Wow! These cookies sound like a lot with salted pretzel, chocolate chips, and cinnamon sugar but they are addicting. If you are looking for a different cookie, try these out! These cookies taste like a salty-sweet snack all in one!
Cookies are one of my favorite desserts to bake because they are easy to serve, tasty to eat, and fun to bake. I use to make chocolate chip cookies almost every night for my family growing up. What can I say? My family and I were addicted to eating cookies. While I enjoy eating a classic chocolate chip cookie any day, it is fun to mix it up with your cookies and add in different treats. These are a classic chocolate chip cookie dough with salted pretzels mixed in and rolled in cinnamon sugar. You get a great balance of salt to sweetness in every bite plus an extra crunch!
Try these out to add to your holiday cookie basket! They will be a huge hit.
To make these cookies great you must brown the butter when making the dough. Browning butter is my secret to making a great cookie. It is a little bit extra work but I promise it will make your cookie taste richer and better!
Check out how to make these in my video below:
Pretzel Chocolate Chip Snickerdoodles
Serving size: 24 cookies
Total Time: 40 minutes
Source: Adapted from half baked harvest
2 sticks (1 cup) butter, at room temperature
3/4 cup brown sugar
1/4 cup granulated sugar
2 large eggs, at room temperature
2 teaspoons vanilla extract
2 1/4 cups all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups chocolate chips
1/3 cup cinnamon sugar
1 cup pretzel twists rushed (or any pretzels you have)
Step 1: Add butter to a small saucepan set over medium heat. Cook until the butter begins to brown, about 3-4 minutes. Remove from the heat and let cool.
Step 2: Preheat the oven to 350 degrees. Grease a baking sheet.
Step 3: In a large mixing bowl, beat together the melted butter, brown sugar, and granulated sugar until combined. Beat in the eggs, until combined. Add the vanilla.
Step 4: Mix in the flour, baking soda, and salt. Fold in the chocolate chips and crushed pretzels. Add dough to the freezer for 15 minutes. You can skip this step if you are in a rush however, I like to do this to solidify my dough. This is my cheat version you can also refrigerate the dough for 2 hours or overnight.
Step 5: When ready, roll the dough into rounded 1 tablespoon size balls and then roll through the cinnamon-sugar mixture. Place on a prepared baking sheet.
Step 6: Transfer to the oven and bake for 5 minutes. Remove the pan from the oven and tap the baking sheet on the counter 2 times to flatten the cookies. Return to the oven and bake another 2-3 minutes. I cook my cookies until they are brown on the edges and a little gooey on the inside. The cookies will set once you remove the tray from the oven. Let the cookies cool on the baking sheet.
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