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!
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.
Recipe from Culinary in the Country
I am Jen the Beantown Baker. Engineer by day and baking maven by night. Hubby serves as my #1 fan and official taste tester. We got hitched back in 2006. Barefoot. In the sand. With the waves crashing behind us. It was one of the best decisions we’ve ever made. 
These are darling!
Adorable – I love the cupcake liners!
These look great! I’ve got to try them soon! ; )
How adorable! Oh The Yankee would just eat these up.
I have been wanting to try these too – nice post, I love the photos.
They look perfect! YUM!
Sooo freaking adorable! I have these liners, so I will be making these in the very near future!!! Well done!!!
Find more Fauxstess Cupcakes in my recipe blog search:
HERE
So cute and yum!
Could these be any cuter?? I love the idea of home baking classic favorites like this!
This looks perfect! Yum!
Michelle
http://oneordinaryday.wordpress.com/
Great job! Your cupcakes are perfect! They look just like Hostess except SO MUCH BETTER! Your ganache is so nice and shiny!
I love these cupcakes! They have been on my to try list forever and I think that maybe today might be the day I finally try them.
Also, I didn’t even realize you had less swirls, shows how well I know a hostess cupcake!
I made them this weekend and am now officially addicted to the filling – it reminds me of marshmallow creme! Although my cupcakes (and pictures) pale in comparison to your version, I need to thank you once again for supplying me with a great recipe.
I searched all over for a recipe like this and didn’t want to use marshmallow creme for the filling! These are amazing- my family was fighting over them. Thanks for sharing!
so in your recipe you say to put the batter into the wells of a muffin tin coated with non-stick spray. Does that mean not use cupcake liners, or does that mean to spray the liners with non-stick spray?
Sorry, I’ll fix the recipe. You don’t need to spray the cupcake liners.