Pretzel chocolate chip cookies

Perfect playdate fare. Or anytime you need a crowd pleaser, but want to make something with a twist.

My children love to help make these. Why? Because they get to bash a bag of pretzels. Mommy-sanctioned destruction. With freshly baked cookies after. How much better can it get?





And boy, were these popular. I think they just might be my husband's new favorite sweet (with a slight hit of salty).

Pretzel chocolate chip cookies
(Adapted from Beantown Baker)

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
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla
2 cups coarsely crushed pretzel sticks (I took this to mean 2 cups before they were coarsely crushed)*
2 cups semisweet chocolate chips



Preheat oven to 350˚.

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.

This made 24 fairly large cookies.

*Tip: Pour pretzels into a ziplock bag. Hand over to the little heathens for crushing. You might end up with pulverized pretzels, but the joy on their faces is worth the difference.