Pretzel Cookies with Chocolate and Peanut Butter Chips
- prep time:
- 10 minutes
- cook time:
- 10-12 minutes
- total time:
- 20 minutes
Morgan Cargle
ingredients
- 1 1/2 cups all purpose flour
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1/2 cup butter, at room temperature
- 1/2 cup tightly packed light brown sugar
- 1/3 cup granulated sugar
- 1 egg (beaten)
- 1 tsp vanilla extract
- 1 cup milk chocolate chips
- 1/2 cup peanut butter chips
- 1/2 cup broken up pretzel pieces
- Pretzel Salt or Sea Salt
directions
- 1
In a medium bowl, sift together the flour, baking soda, and salt. Set aside.
- 2
In a larger bowl, beat the butter and sugars together on medium speed until light and fluffy (about 2-3 minutes). On low speed, slowly add the beaten egg and vanilla extract. Beat to combine, scrape down the sides of the bowl.
- 3
Add the flour mixture and beat just until there are no more streaks of flour. Stir in the chocolate chips, peanut butter chips, and pretzels. Cover and refrigerate for an hour.
- 4
Preheat the oven to 350°F. Line baking sheets with parchment paper. Scoop out well rounded tablespoonfuls of the dough and sprinkle with pretzel salt. Leave about 2 inches between each ball. Bake for 10 minutes.
- 5
Allow the cookies to cool on the baking sheet for a few minutes before removing.
notes
If you prefer crispier cookies increase the baking time by 1-2 minutes.
Source: Sugar Cooking
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