These Pretzel Day Cookies were inspired by The Office – one of my all-time favorite TV shows.
If you’re anything like Stanley Hudson, the promise of a free pretzel is enough to make a workday worth showing up for. So, in honor of Stanley’s favorite day of the year, I created these fun cookies.
Pretzel Day Cookies are basically everything you want from a really good chocolate chip cookie: they’re thick and chewy in the middle, crisp around the edges, and ridiculously easy to make.
The Pretzel Day twist? They’re made with pretzel M&Ms and chocolate chips, all coated in a layer of crushed pretzels.
I already have a cookie ode to my other favorite comfort show, Parks and Rec – so if you’re on a Greg Daniels/Mike Schur kick, try my Parks & Recreation Cookies too!
Bring these cookies to an Office-themed party, give them as an “It Is Your Birthday” gift, or make them for your million rewatch.
After all, who needs a reason to celebrate Pretzel Day any day of the year?
Why You’ll Love Pretzel Day Cookies:
- They’re made in one bowl. Less cleanup, more cookie eating.
- No complicated ingredients or techniques. This is an easy cookie recipe, not a workplace fire drill (so Bandit is safe).
- Pretzel M&Ms + chocolate chips to add extra pretzel goodness AND melty chocolate throughout the cookie.
- Pretzel crumb coating to pack in as much salty pretzel flavor as possible.
- They’re perfect for The Office fans. Especially us Stanley fans who believe Pretzel Day should be a worldwide-recognized holiday.
My Love Letter to The Office
Just to clarify, yes, this recipe is dedicated to the US version of The Office. As much as I love Ricky Gervais and Stephen Merchant, I’m a much bigger fan of the US version.
Like most fans of the US version, I have my opinions about the first season, and seasons 8 and 9 post Michael Scott … but I’m keeping things positive here.
Obviously, this show is utterly hilarious. From Michael Scott’s desperate need to be liked (and repeated failed attempts), to Dwight’s antics with Mose and their beet farm, to singularly perfect episodes like Dinner Party, there’s never a dull moment in this version of Scranton, PA.
The show also has so much heart. I don’t think I’ll ever be able to watch Jim tell Pam, “Then it’s a date” and see her reaction without crying. I’m literally tearing up thinking about it!
I also adore Michael and Holly’s story. From the moment Holly opens her mouth after he states how much he hates Toby and HR generally, and she low-key sasses him back, to her reciprocating his Yoda impression, to Michael’s proposal, their story is so sweet and I’m so happy Michael got the ‘happily ever after’ he craved.
The show as a whole is just so well-written. Each and every smaller cast member, whose personalities we get to know so well over the years, are SO well fleshed-out. Greg Daniels and Mike Schur do an incredible job world-building with their writing.
I’ve been a fan since the beginning. I’ve been to two different Office experiences (one in NYC and the other in Toronto) – but the biggest thrill was being able to attend the show’s Wrap Party in Scranton in 2013, two weeks before the show’s finale aired. We were lucky enough to witness almost the entire cast be driven down a parade route, and later, I met Jim and Pam and got their autographs! Here’s a collage of the (terrible) photos I snapped that day:
Ingredients to Make The Office Cookies:
- Cold Butter: Butter provides rich flavor and helps create crisp, golden edges. I use cold butter here to help keep the cookies thick while they bake.
- Light Brown Sugar + Granulated Sugar: Brown sugar brings moisture and chewiness, while granulated sugar encourages spreading and crisp edges.
- Eggs + Extra Egg Yolk: Adding an extra egg yolk boosts chewiness and richness. Don’t skip the extra yolk! Be sure to use large eggs, about 55 grams in shell – learn why in my Eggs in Baking post!
- Plenty of Vanilla: I firmly believe that plenty of vanilla is one of the secrets to bakery-worthy cookies. Don’t skimp and don’t use the imitation stuff.
- All-purpose flour: The structural backbone of the cookies. Avoid adding too much flour. Use digital kitchen scales to weigh your flour and forever improve your baking!
- Baking Soda + Baking Powder: For the perfect amount of spread, browning, and puff.
- Salt: Just a hint to help balance the sweetness.
- Chocolate chips: For those melty pockets of chocolate throughout the cookies. Use any kind you prefer here. Semi-sweet chocolate chips are my go-to, but milk chocolate works perfectly – just note that milk choc will increase the overall sweetness here.
- Pretzel M&Ms: The obvious choice for Pretzel Day! They bring additional pretzel vibes, as well as a fun crunch.
- Pretzels: We’ll crush the pretzels into crumbs and use the pretzel dust to coat the cookie dough before baking, for a fun salty-sweet pretzel vibe.
