Pretzel Chocolate Chip Cookies
While most people are thinking of healthy meals and exercising, I’ve been thinking of these cookies. I made these cookies a while ago and to take on a weekend trip with friends. They were a bit hit. They combine sweet and salty into every bit. The pretzel sticks in the chocolate chip cookies also give a nice little crunch.
I always use Ghirardelli bittersweet chips in my cookies because I love the size of the chips almost as much as the flavor. They’re a bit bigger but flatter than the standard Nestle chocolate chips. If you see the Ghirardelli chips in your supermarket, I definitely recommend trying them!
Pretzel Chocolate Chip Cookies
Yield: ~5 dozen
Ingredients:
2 1/3 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
12 tablespoons unsalted butter, slightly softened
1 cup packed dark brown sugar - I used light brown sugar
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla
2 cups coarsely crushed pretzel sticks
2 cups bittersweet chocolate chips
Directions:
Preheat oven to 350 degrees.
In a medium bowl, whisk together flour, baking soda and salt.
In a large mixing bowl, beat together butter and sugars until creamy. Beat in eggs, one at a time, mixing until combined after each. Mix in vanilla. Gradually add dry ingredients into the butter mixture and beat just until incorporated. Add crushed pretzels and mix briefly to combine. Fold in chocolate chips.
Drop dough using a tablespoon cookie scoop onto parchment-lined baking sheets and flatten dough balls slightly. Place into the oven and bake cookies until they are lightly golden around the edges, about 9 to 13 minutes. Remove from the oven and let cookies cool for a couple minutes before transferring them to a wire rack to cool completely.
Recipe from Culinary in the Country
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
My list of must make recipes is constantly getting switched a round. So many great recipes come out every day it’s hard to keep up
beantownbaker — February 24th, 2013 @ 10:22 am
I agree completely. Even when I have sat down to make a must-bake list, within a few weeks, half of the things on there aren’t doing it for me because I’ve found new recipes I want to try.
I love making lists, too. And I especially love checking things off of lists. This will definitely be added to my insanely large list of recipes to try out. Yum!
OMG! I was wondering why my jaw dropped the second I saw this gorgeous cake in my Google reader! It looks amazing Jen, and since I still haven’t made it (shameful but not at all surprising) I am so glad you did! I wish I could eat a piece! Miss you. Xoxo
beantownbaker — February 24th, 2013 @ 10:24 am
Miss you too hon. You definitely should still try to make this bundt. It’s worth keeping on your list.
Anything with peanut butter and chocolate chips and you can count me in!
yum. this is definitely my kind of cake, i can’t turn down peanut butter!
Hi Beantown Baker
Do you think this would be able to be made in cupcake form? Or is it best to keep it in bundt pan for cooking purposes?
Thanks
beantownbaker — May 16th, 2013 @ 12:24 pm
Good question. While I haven’t made this in to cupcakes, there’s no reason this has to be baked in a bundt pan. I’d say give it a shot! Let me know how it goes for you.