Chocolate Covered Pretzel Cookies
Simple brown sugar cookies filled with sweet and salty chocolate covered pretzels.
Servings: 18 cookies
Ingredients
- 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
Instructions
- 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.
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