Baking Science Moment: How to Make Thick, Chewy Cookies
- Use cold butter. Butter begins melting as cookies bake. Starting with cold butter means it takes longer for that butter to melt completely, so the dough has a little more time to begin setting before the fat fully liquefies, helping the cookies hold onto more of their height.
- Use both brown and granulated sugar. Brown sugar contains molasses, which holds onto moisture and helps create a softer, chewier texture. Granulated sugar is drier and encourages more spread and crispness. Using both helps create that textural magic of chewy middles and crisp edges.
- The right amount of flour, sugar, fat, and leavening: Baking is chemistry, and the ratios of these ingredients are crucial for the thickness and texture of cookies. That’s why measuring precisely is so important! Learn more in my Kiersten’s Baking Tips post here.
- A higher oven temperature helps set the edges: Baking these cookies at 375°F / 190°C helps the outside begin setting faster, so you get crisp, golden edges while the middle stays chewier.
How to Store Pretzel Day Cookies
Store completely-cooled Pretzel Day Cookies inside an airtight container at room temperature for about 4 days. Note that any pretzels decorating the baked cookies will soften as the cookies sit.
Pretzel Day Cookies Frequently Asked Questions
What Type of Pretzels Work Best Here?
I used mini salted pretzels because I always have those on hand for snacking purposes! You can use any type of pretzel you like – but if you opt for salt-free pretzels, I’d recommend sprinkling the baked cookies with flaky sea salt as they cool, so you still get that nice salty-sweet flavor.
Why Use Crushed Pretzels?
I opt for coating the pretzels in ground-up pretzels here because adding pretzels to cookie dough always leaves me underwhelmed, since the pretzels lose their crunch and taste almost stale SO quickly. The pretzel crumb coating does soften as the cookies sit, but it’s SO much better than the disappointment of biting into a soggy pretzel!
How to Make Ground Pretzels Without a Food Processor?
No food processor? No problem! Measure out your pretzels and place them inside a Ziploc bag with all the air gently squeezed out. Smash the pretzels with the flat side of a meat tenderizer or a rolling pin until coarse crumbs form.
More Fandom Baking:
Pretzel Day Cookies inspired by The Office
Ingredients
- 200 grams (7 ounces) pretzels, I used mini salted pretzels
- 227 grams (2 sticks) unsalted butter, cold and cubed
- 250 grams (1 ¼ cups) light brown sugar
- 100 grams (½ cup) granulated sugar
- 1 Tablespoon (12 grams) vanilla extract
- 2 large eggs PLUS 1 extra yolk, separated when cold, then brought to room temp
- 375 grams (2 ¾ cups + 2 Tablespoons) all-purpose flour, measured accurately
- 1 ¼ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 1 209.8 gram (7.4 ounce) bag Pretzel M&Ms
- 85 grams (½ cup) semi-sweet chocolate chips, plus extra for decorating, if desired
Instructions
- Preheat oven to 375°F / 190°C. Line light-colored rimmed baking sheets with parchment paper.
- Place the pretzels in the bowl of a food processor. Pulse until coarse crumbs form. Transfer to a medium-sized bowl. Set aside.
- In the bowl of a stand mixer fitted with the paddle attachment, place the cold, cubed butter, light brown sugar, and granulated sugar. Start mixing on low and slowly increase to medium-high until light, fluffy, and lightened in color – about 5 minutes. Stop once or twice during this time to scrape down the bottom and sides of the bowl thoroughly.
- Add the eggs, egg yolk, and vanilla extract. Mix on medium speed until incorporated, about 1 minute. Scrape down the sides and the bottom of the bowl.
- Add the flour, baking powder, baking soda, and salt. Mix on low until almost incorporated. Scrape down the sides and bottom of the bowl well.
- Add the pretzel M&Ms and chocolate chips. Mix on low until just combined.
- Using a large 3-Tablespoon spring-loaded cookie scoop, portion the cookies into balls. If the dough is too soft to scoop, place in the fridge for about 15 minutes to firm up slightly.
- Roll the cookie dough balls in the pretzel crumbs, pressing lightly to adhere. Place on prepared baking sheets, leaving a few inches to allow for spreading.
- Optional: Place the portioned, coated cookie dough balls on a parchment-lined baking sheet and cover well with plastic wrap. Chill for 24-48 hours for thicker, chewier cookies with a deeper flavor.
- Bake cookies on prepared pans for 9 to 12 minutes, or until lightly golden brown at the edges but still slightly damp-looking on top. Top each cookie with any remaining pretzel crumbs, additional chocolate chips, and a mini pretzel, if desired.
- Allow cookies to cool on pans for 15 minutes before serving.
