These were absolutely delicious but I found incorporating pretzels into dough and letting it chill caused the pretzels to lose their crunchiness. Regardless the cookies were simply mouth watering. Thanks for sharing the recipe.
If you love salty-and-sweet treats, these are for you. Soft, slightly chewy, buttery cookies with rich brown sugar flavor, and crunchy pretzels baked in. The pretzels stay crunchy, snappy, and are a great contrast to the soft dough, and chocolate seems to taste even better when there’s a little saltiness present. There are so many different flavor and texture elements, making the cookies totally irresistible. The batch size is under 1 dozen, perfect for my small family, but you can double the recipe if you need more.
YIELD : ABOUT 10 MED/LARGE COOKIES
TOTAL TIME :3+ HOURS, FOR CHILLING
PREP TIME :15 MINUTES
COOK TIME : ABOUT 10 TO 12 MINUTES
INGREDIENTS:
- 1/2 cup unsalted butter, softened (1 stick)
- 1/2 cup brown sugar, packed (I used 1/4 cup of light and 1/4 cup dark)
- 1/4 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 1 1/3 cups all-purpose flour
- 1 teaspoon cornstach
- 1/2 teaspoon baking soda
- pinch salt, optional and to taste (remember the pretzels are salted too)
- 1 heaping cup mini pretzel twists
- 1 cup semi-sweet chocolate chips
Get the instructions ===>> averiecooks.com
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