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. 
Mmmm amazing! I love all of the different flavors in each part of the recipe! Perfect for the 17th…maybe even with a drop of green food coloring =)
I’ve been wanting to make a version of htis for awhile and almost did this weekend. Now my plan is tackle them for St. Pat’s. Thanks for reminding me to do this.
My husband and his Army buddies LOVE these cupcakes! I get requests for them almost weekly!
sounds so good!! I could go for one now 🙂
Well I love Irish Car Bombs so in dessert form I know I would love it even more!
Wow – I am dying to try these. They look amazing!
Wow these look amazing. That looks like the perfect amount of frosting, too.
I made these for a friend’s birthday last month and absolutely fell in love with them. They are the perfect St. Patty’s day cupcake. Or any day really. My friends proclaimed them the best they had ever tasted. Yours look fantastic!
What a wonderful recipe! And just in time for St Pats 😀
BB
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http://www.brisbanebaker.blogspot.com
Mmm, they look amazing and are so perfect for St. Patty’s Day – yum!
Wow these are some fancy looking cupcakes! Great job 🙂
I’m still in the process of making these…(Have yet to Ice and taste) But My ganache didn’t come out right…I stayed runny even when completely cooled and I can’t figure out what I did wrong 🙁
Shayna – So sorry to hear the ganache didn’t set up. Did you try putting it in the fridge? I’ve never had that issue…
I am ready to make these but I do not have enough bittersweet chocolate for the ganache. Can I use semi-sweet or unsweetened chocolate? Will it still taste okay?
beantownbaker — March 16th, 2013 @ 2:49 pm
Sorry I didn’t get back to you sooner. Semisweet would work ok, I wouldn’t use unsweetened.
Have you ever made these into a cake? I have made them multiple times and love them but was hoping to make this into a cake for a birthday. Any thoughts?