Cookies are great, especially the ones that are sweet and salty at the same time, right?! Cookies like these delicious Pretzel Pecan Chocolate Chip Cookies. Sweet cookie dough meets slightly bitter chocolate, salty pretzels, and nuts. If you haven’t tried this combination yet, you shouldn’t wait too long… they are simply marvelous! Now add a coffee and your day is saved ;P
Cookies come in all sizes and flavors. The vast majority of cookies tend to be quite sweet. Super sweet sometimes. Something I don’t like that much anymore for a long time. I prefer less sugar, less sweetness, and less in general… to be honest – I normally prefer less sweet cookies because you don’t have to stop halfway through because the sugar/sweetness is overpowering ;P
Maybe it’s a »me problem«. I don’t know. I can only speak from my own experience, I don’t have scientific evidence from independent studies ;P For a few years now, I have been eating less sweet stuff, and I am quite happy with it. I would have never thought that would happen, but that’s the case. When I was young, I could heat half a cake in one sitting… now I am fine with half a slice ;P
Anyway. Whether you like it sweet or not, big or small – I got something for everyone here! These cookies here are a bit larger than your average chocolate chip cookie, but not too sweet. In my world they count as a big snack, others might say it’s nothing and you can eat several at once… well, go for it! ;P
I used pecans for these cookies here, but not everyone loves them. In case you are one of those who can’t handle/do not like pecans, you can replace them with chopped almonds or walnuts. No problem. The cookies will be equally delicious.
If you like the look of these cookies with all those salted pretzels on top, you have to press them quite generously into the dough before baking. If needed, you can also press more of them into the baked cookies right after coming out of the oven. The hot, soft dough will be malleable and any extra pretzels should stick ;P
I got many more cookie recipes here on the blog if you are looking for more. I got delicious Fudgy Chocolate Cookies, for example, or Chocolate Peanut Butter Sandwich Cookies that are divine! If you prefer something a little sweeter, you could try my Kinder Chocolate Oatmeal Chocolate Chip Cookies ;P
INGREDIENTS / ZUTATEN
(about 12 cookies)
1/2 cup (120g) butter, at room temperature
1/2 cup (100g) brown sugar
1/4 cup (50g) sugar
1 large egg
1 tsp. vanilla extract
1 1/3 cups (180g) all-purpose flour
1/2 tsp. baking powder
1/2 tsp. salt
3.5 oz. (100g) semi-sweet chocolate, chopped
1.8 oz. (50g) salted pretzels, roughly chopped
1.8 oz. (50g) pecans, roughly chopped
some salted pretzels & chopped pecans for decoration (optional)
some flaky sea salt for sprinkling (optional)
(etwa 12 Cookies)
120g weiche Butter
100g brauner Zucker
50g Zucker
1 Ei (L)
1 TL Vanille Extrakt
180g Mehl (Type 405)
1/2 TL Backpulver
1/2 TL Salz
100g Zartbitterschokolade, gehackt
50g Salzbrezeln, grob gehackt
50g Pekannüsse, grob gehackt
einige Salzbrezeln & gehackte Pekannüsse für die Dekoration (optional)
einige Meersalzflocken zum Bestreuen (optional)
DIRECTIONS / ZUBEREITUNG
1. Roughly chop the chocolate, salted pretzels, and pecans and set aside.
2. Add butter and both sugars to a large bowl and mix until very light and fluffy – about 2-3 minutes. Add the egg and vanilla extract and mix well. In a separate bowl, mix the flour with the baking powder and salt, then add to the large bowl and mix until just combined. Add the chopped chocolate, salted pretzels, and pecans and fold in. Place the dough in the fridge for at least 2 hours.
3. Preheat the oven to 360°F (180°C). Line a baking sheet with baking parchment. Use a large cookie scoop* or two tablespoons and place dough portions with enough space in between on the prepared baking sheet – the cookies will spread a bit. If you like, you can press some extra salted pretzels and chopped nuts into the dough (optional).
