Peppermint Pretzel Chocolate Chip Cookies
My all time favorite Christmas cookies, these sweet and salty cookies are made up of chewy mint cookie with pretzels, semi sweet chocolate chips, and topped with a flaky sea salt.
Equipment
- Digital Food Scale
- Stand Mixer
- Half Sheet Pan
- Parchment Paper Sheets
Ingredients
- 113 grams salted butter (softened)
- 170 grams cane sugar
- 57 grams light brown sugar (packed)
- 2 teaspoons peppermint extract
- 2 large eggs
- 255 grams all purpose flour
- ½ teaspoons baking soda
- ½ teaspoon fine sea salt
- 198 grams semi sweet chocolate chips
- 57 grams mini pretzel twists
- Flaky sea salt (for topping)
Instructions
- Preheat the oven to 375°F. Line two baking sheets with parchment paper.
- In the bowl of a stand mixer fitted with the paddle attachment, add the butter, cane sugar, light brown sugar, and peppermint extract.
- Mix on low until combined and there are no chunks of butter. Add the eggs.
- Next, add the dry ingredients: flour, baking soda, and sea salt.
- Mix on low to combine into a smooth cookie dough.
- Last, add the pretzels and chocolate chips and mix to combine.
- Using your hands (or a cookie scoop) form the cookie dough into 12 balls and flatten them slightly so they are about 2-inches in diameter. Place on the prepared baking sheets (you’ll have 6 cookies per cookie sheet).
- Bake for 15 to 17 minutes or until lightly golden brown on the bottoms. Sprinkle with coarse sea salt immediately after they come out of the oven.
Video
Notes
Tips
- Always weigh ingredients for the best results.
- Use soft butter. I like to leave butter out on the counter overnight to allow it to soften naturally at room temperature.
- I prefer to use light brown sugar here, as opposed to dark brown. The only difference between light and dark brown sugar is the amount of molasses in the sugar. So, dark brown sugar just has more molasses than light brown, therefore having a darker and richer flavor. I like these cookies to be lighter, so that's why I use the light brown sugar.
- I use mini pretzel twists in these cookies, as when you add them into the mixer they just break up easily. You can also use pretzel sticks, or pieces as well, any type of pretzels will be fine.
- If you want to add more chocolate chips or pretzel pieces on top before the cookies bake, you can do that.
- I top these with a flaky sea salt, which I love! But, this is totally optional if you don't want a salty cookie, just leave it off.
- Gluten Free — Use gluten free pretzels. Replace the all purpose flour with 269 grams (1 ¾ cups) gluten free flour blend.
- High Altitude — Bake at 375°F for 13 to 15 minutes, or until lightly golden brown on the bottoms.
Nutrition
Calories: 345kcalCarbohydrates: 48gProtein: 5gFat: 15gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.3gCholesterol: 52mgSodium: 277mgPotassium: 148mgFiber: 2gSugar: 25gVitamin A: 289IUVitamin C: 0.1mgCalcium: 26mgIron: 2mg
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