Brown Butter Pretzel Cookies
Sweet meets salty in these RIDIC-ULICIOUS Brown Butter Pretzel Cookies! Nutty brown butter, melty chocolate, and crunchy pretzels make these swalty cookies unforgettable. Perfect for dessert lovers who can’t decide between sweet or salty—why not both?
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
When it comes to the nutrition information provided for recipes, it’s important to keep in mind that it’s just an estimate. The actual nutritional values can vary based on the specific ingredients and brands you use. Be mindful that any nutritional information provided is intended as a general guideline rather than exact values.
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.
Nutrition
Serving: 1cookieCalories: 123kcalCarbohydrates: 16gProtein: 1gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 18mgSodium: 102mgPotassium: 47mgFiber: 1gSugar: 9gVitamin A: 131IUVitamin C: 0.03mgCalcium: 14mgIron: 1mg
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