Indulge in the ultimate combination of sweet and salty with these soft and chewy Salted Pretzel Chocolate Chip Cookies. These vegan cookies feature a perfect balance of flavors with the crunch of crushed pretzels and the richness of chocolate chips. Simple to make and requiring no chill time, they are the ideal treat for any cookie lover looking for a delicious twist on the classic chocolate chip cookie.
Why You’ll Love This
You’ll love these cookies for their soft and chewy texture, perfectly complemented by the crunchy bits of pretzel and the rich, melty vegan chocolate chips. The balance of sweet and salty flavors makes each bite an irresistible delight. Plus, they are easy to prepare with no need for chilling the dough, making them a quick and satisfying treat whenever the craving strikes.
Perfect Occasion
These Salted Pretzel Chocolate Chip Cookies are perfect for any occasion, whether it’s a casual snack, a delightful addition to your dessert table, or a homemade gift for friends and family. Their unique flavor profile makes them a standout choice for potlucks, parties, and holiday gatherings, ensuring they will be a hit with everyone.
Decoration Tips
For a visually appealing presentation, press a few extra chocolate chips and pretzel pieces onto the top of each cookie before baking. After baking, you can sprinkle a small amount of flaky sea salt over the cookies for an added touch of gourmet flair. Serve them on a decorative plate or in a festive cookie tin to enhance their appeal.
Ingredients:
- 1/2 cup packed brown sugar
- 1/4 cup white sugar
- 1 stick (8 tablespoons) vegan butter, softened
- 1 flax egg or egg replacer (see note for making a flax egg)
- 1/2 teaspoon vanilla extract
- Dash of salt
- 1 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 cup crushed pretzels
- Vegan chocolate chips
Directions:
- Preheat your oven to 350°F (175°C). Line a large baking sheet with parchment paper.
- In a mixing bowl, cream together the brown sugar, white sugar, and softened vegan butter until light and fluffy.
- Add the flax egg (or egg replacer), vanilla extract, and a dash of salt to the mixture. Stir until well combined.
- Gradually add the flour and baking soda to the bowl, mixing until the dough comes together.
- Fold in the crushed pretzels and vegan chocolate chips until evenly distributed throughout the dough.
- Scoop the dough and form balls, placing them evenly spaced on the prepared baking sheet (aim for about 11 cookies).
- Bake in the preheated oven for 11 minutes. Once baked, remove the cookies from the oven and tap the baking sheet on the counter a few times to help set the shape.
- Allow the cookies to cool completely on the baking sheet before transferring them to a wire rack.
Note: To make a flax egg, combine 1 tablespoon of ground flaxseed with 3 tablespoons of water and let it sit for a few minutes until it thickens.
Enjoy!
