Pretzel Chocolate Cookies

Course: Dessert

Cuisine: Christmas, North American

Prep Time: 20

Cook Time: 12

Total Time: 32

Servings: cookies

Calories: 193kcal

Author: Lord Byron's Kitchen

This is a cookie that has been baked into a ball and then dipped into melted chocolate and topped with flaked sea salt. If you love the combination of salty and sweet, than Pretzel Chocolate Cookies are for you!

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Ingredients

1/2 cup butter, softened
1 cup brown sugar, lightly packed
2 large eggs, room temperature
2 teaspoons vanilla extract, room temperature
2 1/2 cups all purpose flour
1/4 teaspoon baking soda
2 1/2 cups crushed pretzels
1 cup milk chocolate chips
1/4 teaspoon coconut oil, optional
1 tablespoon flaked sea salt

Instructions

Preheat oven to 350 degrees F. Prepare a baking sheet by lining it with a silicone liner or with parchment paper. Set aside.
In a mixing bowl, use a hand-held mixer to beat together the butter and brown sugar. Beat for 3-5 minutes or until the mixture is light and fluffy.
Next, beat in the eggs and vanilla extract until combined.
Add the flour, baking soda, and crushed pretzels. Beat on low speed until just mixed through. Dough will be thick.
Shape dough into 1 inch balls and place on the prepared baking sheet. Keep balls 2 inches apart. Bake for 12 minutes.
Remove from oven. Allow cookies to cool on baking sheet for 2-3 minutes. Remove and transfer cookies to a wire cooling rack to finish cooling.
Once completely cooled, melt chocolate (and coconut oil if you want a thinner chocolate coating) in 15 second increments in the microwave. Be sure to stir after each increment.
Completely submerge the balls one at a time. Using a fork, remove the ball from chocolate. Tap the fork on the edge of the bowl to get the excess chocolate off. Place on baking sheet lined with parchment or waxed paper. Top each ball with a little sprinkle of sea salt.
Allow balls to set until chocolate is firm.

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