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Chocolate Chip Pretzel Cookies with Graham Cracker | healthynibblesandbits.com
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Author: Lisa Lin

Chocolate Chip Pretzel Cookies with Graham Crackers

Makes 4 dozen cookies
Prep Time1 hr
Cook Time15 mins
Total Time1 hr 15 mins


  • 2 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


  • 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.
  • Preheat the oven to 375 degrees F (190 degrees C). Line 2 baking sheets with parchment paper or silicone mats.
  • 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.
  • Bake for 8-10 minutes, or until the edges of the graham crackers start to brown. Let them cool before serving.
  • 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.
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