Chunky Chocolate Pretzel Cookies
After I made this toffee, I started thinking about what other desserts I could put pretzels in. Duh, cookies. Chocolate covered pretzels are one of life’s great salty sweets. Why not do it in a cookie? And why not put it into my favorite dough base? The base for Christmas Sprinkle Cookie Bars is adapted from these blondies.
Sprinkles are technically optional, but are they really? What cookie or cookie bar doesn’t taste better with sprinkles?
To get the crushed pretzels, I used Rold Gold Tiny Twists. I put a few handfuls in a freezer bag and gently whacked them with a wooden spoon until they were in about ½ inch long pieces.
At some point this past year, I stopped only liking soft, underdone cookies. That’s how I used to always make them. Now, for cookies with chunks, like these and Lavender Fleur de Sel Cookies (2 ways!!)***, I like the cookies cooked longer for crispy edges. Actually, the cookie base for these and the lavender cookies is almost identical, except I don’t use brown sugar in the lavender ones.
Total Time: 2 hours
Makes: 30-36 cookies
Difficulty Level: Easy
1 cup butter
2 cups flour
1 teaspoon baking soda
1 cup sugar
½ cup brown sugar
1 teaspoon vanilla
1 cup chocolate chunks, plus a few extra for the topping
1 cup broken/crushed pretzel pieces, plus a few extra for the topping
A handful of seasonal sprinkles or colored sugar (optional)
- In a large microwave safe bowl, add the butter. Loosely cover it, and microwave until melted (about 1-2 minutes).
- In a separate medium-sized bowl, sift together the flour and baking soda. Set aside.
- Once the butter has cooled down, add the white sugar and brown sugar. Using a hand mixer, mix on medium-high until well blended and slightly fluffy.
- Add the vanilla and one egg. Mix on medium. Add the second egg, and mix until everything is combined.
- Working with 1/3 the flour mixture at a time, add to the butter and sugar. Using the hand mixer, combine the flour mixture in thirds until fully mixed.
- Using a rubber spatula, fold in the chocolate chunks, pretzel pieces, and sprinkles.
- Let the dough chill for at least one hour, but more is better.
- Preheat the oven to 350 degrees.
- Use a half sheet pan lined with a silicone baking sheet to cook the cookies.
- Roll the dough into 1 inch balls, and place on the cookie sheet spaced out from each other with room to spread.
- Press a few extra chocolate chunks, pretzels pieces, and seasonal sprinkles or colored sugar into the tops of the cookies. (This step is optional, but it makes the cookies look cuter!)
- Bake the cookies at 350 degrees Fahrenheit for 9-12 minutes. (I did 12 minutes for a crisper cookie).
- Let the cookies cool for 15 minutes on the cookie sheet before transferring to a wire rack to finish cooling.
- Allow cookies to cool completely before eating or storing in an airtight container.