4. Bake the cookies for about 12-13 minutes – the edges should be firm and gotten some color. Take the cookies out of the oven and sprinkle them with flaky sea salt (optional). Let the cookies cool down for some time on the baking sheet, then transfer to a wire rack and let cool down completely. Repeat with the remaining dough and bake more cookies.
1. Schokolade, Salzbrezeln und Pekannüsse grob hacken und zur Seite stellen.
2. Die weiche Butter und beide Zuckersorten in einer großen Schüssel hell und luftig aufschlagen – etwa 2-3 Minuten. Das Ei und den Vanille Extrakt dazugeben und gut unterrühren. Das Mehl mit Backpulver und Salz vermischen und dann zur großen Schüssel dazugeben und kurz unterrühren. Die gehackte Schokolade, Salzbrezeln und Pekannüsse dazugeben und unterheben. Den Teig für mindestens 2 Stunden in den Kühlschrank stellen.
3. Den Ofen auf 180°C (360°F) Ober-/Unterhitze vorheizen. Ein Backblech mit Backpapier auslegen. Mit einem Eisportionierer* oder zwei Esslöffeln Teig mit genügend Abstand auf das Blech setzen – die Cookies laufen etwas auseinander. Wer mag, kann jetzt noch einige Salzbrezeln und gehackte Nüsse in den Teig drücken (optional).
4. Die Cookies für etwa 12-13 Minuten backen – die Ränder sollten fest sein und dürfen auch etwas Farbe bekommen haben. Die Cookies aus dem Ofen holen und nach Belieben mit Meersalzflocken bestreuen (optional) – auf dem Blech etwas abkühlen lassen, dann auf ein Kuchengitter setzen und komplett auskühlen lassen. Mit dem restlichen Teig wiederholen und weitere Cookies backen.
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Here is a version of the recipe you can print easily.
Print
Pretzel Pecan Chocolate Chip Cookies
- Prep Time: 00:15
- Cook Time: 00:12
- Total Time: 02:30
- Yield: 12 1x
- Category: Cookies
- Cuisine: International
- Diet: Vegetarian
Description
These Pretzel Pecan Chocolate Chip Cookies have it all… they are sweet, salty, soft and crunchy. All you want from cookies ;)
Ingredients
1/2 cup (120g) butter, at room temperature
1/2 cup (100g) brown sugar
1/4 cup (50g) sugar
1 large egg
1 tsp. vanilla extract
1 1/3 cups (180g) all-purpose flour
1/2 tsp. baking powder
1/2 tsp. salt
3.5 oz. (100g) semi-sweet chocolate, chopped
1.8 oz. (50g) salted pretzels, roughly chopped
1.8 oz. (50g) pecans, roughly chopped
some salted pretzels & chopped pecans for decoration (optional)
some flaky sea salt for sprinkling (optional)
Instructions
1. Roughly chop the chocolate, salted pretzels, and pecans and set aside.
2. Add butter and both sugars to a large bowl and mix until very light and fluffy – about 2-3 minutes. Add the egg and vanilla extract and mix well. In a separate bowl, mix the flour with the baking powder and salt, then add to the large bowl and mix until just combined. Add the chopped chocolate, salted pretzels, and pecans and fold in. Place the dough in the fridge for at least 2 hours.
3. Preheat the oven to 360°F (180°C). Line a baking sheet with baking parchment. Use a large cookie scoop* or two tablespoons and place dough portions with enough space in between on the prepared baking sheet – the cookies will spread a bit. If you like, you can press some extra salted pretzels and chopped nuts into the dough (optional).
4. Bake the cookies for about 12-13 minutes – the edges should be firm and gotten some color. Take the cookies out of the oven and sprinkle them with flaky sea salt (optional). Let the cookies cool down for some time on the baking sheet, then transfer to a wire rack and let cool down completely. Repeat with the remaining dough and bake more cookies.
Notes
Let’s get baking!
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