Pretzel Brookies Cookies

These brookies cookies are like pretzel brownie bites in the form of a cookie - a perfect sweet and salty combo! They come together in under 20 minutes, have zero chill time, and are rich and full of chocolate chunks and salty crunchy pretzels. If you are craving something super chocolatey, these dairy free cookies are the answer.

What makes these cookies so dang good?

Oh I'm glad you asked 😉 Well first off: pretzels and chocolate. Pretzels and chocolate are a matched made in heaven and the sweet, richness of the dairy free dark chocolate pairs so well with the crunchy saltiness of the pretzels. The brookies are then topped with a touch of sea salt, making them the perfect sweet and salty treat.

The second thing that makes these brookies cookies so good is that they truly have the texture of pretzel brownies, except bite sized. They are made with a ton of cocoa powder, PLUS gooey dark chocolate chunks throughout the dough, so they are dense and fudgy just like a brownie. These are a chocolate lovers' DREAM.

How to make Dairy Free Brookies Cookies:

You can prep these cookies in under 20 minutes; they are so easy to throw together! Using a hand mixer or a standing mixer with the paddle attachment, cream the butter and sugars together until fluffy, then add in the egg and vanilla and mix until smooth. Just be sure to not over-beat the egg mixture!

Next, simply add in the dry ingredients, mixing until they are just combined, then fold in the chopped dark chocolate.

Scoop out 1.5 tablespoon sized balls of cookie dough and place them on a baking sheet, then add around 5 pretzels pieces into each of the cookies (stick them into the dough a little so they don't fall out). Sprinkle a bit of sea salt on top if desired, then they are ready to bake!

The cookies only take between 6-8 minutes to bake, and are then cooled on the baking sheet for 5 minutes!

Tips for Baking Brookies Cookies

• Don't over-mix! To give these brookies cookies that dense brownie texture, the recipe doesn't have a ton of wet ingredients. Because of this, you want to make sure that when you add the egg and vanilla extract into the butter/sugar mixture, you don't over-beat. Over-beating at this stage can lead to crumbly dough, which can make the cookie dough harder to work with and a bit drier, so beat the egg until just combined.
• When in doubt, under-bake! Again, the cookies don't have a ton of wet ingredients, so you want to be sure to not over-bake them. It's tricky to tell when they're done, so when in doubt just take them out around the 6 or 7 minute mark. They will firm up a little more on the baking sheet so taking them out too soon is better than too late!

More Recipes You'll Love

• Wacky Chocolate Cake with Fudgy Buttercream (Vegan)
• Stuffed Cookies and Cream Cookies (Dairy Free)
• Sugar Cookie Chocolate Ice Cream (Dairy Free)

If you make this recipe, let me know how it went in the comments below, I’d love to hear from you! You can also tag me on Instagram @cookiedoughdiaries so I can check it out! If you want to save this recipe for later, you can pin it using the Pinterest button below.

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