• Preparation Time 20 minutes
  • Baking Time 12 minutes
  • Makes about 65 cookies
  • Freezing Excellent


Follow our interactive recipe guides for fool-proof instructions that will make baking a breeze.


  • Topping
  • ½ cup Sugar in the Raw® Natural Turbinado Sugar
  • ½ tsp kosher or sea salt (optional)
  • Cookie Dough
  • 1 cup butter, softened
  • 1 cup packed brown sugar
  • ¾ cup sugar
  • 2 eggs
  • 2 tsp vanilla extract
  • 3 cups Robin Hood® Original All Purpose Flour
  • 1 tsp baking powder
  • 1 tsp baking soda
  • ½ tsp salt
  • 2 cups chopped pretzels
  • 1 ½ cups semi-sweet chocolate chips

Serving Size: about 65 cookies


Serving Size: about 65 cookies

  • Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
  • Combine sugar and salt in a small bowl. Set aside.
  • Cream butter and sugars together until well combined. Beat in eggs and vanilla.
  • Combine flour, baking powder, baking soda and salt. Add to butter mixture. Mix until flour mixture is incorporated into butter mixture. Beat in chopped pretzels and chocolate chips.
  • Roll a tablespoon (15 mL) of dough into a ball and coat in reserved sugar mixture.  Place 2” (5 cm) apart on prepared baking sheets. Press dough down slightly.
  • Bake in preheated oven 10 to 12 minutes or until lightly golden. Transfer cookies to wire cooling rack and cool completely.


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