Peppermint Pretzel Chocolate Chip Cookies
Recipe adapted from Averie Cooks
Prep Time: 15 Minutes
Cook Time: 10-12 Minutes
Yield: 10 Medium/ Large Cookies
Ingredients
1/2 cup Unsalted butter, softened
1/2 cup Brown sugar, packed
1/4 cup Granulated sugar
1 large Egg
2 teaspoons Vanilla extract
1 1/3 cups All-purpose flour
1 teaspoon Cornstach
1/2 teaspoon Baking soda
1/8 tsp Salt
2 packs of Fatty Sundays Peppermint (Dark Chocolate) Pretzels
1 cup Semi-sweet chocolate chips
Instructions
1. Preheat oven to 350F
2. To the bowl of a stand mixer fitted with the paddle attachment (or large mixing bowl and electric mixer) beat the butter and sugars until light in color and fluffy.
3. Turn mixer down to medium speed and add egg and vanilla (little extra, of course). Beat until well combined.
4. In a separate bowl combine flour, cornstarch, baking soda and salt. With mixer running on slow, gradually mix the flour combination into the butter mixture until well combined.
5. Chop pretzels with a large chopping knife to desired size. Set aside two pretzels to use for toppings.
6. Add chopped pretzel and chocolate chips to mixture and mix on low speed until just combined. Dough will be very thick.
7. Using a large cookie scoop, 1/4-cup measure or your hands, roll into balls, and flatten slightly. Top with a few pieces of pretzel from the pile set aside.
8. Optional: Chill dough for an hour or two for thicker cookies.
9. Using a baking sheet with a Silpat or well sprayed with cooking non-stick cooking spray, place dough mounds on baking sheet, spaced at least 2 inches apart and bake for about 10 to 12 minutes. I kept mine slightly undercooked since they will firm up when cooled.
10. After slightly cooled, sprinkle with red sugar sprinkles for added festive look:)
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