Jacked-Up Pretzel Cookies Recipe

I love cooking and I enjoy baking as well—especially when my daughter can help me do it! She loves helping in the kitchen and I love having her (I don’t love the messes that ensue, but it’s a learning process) because it is truly a great way to give our children the tools & experience they’ll need to provide meals for themselves as they grow into young adults and leave the nest and hopefully the skills and experience to provide healthy meals for her own family one day. This recipe is a fun, fully loaded up cookie recipe that gives a child plenty of opportunity to smash, dump, measure, pour, scoop and more!!!

Crush the pretzels in a bag using a rolling pin. This is a great job for the kiddos! The pretzels will give the cookie crunch and a bit of a salty taste.

Jacked-Up Pretzel Cookies Recipe

Author: Ashley

Recipe type: Dessert

Ingredients

1 cup butter, softened
1 cup sugar (or corresponding measurement for sugar substitute)
1 cup packed brown sugar
2 eggs
2 tsp. pure vanilla extract
2 ½ cups all-purpose flour
1 tsp. baking powder
1 tsp. baking soda
1 tsp. salt
2 cups miniature pretzels, broken into pieces (place in ziploc bag and smash with a rolling pin)
1 ½ cups sweetened coconut flakes
1 ½ cups chocolate chips (may substitute for M&M’s, Reese’s Pieces, macadamia nuts or any other sweet or crunchy morsels you might desire)

Instructions

Preheat oven to 350 degrees F.
In a large bowl cream together butter and sugar until light and fluffy then beat in eggs and vanilla using an electric mixer.
In a separate bowl sift together flour, baking powder, baking soda & salt.
Gradually add flour mixture to wet ingredients and mix until well combined.
Fold in pretzels, coconut and chocolate chips.
Use and ice cream scoop (it’s a great way to make uniform sized jumbo cookies) to scoop up dough and place on an ungreased cookie sheet about 3 inches apart (use a ¼ cup measuring cup as an alternative and shape into a large balls). These cookies spread so be sure to leave adequate space between them.
Bake for 12-15 minutes or until golden brown. Remove from oven and cool completely on cooling racks.
Yields 24 Cookies!
Serve & enjoy!

Make sure you check out my other easy recipes in my recipe index!

This recipe may be linked at I Should Be Mopping the Floor, Two Maids Milking, The Saturday Evening Pot, Permanent Posies, 33 Shades of Green, Blackberry Vine , Polka Dots on Parade, Southern Lovely, Crystal & Comp, Tatertots & Jello

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Ashley @HowtoHaveitAll

Ashley is a happily married stay at home mom to a beautiful little girl and a little boy. Ashley and her husband come from a small town and enjoy the simple pleasures in life, like GREAT FOOD. They love to try out new recipes and experiment in the kitchen together, but also enjoy reading, painting and photography.