Peppermint Pretzel Chocolate Chip Cookies
Try a new twist on holiday cookies this season with my Peppermint Pretzel Chocolate Chip Cookies! Soft and chewy peppermint cookies with chocolate chips and pretzels create a sweet and salty explosion of minty goodness with each bite! Sprinkled with flaky sea salt, these cookies have that sweet and salty allure all wrapped up in a bow!
If you're looking for more Christmas cookies, check out some of my other favorites like Simple Christmas Shortbread Cookies, Sourdough Jam Thumbprint Cookies, Eggless Pumpkin Gingerbread Cookies, Cranberry Orange Biscotti with Sourdough Discard, or Mexican Hot Chocolate Crinkle Cookies.
A Quick Look At The Recipe
- Recipe Name: Peppermint Pretzel Chocolate Chip Cookies
- Ready In: 30 minutes
- Makes: 12 cookies
- Main Ingredients: butter, light brown sugar, all purpose flour, peppermint extract
- Flavor Profile: cool mint with salty pretzels and rich chocolate
- Dietary Info: gluten free swap available
- Difficulty: Easy!
- Why You’ll Love It: out of the box holiday cookies you'll obsess over
Summarize & Save This Content On
Why You'll Love This Recipe
- Organic Cookies: The holidays can be full of artificial colors and other potentially harmful ingredients. You don't need them to enjoy holiday flavors and a really good cookie! Your taste buds will be singing Christmas carols with every bite of these mint chocolate chip cookies.
- Festive and Fun: These are festive Christmas cookies that are a little different than traditional holiday cookies with the addition of pretzels for a perfect texture. These make a great addition to a DIY Christmas Cookie Box.
- Sweet and Salty Combo: My favorite combo, sweet and salty, these Christmas cookies have both flavors! Plus the combination of the cool mint cookies really rounds them out.
- Easy AF: These are super easy Christmas cookies to make. No decorating, no sprinkles going everywhere, just easy and festive cookies!
Ingredients
- Butter: I use organic salted butter but unsalted butter is fine if you prefer, just add 1/4 teaspoon of salt. Make sure to check out Best Salted Butter for Baking for my top picks.
- Light Brown Sugar: I also use my Homemade Light Brown Sugar for a little depth of flavor in these mint cookies, which is a really nice compliment to the cool mint flavor.
- Peppermint Extract: Organic peppermint extract gives these mint cookies a cool peppermint flavor that's just perfect for the holidays. Since we're using this, we don't need vanilla extract in this recipe.
- Baking Soda: Use baking soda, not powder. Be sure to check out my post the Difference Between Baking Soda and Baking Powder for more info on leavening agents.
- Chocolate Chips: I use organic semi sweet chocolate chips, but dark chocolate or even white chocolate is also delicious with these mint cookies! You can even use white chocolate chips for white chocolate peppermint pretzel cookies!
- Pretzels: I use organic mini pretzels, but you can also use larger pretzels, just chop them up. You can even use white chocolate pretzels or yogurt covered pretzels here too.
*For a full list of ingredients and measurements, visit the recipe card below.
Baker's Tips for Peppermint Pretzel Chocolate Chip Cookies
- Always weigh ingredients for the best results.
- Use soft butter. I like to leave butter out on the counter overnight to allow it to soften naturally at room temperature.
- I prefer to use light brown sugar here, as opposed to dark brown. The only difference between light and dark brown sugar is the amount of molasses in the sugar. So, dark brown sugar just has more molasses than light brown, therefore having a darker and richer flavor. I like these cookies to be lighter, so that's why I use the light brown sugar.
- I use mini pretzel twists in these cookies, as when you add them into the mixer they just break up easily. You can also use pretzel sticks, or pieces as well, any type of pretzels will be fine.
- If you want to add more chocolate chips or pretzel pieces on top before the cookies bake, you can do that.
- I top these with a flaky sea salt, which I love! But, this is totally optional if you don't want a salty cookie, just leave it off.
- Gluten Free — Use gluten free pretzels. Replace the all purpose flour with 269 grams (1 ¾ cups) gluten free flour blend, I used Namaste Organic Perfect Flour Blend for testing.
- High Altitude — Bake at 375°F for 13 to 15 minutes, or until lightly golden brown on the bottoms.
How to Make Peppermint Pretzel Chocolate Chip Cookies
- Preheat the oven to 375°F. Line two baking sheets with parchment paper.
In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, light brown sugar, and peppermint extract.
- Mix on low until combined and there are no chunks of butter. Add the eggs.
- Next, add the dry ingredients: flour, baking soda, and sea salt.
- Mix on low to combine into a smooth cookie dough.
- Last, add the pretzels and chocolate chips.
- Mix to combine.
- Using your hands (or a cookie scoop) form the cookie dough into 12 balls and flatten them slightly so they are about 2-inches in diameter. Place on the prepared baking sheets (you’ll have 6 cookies per cookie sheet).
- Bake for 15 to 17 minutes or until lightly golden brown on the bottoms. Sprinkle with coarse sea salt immediately after they come out of the oven.
Recipe FAQ's
I use mini pretzel twists as they are easy to just add into the cookies, you don't need to chop them. If you have a larger pretzel, that's okay, you can chop into pieces.
