SALTY PRETZEL COOKIES
Growing up in South Jersey, Soft Pretzels were a staple of my childhood.
A tray of hot soft pretzels from Philly Soft Pretzel Factory was passed around at the end of almost every sporting event and during any type of school event. Once, in High School, my sister, Grace, showed up to a house party with a huge tray of soft pretzels and legitimately everyone cheered.
For me, a soft pretzel can be as comforting as a warm chocolate chip cookie. And so I thought, why not combine these two flavors? Instead of adding bits and pieces of pretzels to the cookies, I decided to grind the pretzels up into flour (like with my graham cracker cookies) and then replace some of the all-purpose flour.
I used Pretzel Snaps to make this recipe, but really any thin, hard pretzel will do. To make the pretzel flour, just pour the pretzels into a blender and pulse until a fine flour is reached. I needed about 2 cups of pretzels to make 1 cup of pretzel crumbs.
And of course, like a pretzel cookie should be, I made these cookies nice a salty. Sprinkle sea salt directly on top of the uncooked dough! As much or as little as you would like. I made one test cookie first to double check my salt level, and then adjusted accordingly. For what is is worth, my recommended level is a pinch.
The recipe is below!
Salty Pretzel Cookies
Makes about 2 ½ dozen cookies
- 1 ⅓ cup all-purpose flour
- 1 cup pretzel crumbs
- 1 teaspoon baking soda
- 14 tablespoons butter, softened
- 1 cup brown sugar
- ½ cup granulated sugar
- 1 teaspoon vanilla extract
- 1 egg
- 1 tablespoon canola oil
- 1 cup semi-sweet chocolate chips
- ½ to 1 tablespoon sea salt
- Preheat the oven to 325F.
- Whisk all-purpose flour , pretzel crumbs and baking soda in a medium mixing bowl until no clumps remain.
- In a large mixing bowl, mix unsalted butter, granulated sugar and brown sugar together until light and fluffy, about 5 minutes. Add vanilla extract and mix until combined.
- Add egg and mix until combined.
- Add flour mixture and mix on a low speed until just combined.
- Add canola oil and mix until just combined.
- Add semi-sweet chocolate chips and mix with a wooden spoon or spatula until the chips are evenly distributed.
- Scoop ½ tablespoon portions of dough onto baking sheets about 3 inches apart. Sprinkle a pinch of sea salt onto each cookie.
- Bake cookies for 14 to 16 minutes, or until cookies are set and bottoms begin to brown.