Loaded Pretzel Chocolate Chip Cookies
This is one of my favourite recipes and I know it will be yours too. It’s my basic chocolate chip cookie recipe but with a few additions to make it an extra chewy gooey decadent cookie, a MUST try.
Anyone who knows me knows I LOVE chocolate chip cookies, I’m always in the kitchen baking up a batch or trying new things to my basic recipe and this is no exception. I mean you can’t go wrong with pretzels and different chip flavours right…? I love the sweet and salty combination and that crunch you get from the pretzels adds texture to the cookie. So to recap you got chewy, gooey, sweet, salty, and crunchy need I say more.
So what’s in this recipe
- Butter- well you always start off any cookie recipe with butter it just makes everything better. I use unsalted melted butter for this recipe.
- Sugar– both brown and white sugar are included the brown sugar gives it chew while the white sugar adds crisp to cookie.
- Eggs– of course eggs for binding and richness just two in this recipe.
- Baking Soda– a leavening agent to help cookie spread.
- Vanilla Extract– always a must.
- Salt– to off set the sweet.
- Flour– all purpose flour used in this recipe.
- Pretzels– well DUH; I add them to dough batter and I top the scooped dough with some more pretzel peices.
- Chocolate and Peanut Butter Chips– the addition of both of these gives these cookies great flavour but you may the peanut butter chips if you prefer (so good with them in there though).
Do I chill the dough?
I normally don’t chill my dough for too long usually just for 5 mins, I prefer them to spread a bit more but you can definitely chill them for longer just make just to take them out 20 mins prior to baking to bring them to room temp. (if there are too cold they won’t spread). Chilling them longer will allow flavours to develop more as well.
Here’s a TIP scoop the cookie dough balls before chilling it’s easier to scoop that way.
How do you get a gooey cookie?
DON’T Over Bake– the key is not to over bake your cookies. This recipe calls for a 10-12 minute bake time I take them out at the 10 minute mark. They continue to bake and settle as they cool.
What kind of chocolate should I use?
Use any chocolate you’d like but make it a good one it makes all the difference. In Canada we a have grocery store brand called President’s Choice and it’s a good brand, they make these semi-sweet chocolate chips that are amazing I use it in all my cookie recipe. Guiradelli is great as well as Trader Joe’s brand, quality is key here.
You can also mix it up here, add milk chocolate chips or dark, even butterscotch and white chocolate chips will be great in this recipe. Do what you like most the possibilities are endless.
Make them extra pretty
As soon as these come out of the oven top them off with extra pretzels pieces and chocolate chips you can even sprinkle some sea salt on top. These additions just give the cookie a little more pizzazz just like out of a bakery.
These cookies are great out of the oven or at room temperature. They store easily and freeze well, but fair warning they may not last long; good luck just eating one!
I know you guys will enjoy these cookies as much as we do around here. They check off all the boxes; chewy, gooey, crispy, crunchy, sweet and salty.
As always snap a pic and share it with me on my Instagram @marisblissbulbites.
Happy Baking everyone,
XOXO Mari!
Loaded Pretzel Chocolate Chip Cookies
Ingredients
- 1 cup of unsalted just melted butter
- ¾ cup of brown sugar
- ½ cup of granulated sugar
- 2 large eggs at room temp.
- 1 tsp of vanilla extract
- 1 tsp of baking soda
- 1 tsp of salt
- 1 cup of pretzel pieces plus more for topping
- 2 ¾ cup of all purpose flour
- 1 cup of semi-sweet chocolate chips plus more for topping
- ¾ cup of peanut butter chips
Instructions
- Preheat your oven to 350°F and line two baking sheets with parchment paper.
- Take your flour, salt and baking soda and whisk in a bowl and set aside
- With your stand mixer or hand held take your melted butter and both sugars and mix for about 5 mins. until light in colour and fluffy.
- Add eggs and vanilla and mix for another minute.
- Now take your pretzel pieces and mix in for a few seconds to incorporate. Then with mixer on low speed add your dry ingredients and mix for about 10 seconds.
- Finally add in your chocolate and peanut butter chips and mix for another 20 seconds making sure not to over mix at this point.
- With a large ice cream scoop scoop out cookie dough onto prepared baking sheets and at this point you can top with extra chocolate chips or peanut butter chips.
- Bake for 10-12 mins until golden edge, remember they continue to bake as they cool so don't leave longer then 12 mins in oven.
- Remove from oven let them cool in pan for 5 mins, and if you like you can add more pretzel pieces on top of more chips.Transfer to cooling rack and let cool for another 15 mins. before digging in.