Yes, if you just chop them up!
Yes, they do!
Yes, use gluten free pretzels. And replace the all purpose flour with 269 grams (1 ¾ cups) gluten free flour blend, I used Namaste Organic Perfect Flour Blend for testing.
It's the perfect balance of minty, chocolate and salty pretzels. These cookies were a favorite menu item during the holidays at my bakery for years!
You can, but I think the peppermint extract gives a more potent peppermint flavor. Plus, I don't love the texture of peppermint candies as much in these cookies.
Yes! These are delicious with dark chocolate, milk chocolate, and white chocolate I have tried them all!
Because you underbaked them. All ovens are a bit different so your cookies could take a few extra minutes. Look for visual signs the cookies are done by seeing a dry top and golden brown edges.
They will be soft immediately after coming out of the oven, let them cool completely on the baking sheets.
Too much flour, which means incorrect measuring. Be sure to always use a digital food scale so you get correct measuring and perfect cookies.
Yes, if you want to prep ahead of the holidays you can do this. Roll the cookie dough into balls and place on a baking sheet in a single layer. Freeze the cookie sheet until firm. Once firm, transfer to an airtight container and use a piece of parchment paper in between the layers so they don't stick. You can freeze for up to 3 months. You'll need to thaw in the fridge for 24 hours and then let the cookie dough come to room temperature before baking as instructed.
Store in an airtight container for up to 7 days. You can freeze them for up to 3 months.
Yes, store in a freezer safe container for up to 3 months. Thaw and enjoy!
Cookie & Cocoa Pairings
Enjoy these Peppermint Pretzel Chocolate Chip Cookies with some of my favorite hot chocolate recipes! The cool mint cookies go so well with a warm cup of cocoa on a snowy day. Try with Creamy Dark Hot Chocolate With Homemade Whipped Cream, Bone Broth Hot Cocoa, Chai Tea Hot Chocolate, Coconut Hot Chocolate, or Caramel Hot Cocoa.
More Holiday Cookie Recipes
Loved it? Tell us!
Thanks a waffle lot for stopping by 🧇 If you loved this recipe, sprinkle some love by leaving a ⭐⭐⭐⭐⭐ review — it inspires others to try this recipe and helps me organically reach dog loving foodies like you! I personally read and appreciate every message!
Also, be sure to subscribe to our YouTube channel and join John John and me in the kitchen for step by step recipe videos! And subscribe to our newsletter for new and seasonal recipes!
Peppermint Pretzel Chocolate Chip Cookies
Equipment
- Digital Food Scale
- Stand Mixer
- Half Sheet Pan
- Parchment Paper Sheets
Ingredients
- 113 grams salted butter (softened)
- 170 grams cane sugar
- 57 grams light brown sugar (packed)
- 2 teaspoons peppermint extract
- 2 large eggs
- 255 grams all purpose flour
- ½ teaspoons baking soda
- ½ teaspoon fine sea salt
- 198 grams semi sweet chocolate chips
- 57 grams mini pretzel twists
- Flaky sea salt (for topping)
Instructions
- Preheat the oven to 375°F. Line two baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, light brown sugar, and peppermint extract.
- Mix on low until combined and there are no chunks of butter. Add the eggs.
- Next, add the dry ingredients: flour, baking soda, and sea salt.
- Mix on low to combine into a smooth cookie dough.
- Last, add the pretzels and chocolate chips and mix to combine.
- Using your hands (or a cookie scoop) form the cookie dough into 12 balls and flatten them slightly so they are about 2-inches in diameter. Place on the prepared baking sheets (you’ll have 6 cookies per cookie sheet).
- Bake for 15 to 17 minutes or until lightly golden brown on the bottoms. Sprinkle with coarse sea salt immediately after they come out of the oven.
Video
Notes
- Always weigh ingredients for the best results.
- Use soft butter. I like to leave butter out on the counter overnight to allow it to soften naturally at room temperature.
- I prefer to use light brown sugar here, as opposed to dark brown. The only difference between light and dark brown sugar is the amount of molasses in the sugar. So, dark brown sugar just has more molasses than light brown, therefore having a darker and richer flavor. I like these cookies to be lighter, so that's why I use the light brown sugar.
- I use mini pretzel twists in these cookies, as when you add them into the mixer they just break up easily. You can also use pretzel sticks, or pieces as well, any type of pretzels will be fine.
- If you want to add more chocolate chips or pretzel pieces on top before the cookies bake, you can do that.
- I top these with a flaky sea salt, which I love! But, this is totally optional if you don't want a salty cookie, just leave it off.
- Gluten Free — Use gluten free pretzels. Replace the all purpose flour with 269 grams (1 ¾ cups) gluten free flour blend.
- High Altitude — Bake at 375°F for 13 to 15 minutes, or until lightly golden brown on the bottoms.
Nutrition
The Bake Shop
Visit The Bake Shop for foodie inspired tees, sweatshirts, and accessories. Find my favorite kitchen tools (with discounts!) in the Kitchen Shop. And shop our collection of food inspired dog accessories too!
Sweet, salty and minty! The perfect flavor combo!
So good!! Perfect mix of sweet, minty, and salty peppermint pretzel chip cookies are holiday magic.