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Simple brown sugar cookies filled with sweet and salty chocolate covered pretzels.
It’s here! It’s here!!
It’s FINALLY hereeeeee!
It’s December 1st, which means we are kicking off this cookie party I like to call Fresh April Flours’ 12 Days of Christmas Cookies, and we are kicking it off in style with something simple to ease us into it all.
As per usual, I like to throw in some simple cookies mixed with ones that may challenge you, but all 12 recipes are sure to do one thing: satisfy that cookie sweet tooth and give you plenty of options to make for whatever Christmas or holiday celebration you have on your agenda this month.
So let’s talk about what we’ve got here. Did you visit yesterday? Did you see the homemade chocolate covered pretzels I made?
While I did make them as a helpful filler for Christmas cookie trays, I also wanted a way to use them up in case you
1) wind up with a billion chocolate covered pretzels or
2) would just really like to fill some cookies with chocolate covered pretzels.
If you’d prefer not to go through the trouble of making your own pretzels just to put them in cookies, I don’t blame you. Go ahead and buy some. I won’t tell anyone or judge. Promise!
This recipe is one you’ve seen before if you’ve come ’round these parts in years past. I’ve used the base of these cookies in my Andes mint cookies, as well as a few others, and they always stand up to the part. They’re simple, they’re sweetened with brown sugar, and they make the perfect vehicle for add-ins.
I prefer to use this base when I’m adding in something flavorful. Like sweet and salty, chocolate covered pretzel goodness.
Now, if you recall from 2 years ago, I brought you one of our favorites– these compost cookies— and these cookies are similar. Except with about 1/4 of the ingredients (because those cookies are cuhrayyyyyzay, aka YOU MUST TRY THEM).
These chocolate covered pretzel cookies are a bit simpler, but still bring the same idea: lots of crunch in a soft and chewy cookie, saltiness to complement that brown sugar sweetness, and something a little fun to bring to the cookie swaps and cookie trays.
Nothing fancy, nothing special, and my favorite part is you don’t even need to roll them (!!!) into balls. Just drop onto the baking sheet and you’re good to go. Not even any chilling (!!!!!!!) of the dough!
(Much love to the cookies that require dough chilling, though, because my my my I do make some deeeelightful cookies that require some chilling prior to baking. No hate. Just love!)
So there you have it folks, recipe #1 in this crazy cookie party, and a wonderful way to kill two birds with one stone. Or is it two chocolate chips with one oven? I’m not really sure, but I hope you’re ready for all sorts of cookies to be thrown your way!
Check back Monday for a super fav here on FAF with a sprinkley touch perfect for celebrating!
So many cookies! Eeeeeek!
Chocolate Covered Pretzel Cookies
- 1 cup + 2 Tablespoons all-purpose flour
- ½ teaspoon baking soda
- ¾ teaspoon baking powder
- ½ teaspoon salt
- ¼ cup unsalted butter softened to room temperature
- ½ cup + 2 Tablespoons light brown sugar packed
- 1 large egg
- ½ teaspoon vanilla extract
- 1 cup chopped chocolate covered pretzels approximately 6 large pretzels
- Preheat oven to 350ºF. Line a baking sheet with a parchment paper or a silicone baking mat. Set aside.
- In a medium size bowl, whisk together the flour, baking soda, baking powder, and salt. Set aside.
- In a separate medium size bowl with a hand held mixer or the bowl of a stand mixer fitted with a paddle attachment, cream together the butter and brown sugar on medium speed. Scrape down the sides and bottom of the bowl with a spatula. Add the egg and vanilla extract, and beat again on medium speed until everything is combined and there are no lumps.
- With the mixer on low, slowly add the dry ingredients to the wet ingredients in 2 additions, mixing thoroughly after each addition. Fold in chopped pretzels with a spatula.
- Using a cookie scoop (I use this #50 cookie scoop for all of my standard size cookies), drop rounded balls onto baking sheet. Bake for 10-12 minutes until sides just begin to brown (mine took exactly 11 minutes). Remove from oven and allow to cool on the baking sheet for 1-2 minutes before transferring to a wire rack to cool completely. Cookies stay fresh in an airtight container at room temperature up to 1 week. Baked cookies may be frozen up to 2 months. Balled cookie dough can be frozen, up to 2 months. Bake frozen on baking sheet for 11-13 minutes.
All nutritional values are approximate and provided to the reader as a courtesy. Changing ingredients and/or quantities will alter the estimated nutritional calculations.