Try these chocolate chip pretzel cookies to mix up your cookie game. You’ll be amazed how yummy they are. Don’t crush the pretzels too much – you want 1/4 to 1/2 of tiny twist pretzels in your dough to give the cookies that salty sweet contrast.
Ingredients
- 1/2 cups all purpose flour: 2 piece
- cornstarch: 2 Tbsp
- baking soda: 1 tsp
- salt: 1 tsp
- salted butter: 1 cup (softened)
- packed brown sugar: 1 cup
- white sugar: 0.5 cup
- eggs: 2 piece
- vanilla extract: 1 Tbsp
- 1/2 cups chocolate chips: 1 piece
- lightly crushed tiny twist pretzels: 2 cups (divided)
Metric Conversion
Stages of cooking
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Gather all ingredients. Preheat the oven to 375 degrees F (180 degrees C). Line 4 baking sheets with parchment paper. Dotdash Meredith Food Studios
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Mix together flour, cornstarch, baking soda, and salt in a bowl. Dotdash Meredith Food Studios
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Combine butter, brown sugar, and white sugar in a second bowl. Dotdash Meredith Food Studios
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Beat butter and sugar with an electric mixer on high speed until light and fluffy, about 5 minutes. Use a rubber spatula to scrape sides of the bowl. Dotdash Meredith Food Studios
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Add 1 egg. Beat until well combined. Add remaining egg and vanilla extract. Beat until well combined. Dotdash Meredith Food Studios
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Add dry ingredients to the sugar mixture. Stir with a rubber spatula until barely combined and flour is still visible. Dotdash Meredith Food Studios
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Add chocolate chips and 1 1/2 cups of pretzels. Stir until combined. Dotdash Meredith Food Studios
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Portion dough by rounded tablespoons onto the prepared baking sheets. Lightly press remaining 1/2 cup of pretzels into the tops of the cookies. Dotdash Meredith Food Studios
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Working in two batches, bake cookies until light golden brown at the edges, 10 to 12 minutes. Cool cookies on baking sheets for 2 minutes. Dotdash Meredith Food Studios
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Transfer cookies to a wire rack to finish cooling. Dotdash Meredith Food Studios
