These little bites of crunch and chocolate are perfect for Halloween parties, classroom treats, or even a cozy night in. Plus, they’re surprisingly simple to make, which means you can get creative without stress.
Why I Can’t Stop Making These Cookies
- Quick win: Ready in under 30 minutes, perfect for last-minute treat cravings.
- Flavor twist: The combo of salty pretzels with sweet white chocolate and festive candy melts adds an exciting twist.
- Pantry-friendly: Uses everyday ingredients, so no special grocery runs.
- Kid-friendly: Easy for little hands to help with decorating and dipping.
- Seasonal appeal: The orange and black candy colors bring instant Halloween vibes.
What Type of Pretzel Should I Use?
For the best Halloween pretzels, choose small to medium-sized pretzels with a tighter twist. These hold onto the chocolate coating better and make for perfect individual bites. Pretzel rods work too if you want something larger to dip.
Fresh pretzels from the bag are ideal since they’re crunchy and dry, which helps the chocolate set quickly without melting. Avoid any that feel stale or excessively oily. Frozen pretzels are uncommon, but if you use them, thaw completely and pat dry so no moisture interferes with the chocolate. Dried pretzels from specialty stores can work but test a small batch first to ensure the texture isn’t too hard.
Options for Ingredient Alternatives
- Butter can be swapped with coconut oil for a dairy-free option; chill dough 30 minutes if using coconut oil for best texture.
- Try dark chocolate or milk chocolate in place of white chocolate for different flavor profiles.
- Use almond milk or oat milk instead of cow’s milk if you need a dairy-free dough moistener.
- Vanilla extract can be substituted with almond or maple extract for a fun twist.
- Fresh fruit pieces can be swapped for dried cranberries or raisins, but remember to soak dried fruit for a few minutes to soften before adding.
The Biggest Challenges While Baking
- Folding in pretzels and candy melts last and gently is key to keep them from breaking.
- Butter should be softened but not melted to prevent greasy dough.
- Avoid overmixing the dough; once flour is added, mix only until combined for tender results.
- If the dough feels dry or crumbly, add milk one tablespoon at a time to bring it together without making it sticky.
- Chill the dough for 30 minutes before shaping to help control spread during baking.
Storage & Freezing Instructions
Store baked Halloween pretzels in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate up to a week.
To freeze, layer pretzels between sheets of parchment paper in a freezer-safe container or zip-top bag, then freeze for up to 3 months. Thaw at room temperature for about 30 minutes before serving to keep their crunch.
You can also make the dough ahead and freeze it. Shape into a log, wrap tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the fridge before baking.
Estimated Nutrition
This batch makes roughly 24 pretzels.
- Total calories: about 1600–1800 calories per batch (depending on chocolate and candy choices)
- Calories per pretzel: approximately 70–75 calories
- Fat: about 8–9 grams per serving
- Carbohydrates: roughly 10–12 grams each
- Protein: 1–2 grams per pretzel
Ingredients
- 1 cup unsalted butter, softened (225 g)
- 1 cup granulated sugar (200 g)
- 1 large egg
- 1 1/2 tsp vanilla extract
- 1/2 tsp salt
- 2 1/4 cups all-purpose flour (270 g)
- 1/2 tsp baking soda
- 2 cups small twisted pretzels (about 200 g)
- 1 cup white chocolate chips (170 g)
- 1 cup orange and black candy melts or Halloween-themed candy pieces (150 g)
- 1–2 Tbsp milk, only if dough feels dry (optional)
Step-by-Step Instructions
Preheat your oven to 350 degrees F (175 degrees C). Line baking sheets with parchment paper or silicone mats.
In a large bowl, cream together softened butter and granulated sugar until light and fluffy, about 3 minutes.
Beat in the egg and vanilla extract until combined and smooth.
In a separate bowl, whisk together the flour, salt, and baking soda. Gradually add dry ingredients to wet, mixing just until combined. If dough feels too dry, add 1 tablespoon milk at a time until it holds together.
Gently fold in the pretzels and white chocolate chips last, taking care not to break the pretzels.
Scoop tablespoon-sized balls onto the prepared baking sheets, spacing 2 inches apart. Lightly press the tops down for even baking.
Bake for 10 to 12 minutes, until edges are set but centers still look slightly soft. Immediately press candy melts or candy pieces onto warm cookies. Let cool on baking sheet for 5 minutes, then transfer to wire racks to cool completely.
Tips, Variations & Serving Ideas
- Add a pinch of cinnamon or pumpkin pie spice to the dough for a seasonal flavor boost.
- Sprinkle with a little sea salt before baking to enhance the sweet-salty contrast.
- For a gooey center, pull the cookies from the oven at 10 minutes.
- Dip pretzels fully in melted chocolate and sprinkle with crushed candy for a fully coated version.
- Store leftovers in layers separated by parchment paper to avoid stickiness.
- Serve with hot apple cider or warm cocoa for a cozy Halloween snack.
- Try swapping candy melts for crushed peppermint or toffee bits for a fun holiday twist.
FAQs
Q: Can I use gluten-free flour for this recipe?
A: Yes, a 1-to-1 gluten-free baking flour will work well, just watch for changes in texture.
Q: How do I keep pretzels crunchy after dipping in chocolate?
A: Make sure pretzels are dry before dipping and let chocolate set completely at room temperature or in the fridge.
Q: Can I make these in advance?
A: Absolutely! The dough can be made up to 2 days ahead or frozen, and the baked pretzels store well for several days.
Q: What if I don’t have candy melts?
A: Use any Halloween-themed candy or colored sprinkles for decoration instead.
Save This for Later (Pinterest)
Don’t lose track of this easy Halloween pretzels recipe! Save or share it on Pinterest now to keep your Halloween snack game strong all season long.
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