Salty & Sweet Pretzel Cookies

I'm not sure if you've ever noticed this, but under my blog title is "making it work in a small NYC apt since 2009." I realize I haven't shown many ways I "make it work" but today I will give an example.

There's not much counter space in my kitchen/kitchen hallway. I have two cabinets I bought to add more space. The counter tops are where I mix the items from a recipe or keep the items I'm about to mix. So, if I'm using a recipe from my laptop, where do I put my laptop? On the garbage can, of course.

Yeah, I wasn't kidding. That's where it was when I was using the recipe for these awesome cookies - Pretzel Cookies. (They contain pretzels, duh...oh, and chocolate chips and peanut butter chips.)

As you can see, there are a lot of small bits for this recipe and knowing me, the Messy Chef, the "bits" ended up on my floor.

No problem. I just swept them up into a tiny pile...

And then my silly boyfriend came running in to the kitchen to devour the tidbits.

OK, he didn't ACTUALLY eat them (it was WAY over time for the 5 second rule), but his instincts served him right. These cookies were a hit! (I made them for the beach weekend that he and I went on. However, I shared them with some coworkers before I left on Friday and I had to reject some requests for more because I needed to have some left for the beach! My coworkers and the families at the beach house loved them!)

Pretzel Cookies (from The Foodie and the Family who got the recipe from Sugar Cooking)

Ingredients
1 1/2 cups all purpose flour
1/2 teaspoon salt
1/4 teaspoon baking soda
1/2 cup unsalted butter, room temperature
1/2 cup brown sugar, firmly packed
1/3 cup sugar
1 egg, beaten
1 teaspoon vanilla extract
1 cup milk chocolate chips
1/2 cup peanut butter chips
1/2 cup pretzels, broken up
sea salt for sprinkling

Directions
Sift together flour, baking soda, and salt in a medium bowl. In a large bowl, beat butter, sugar, and brown sugar on medium speed until fluffy (2-3 minutes). On low speed, add the egg and vanilla extract. Beat to combine, scraping down the sides of the bowl. Add the flour mixture and mix until just combined. Stir in the chocolate chips, peanut butter chips, and pretzels. Cover and refrigerate for an hour.

Preheat the oven to 350°. Line baking sheets with parchment paper. Scoop onto the parchment paper in well rounded tablespoonfuls about 2 inches apart. Sprinkle with sea salt and bake for 10-12 minutes. Cool for 5 minutes before removing to a wire cooling rack. Makes 24 Cookies

Erika's Extras: Don't sprinkle too much sea salt on the cookies. They are salty enough with the pretzel bits.

Bake well and prosper!