…a sweet & salty mistake
Cravings for chocolate and fresh baked cookies were the two motivators behind this simple creation. My roommate’s request for chocolate chip cookies made a turn for the best when she brought home 2 bags of chocolate covered pretzels in lieu of chocolate chips. An easy swap, these cookies turned out better than I could have ever expected. The buttery cookie is perfectly balanced with the sweetness of the milk chocolate and the saltiness of the pretzels. I took these cookies to the next level by drizzling them with melted Hershey’s chocolate…and then again with Jif Peanut Butter. They are absolutely amazing. If you like chocolate covered pretzels and if you like dipping your pretzels in peanut butter, you will go crazy for these cookies. They. Do. Not. Disappoint. Enjoy! ;)
(Recipe adapted from In Katrina’s Kitchen)
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon salt
1 cup shortening
3/4 cups granulated sugar
3/4 cups brown sugar
1 teaspoon vanilla extract
2 eggs
2 cups chocolate covered pretzels, chopped
Chocolate chips for drizzling, optional
Peanut Butter for drizzling, optional
(Makes 3 dozen cookies)
(1) Preheat oven to 350° F
(2) Combine flour, baking soda, and salt in a bowl; set aside
(3) Beat shortening and sugars until combined and creamy; add eggs and extract
(5) Use a 2 tablespoon cookie scoop to drop dough onto baking sheet