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Marshmallow & Pretzel Chocolate Chip Cookies

Marshmallow & Pretzel Chocolate Chip Cookies

Just this week I was talking to a friend about how all food blogs go one of two ways. Either they follow the food trends like the wind (looking right at all you people doing vegan desserts right now) or have one hit dish that they tweak and tweak and tweak again since it’s a guaranteed hit.

You can decide which one I am as I present this month’s sweet treat – Marshmallow & Pretzel Chocolate Chip Cookies. These bad boys are the perfect counterpoint to the world at large. Salty, sweet, slightly gooey and totally comforting, these cookies from The Kitchn are just what you need to celebrate making it through another day.

I didn’t change the recipe too much. I didn’t have whole wheat flour, so I used regular all-purpose. Same goes for semi-sweet chips vs. milk chocolate. At the end of the cooking time, you’re going to think the cookies aren’t baked through yet. You decide if you want to keep going or live a little bit on the edge in the name of deliciousness. It might be worth it.

[[ recipeID=recipe-8ldkmwr4c, title=Marshmallow & Pretzel Chocolate Chip Cookies ]]

Marshmallow & Pretzel Chocolate Chip Cookies

Being a human is hard. Baking and eating these great, gooey cookies is not. Inspired by the Chubby Rocco Cookies from The Kitchn.

Servings: 14


  • Prep Time: 0 mins
  • Cook Time: 0 mins
  • Total Time: 0 mins




  • 12 tbsp unsalted butter
  • 1 ¼ cup brown sugar packed
  • 2 eggs
  • 2 ½ cup mini-pretzels divided
  • 2 cup all-purpose flour or white whole wheat or whole wheat
  • 1 tsp baking soda
  • 1 tsp kosher salt
  • 1 cup semi-sweet chocolate chips or milk chocolate chips
  • 1 cup mini marshmallows


  1. Melt butter in a microwave safe bowl. Add brown sugar and stir until combined. Add the eggs and swiftly stir until completely mixed in.
  2. Make 1 cup of coarsely chopped pretzels (see note below). Add these pretzels, flour, baking soda, and salt to a separate bowl and gently stir to combine. Next, combine the dry ingredients into the butter/sugar mixture. Once combined, add in chocolate chips and marshmallows.
  3. Line a cookie sheet with parchment paper and coarsely chop the rest of your pretzels. Put the pretzel crumbs on a shallow plate. Using an ice cream scoop or two spoons, make cookie balls that are roughly 2-3 tbsp in size. Use your hands to roll them smooth, then roll each ball in the pretzels to coat. (Press in with your fingers if necessary.) Line the cookie balls on your prepared sheet and put in the fridge overnight (or at least 4 hours).
  4. Preheat the oven to 450 degrees and remove the cookie sheet from the fridge. Prepare another cookie sheet with parchment and divide the cookies between the two sheets.
  5. Starting with the new cookie sheet (the one that is NOT chilled from the fridge), bake each sheet one at a time for 14 to 16 minutes. Let cool for at least 20 minutes right on the pan.


- I used light brown sugar, but the original recipe references both light and dark. Try with whatever you have on hand.

- To make pretzel crumbs, I put the pretzels in a bag and used my meat tenderized to smash them. A rolling pin or your own hands would work as well. Alternatively, just use a sharp knife to chop.

- I suggest doing the 1 cup and 1.5 cups separately as they will be tough to measure out once they are crumbs.

- These cookies are best the day they are made. Store in an air-tight container.

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