Milk chocolate pretzels are the best ever. Especially the ones from Trader Joe’s. These cookies were made for a couple of friends, and they are the perfect combination of mint & chocolate. Plus, they have a CRUNCH FACTOR.
- 3/4 cup (1.5 sticks) unsalted butter, softened
- 3/4 cup brown sugar
- 1/4 cup granulated sugar
- 1 large egg
- 2 teaspoons vanilla extract
- 2 cups all-purpose flour
- 2 teaspoons cornstarch
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1 and 1/2 cups crushed milk chocolate pretzels
- 1 cup Andes Baking chips
Preheat oven to 350 F.
Line a cookie sheet with parchment paper or silicone mat.
In a large bowl, cream butter. Then add brown sugar and granulated sugar. Next mix in the egg and vanilla until well blended.
In a separate bowl, mix together the flour, constarch, baking soda, and salt.
Add dry ingredients into sugar/butter mixture and mix until incorporated.
Add in pretzels and Andes chips and fold.
Scoop 2 tbls of dough onto cookie sheet, try to get the pretzels onto the top of the cookie for better presentation. Bake at 350 F for 9-11 minutes, until the edges of the cookies are browned. Cool and enjoy!
Adapted from Sally’s Baking Addiction