Alright, y’all. I have totally hopped on the sweet & salty train. It actually worked out really well for me because the salted caramel trend hit right at a time when I discovered I actually like sweet/salty combos. See, as a kid, I hated that. I didn’t like desserts that had nuts or peanut butter in it, because those things are supposed to be salty, and desserts should not have salt in it. My older sister always got all the Reese’s Peanut Butter Cups out of my Halloween haul.
But maybe my adult palate is becoming more adventurous. Whatever it is, I’ve been excited to experiment with salt on desserts. Last month I tried the salt-on-top method with my Salted Nutella & Caramel-Stuffed Chocolate Chocolate Chip Cookies. AMAZING. This time I tried the salt-baked-in method by adding pretzel pieces to chocolate chip cookies.
They were so tasty, and I really enjoyed them. My preference is for cookies to be slightly undercooked so that they’re super gooey and chewy. And with lots of extra chocolate. And straight out of the oven so it melts in your mouth.
These were really not that hard if I were making a normal batch. But I was making them for our local Meals on Wheels, and I needed SIX DOZEN, so it became a bit more of a project than I realized.
A couple tips I learned while baking these:
- The dough needs to be chilled when it goes in the oven. If it’s too warm, the cookies will spread a lot more while they bake, and you’ll end up with a thin cookie. So if you’re making a large amount of cookies and it’s taking a while to scoop them all out and rotate them in and out of the oven, periodically pop the dough back into the fridge to chill a bit.
- Don’t drop an entire baking sheet of cookies on the floor because that is very frustrating when you need a certain amount of cookies and you’re almost out of flour.
- Don’t turn off the oven when you meant to turn off the timer because then the cookies won’t bake enough and in your attempts to not waste that batch you might cook them a lot longer because you can’t tell when they’re done and then end up baking them to a crisp.
If you can find caramel chips in the store (I couldn’t, and I was in a hurry, so I didn’t look elsewhere) you should definitely consider adding them in, like the original recipe called for. I bet that’s tasty.
These were really good, but I won’t lie, they would probably be better with even more mix-ins — more chocolate chips, more pretzels, and those caramel chips. Feel free to play around with the mix-ins with your batch. This recipe should yield about 2 dozen cookies.
Chocolate Chip Pretzel Cookies adapted from By Stephanie Lynn
1 1/2 cups flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2/3 cup butter
1/2 cup brown sugar, packed
1/2 cup white sugar
2 teaspoons vanilla
1 1/3 cups semi-sweet chocolate chips
1/3 cup crushed pretzel pieces
In a medium bowl sift together the flour, baking soda, and salt. Set aside.
In a large bowl beat the butter, brown sugar and granulated sugar with an electric mixer on medium speed until light and fluffy. With the mixer on low speed, gradually add the eggs and vanilla. Mix well.
Slowly add the flour mixture and beat just until there are no streaks of flour showing. Stir in the chocolate chips, caramel chips and pretzel pieces.
Cover and chill the batter in the refrigerator for 15 minutes.
Preheat the oven to 350 F. Using a cookie scoop drop rounded tablespoon portions of the dough, about 2 inches apart, onto an un-greased baking sheet.
Bake 10 to 12 minutes or until lightly browned. Let the cookies cool on the baking sheet for 1 minute prior to moving to a wire rack to cool completely.
Linking Up With:
Funday Monday from Still Being Molly
Made by you Monday from Skip to my Lou
Inspiration Monday from Twelve O Eight
Wonderfully Creative Wednesday from All She Cooks
Create It Thursday from Lamberts Lately
Full Plate Thursday from Miz Helen’s Country Cottage
All Things Pretty from Sparkles and a Stove