Pretzel Chocolate Chip Cookies
These pretzel chocolate chip cookies are sweet and salty treats featuring a peanut butter cookie dough, chocolate chips and chunks, and chopped pretzels!
Servings: 20
Calories: 201kcal
Equipment
Ingredients
- 1 ¼ cups Gluten Free 1:1 flour
- ½ tsp baking soda
- ½ tsp salt
- ½ cup Unsalted butter melted and cooled
- ½ cup light brown sugar packed
- ½ cup granulated sugar
- ¼ cup natural creamy peanut butter
- 1 large egg room temperature
- 1 teaspoon Singing Dog vanilla bean extract
- ½ cup Barry Callebaut dark chocolate chips
- ½ cup Barry Callebaut dark chocolate chunks
- ½ cup gluten free pretzels chopped
Instructions
- Preheat the oven to 350 degrees and line two cookie sheets with parchment paper.
- Whisk the flour, baking soda, and salt in a medium bowl.
- Mix the melted butter and sugars in a large bowl on medium for about 30 seconds until combined.
- Add the egg, vanilla, and peanut butter and mix with a rubber spatula until combiend.
- Add the dry ingredients to the wet ingredients and mix until combined, being careful not to overmix.
- Gently fold in the chocolate chips, chocolate chunks, and chopped pretzels.
- Use a 2-inch cookie scoop to add mounds of cookie dough 2 inches apart on the cookie sheets.
- Bake the cookies for 10 to 11 minutes until the edges are slightly browned but the middles are still undone.
- Remove the cookies from the oven and immediately place the open end of a coffee mug over each cookie, using a swirling circular motion to make the cookies evenly circular.
- Cool the cookies for 5 to 10 minutes on the cookie sheets. Then, transfer them to a wire cooling rack to cool completely.
Notes
Storage
- Store at room temperature for up to 5 days in an airtight container.
- For longer storage, place the cookies in single layers separated by wax paper in an airtight, freezer-safe container and freeze for up to 3 months.
- Bring frozen cookies to room temperature on the counter before serving.
- Measure your flour by weight or loosely spoon it into your measuring cup to avoid using too much.
- Mix the dough ingredients until combined, but no further. Overmixing can make tough cookies.
- Gently fold the mix-ins into the dough. Don't use a mixing motion, as this can overwork the dough and make tough cookies.
- The cookies will be a bit raw in the center when you remove them from the oven. Just cool them on the baking sheet for the specified time, and they'll finish baking to perfection.
Nutrition
Calories: 201kcal | Carbohydrates: 27g | Protein: 3g | Fat: 10g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 20mg | Sodium: 207mg | Potassium: 87mg | Fiber: 1g | Sugar: 14g | Vitamin A: 155IU | Vitamin C: 0.04mg | Calcium: 41mg | Iron: 1mg
