I HATE waste! Seriously! I'm always looking for ways to use up the food that we have - including any snacks. (That's how I came across my recipes for Peanut Butter Cheerio Treats, Best Ever Banana Nut Muffins, and many other recipes.) So when I saw this recipe for Pretzel, Chocolate and Peanut Butter Chip Cookies, I thought, "Hey! I can use up those extra pretzels in the pantry before they go stale!"
Unfortunately, I didn't have any peanut butter chips. But that wasn't about to stop me from my food thrift! (That's right! I call making cookies "food thrift!" I mean, should I let those pretzels go to waste? Of course not!) ;) So I thought about it. What is one of my FAVORITE snacks? Chocolate-covered pretzels! They are the PERFECT combination of salty and sweet! Combine that with a cookie and OH MY GOODNESS!!! Does it get any better than that??? So I hopped up off of the couch - and away from Pinterest - and got to work immediately! And boy am I glad I did! These babies are YUM-MY!!!
The original recipe said to bake them for 10 minutes (or 12 for crispier cookies), but after 12 minutes mine were still very chewy on the inside - which I LOVE! The second pan I baked for 15 minutes and they seemed a bit over-done to me, so I would suggest baking them 12 to 14 minutes.
Chocolate-Covered Pretzel Cookies
1 1/2 cups of all purpose flour
1/2 tsp. of salt
1/4 tsp. of baking soda
1/2 cup of butter at room temperature
1/2 cup of tightly packed light brown sugar
1/3 cup of granulated sugar
1 egg (beaten)
1 tsp vanilla extract
1 cup semi-sweet chocolate chips
1/2 cup broken up pretzel pieces
Preztel Salt or Sea Salt
1.) In a medium bowl, combine flour, baking soda, and salt. Set aside.
2.) In a larger bowl, beat butter and sugars together on medium speed until light and fluffy (about 2-3 minutes). On low speed, slowly add the beaten egg and vanilla extract. Beat to combine, scrape down the sides of the bowl.
3.) Add flour mixture and beat just to combine. Stir in the chocolate chips and preztels.
4.) Preheat the oven to 350F. Scoop out well rounded tablespoonfuls of the dough and sprinkle with pretzel salt. Leave about 2 inches between each ball. Bake for 12 minutes. If you prefer crispier cookies increase the baking time by 1-2 minutes. Allow the cookies to cool on the baking sheet for a few minutes before removing.