Monday, August 20, 2012

Chocolate Chip Pretzel Cookies

Pretzel cookies Chocolate Chip Pretzel Cookies

Back to school means homemade lunchbox treats chocolate chip cookies are a favorite around here, but a handful of broken pretzels brings them up a notch, adding a hit of salt and crunch. These cookies are crunchy, chewy, sweet, chocolatey and salty everything anyone could want in a lunchbox or afternoon snack!

Pretzel chocolate chip cookies Chocolate Chip Pretzel Cookies

Adding the broke pretzels at the end, pressing them atop each ball of dough rather than mixing them in with the chocolate chips, keeps them crunchy; stirring them into the batter will cause them to soften, and draw moisture from the surrounding batter.

Pretzel chocolate chip cookies 3 Chocolate Chip Pretzel Cookies

Chocolate Chip Pretzel Cookies

1/2 cup butter, at room temperature
1/2 cup sugar
3/4 cup packed brown sugar
1 large egg
1 tsp. vanilla extract
1 3/4 cups all-purpose flour
1 tsp. baking soda
1/4 tsp. salt
1-2 cups semisweet chocolate chips
1 cup broken pretzel sticks

Preheat oven to 350F.

In a large bowl, beat together the butter and sugars until pale and fluffy. Beat in the egg and vanilla. Add the flour, baking soda and salt; stir until almost combined, then stir in the chocolate chips until well blended.

Drop the dough by the spoonful (or roll into 1 balls) and place on a greased or parchment-lined baking sheet, spacing them a couple inches apart. Place a few pieces of pretzel on each ball of dough, pressing them lightly to help them adhere. Bake for 12-14 minutes, until golden around the edges. Transfer to a wire rack to cool.

Makes about 1 1/2 dozen cookies.

 Chocolate Chip Pretzel Cookies
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