Salty'n'Sweet

I love baking cookies, but there is only ONE cookie that Joey actually requests in particular. I don't know what that says about my baking skills, but I'll give him the benefit of the doubt. I just tell myself that he loves ALL my cookies, these ones just must be extra special :)

 

 

Of course, I found this recipe on Pinterst so I will not pretend like its my own genius that came up with this salty'n'sweet combination. It was all Sarah over at her blog Sugar Cooking. It pretty much a delicious chocolate chip cookie with broken pretzels in it and then sea salt on top. I know you mouth is watering right?!

 

 

The only substitution I made was I didn't use the peanut butter chips that were in Sarah's recipe, instead I used half milk chocolate and half semi-sweet chocolate chips. Oh, and I doubled the recipe- obvs.

 

 

 

Here are the directions from Sarah's Blog:

 

 

Recipe: Chocolate & Peanut Butter Chip Pretzel Cookies

Makes 24 cookies

 

Ingredients:

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

Pretzel Salt or Sea Salt

 

 

Directions:

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 pretzels. 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.

 

 

 

I'm not joking- these cookies are SOOOO good. They have just that little hint of salt that makes a tall glass of milk that much better.

 

 

 

I told Joey that I was going to take some to work and he actually got mad. As if 48 cookies was not enough to hold him over until at least next weekend :)

 

 

 

 

 

XOXO Katie

Pin It