Christmas is almost here! And I am incredibly excited about it. Who else has watched basically every single cheesey Christmas movie they can find? I’m right there with ya! And I’m truly looking forward to the relaxing Christmas that I will get this year, it is going to be filled with baking, cooking, eating, and relaxing!
This recipe is an oldie but goodie. I have been making it for over 10 years now! I used to make it a little bit differently, using powdered sugar instead of light brown sugar so it resulted in a whiter looking cookie with a lighter taste (basically a sugar cookie base). But, I’ve found over the years, that I actually prefer the light brown sugar instead making it a little bit more like a classic chocolate chip. So, incase you’ve had this cookie many years ago at my bake shop, know it is basically the same, just a little different. And if you prefer that sugar cookie base, you can also swap out the light brown sugar for powdered sugar.
These cookies are an easy cookie recipe to make in a pinch if you need to have some extra cookies around for Christmas! I refrigerate these for at least an hour, but you can also leave them in the fridge overnight too and then bake them off the following day. That makes this recipe for Peppermint Pretzel Chocolate Chip Cookies very flexible.
Tips for Making the Best Peppermint Pretzel Chocolate Chip Cookies
• Use soft butter. You guys are probably so sick of me saying this in the tips for most recipes, haha. But, it is so true! Soft butter is key to so many recipes. 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.
• As I mentioned above, you can also swap out the light brown sugar for powdered sugar if you want to make these with a sugar cookie base. If you are going to do that, then swap out the light brown sugar for 71 grams (1/2 cup) organic powdered sugar, sifted.
• 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.
• I top these with a coarse sea salt, which I love! You can also use fine sea salt in a pinch, but I love the way the coarse sea salt looks on top of the cookies.
Why use organic ingredients in this recipe? You all know I’m a huge organic advocate, and I bet you may be thinking sometimes, Why would I even bother to use organic ingredients in something that is so sweet and indulgent? But, that is the exact reason why ou should use organic ingredients! Sweet things need to have flavor in order to be good, otherwise they are just sweet and they don’t taste like much else. Organic ingredients are more pure than conventional ones, therefore they actually have more flavor than the non organic options. Say it with me, organic means more flavor! And not just more flavor but a more true and pure flavor. And organic ingredients are much healthier for you to eat in general as they do not contain GMOs or anything artificial. Plus, you are being environmentally friendly when you choose organic ingredients!
So, I highly recommend that you buy the best organic ingredients for this recipe! You can also shop my Amazon Storefront for all my favorite organic ingredients here. Tip – hover over each ingredient to see the name.
Peppermint Pretzel Chocolate Chip Cookies
Makes 24 cookies
1/2 cup (113 grams) organic salted butter, softened
170 grams (3/4 cup) organic cane sugar
57 grams (1/4 cup) organic packed light brown sugar
2 teaspoons organic peppermint flavor
2 organic large eggs
255 grams (2 cups) organic all purpose flour
1 1/2 teaspoons baking powder
1/2 teaspoon fine sea salt
198 grams (1 cup) organic semi sweet chocolate chips
57 grams (2 ounces) organic pretzel twists
Coarse sea salt, for topping
Line a cookie sheet 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 flavor. Mix on low until combined and there are no chunks of butter.
Add the eggs, flour, baking powder, and sea salt and mix on low to combine into a dough. Next, add the pretzels and chocolate chips and mix to combine.
Using your hands, form the dough into 24 balls and place on the prepared baking sheet. Refrigerate for at least 1 hour (or overnight).
Preheat the oven to 375°F. Line a second baking sheet with parchment paper. Divide the cookies onto the two baking sheets, spacing them at least 1-inch apart.
Bake for 11 to 13 minutes or until lightly golden brown on the bottoms. Sprinkle with coarse sea salt immediately after they come out of the oven.
Store in an airtight container for up to 7 days.
Gluten Free — Use gluten free pretzels. Replace the all purpose flour with 269 grams (1 3/4 cups) organic gluten free flour blend.
High Altitude — Bake at 375°F for 8 to 10 minutes, or until lightly golden brown on the bottoms.