There are days when you just need a nice, tall glass of really cold milk to go along with some fresh, homemade cookies. Today was my day. I’m usually fairly good about my sweet intake, but WOW, today was not that day!
Do you ever have those days that sneak in and take you by storm?
One way to cause that storm to fizzle is a hot batch of homemade cookies, Chocolate Chip Pretzel Cookies of course!
My answer to that gooey, chocolatey cookie need in my life, Chocolate Chip Pretzel Cookies!
Not only do they fill my cookie void, but my kids were singing praises about them too. Around here, cookies make for happy days.
The downside is, that these cookies do not last that long in our house. They are probably my children’s favorite cookie and the most requested baked goodies around here.
Here’s an idea ~
You know, cookies in general (especially these Chocolate Chip Pretzel Cookies) make a great gift from the kitchen. Wrap them up in a cute little tin or box with a simple bow and you’ll have a homemade treat to give at Christmas, birthdays or just because. So go bake a batch or two, keep one for yourself and give some away to your friends, family, co-workers and your children’s teachers.
Don’t forget those bake sales coming up, these would be great and so would my other favorite baked treat, an Apple Pound Cake!
These cookies are definitely worthy of a tall glass of cold milk!
- 1 1/2 sticks butter (3/4 cup) Unsalted Butter, softened
- 3/4 cup Sugar
- 3/4 cup Light Brown Sugar, firmly packed (can also use Dark Brown Sugar for a deeper flavor)
- 2 large Eggs
- 2 tsp Vanilla Extract
- 2 1/4 cups plus 2 Tbsp All Purpose Flour
- 1 tsp Baking Soda
- 3/4 tsp Salt
- 1 (12 oz) pkg Semisweet Chocolate Chips
- 2 cups Pretzels, crushed (about 3 cups not crushed)
- Preheat oven to 350°F. Line baking sheet with parchment paper.
- In a large bowl, using a mixer, beat the softened Butter with the Sugars until creamy.
- Add the Eggs and blend until well combined. Mix in the Vanilla.
- Mix in the Flour, Baking Soda and Salt and blend until well combined (using the mixer up to this point).
- Fold in the Chocolate Chips and crushed Pretzels and combine to mix in well.
- Using a 1 inch cookie scoop or by the tablespoon, drop the cookie dough about 2 inches apart on a parchment lined baking sheet.
- Bake in a 350°F preheated oven for about 12 - 15 minutes or until cookies are just starting to color.
- Bake in batches.
For a soft cookie, check at 10 minutes, for a crispier cookie, it can take up to 18 minutes. Times vary according to oven temperatures. Always start checking at the earliest time and adjust accordingly.Adapted from The Southern Cookie Book
Stacey is a Southern girl with a taste for travel, thriving on the discovery of the world through food. After spending many years traveling and living overseas, she’s now back home in her beloved deep south enjoying life with her three little ones and loving the adventure. She’s a food stylist and food photographer, as well as, the creative behind Little Figgy Food, where she loves to inspire others to try new flavors and foodie techniques.