In Chicago I sampled the most delicious cookie from the bakery at southport grocery. Chocolate chip pretzel. Perfect combination of salty and sweet. Actually, it was Kel’s post-lunch treat while I opted for the white chocolate cranberry cookie. She offered up a taste and I immediately had cookie envy. Then she kindly shared her round piece of heaven (such a good friend).
I knew this would be a treat the kids and Jason would enjoy too so last week I tried to replicate a batch. They turned out soft and gooey and received a thumbs up all around, but next time I think I’ll get adventurous and drizzle them with peanut butter or caramel.
Chocolate Chip Pretzel Cookie Recipe:
3/4 cup butter, softened at room temperature
3/4 cup granulated sugar
3/4 cup firmly packed dark brown sugar
2 teaspoons vanilla
2 1/4 cups plus 2 Tbsp flour
1 teaspoon baking soda
3/4 teaspoon salt
2 cups bittersweet chocolate chips
About 2 cups crushed pretzel twists (Carson had lots of fun smashing the pretzels in a ziplock bag)
1. Preheat oven to 350°. Beat butter and sugars in a large bowl at medium speed with electric mixer until creamy. Add eggs and vanilla and mix until blended.
2. Combine flour, baking soda, and salt in a small bowl. Slowly add to butter and sugar, beating just until blended. Add chocolate chips and pretzels until combined. Drop heaping tablespoons onto parchment paper-lined baking sheets.
3. Bake at 350° for 9 to 11 minutes (I prefer mine slightly less done). Allow to cool.
just copied down that recipe! sounds delicious!
What a great twist on a favorite cookie! I love sweet and salty combinations. Thanks for sharing your recipe.
I just made these – SO good. Thanks for sharing the recipe!
Made them tonight. So good they are dangerous!!! This is Jo, not Cort…
Aren't they so good? They didn't last too long in our house. Next time I'm making a double batch!