Description
These Pretzel Chocolate Chip Cookies are the perfect harmony of salty and sweet. By blending the rich, buttery, and vanilla-scented dough of a classic cookie with the satisfying, brittle crunch of crushed pretzels, you achieve an artisan-level treat at home. Each bite features molten chocolate pools contrasted by savory, golden pretzel pieces, ensuring a sophisticated dessert that is crisp on the edges and beautifully tender in the center. Ideal for sharing or enjoying with afternoon coffee, this recipe turns simple pantry staples into a gourmet experience.
Ingredients
3/4 cup unsalted butter, melted and slightly cooled
1 cup brown sugar, packed
1/2 cup granulated sugar
1 large egg
1 tablespoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup semi-sweet chocolate chips
1 cup salted pretzels, roughly crushed
Instructions
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large mixing bowl, whisk together the melted butter, brown sugar, and granulated sugar until smooth.
Whisk in the egg and vanilla extract until fully combined.
In a separate bowl, stir together the flour, baking soda, and salt.
Gradually stir the dry ingredients into the wet ingredients until just combined.
Fold in the chocolate chips and the crushed pretzel pieces.
Scoop rounded tablespoons of dough onto the prepared baking sheet.
Bake for 10-12 minutes, or until the edges are golden brown and the centers are still slightly soft.
Allow the cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
For the best texture, do not over-crush the pretzels; keeping them in larger bite-sized pieces ensures a better crunch. If you prefer a chewier cookie, pull them out of the oven when the center still looks slightly underdone. Store in an airtight container for up to 5 days.
Nutrition
- Serving Size: 1 cookie
- Calories: 190
- Sugar: 16g
- Sodium: 145mg
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 26g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 28mg