Chocolate Chip Pretzel Cookies with Graham Crackers

Chocolate Chip Pretzel Cookies with Graham Cracker |

Makes 4 dozen cookies



  • 2 and 1/4 (270g) all-purpose flour
  • 1 tsp baking powder
  • 1/2 cup + 2 TBS unsalted butter (1 and 1/4 sticks), softened
  • 1/3 cup (110g) unsweetened applesauce
  • 3/4 cup (140g) light brown sugar
  • 1/2 cup (95g) sugar
  • 2 large eggs
  • 1/2 cup (40g) chopped salted pretzels (I used pretzel sticks)
  • 1/2 cup (120g) semi-sweet chocolate chips
  • 1/2 cup (120g) white chocolate chips
  • 24 sheets of honey graham crackers


  1. In a medium bowl, mix the flour and the baking powder. In a large bowl, mix the butter, applesauce, sugar, and eggs together. I pulsed this wet mixture in my food processor. Gradually mix in the flour with the wet ingredients until a dough forms. Fold in the pretzels and chocolate chips. Chill the dough for 30 minutes.
  2. Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper or silicone mats.
  3. Break the graham cracker sheets in half and arrange them on the lined baking sheets. Take about 2 tablespoons of the dough and shape it into a ball. Place the rolled dough onto a graham cracker, and flatten it a little. You don’t need to flatten it too much. You’re doing this to make sure that the cookie stays on the graham cracker.
  4. Bake for 8-10 minutes, or until the edges of the graham crackers start to brown. Let them cool before serving.
  5. Serve these delicious cookies with ice cream or melted chocolate!


1. Chocolate chip pretzel cookies adapted from Sally’s Baking Addiction.[br][br]2. I like to reheat the cookies and serve them slightly warm. To do so, place them in an oven at 325 degrees F (160 degrees C) for about 5 minutes.