Chocolate Pretzel Chip Cookies | Quarantine Kitchen
My teenager loves to bake, but hates to follow recipes. Cue the constant argument: “Baking is like chemistry! You need to be exact!” During quarantine, I’ve left her alone in the kitchen to experiment, make a mess, and make her own recipes. The other night she presented us with one of her most delicious creations: Chocolate Pretzel Chip Cookies.
Apologies in advance, you’re not going to be able to stop eating these.
Chocolate Pretzel Chip Cookies
- 2 ½ cups all-purpose flour
- 1 tsp baking soda
- 1 tsp salt
- 1 cup (2 sticks) softened butter
- ¾ cup granulated sugar
- ¾ cup packed brown sugar
- 1 tsp vanilla extra
- 2 large eggs
- 2 cups of semi-sweet chocolate chips
- 2 cups of chopped chocolate covered pretzels (We use a combination of 4 flavors of Flipz: white fudge, dark chocolate, milk chocolate, and caramel sea salt)
- Several pinches of coarse salt to sprinkle over the entire batch of cookies
- Preheat oven to 375F.
- Combine the dry ingredients in a small bowl and stir until mixed well.
- Cream butter, granulated sugar, brown sugar, and vanilla extract in a large bowl with mixer.
- Add eggs one at a time until the mixture is well blended.
- Gradually spoon in flour mixture.
- Add chocolate chips and Flipz and make sure they are evenly distributed.
- Drop batter onto ungreased baking sheet.
- Sprinkle with a touch of coarse salt and add a Flipz on top.
- Bake for 12-15 minutes.
Have you picked up any new, fun recipes during quarantine? Share in the comments – I know Lola would love to try it!