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Pretzel Cookies
A delicious combo of soft and crisp, sweet and salty, these pretzel cookies are loaded with chocolate chips, too.
Course
Cookies
Cuisine
North American
Prep Time
20
minutes
minutes
Cook Time
10
minutes
minutes
Total Time
30
minutes
minutes
Servings
36
cookies
Calories
222
kcal
Author
Colleen Milne
Equipment
mixer
baking sheet
cookie scoop
cooling rack
parchment paper
Ingredients
1
cup
butter
room temperature
¼
cup
granulated sugar
2
cups
light brown sugar
2
eggs
large, room temperature
2
teaspoon
vanilla extract
3 ½
cups
all-purpose flour
gluten free if needed
1
teaspoon
kosher salt
½
teaspoon
baking soda
2
cups
chocolate chips
1
cup
pretzels
broken
Instructions
Preheat the oven to 350° Line a baking sheet with parchment paper
In a bowl, combine the flour, salt, and baking soda. Set aside
In a large mixing bowl, or bowl of a stand mixer, cream butter and sugars together on medium low speed until fluffy
Add the eggs and vanilla and beat on medium speed until combined.
Add the flour mixture in 3 batches while continuing to beat on medium speed until combined.
Fold in the chocolate chips and pretzel pieces.
Form dough in balls (approximately 2 tablespoons per ball and place them, spaced about 2 inches apart, on the prepared baking sheet.
Bake 10 minutes, until cookies are just turning golden brown.
Remove from the oven and allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a rack to cool completely.
Nutrition
Serving:
1
g
|
Calories:
222
kcal
|
Carbohydrates:
35
g
|
Protein:
2
g
|
Fat:
8
g
|
Saturated Fat:
5
g
|
Polyunsaturated Fat:
0.3
g
|
Monounsaturated Fat:
1
g
|
Trans Fat:
0.2
g
|
Cholesterol:
24
mg
|
Sodium:
237
mg
|
Potassium:
35
mg
|
Fiber:
1
g
|
Sugar:
20
g
|
Vitamin A:
193
IU
|
Vitamin C:
0.1
mg
|
Calcium:
27
mg
|
Iron:
1
mg