Pretzel Chocolate Chip Cookies

I've wanted to make these cookies forever now and finally got around to it. I loved the idea of sweet and salty and especially the added crunch of the pretzels in a chocolate chip cookie.

At first I wasn't quite sure if these cookies were any better than your average chocolate chip cookie, but once they cooled (apparently I don't love hot cookies) they were completely addicting! So addicting in fact, my husband and I ate almost the entire batch ourselves in a day...

These are so easy to make and I tell ya, that extra crunch of the pretzel really makes these good. If you're a fan of sweet and salty, like I am, you will love these!

So if you have a bag of pretzels you don't know what to do with sitting on your pantry shelf, do yourself a favor and make these! Chocolate always makes things better!

Pretzel Chocolate Chip Cookies

Adapted from High Heels and Grills

Makes about 24 cookies

1/2 cup granulated sugar

1/2 cup brown sugar, packed

1/2 cup and 3 Tbsp. unsalted butter, softened

1 large egg

1 tsp. vanilla extract

1/2 tsp. salt

1/2 tsp. baking soda

1 3/4 - 2 cups bread flour {all-purpose is fine, too}

3/4 cup stick or twisted pretzels

3/4 cup chocolate chips

1. Preheat oven to 375ºF.

2. Cream the sugars and butter together until light and fluffy.

3. Add eggs, one at a time and mix thoroughly. Scrape sides and add vanilla, mixing well again.

4. In a medium bowl, combine the salt and baking soda with 1 3/4 cup of flour. Add the flour mixture to the wet mixture, 1/2 cup at a time. You want the dough to pull away from the edges, so if it is very sticky, add more flour, 1/4 cup at a time until it stiffens up.

5. Place the pretzels in a Ziploc bag and lightly crush with a rolling pin until you have barely broken the pretzels. (You’ll still want bite-sized pieces.) Add the pretzels and chocolate chips to the cookie dough mixture and mix on low speed until pretzels and chips are evenly mixed.

6. Using a medium cookie scoop, drop balls of dough onto an ungreased cookie sheet.

7. Bake for 10 minutes. Let cookies sit on baking sheet for 5 minutes and then transfer cookies to a cooling rack. Store in an airtight container.