Packed with crunchy pretzel pieces, crunchy pecans, sweet granola, and milk chocolate chips, these cookies strike the perfect balance of salty and sweet for an indulgent treat with a hint of nostalgia.

Sneak a little special magic into your cookie jar.

This is a great recipe that is perfect for the holiday season.

The best part of making cookies between Thanksgiving and Christmas is the cozy blend of traditions, aromas, and joy.

Baking fills the house with the warm, inviting scent of sugar and chocolate, creating a festive and comforting atmosphere.

It’s also a great opportunity to share quality time with loved ones – whether it’s mixing the dough, sneaking a taste of the batter, or laughing together as you roll and shape cookies.

Plus, the end result is a delicious treat that brings smiles to family and friends, making holiday moments even sweeter.

These homemade chocolate chip cookies are chock full on the inside with crispy edges and a delightful crunch from granola and pretzels.

Ideal for snacking or sharing, these crispy chocolate chip cookies take your classic chocolate chip recipe up a notch with the addition of salty pretzel bites and hearty granola.

What You’ll Need to Make These Favorite Cookies

This recipe uses pantry staples and a few special ingredients:

• Dry Ingredients: All-purpose flour, baking powder, baking soda, kosher salt, granulated and light brown sugars.

• Wet Ingredients: Butter, egg, vanilla extract.

• Mix-ins: Granola, crushed salted pretzels, semi-sweet chocolate chunks (or your choice of chopped chocolate), and optional pecans or nuts.

How to Make these Pecan Chocolate Chip Cookies

1. Cream the Butter and Sugars: Use a stand mixer or hand mixer and large bowl to cream the butter, granulated sugar, and light brown sugar until light and fluffy.

2. Add the Wet Ingredients: Beat in the egg and vanilla extract.

3. Mix the Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, baking soda, and kosher salt. Gradually add to the creamed mixture.

4. Fold in the Mix-Ins: Stir in the granola, pretzels, chocolate chips, and nuts (if using).

Raw cookie dough rolled and placed on a cookie sheet

5. Form the Cookies: Roll dough into balls or drop by rounded spoonfuls onto a parchment-lined cookie sheet.

6. Bake: Preheat your oven to 375°F and bake the cookies for 12-15 minutes, until golden brown.

7. Cool and Serve: Let cookies cool on a wire rack and enjoy with a glass of cold milk.

Why you’ll love these delicious cookies

• Crunchy meets chewy: A textural dream with crisp pretzels, hearty granola, and melted chocolate.

• Salty-sweet perfection: The salty pretzel bites balance the sweetness of the chocolate for an irresistible combo.

• Customizable: Swap pecans for walnuts, or mix in dried fruit for added variety.

So pour yourself a tall glass of milk because these cookies are best enjoyed with a little dunk.

Share them with friends, or keep them all for yourself (we won’t judge). See the full recipe card below.

What is the best way to store these cookies?

Make sure your cookies are completely cool before storing them. Warm cookies lead to soggy cookies.
Store cookies in an airtight container. You can use plastic containers, glass jars with seals, or metal tins to keep out air that can dry them out.
If you’re storing different types of cookies, place wax paper or parchment paper between layers to prevent them from sticking together.
Add a piece of bread to the container. This helps to absorb excess moisture and keeps cookies soft. Just remember to change the bread every couple of days.
If you need your cookies to last longer than a week, consider refrigerating them. Just ensure they’re in an airtight container to prevent them from drying out or absorbing other odors.
For cookies you won’t eat within a week, freezing is a great option. Wrap them individually in plastic wrap, then place them in a freezer-safe bag or container. To enjoy, simply let them thaw at room temperature.

A stack of three cookies on a cookie sheet

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The Best Chocolate Chip Pecan Pretzel Granola Cookies

Ali Randall

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Prep Time 1

Cook Time 30

Total Time 1 30

Course Dessert

Cuisine American

Servings 2 dozen

Ingredients

1 1/2 cups unbleached all purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
1 3/4 sticks or 7 ounces unsalted butter, room temperature
1 cup granulated white sugar
1/2 cup light brown sugar
1 egg
1 teaspoon vanilla extract
1 cup granola or other cereal (I used Nature's Path Organic Granola from Costco)
1/2 cup crushed salted pretzel pieces I used Snack Factory pretzel chips
1 cup semi-sweet chocolate chips
1/2 cup chopped pecans

Instructions

Whisk flour, baking powder, baking soda, and salt in medium bowl.
Using a stand mixer or electric mixer and separate bowl, beat the butter and sugars at medium-low speed until just combined, about 20 seconds.
Increase speed to medium and continue to beat until light and fluffy, about 1 minute longer.
Scrape down bowl with rubber spatula.
Add egg and vanilla and beat on medium-low until fully incorporated, about 30 seconds. Scrape down bowl again.
(For this step you can use a wooden spoon or your mixer on slow speed.) Add flour mixture and mix until just incorporated and smooth.
Gradually add granola, pretzels, chocolate and nuts, and mix until well incorporated, ensuring that no flour pockets remain and ingredients are evenly distributed.
Scoop dough into balls, each about 1 1/2 tablespoons, then roll between palms into balls.
Place cookie dough balls on prepared baking sheets, spacing them about 2 1/2 inches apart, 8-12 per sheet.
Freeze at least 20 minutes, or refrigerate at least one hour before baking. (They will still spread a lot.)
Adjust oven rack to middle position and heat oven to 375 degrees.
Line 2 large cookie sheets with parchment paper or aluminum foil.
Bake one sheet at a time until cookies are deep golden brown, 13 to 16 minutes.
For best results, let the cookies cool completely before gently moving them to a wire cooling rack.
Store the cookies in an airtight container or ziplock bag.