Back to school means homemade lunchbox treats – chocolate chip cookies are a favorite around here, but a handful of broken pretzels brings them up a notch, adding a hit of salt and crunch. These cookies are crunchy, chewy, sweet, chocolatey and salty – everything anyone could want in a lunchbox or afternoon snack!
Adding the broke pretzels at the end, pressing them atop each ball of dough rather than mixing them in with the chocolate chips, keeps them crunchy; stirring them into the batter will cause them to soften, and draw moisture from the surrounding batter.
Chocolate Chip Pretzel Cookies
1/2 cup butter, at room temperature
1/2 cup sugar
3/4 cup packed brown sugar
1 large egg
1 tsp. vanilla extract
1 3/4 cups all-purpose flour
1 tsp. baking soda
1/4 tsp. salt
1-2 cups semisweet chocolate chips
1 cup broken pretzel sticks
Preheat oven to 350F.
In a large bowl, beat together the butter and sugars until pale and fluffy. Beat in the egg and vanilla. Add the flour, baking soda and salt; stir until almost combined, then stir in the chocolate chips until well blended.
Drop the dough by the spoonful (or roll into 1″ balls) and place on a greased or parchment-lined baking sheet, spacing them a couple inches apart. Place a few pieces of pretzel on each ball of dough, pressing them lightly to help them adhere. Bake for 12-14 minutes, until golden around the edges. Transfer to a wire rack to cool.
Makes about 1 1/2 dozen cookies.