Description
I love pretzels so thought they would be a great addition to a cookie. These cookies sweet and salty. They don’t last long in our house.
Ingredients
Scale
- 2 3/4 cups unbleached all purpose flour
- 1 teaspoon baking soda
- 1 teaspoon baking powder
- 2 teaspoons cornstarch
- 1/2 teaspoon sea salt
- 1 cup unsalted butter, softened
- 2/3 cup granulated sugar
- 2/3 cup brown sugar
- 1 large egg
- 1 egg yolk
- 3 tablespoons pure maple syrup
- 2 teaspoons pure vanilla
- 3/4 cup dark chocolate chips
- 3/4 butterscotch chips
- 1/2 cup pecans, chopped
- 1 cup pretzels, chopped
Instructions
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Preheat oven to 350 degrees Fahrenheit. Line 2 cookie sheets with silpat silicone baking mats or parchment paper.
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Int a large bowl, sift together flour, baking soda, baking powder, cornstarch, and salt. Set aside.
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In a stand alone mixer, cream together the butter and sugars. Add eggs, maple syrup and vanilla and mix until well combined.
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Add dry ingredients to the wet ingredients and mix well.
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Add dark chocolate chips, butterscotch chips, pecans and pretzels and stir by hand, to make sure all ingredients are evenly distributed.
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Scoop dough onto the lined cookie sheet with a 2″ cookie scoop. Bake for 13 minutes. Let cool on the cookie sheet for 5 minutes, then transfer to a cooling rack.
Notes
Two options to freeze:
Option 1: Fill a parchment lined cookie sheet with scoops of cookie dough. Flash freeze for 3 hours, or until fully frozen. Place dough balls in a freezer bag and freeze. To prepare: Put frozen cookie dough balls onto a cookie sheet lined with a silpat silicone baking mat and bake as directed, adding 2 or 3 minutes.
Option 2: Bake cookies as directed. Cool completely. Put in a freezer bag or an airtight container and freeze. When ready to eat: Take desired amount of cookies out of the freezer and let them thaw on the counter for a couple of hours.
- Prep Time: 20 minutes
- Cook Time: 13 minutes
- Category: Baked goods