When I found this recipe on Sugar Cooking's blog, I just knew I had to make them. And what better time than now - Christmastime!? So these little confections are going into my holiday goodie bags this year.
Now, if you pop over and check out Sugar Cooking's version (and I hope you will), you'll notice that hers and mine look a bit different. That's because Sarah of Sugar Cooking suggested changing the base cookie batter ... which I did. Taking her advice, I went ahead and just whipped up the classic Nestle Tollhouse chocolate chip cookie dough as my base batter. There it is below - all ooey-gooey and ready to go!
 |
| Classic Nestle Tollhouse chocolate chip cookie dough base |
Then, per Sarah's original recipe, I crushed up some pretzels into pieces (hitting them gently with a meat mallet worked great) ...
 |
| Tap pretzels gently with a meat mallet ... or you'll end up with just pretzel dust! |
... and tossed them into my cookie batter along with some chocolate chips and peanut butter chips. Yum! I could stop right now and just eat the batter. Really, I could. (And I might have. Just a little bit. Maybe.)
 |
| Yum |
Next, drop the dough by spoonfuls onto a cookie sheet and sprinkle each dough ball with sea salt or fleur de sel. Oh my!
 |
| Sprinkling with fleur de sel |
Pop 'em in the oven and bake 'em up. The Tollhouse cookie base worked beautifully. The cookies spread out the perfect amount, and stayed nice and soft - just the way I like them. As suggested by Sarah of Sugar Cooking, if you have a favorite base cookie dough, go ahead and use it. I think this combination of add-ins will make any delicious cookie base just that much better! (I think it would also be wonderful with just the chocolate chips, too ... ya know, if you've got something against peanut butter.) Enjoy!
Pretzel Cookies with Chocolate & Peanut Butter Chips
Source: Adapted from Sugar Cooking and Nestle Tollhouse Chocolate Chip Cookies
Ingredients
2 1/4 c. all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 c. butter, softened
3/4 c. granulated sugar
3/4 c. brown sugar
1 tsp. vanilla
2 eggs
1 1/2 c. (about 9 oz.) semi-sweet or milk chocolate chips
1 c. (about 6 oz.) peanut butter chips
1 c. pretzel pieces
Sea salt or fleur de sel (for sprinkling)
Directions
1. Combine flour, baking soda, and salt; set aside. In a large bowl, combine butter, granulated sugar, brown sugar, and vanilla; beat until creamy. Beat in eggs. Gradually add flour mixture; mix well.
2. Stir in chocolate chips, peanut butter chips, and pretzel pieces.
3. Drop by rounded teaspoonful onto a cookie sheet. Sprinkle the top of each cookie with sea salt or fleur de sel.
4. Bake at 375 degrees for 8 to 10 minutes. Let stand on the pan for about a minute or two before removing.
This post is linked with Cure for the Common Monday hosted by Lines Across My Face, Market Yourself Monday hosted by Sumo's Sweet Stuff, Savvy Homemade Monday hosted by Home Savvy A to Z, Mangia Mondays hosted by Shine Your Light, Crazy Sweet Tuesday hosted by Crazy for Crust, Tasty Tuesday hosted by For the Love of Blogs, Holly Bloggy Christmas Recipe Party hosted by Chef in Training, These Chicks Cooked hosted by This Chick Cooks, Mrs. Fox's Sweets Party hosted by Mrs. Fox's Sweets, Tea Party Tuesday hosted by Sweetology, It's a Keeper Thursday hosted by It's a Keeper, Foodie Friday hosted by Designs by Gollum, Inspiration Friday hosted by At the Picket Fence, Sweets for a Saturday hosted by Sweet as Sugar Cookies, Sweet Indulgences Sunday hosted by A Well-Seasoned Life, 12 Days of Christmas Cookies.
When I found this recipe on Sugar Cooking's blog, I just knew I had to make them. And what better time than now - Christmastime!? So these little confections are going into my holiday goodie bags this year.
Now, if you pop over and check out Sugar Cooking's version (and I hope you will), you'll notice that hers and mine look a bit different. That's because Sarah of Sugar Cooking suggested changing the base cookie batter ... which I did. Taking her advice, I went ahead and just whipped up the classic Nestle Tollhouse chocolate chip cookie dough as my base batter. There it is below - all ooey-gooey and ready to go!
|
| Classic Nestle Tollhouse chocolate chip cookie dough base |
Then, per Sarah's original recipe, I crushed up some pretzels into pieces (hitting them gently with a meat mallet worked great) ...
|
| Tap pretzels gently with a meat mallet ... or you'll end up with just pretzel dust! |
... and tossed them into my cookie batter along with some chocolate chips and peanut butter chips. Yum! I could stop right now and just eat the batter. Really, I could. (And I might have. Just a little bit. Maybe.)
|
| Yum |
Next, drop the dough by spoonfuls onto a cookie sheet and sprinkle each dough ball with sea salt or fleur de sel. Oh my!
|
| Sprinkling with fleur de sel |
Pop 'em in the oven and bake 'em up. The Tollhouse cookie base worked beautifully. The cookies spread out the perfect amount, and stayed nice and soft - just the way I like them. As suggested by Sarah of Sugar Cooking, if you have a favorite base cookie dough, go ahead and use it. I think this combination of add-ins will make any delicious cookie base just that much better! (I think it would also be wonderful with just the chocolate chips, too ... ya know, if you've got something against peanut butter.) Enjoy!
Pretzel Cookies with Chocolate & Peanut Butter Chips
Source: Adapted from Sugar Cooking and Nestle Tollhouse Chocolate Chip Cookies
Ingredients
2 1/4 c. all-purpose flour
1 tsp. baking soda
1 tsp. salt
1 c. butter, softened
3/4 c. granulated sugar
3/4 c. brown sugar
1 tsp. vanilla
2 eggs
1 1/2 c. (about 9 oz.) semi-sweet or milk chocolate chips
1 c. (about 6 oz.) peanut butter chips
1 c. pretzel pieces
Sea salt or fleur de sel (for sprinkling)
Directions
1. Combine flour, baking soda, and salt; set aside. In a large bowl, combine butter, granulated sugar, brown sugar, and vanilla; beat until creamy. Beat in eggs. Gradually add flour mixture; mix well.
2. Stir in chocolate chips, peanut butter chips, and pretzel pieces.
3. Drop by rounded teaspoonful onto a cookie sheet. Sprinkle the top of each cookie with sea salt or fleur de sel.
4. Bake at 375 degrees for 8 to 10 minutes. Let stand on the pan for about a minute or two before removing.
This post is linked with Cure for the Common Monday hosted by Lines Across My Face, Market Yourself Monday hosted by Sumo's Sweet Stuff, Savvy Homemade Monday hosted by Home Savvy A to Z, Mangia Mondays hosted by Shine Your Light, Crazy Sweet Tuesday hosted by Crazy for Crust, Tasty Tuesday hosted by For the Love of Blogs, Holly Bloggy Christmas Recipe Party hosted by Chef in Training, These Chicks Cooked hosted by This Chick Cooks, Mrs. Fox's Sweets Party hosted by Mrs. Fox's Sweets, Tea Party Tuesday hosted by Sweetology, It's a Keeper Thursday hosted by It's a Keeper, Foodie Friday hosted by Designs by Gollum, Inspiration Friday hosted by At the Picket Fence, Sweets for a Saturday hosted by Sweet as Sugar Cookies, Sweet Indulgences Sunday hosted by A Well-Seasoned Life, 12 Days of Christmas Cookies.
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