Chocolate Chip Pretzel Cookies | Recipes

Chocolate Chip Pretzel Cookies

(42) Ratings:
Prep Time:
Baking Time:
Makes:about 65 cookies
Freezing:excellent

Rich chocolate and cookie dough meet salty pretzels in this unbelievably good treat.

Ingredients

Topping

½ cup 125mL Sugar in the Raw® Natural Turbinado Sugar
½ tsp 2 mL kosher or sea salt (optional)

Cookie Dough

1 cup 250 mL butter, softened
1 cup 250 mL packed brown sugar
¾ cup 175 mL sugar
2 eggs
2 tsp 10 mL vanilla extract
3 cups 750 mL Robin Hood® Original All Purpose Flour
1 tsp 5 mL baking powder
1 tsp 5 mL baking soda
½ tsp 2 mL salt
2 cups 500 mL chopped pretzels
1 ½ cups 375 mL semi-sweet chocolate chips

Directions

  1. Preheat oven to 350°F (180°C). Line baking sheets with parchment paper.
  2. Combine sugar and salt in a small bowl. Set aside.
  3. Cream butter and sugars together until well combined. Beat in eggs and vanilla.
  4. Combine flour, baking powder, baking soda and salt. Add to butter mixture. Mix until flour mixture is incorporated into butter mixture. Beat in chopped pretzels and chocolate chips.
  5. Roll a tablespoon (15 mL) of dough into a ball and coat in reserved sugar mixture.  Place 2” (5 cm) apart on prepared baking sheets. Press dough down slightly.
  6. Bake in preheated oven 10 to 12 minutes or until lightly golden. Transfer cookies to wire cooling rack and cool completely.

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