It seems like the culinary world has been slightly obsessed with the salty/sweet
combination lately. I keep seeing salted caramel desserts and fleur de sel
sprinkled on top of various desserts. I for one, am completely for this. Once I
made the infamous NY Times chocolate chip cookie recipe with sea salt sprinkled
on top, I was hooked. So when I had a bunch of left over pretzel salt from
making soft pretzels, I knew exactly what I would do with it.
Recipe: Chocolate & Peanut Butter Chip Pretzel Cookies
- 1 1/2 cups of all purpose flour
- 1/2 tsp. of salt
- 1/4 tsp. of baking soda
- 1/2 cup of butter at room temperature
- 1/2 cup of tightly packed light brown sugar
- 1/3 cup of granulated sugar
- 1 egg (beaten)
- 1 tsp vanilla extract
- 1 cup milk chocolate chips
- 1/2 cup peanut butter chips
- 1/2 cup broken up pretzel pieces
- Preztel Salt or Sea Salt
- In a medium bowl, sift together the flour, baking soda, and salt. Set aside.
- In a larger bowl, beat the butter and sugars together on medium speed until
light and fluffy (about 2-3 minutes). On low speed, slowly add the beaten egg
and vanilla extract. Beat to combine, scrape down the sides of the bowl.
- Add the flour mixture and beat just until there are no more streaks of
flour. Stir in the chocolate chips, peanut butter chips, and preztels. Cover and
refrigerate for an hour.
- Preheat the oven to 350F. Line baking sheets with parchment paper. Scoop out
well rounded tablespoonfuls of the dough and sprinkle with pretzel salt. Leave
about 2 inches between each ball. Bake for 10 minutes. If you prefer crispier
cookies increase the baking time by 1-2 minutes. Allow the cookies to cool on
the baking sheet for a few minutes before removing.