Chocolate Pretzel Chip Cookies from Keeley in the Kitchen

Up close with Keeley's Chocolate Pretzel Chip Cookies

I mentioned that my daughter Keeley and I spent a lot of time together in the kitchen during spring break. After making the cookies for the dogs, we made these chocolate pretzel chip cookies for the humans. (To be perfectly honest, Keeley made the cookies and I took photos.)

This recipe is based on a chocolate chip cookie recipe from the Our Favourite Recipes Cookbook put together by St. Mary’s Academy Mother’s Guild in 1984. (St. Mary’s Academy is a Catholic girls school in Winnipeg, Manitoba. Both our daughters were students there for a time.) It’s a good basic recipe for chocolate chip cookies (daughter Darcy says it’s the best) and we’ve adapted it here to make room for Keeley’s idea: adding chocolate-covered pretzels. And a good idea it is!

Without further delay, here’s the recipe. FYI – these won’t last long!

Keeley’s Chocolate Pretzel Chip Cookies

Preheat oven to 350º F.

Lightly grease cookie sheets.

Getting ready to make cookies

1 cup softened butter, unsalted preferred

1 cup brown sugar

1 tsp vanilla

2 eggs, beaten

2 ½ cups flour

½ tsp salt

1 tsp baking soda

½ cup semi-sweet chocolate chips

Cutting pretzels into pieces

1 cup chocolate-covered pretzels, cut into pieces

In a large bowl or the bowl of a Kitchen Aid stand mixer, cream together the butter and brown sugar.

Add vanilla and eggs to butter/sugar mixture and beat until combined.

Sift together the flour, salt and soda. Add to the batter and blend all ingredients well.

Fold in the chocolate chips and pretzel pieces.

Drop by spoonfuls

Drop by spoonfuls onto cookie sheets. You can strategically place a piece of pretzel on top of each cookie at this point.

Bake for 10 minutes.

Makes about 4 dozen cookies.

Printable Recipe for Keeley's Chocolate Pretzel Chip Cookies

These disappeared quickly!