Chocolate Chip Pretzel Cookies

These Chocolate Chip Pretzel cookies are a delightful combination of sweet and salty flavours that create a unique twist on the classic chocolate chip cookie. The addition of crushed pretzels adds a satisfying crunch and a hint of saltiness that perfectly complements the richness of the chocolate chips. These cookies are the perfect treat for those who enjoy a balance of sweet and savoury flavours in each bite.

Baking Tips:

• Pretzels: You want to make sure the pretzels are salted so it adds that saltiness flavour that pairs perfectly with the sweetness of the cookie. You can use any shape or size of pretzel. It doesn’t really matter since the pretzels will be chopped up. However, I do recommend the standard pretzels just to top the cookies with to have the cool pretzel shape on top of each cookie.

• Chilled cookie dough: I always highly recommend chilling your dough for about 45 minutes before baking them as chilling the dough helps prevent the cookies from overspreading.

• Rough cookie balls: I highly recommend not packing these cookies into round balls, just leave them rough around the edges, it gives them a better texture once baked.

More cookie recipes to love:

• Cream Cheese Stuffed Carrot Cake Cookies

• Hot Chocolate Cookies

• Creme Egg Stuffed Cookies

• Peanut Butter Jelly Cookies

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Chocolate Chip Pretzel Cookies

Yield: 24 Cookies

Author: Chloe Sims

Prep time: 15 MinCook time: 12 MinInactive time: 45 MinTotal time: 1 H & 12 M

Perfect treat for those who enjoy a balance of sweet and savoury flavours in each bite.

Ingredients

Chocolate Chip Pretzel Cookies

• 225g Unsalted Butter (Softened)
• 220g Brown Sugar
• 100g Granulated White Sugar
• 1 Egg
• 1 Tsp Vanilla Extract
• 1/4 Tsp Salt
• 160g Milk Chocolate Chips
• 160g Dark Chocolate Chips
• 75g Roughly Chopped Salted Pretzels (Save extra pretzels for on top of each cookie)

Instructions

Chocolate Chip Pretzel Cookies

1. In a large bowl, Beat together the butter and both sugars until light and fluffy.
2. Add the egg and vanilla then beat again until combined.
3. Fold in the flour, baking soda and salt until some of the flour is still visible.
4. Fold in the chocolate chips and pretzels until just combined (Don't overmix!).
5. Cover the cookie dough with plastic wrap and refrigerate for 45 minutes.
6. Preheat the oven to 175°C and line 2-3 baking trays with parchment paper.
7. Scoop rough medium balls of dough onto the trays (Try not to pack them, this helps allow to cookies to have texture).
8. Top each cookie with extra pretzel bits and bake for 12 minutes or until golden.
9. Allow to cool and enjoy!

Notes

Pretzels: You want to make sure the pretzels are salted so it adds that saltiness flavour that pairs perfectly with the sweetness of the cookie. You can use any shape or size of pretzel. It doesn’t really matter since the pretzels will be chopped up. However, I do recommend the standard pretzels just to top the cookies with to have the cool pretzel shape on top of each cookie.

Chilled cookie dough: I always highly recommend chilling your dough for about 45 minutes before baking them as chilling the dough helps prevent the cookies from overspreading.

Rough cookie balls: I highly recommend not packing these cookies into round balls, just leave them rough around the edges, it gives them a better texture once baked.

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