How To Make Chewy Chocolate Covered Pretzel Cookies
Give the classic cookies a crunchy upgrade by throwing in some chocolate covered pretzel and sprinkling sea salt to balance off the flavors.
Serves:
Ingredients
- 2¼cupsall purpose flour,spoon & leveled
- 1tbspbaking soda
- 1½tspcornstarch
- ½tspsalt
- ¾cupunsalted butter,(1.5 sticks), melted
- ¾cuplight brown sugar,loosely packed
- ½cupgranulated sugar
- 1large egg,plus 1 egg yolk, at room temperature
- 2tsppure vanilla extract
- 1cupchocolate covered pretzel pieces,homemade or store bought
- sea salt,for sprinkling
Instructions
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Whisk the flour, baking soda, cornstarch, and salt together in a large bowl. Set aside.
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In a medium bowl, whisk the melted butter, brown sugar, and granulated sugar together until no brown sugar lumps remain. Whisk in the egg, then the egg yolk.
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Finally, whisk in the vanilla extract. Pour the wet ingredients into the dry ingredients and mix together with a large spoon or rubber spatula. The dough will be very soft, yet thick.
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Fold in the chocolate-covered pretzel pieces. They may not stick to the dough because of the melted butter but combine them as much as possible.
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Cover the dough and chill in the refrigerator for 3 hours or up to 3 days. Chilling is mandatory. Chill the cookie dough overnight for less spreading.
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Take the dough out of the refrigerator and allow to slightly soften at room temperature for 10 minutes.
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Preheat the oven to 325 degrees F. Line two large baking sheets with parchment paper or silicone baking mats. Set aside.
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Roll the dough into balls, about 3 tablespoons of dough each. The dough will be crumbly, but rolling them with hands will help the balls stay together.
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Roll the cookie dough balls to be taller rather than wide to ensure the cookies will bake up to be thick. Place 8 balls of dough onto each cookie sheet, then sprinkle each with sea salt.
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Bake the cookies for 12 to13 minutes. The cookies will look very soft and underbaked. They will continue to bake on the cookie sheet.
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As they cool, feel free to press extra pieces of chocolate-covered pretzels into the tops of each cookie. It’s best to do this when the cookies are still warm. Or sprinkle a little more sea salt on top of each cookie at this time, if desired.
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Allow the cookies to cool on the cookie sheet for 10 minutes before transferring to a wire rack to cool completely.
Nutrition
- Calories: 200.37kcal
- Fat: 9.22g
- Saturated Fat: 5.64g
- Trans Fat: 0.35g
- Monounsaturated Fat: 2.40g
- Polyunsaturated Fat: 0.47g
- Carbohydrates: 27.14g
- Fiber: 0.49g
- Sugar: 13.23g
- Protein: 2.36g
- Cholesterol: 34.50mg
- Sodium: 247.89mg
- Calcium: 13.22mg
- Potassium: 37.17mg
- Iron: 0.94mg
- Vitamin A: 77.78µg
- Vitamin C: 0.00mg
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