White Chocolate Pretzel Cookies2014-01-28
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My family goes crazy for this recipe. We used store bought chocolate covered pretzels, this already gives the cookie such a salty and sweet crunch. Next we make sure the batter stays chewy.. perfect chewy cookies with lots of crunch!
3/4 cup (1.5 sticks) unsalted butter, softened to room temperature
3/4 cup dark brown sugar
1/4 cup granulated sugar
1 large egg, at room temperature
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons cornstarch
1 teaspoon baking soda
1/2 teaspoon salt
1 and 1/2 cups chopped chocolate covered pretzels with sprinkles (use small pretzel twists)
1) Line a large cookie sheet with parchment paper or silpat.
2) In a large bowl using a hand-held mixer or stand mixer with paddle attachment, cream the butter and sugars together on medium speed until fluffy and light in color. Mix in egg and vanilla. Scrape down the sides as needed. On low speed, mix in flour, cornstarch, baking soda and salt. Stir in chocolate covered pretzel pieces, saving a couple to press onto the tops of cookies. Cover tightly and chill dough for 1 hour.
3) Preheat oven to 350F. Drop balls of dough (2 tablespoons each) onto cookie sheet or used a standard-sized cookie scoop. Bake for 9-10 minutes, until barely golden brown around the edges. Remove and press a few chocolate covered pretzel pieces onto the tops – for looks – if desired. Allow to cool for 5-10 minutes on the cookie sheet. Transfer to cooling rack to cool completely. Cookies remain fresh in an airtight container for up to 10 days.