If you’re familiar with my blog, you’re probably familiar with one of its most popular recipes: Pretzel Crusted Chicken Fingers. They’re a staple in my home (and in the homes of thousands of my readers). These cookies might have never happened if not for the leftover pretzel crumbs in my pantry. One day, I wanted to make chocolate cookies — but I was in the mood for a sweet and salty overload. I wanted to make sure that every bite was an indulgence and packed with flavor. I opened the pantry door and saw the pretzels — and these cookies immediately started to take shape in my brain. And that’s why I keep extra pretzel crumbs in the pantry!


  • ¾ cup oil
  • ¾ cup dairy or non-dairy chocolate-hazelnut spread
  • ½ cup sugar
  • 1 cup brown sugar
  • 1 teaspoon baking soda
  • 1 teaspoon vanilla extract
  • 2 eggs
  • 1/3 cup unsweetened cocoa powder
  • 2 cups flour
  • 1 cup coarse pretzel crumbs (see Note)
  • 1 cup chocolate chips
  • coarse sea salt, for sprinkling, if desired


  1. Preheat oven to 350°F. Line 2 baking sheets with parchment paper; set aside.
  2. In the bowl of an electric mixer, on medium speed, beat together oil and chocolate-hazelnut spread until smooth. Add sugars; beat until smooth and creamy.
  3. Add baking soda, vanilla, and eggs; beat until smooth.
  4. Reduce mixer speed to low; add cocoa and flour. Beat until just combined; do not overmix.
  5. Add pretzel crumbs and chocolate chips, turning the mixer on and off quickly until they are evenly distributed.
  6. Use a medium cookie scoop (or a heaping tablespoon) to drop dough onto prepared baking sheet. Sprinkle with coarse sea salt, if desired.
  7. Bake for 10 minutes.

Yield: about 3½ dozen

Note: Make pretzel crumbs by crushing pretzels in the food processor. Don’t process them to a fine powder, though — you still want to have some pretzel texture in the cookies.

Variation: Replace some or all of the chocolate chips with nougat chips for an extra burst of flavor.

Plan Ahead

These cookies freeze well in an airtight bag or container.