Thursday, June 3, 2010

Quirky Crunchy Chocolate Chip Cookies

A week that contains a holiday always leaves me a little befuddle!  On top of that we had friends over last night for dinner, so I'm really confused as to what day it even is.  However, my need to bake overshadows the confusion and I came up with a cookie that will surely be a least around here.

Left over pretzels is the mystery ingredient of today's cookie.  (Note...the soft pretzels will not work!) These are "store-bought" and the best ones to smash up are the thinner ones.  Now, the thought process I  came up with was...salty pretzels and chocolate...yeah, that works!  After all, I've added potato chips to cookies and they turned out to be one of my favorite cookies.  The pretzels not only give a unique flavor, but if you have anyone who is allergic to nuts, the crunch replaces that ingredient.  Which is to say, the pretzel doesn't get soggy when baked!  I think you'll find this interesting, to say the least, and a quirky cookie to add to your recipe file.

Quirky Crunchy Chocolate Chip Cookies

1 cup unsalted butter, at room temperature
1 cup golden brown sugar, packed
1/2 cup granulated sugar
2 T molasses
1 tsp. Princess Cake & Cookie Bakery Emulsion (optional...but good, if you don't have it, replace with 1 tsp. of Vanilla)
2 large eggs
2 1/2 cups all-purpose flour
1 tsp. baking soda
2 cups crushed pretzels (I used the mini twists, but sticks or regular twists will work)
1 bag Mini chocolate chips

Preheat oven 350F-degrees.  Crush the pretzels by putting them in a freezer bag and use a meat mallet or rolling pin.
There should be pieces, not crumbs!

In the KitchenAid, using the paddle attachment, beat butter and sugars until well incorporated.  Add the molasses and flavoring.  Add the eggs, one at a time, beating well after each addition.  Scrape down the bowl.  Add the flour and baking soda and mix, then add the pretzels and chocolate chips and blend well.  Use a 1/4 cup scoop to drop cookies onto a baking sheet lined with parchment or use a Silpat.
Bake 12 minutes or until brown.  Cool a few minutes, then remove to a rack to cool completely.  Enjoy!

...They're wonderful for breakfast...but don't tell the kids!!


  1. Hello dear Susan

    Baking is such a talent and it is wondeful to have you share it like this. I would never have thought of crushed pretzels. Thank you

    Love to you
    Lots of love

  2. Your right, pretzels and chocolate a no brainer! Can't wait to make these, they sound fantastic.

    Love you,

  3. One bite of this tasty little treat and you immediately begin to wonder, "What the heck is in this?". I love chocolate covered pretzels. . .adding them to cookies was simply genius!!! Can't wait to bake them myself. Thank you Susan!

    Lora B.