Swoonworthy Recipes – Pretzel Cookies
This time of year is all about uncertainty.
Will this warm weather hold or will we get another April snowstorm? Will my new year’s resolutions stick, or should I just give up on this whole “good posture” thing now?
I don’t know about you, but I find uncertainty – even and especially uncertainty caused by my own indecisiveness – wholly unpleasant. Except, of course, when it comes to baked goods.
You see, I appreciate and respect a cookie that can’t decide whether it wants to be savory or sweet, a dessert or a snack. If I’m uncertain whether each bite of cookie will contain a chocolate-y or pretzel-y morsel, then I’m happy as can be.
So, if this sounds like the cookie for you, read on! The recipe is below:
Chocolate Chip Pretzel Cookies
Adapted from Nestle
Yields 60 cookies
- 2 ¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup salted butter, softened
- ¾ cup granulated sugar
- ¾ cup brown sugar, packed
- 1 teaspoon vanilla extract
- 2 large eggs
- 2 cups chocolate chips
- 1 cup salted pretzels, crushed
Preheat the oven to 350 degrees. Grease two large cookie sheets and set aside.
In a large mixing bowl, beat the butter sugars and vanilla until smooth and creamy. Beat in the eggs and set aside.
In a spate bowl, sift together the dry ingredients (except the chocolate chips and pretzels).
Gradually mix the dry ingredients into the wet and stir until combined. Fold the chocolate chips and pretzels into the dough. Drop by generous tablespoonfuls onto the prepared cookie sheets and bake for 9 -11 minutes or until golden brown.