Pretzel Chocolate Chip Cookies Recipe

If you love salty-and-sweet treats, these are for you. Soft, slightly chewy, buttery cookies with rich brown sugar flavor, and crunchy pretzels baked in. The pretzels stay crunchy, snappy, and are a great contrast to the soft dough, and chocolate seems to taste even better when there’s a little saltiness present. There are so many different flavor and texture elements, making the cookies totally irresistible. The batch size is under 1 dozen, perfect for my small family, but you can double the recipe if you need more.

YIELD: ABOUT 10 MED/LARGE COOKIES

INGREDIENTS:

1/2 cup unsalted butter, softened (1 stick)
1/2 cup brown sugar, packed (I used 1/4 cup of light and 1/4 cup dark)
1/4 cup granulated sugar
1 large egg
2 teaspoons vanilla extract
1 1/3 cups all-purpose flour
1 teaspoon cornstach
1/2 teaspoon baking soda
pinch salt, optional and to taste (remember the pretzels are salted too)
1 heaping cup mini pretzel twists
1 cup semi-sweet chocolate chips

DIRECTIONS:

1. To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) combine the butter, sugars (highly recommend using some dark brown sugar), egg, vanilla, and beat on medium-high speed until creamed and well combined, about 4 minutes.
2. Stop, scrape down the sides of the bowl, and add the flour, cornstarch, baking soda, optional salt, and beat on low speed until just combined, about 1 minute.
3. Add the pretzels (I add them whole and let the mixer crush them, or you can crush them in your fist over the mixing bowl before adding if you prefer tinier pieces), chocolate chips, and beat on low speed until just combined or pretzels are as small as desired, about 1 minute.
4. Visit Pretzel Chocolate Chip Cookies @ averiecooks.com for full directions.

Share this post