The Pioneer Woman Tasty Kitchen

Chocolate Chip Cookies with a Pretzel Twist

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Level: Easy

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Description

This recipe yields 60 cookies. These are great chocolate chip cookies without the pretzels, but I love the sweet and salty combination. Instead of cooling my cookies on a rack, I sometimes cool them right on the counter (that I have covered with wax paper). I can cool more cookies that way and they don’t break and fall through the cracks of the rack.

Ingredients

  • 6 cups All-purpose Flour
  • 2 teaspoons Baking Soda
  • 4-⅝ ounces, weight Vanilla Cook And Serve Pudding
  • 1-½ teaspoon Salt
  • 1 cup Softened, Unsalted Butter
  • 1 cup Shortening
  • 1 cup Brown Sugar
  • 1 cup White Sugar
  • 2 teaspoons Vanilla
  • 4 whole Eggs, Slightly Beaten
  • 18 ounces, weight Semi-Sweet Chocolate Chips
  • 60 whole Mini-pretzel Twists, One For Each Cookie

Preparation

1. Preheat oven to 350ºF. Combine flour, soda, pudding and salt in a medium bowl.

2. Cream butter, shortening, brown sugar and white sugar until well combined. Cream in vanilla and eggs.

3. Gradually blend in dry ingredients until well incorporated. Stir in chocolate chips.

4. Placed by rounded tablespoonfuls (I used a large cookie scoop) on an ungreased cookie sheet. Press a mini-pretzel twist into the top of each cookie.

5. Bake 8 to 10 minutes at 350ºF. Remove to a rack and cool immediately.

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