chocolate trio & crushed pretzel cookies
Happy National Pretzel Day! We are celebrating with these salty, soft yet crunchy, chocolate trio & pretzel cookies! I like to think of these as snazzy adult chocolate chip cookies with three types of chocolate and topped with some fancy salt. I doubt a kid would say no to these, but I know adults will be saying YES!
I am a loyal Rold Gold pretzel lady (not sponsored). They seem to stay the crunchiest the longest and have really achieved a perfect salt to dry-carb balance. Synders bake is a bit too dark for me and I feel like they get stale faster. That being said, use your favorite pretzel--big brand or small business--or whatever you have on hand (gotta pick it out of a snack mix or trail mix). Same goes for the chocolate--in my pantry I had semisweet, milk and mini chips, but if you are all about the dark chocolate sub in chopped dark chocolate bars for the milk chocolate! Always personalize depending on what you like and what you have!
I am grateful for National Pretzel Day because it to give me a reason to make these cookies for friends and indulge! Happy baking & happy eating!
Chocolate Trio & Crushed Pretzel Cookies
Base cookie from Classic Nestle Toll House Recipe
2 sticks unsalted butter, softened
¾ cup brown sugar
¾ cup white sugar
1 teaspoon vanilla
1 teaspoon baking powder
1/2 teaspoon salt
2 ¼ cup flour
1 cups semi-sweet chocolate chips
¾ cup milk chocolate chips
½ cup mini chocolate chips
3/4 cups of pretzel bits--Rold Gold for life, not sponsored (Start with ~1 ½ cups of pretzels in a food processor and grind until bits not a dust! Or crush with back of a spoon in a plastic bag)
Sea salt or fleur de sel for sprinkling
Large mixing bowl & wooden spoon
Medium/Size 40 scoop (or metal spoon)
Aluminum baking sheets
10-15 minutes to make dough
~11 minutes per batch of cookies
- Preheat oven to 375F and prepare baking sheets by lining with parchment paper or a silicone mat.
- Cream butter and sugars with a wooden spoon until combined and fluffy. Add vanilla and eggs and beat until combined.
- In a separate bowl, mix flour, baking soda, and salt. Add to the wet ingredient mixture and mix until a dough has formed. Do not over mix. Fold crushed pretzels, and chocolate chips into the dough until evenly distributed.
- Use a medium scoop (or spoon out 2 tablespoon balls) and place balls onto baking sheet about 3 inches apart. (*I typically fit 6 on a sheet. Could push for 8.) Press down on the balls of dough to make even ½ inch tall discs. Sprinkle with sea salt or fleur de sel.
5. Bake for 11-12 minutes or until the edges are lightly browned. Transfer cookies to a wire rack and cool or SERVE right away with (soy)milk! If storing cookies, cool to room temperature and store in airtight container for 3 days.
Tips & Notes
-The 40 size scoop is great for larger cookies! Could use a smaller one (70) for mini cookies but reduce baking time.
-Fleur de sel can be very flakey and concentrated so don’t go too crazy especially with these cookies where there is already pretzel salt.
-You could use the pretzel salt in the bottom of the bag!