salted pretzel chocolate chip cookies
These bad boys belong in your holiday cookie box, yo.
For real, anything salty and sweet is my kryptonite, especially when the salt involves pretzels and the sweet involves chocolate. Since I’m in a big phase of honor thy cravings at the moment, I listened to my hankering for cookie baking and came up with these for this week’s treat.
Actually, I’ve been baking a shit ton of cookies lately in general, but these are the first to arrive in the FMG-verse. If nothing else, I’ve enjoyed the holiday baking season, despite my general inspiration falling way down into the shitter. I probably spent a week nibbling on these at 4 in the morning before breakfast, just cos they were there and I’ve had a weirdly strong morning sweet tooth.
Again, honor thy cravings. Today and every day.
If you’re building a cookie box this year, be sure to include every recipe I share these next couple weeks – but especially these Salted Pretzel Chocolate Chip Cookies. Soft, chewy, chocolatey, a bit crunchy from the pretzels. Very simple start to finish. And, you’ll have plenty of leftover pretzels to nibble as random snackage. Double win, in my opinion.
Why You So Salty?
Basically, we’re making chocolate chip cookies today, but adding pretzels. So this’ll be a quick and non-flashy explanation of how to do this shit.
Start by creaming lots of butter with brown sugar and sugar. Whip in two eggs, one at a time, then some vanilla. Throw in your flour, baking soda, and salt. Mix until just combined. Fold in lots of dark chocolate chips (semi sweet or hell, even milk, are good too) and crushed pretzels. I usually put the necessary amount of pretzels in a bag, seal it well, and stomp on them once or twice to get nice big, but broken, chonks.
Roll the dough into balls and set onto a big baking sheet lined with parchment. I usually fit 6-8 onto mine depending on how bold I feel. If you’d like (and I always do this), press a few more chocolate chips and crushed pretzels into your dough balls.
Bake the cookies for about 8 minutes, then smack that ass…er, baking sheet…against the counter to flatten the cookies. Return to the oven for a few minutes until the edges are just set but the centers are still tender. Let the cookies cool on the baking sheet – they’ll continue to bake on the warm metal – and sprinkle with some flaky salt. My favorite.
First rule of cookies is to eat one or two while they’re still warm and fragrant from the oven. That’s my rule, anyway, and I’m sticking to it. If you need to store extras, let them cool completely, then pop into a sealed container. Room temp for 5 days, fridge for a week, freezer for a few months. Booyah.
Look for a few more cookies popping up in this here space over the next week. I’m a fiend for a fresh baked good, and cookies are just fittin’ the bill right now. Not like they don’t usually anyway.
Tried this recipe out? Leave a rating and comment below with your thoughts, and don’t forget to come say hi on Instagram and show me what you made!
Box up these cookies too:
Espresso Chocolate Chip Oatmeal Cookies
Biscoff Cookie Butter Chocolate Chip Cookies
Coffee Oreo Chocolate Chip Cookies
Crinkly Maple Glazed Peanut Butter Cookies
Chewy Brown Sugar Ginger Cookies
salted pretzel chocolate chip cookies
Ingredients
- 2 sticks butter, softened
- 3/4 cup brown sugar
- 1/2 cup sugar
- 2 large eggs, at room temperature
- 2 tsp vanilla extract
- 2 1/4 cups all purpose flour
- 1 tsp baking soda
- 1/2 tsp kosher salt
- 1 cup mini pretzels, coarsley crushed
- 1 1/2 cups dark chocolate chips
- flaky salt, for sprinkling
Instructions
- Preheat oven to 350 degrees. Line a large baking sheet with parchment.
- In a large bowl, beat the butter, brown sugar, and sugar until soft and fluffy. Whip in the eggs, one at a time, until incorporated, then beat in the vanilla. Add the flour, baking soda, and salt. Mix until just combined. Use a spatula to stir in the pretzels and chocolate chips.
- Roll the dough into 2 tablespoon-sized balls. Lay on the prepared baking sheet with about 2 inches of space in between. Press in additional crushed pretzels and chocolate chips, if desired.
- Bake the cookies for 8 minutes. Remove the baking sheet from the oven and tap firmly on the counter to flatten the cookies. Return to the oven for 3-4 minutes until the edges are set. Let cool on the baking sheets.
- Sprinkle the cookies with flaky salt, as desired. Serve warm, or let cool completely and store for up to 5 days at room temperature, a week in the fridge, or 3 months in the freezer.
