gives them a nutty, rich flavor, and the pretzels add the perfect salty crunch.
Can I use another type of chocolate?
Yes! Semi-sweet, milk, or dark chocolate chips all work. You can even drizzle with melted chocolate for extra indulgence.
How do I store these cookies?
Keep in an airtight container at room temperature up to 5 days,or freeze for up to 2 months.
Brown Butter Pretzel Cookies
Ingredients
- 1 cup unsalted butter 2 sticks
- 1 cup brown sugar packed
- ½ cup granulated sugar
- 2 large eggs room temperature
- 2 tsp pure vanilla extract
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- ½ tsp baking powder
- 1 tsp coarse kosher salt
- 1 cup semisweet chocolate chunks
- ½ cup milk chocolate chips
- 1 cup salted pretzels crushed
- Flaky sea salt for sprinkling (optional)
Instructions
- Brown the butter: In a saucepan over medium heat, melt butter and cook, swirling occasionally, until golden brown and nutty-smelling, about 5–7 minutes. Pour into a mixing bowl and let cool 10 minutes.
- Cream the sugars: Add brown sugar and granulated sugar to the cooled butter. Beat until combined.
- Add eggs & vanilla: Beat in eggs one at a time, followed by vanilla.
- Mix dry ingredients: In a separate bowl, whisk flour, baking soda, baking powder, and kosher salt. Gradually mix into wet ingredients until just combined.
- Fold in the good stuff: Stir in chocolate chunks, milk chocolate chips, and crushed pretzels. The dough will look very thick and almost dry, but don’t worry—this is exactly how it should be. That sturdy dough is what gives you chewy centers and crisp edges.
- Chill the dough: Cover and refrigerate for at least 30 minutes (for thicker cookies). Chilling makes the dough easier to scoop and helps the cookies bake up thick instead of spreading flat, so don’t skip this step.
- Bake: Preheat oven to 350°F. Scoop 2-Tbsp portions onto parchment-lined baking sheets. Top each cookie with a pinch of flaky sea salt (optional). Bake 10–12 minutes, until edges are golden.
- Cool & enjoy: Let cookies rest on the baking sheet for 2 minutes before transferring to a wire rack.
Notes
Nettie’s Tips
- Sweet swap: Use caramel chips instead of milk chocolate for extra “swalty” punch.
- Crunch factor: Reserve some pretzel pieces to press into the tops just before baking—this keeps them crisp.
- Make-ahead: Freeze scooped dough balls for up to 2 months; bake from frozen, adding 1–2 extra minutes to bake time.