Pretzel Chocolate Chip Cookies

While most people are thinking of healthy meals and exercising, I’ve been thinking of these cookies. I made these cookies a while ago and to take on a weekend trip with friends. They were a bit hit. They combine sweet and salty into every bit. The pretzel sticks in the chocolate chip cookies also give a nice little crunch.

I always use Ghirardelli bittersweet chips in my cookies because I love the size of the chips almost as much as the flavor. They’re a bit bigger but flatter than the standard Nestle chocolate chips. If you see the Ghirardelli chips in your supermarket, I definitely recommend trying them!

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Pretzel Chocolate Chip Cookies

Yield: ~5 dozen

Ingredients:

2 1/3 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
12 tablespoons unsalted butter, slightly softened
1 cup packed dark brown sugar - I used light brown sugar
1/2 cup granulated sugar
2 large eggs
2 teaspoons vanilla
2 cups coarsely crushed pretzel sticks
2 cups bittersweet chocolate chips

Directions:

Preheat oven to 350 degrees.

In a medium bowl, whisk together flour, baking soda and salt.

In a large mixing bowl, beat together butter and sugars until creamy. Beat in eggs, one at a time, mixing until combined after each. Mix in vanilla. Gradually add dry ingredients into the butter mixture and beat just until incorporated. Add crushed pretzels and mix briefly to combine. Fold in chocolate chips.

Drop dough using a tablespoon cookie scoop onto parchment-lined baking sheets and flatten dough balls slightly. Place into the oven and bake cookies until they are lightly golden around the edges, about 9 to 13 minutes. Remove from the oven and let cookies cool for a couple minutes before transferring them to a wire rack to cool completely.

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18 Responses to “Shipping Cupcakes in a Jar”

  1. #
    1
    CB — November 9, 2008 at 4:22 pm

    I love it! Where did you get the jars? Now I totally wanna do this for xmas gifts!
    /Clara

  2. #
    2
    Jen — November 9, 2008 at 4:23 pm

    I looked everywhere and just couldn’t find them. I ended up ordering them from Amazon. They weren’t very cheap so that was a bummer…

  3. #
    3
    CB — November 9, 2008 at 4:35 pm

    Ah bummer. What size are the jars? I wonder if Ikea would have them? Whats the amazon link?
    /Clara

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    4
    Jen — November 9, 2008 at 4:42 pm

    I ordered them from here. You want the wide mouth jars so the cupcakes fit and the 1/2 pint size is perfect.

    The yellow cupcakes didn’t rise much so I added more frosting to fill the jar and the chocolate ones rose quite a bit so they had less frosting. My sister said that the chocolate one had the perfect amount of frosting or could use a smidge more, so you want a cupcake that has at least a small dome.

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    5
    ttfn300 — November 9, 2008 at 7:29 pm

    haha, i’ve never seen that before 🙂 love it!

  6. #
    6
    Katie — November 10, 2008 at 1:14 pm

    OH FUN! I’ve seriously always thought about doing this and never did. I’m starring this post to remind myself at Christmas. Too cute!!

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    7
    Janna — November 11, 2008 at 2:46 pm

    I have been dying to try this ever since I saw it last year on someone else’s blog. They actually baked the cake in the jar and then iced it like a cupcake. I am going to have to order some of those iddy jars! Too cute!

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    8
    Beth — November 16, 2008 at 4:25 pm

    Hmmm…might have to do this for Christmas instead of those “ingredients in a jar” thing we were thinking of.

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    9
    Renée — March 12, 2009 at 3:24 pm

    I really want to try this, but I keep reading online that you shouldn’t put frosting in the jar because it will get moldy by the time it reaches its destination. I’m sure you would have heard if it was moldy when it got to your friend right? I would just be so embarrassed if that happened. Any help?

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    10
    Jen — March 12, 2009 at 3:30 pm

    Renee – I’ve done this twice and both times haven’t heard of any mold. I froze the cupcakes/frosting in the jars prior to shipping them. I also shipped in the winter. My one sister even didn’t go get her package from the office until a week after it arrived and it was still good. I would guess she ate her cupcakes about 10 days after I sent them. I’m not sure if shipping in warm weather will have an impact on potential mold…

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    11
    Renée — March 12, 2009 at 3:33 pm

    Alright I’ll definitely give it a try then. It will make for a very good Easter present for my faraway friends =)

  12. #
    12
    Jen — March 12, 2009 at 3:35 pm

    Oh that’s a good idea!! I might have to order some more jars and do the same myself…

  13. #
    13
    Hillary — June 5, 2009 at 3:25 pm

    What a clever idea! I would love to get a cupcake in the mail! 🙂 Maybe I’ll send out Valentine’s Day Cupcakesnext year!

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    14
    CuteCupcakesAllTheTime — May 6, 2010 at 5:39 pm

    This comment has been removed by the author.

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    CuteCupcakesAllTheTime — May 6, 2010 at 5:40 pm

    Love these!! We have featured you on our blog. http://cutecupcakesallthetime.blogspot.com

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    16
    Pat — February 16, 2013 at 11:19 am

    Did you freeze them before shipping? The jars looked frosted…

    • beantownbaker — February 24th, 2013 @ 10:21 am

      I did freeze them. They defrosted as they were shipped. I’ve done it with and without the freezing depending on the weather and whatnot.

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    17
    PinkSuga — October 27, 2014 at 7:38 pm

    What shipping method did you use? Overnight or Express???

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