Chocolate Chip Pretzel Cookies
These chocolate chip pretzel cookies combine the crunchy, salty goodness of pretzels with the classic chocolate chip cookie.
Servings: 5 dozen
Calories: 97kcal
Equipment
- 2 mixing bowls (both of medium to large size)
- Electric mixer with standard beaters or paddle attachment (optional)
- Food processor (optional) or a gallon Ziploc bag and rolling pin
- whisk
- rubber spatula
- Measuring cups & spoons
- Cookie sheets (1 will do but 2 will make your life easier)
- silicone baking mats or parchment paper (optional)
- Kitchen scale (optional)
- cookie scoop (optional)
- Wire cooling racks (or, if you’re my mom, paper grocery bags)
Ingredients
- 1 c softened butter
- 2 c granulated white sugar
- 3 tbsp molasses
- 2 tsp vanilla
- 1 tsp baking soda
- 2 eggs
- 3 ½-4 c small salted pretzel rods should produce about 2 c crushed pretzels
- 2 ½ c all-purpose flour lightly packed
- 1 ½ c milk chocolate chips
Instructions
- Preheat your oven to 350℉. Line 2 cookie sheets with parchment paper or a silicone baking mat.
- Crush your pretzels!
- If using a food processor: add 3 ½-4 c of pretzels to the bowl of your food processor, and make sure the lid is on tight. DO NOT let processor run; instead press the single-process button (on mine it says “pulse”). Press the single-process button multiple times until the rods are about 1/4 of an inch long.
- If crushing by hand: put roughly 3 ½-4 c of pretzels in a gallon-size Ziploc bag. Close the bag and beat with a rolling pin or other heavy implement until the rods are roughly 1/4 of an inch long.
- In the bowl of a stand mixer or a medium bowl, beat together sugar, butter, and molasses until light and fluffy. Scrape down the sides and bottom of the bowl to ensure it’s evenly mixed.
- Add eggs one at a time, beating thoroughly after each addition. Add in the vanilla.
- In a separate bowl, whisk together the flour and baking soda.
- Add the flour mixture one cup at a time until fully combined. If using a mixer, keep your mixer on low so flour doesn’t spray all over your kitchen.
- Stir in chocolate chips, and then the crushed pretzels.
- Use a spoon, cookie scoop, or clean hands, roll cookies into 1½ inch balls. Place 12 roughly even cookies on a sheet. (If you want your cookies to be super duper even, use a kitchen scale to weigh each dough ball before shaping it).
- Bake cookies at 350℉ for 11-13 minutes (larger cookies will need more time).
- Pull them out of the oven, then let cool for 2 minutes on the sheet before transferring to a wire rack to cool completely (this helps the cookies firm up and keep their shape as they cool).
- Alternate cookie sheets when baking to ensure the pan cools between each stint in the oven, or let the cookie sheet completely cool between batches.
- Share with friends, or hoard like a cookie dragon, it’s up to you!
Nutrition
Calories: 97kcal
