Could chocolate chip cookies get ANY better?! Reese’s peanut butter chips! In your chocolate chip cookie! To. Die. For. Some people are wary when they see the word ‘pretzels’ in this recipe. It’s like eating a Take 5 bar. The pretzels just add a nice crunch to the cookies that they don’t have.
I like soft chewy cookies. I rarely find a crunchy cookie that I enjoy and will eat a ton of. I don’t like oreos, chips ahoy, or anything of the sort. I like fresh bendable cookies like the Great American Cookie Company’s cookies. Does that make sense? Anyway…. to the recipe!
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
1. In a medium bowl, sift together the flour, baking soda, and salt. Set aside.
2. 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.
3. Add the flour mixture and beat just until there are no more streaks of flour. Stir in the chocolate chips, peanut butter chips, and preztels. Cover and refrigerate for an hour.
4. 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. 5.
5. 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.